GASTRONOMIC IN VENCE
L’Ambroisy has been welcoming you to Vence since 2015, nestled in the opulent and warm setting of a room decorated with stone walls. Leader,Bruno SEILLERY proudly displays its membership in the association of disciples of Escoffier. He officiates in the kitchen and likes to share with his guests his know-how, his creativity and his culinary audacity.
A refined and intimate setting
The Ambroisy is nestledin the heart of Vence,in a former chapel of the 17th century seminary. Its two rooms, adorned with stone walls, beams and exposed vaults, are adorned with magnificent contemporary works that add a touch of charm.
The first room, bathed in light thanks to its huge bay window, offers a breathtaking view of the majestic Baou Vence. There is a cozy, slightly bourgeois atmosphere, with judiciously spaced tables and charming decoration, punctuating this enchanting setting.
In this warm atmosphere, his wife Alla shines as an experienced hostess, providing care and service with a beaming smile.
With Chef Bruno Seillery
Bruno Seillery grew up in the gourmet universe of gastronomy. He shared the reins of the family restaurant “La Prairie” in Paris with his brother for a long time. When the business is finally sold by his father, Bruno opts for a new adventure in the south. He feels irresistibly drawn to Menton and its hinterland, places that have marked his vacations since his early childhood.
He then began looking for an establishment to take over and ended up settling in Vence. He was seduced by this restaurant in the old town, the charm of its room and the immediate proximity of a car park.
Thus was born the Ambroisy in 2015.
Bold and harmonious
Ambroisy cuisine is firmly rooted in the roots of French gastronomy. The chef, a disciple of Escoffier, respects essential values such as the simplicity of ingredients and preparations. He favors seasonal and quality products to enhance natural flavors, thus offering an unforgettable culinary experience.
His style also combines culinary influences from elsewhere. He likes to surprise, by introducing his guests to unknown products, often seasonal, unearthed here and there from producers he has rigorously selected. These discoveries occasionally enrich the base of its traditionally French menu.