Executive Chef at Rosewood London
Executive Chef, Amandine Chaignot pairs her expert French training with a love for nature, seasonality, creativity and exceptional ingredients from producers across Britain and France, to create an elegant and refined all-day dining menu for the Mirror Room. She has worked with Alain Ducasse and Jean-François Piège in the kitchens of some of the greatest restaurants, and with some of the most highly regarded chefs in Paris; Eric Frechon, Yannick Alleno and Philippe Mille, and second to Christopher Hache at Hôtel de Crillon, A Rosewood Hotel.
Amandine defines her modern French cooking style as ‘fresh, honest and intricate’. Her menus for the hotel change seasonally and feature a selection of carefully curated dishes that showcase locally sourced seasonal ingredients and produce. Dishes are light yet packed full of flavour and, as often seen with Amandine’s cooking, vegetables and herbs receive equal billing on the plates as seafood and meat.