In 2022, Amélie drew inspiration from Virginie Basselot – Best Craftsman of France 2015 – a chef who epitomises both technical skill and unwavering excellence. It was Basselot who invited her to join Le Chantecler, Le Negresco’s MICHELIN-starred restaurant. Amélie quickly found her footing within the team, advancing rapidly through the ranks. Alongside Michelle Gibon, Head Chef at La Rotonde, she soon established a close and dynamic partnership at the core of the hotel’s kitchens. Today, as Sous-Chef at Le Chantecler, Amélie demonstrates the perfect balance of talent and determination – tempered by gentleness and sensitivity.

Each day, she leads her brigade with precision, ensuring the smooth flow of service whilst sharing her expertise. Demanding yet deeply humane, she enjoys guiding her teams and nurturing their creativity – convinced that true excellence is born of a collective spirit. Inspired, Amélie defines her culinary signature in harmony with Virginie Basselot’s philosophy: ‘to surprise the guest through inventive techniques and daring flavour pairings, whilst never losing sight of seasonality or altering the pure essence of produce from local artisans.’ This creative impulse – a true mantra – already meets the expectations of tomorrow’s diners, offering a return to authenticity and the truth of taste.

Her search for meaning goes beyond the kitchen. Surrounded by nature, Amélie approaches her personal life with the same vigour she applies to her work. Marathon running, paddleboarding, and hiking fill her leisure moments, offering the balance and renewal vital to her wellbeing.

Curious and forward-looking, she keeps a keen eye on the evolution of Le Negresco, finding in this exacting world a stimulating and profoundly resonant environment that reflects her own values. Each day, she continues to write her story with intensity and character – the story of a career shaped by passion, perseverance, and the joy of challenge.