The cuisine of Michael Chassigneux is that of a lover of flavour and the changing seasons .
From foie gras to even some simple tomatoes, his creativity is used to the full to bring out the taste
of the food with its classic side revisited.
His flair and passion being acquired during the time he spend
in Lyon, and especially when working in London with Erix Chavot as sous-chef in the 2 star Michelin
restaurant at the Capital Hotel in Knightsbridge near Harrods.
His travels through Switzerland, Sweden, Italy , Thailand and New Caledonia have inspired him to
discover other flavours, which he does not hesitate to include in his menus .
All of this of course is orchestrated by the velvet hand of his wife Nancy in an intimate setting
with a background of music by great artists of his personnal choice .