The story
In Briançon’s old town, on Grande Rue, Au Plaisir Ambré is the kind of place that lets the cooking speak for itself. Chef Michaël Chassigneux describes his approach as cuisine créative et raffinée – a blend of tradition and innovation built on top‑quality local products. Every dish is made from raw ingredients, evolved according to the market.
Chassigneux’s path runs through Lyon and London, where he worked as sous‑chef under Éric Chavot at the two‑Michelin‑starred Capital Hotel. Stints in Switzerland, Sweden, Thailand and New Caledonia left their mark too, giving his contemporary cuisine a subtle international accent. “Une cuisine aux influences du monde,” he calls it.
The result is a style that is both grounded and surprising. Whether working with foie gras or simple tomatoes, the chef’s aim is always to make the ingredient’s true taste shine through, with a classic‑revisited twist.
The dining room is cosy, with jazz on the soundtrack and a wine list that rewards exploration. The service is guided by Chassigneux’s long‑time collaborator, whose velvet‑gloved hand ensures everything runs smoothly.
Au Plaisir Ambré holds a Bib Gourmand in the Michelin Guide 2026 – an award that recognises good quality, good value cooking. It is a fitting endorsement for a kitchen that delivers seasonal, modern cuisine without pretension.
Menus are offered under three names: Découverte, Ambré and Plaisir, plus a children’s menu (made from the same dishes in smaller portions). All are entirely homemade, changing with the best of what the Hautes‑Alpes have to offer.
Open for lunch and dinner, Friday through Tuesday. Reservations are necessary.
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