URSUS Restaurant - Tignes


Clément Bouvier’s love for gourmet cuisine started at a very young age. First alongside his grandparents and then with his parents, cooking became an obvious choice to him very early on.

After gaining experience abroad, from New York to Shanghai, and then a few years working with great names in cuisine such as René and Maxime Meilleur or Jean-François Piège, he fulfilled his dream of launching his own restaurant.

This is how Clément embraced the family adventure in Tignes by opening the URSUS restaurant in November 2017, in the heart of the resort.

Clément Bouvier’s cuisine pays a veritable tribute to the region by subtlety bringing out the quintessence of local products. It is inspired by long hikes through the mountains and picking what the forest has to offer. It promotes the richness of Savoie’s regional products and the very specific know-how of the various producers in the region with whom the Chef nurtures a close and genuine relationship.

In all his creations, the Chef pays particular attention to praising the work of each and every one of his producers as well as underlining the high quality of their products. Without them nothing would be possible. The creation process always follows the same path: consulting local producers and taking inspiration from seasonal products. Then, little by little, flavours are revealed and the creation takes form.

URSUS is the Latin name for the last breed of brown bears in Savoie, the Ursus Arctos.

Clément Bouvier - Ursus Restaurant - Tignes

I love walking in the forest to see what I can pick. In fact, it was while I was out walking one day that the idea for this rather unusual project came to me. To share my pleasure with others. Seeing as I couldn’t take everyone with me during my walks, I decided to bring the forest to my restaurant!


Customers can thus enjoy the unique pleasure of being seated in a dining room that has been decorated to make you feel as if you were in a luxurious forest with only 12 softly lit tables in the scattered clearings. Since he cannot cook in the middle of the forest, Chef Clement Bouvier decided to bring the forest to his guests. The Chef and his team, who were awarded one Michelin star in 2019, are continually inventing simple and tasty gourmet dishes. They constantly draw their inspiration from the surroundings and the limitless nature to explore new tastes. In 2020, they were awarded the green star for their implication in sustainable gastronomy, as seen in their choice to use only local products and in their commitment to respecting seasonality. –

Michelin Guide
50 Best Discovery

Our aim is to be in perfect harmony with the rich nature or the Haute-Tarentaise. This applies to the choice of the ingredients we cook, 80% of which come from our department, an adherence to seasonality, and the architecture of our restaurant, which reproduces the sensations of a forest walk, thanks to 380 trees.



39, rue du Val Claret
73320 Tignes

+33 (0)4 79 01 11 43

Weekly closing: Every Sunday & Monday.

Summer season 2024

From the 5th July to the 24th August 2024 – Open on 14th July.

Ursus is a discovery of our area, the fish is coming from our lakes and rivers, the meats from our mountains and the dairy products from our farmers… The experience can only be lived through these different products which are the signature of Chef Clément’s creations.
For this reason, and to respect the Chef’s culinary identity, we would like to inform you that a vegan menu will not be possible.
If you have a vegetarian diet, please specify this when making your reservation.

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