Au Plaisir Ambré

Chef Michaël Chassigneux presents a cuisine shaped by seasonality and a clear respect for ingredients. His approach focuses on bringing out natural flavours, whether working with foie gras or simple tomatoes, with a foundation in classical techniques adapted through experience. His training includes time in Lyon and London, notably alongside Éric Chavot at the two Michelin-starred restaurant at the Capital Hotel. An international career spanning Switzerland, Sweden, Thailand and New Caledonia has also introduced broader influences, reflected in subtle elements across the menu. The dining room is managed with care, offering a comfortable setting accompanied by a background of jazz music. The wine list is well considered, with a selection designed to suit a range of preferences.