Nicolas Tabellion chef of Ambre Hotel of the Apavou Group imposes his style. The young chef strike a great blow, he transformed the Alsatian sauerkraut of his country to a tropical tonality and savours.

It was necessary to dare and he did it. Revising, traditional French cuisine and to make a success of it, Nicolas Tabellion, with the audacity of his 26 years did not put much questions before including this single dish in the menu of the beach restaurant of the Ambre Hotel.

While arriving in Mauritius, Nicolas Tabellion manage to evolve the menu of Ambre Hotel in a way that the restaurant works better, by introducing French-Mauritian cuisine so that the guests enjoy a new gastronomy which suits the atmosphere mostly.

“In Mauritius, there exist splendid products which marry well the French techniques and it is possible to create a tasty and original cuisine. I get busy here with the assistance of my colleagues in kitchen, which besides I greet their enthusiasm”, he underlined.

The live cooking has also, under the impulse of chef Nicolas Tabellion make its appearance for the great happiness of the customers.
“Our main aim is to make it possible to our guests to savor all the possible experiences when they come to Ambre Hotel. The live cookings, which is held in the open air on the opposite side of the beach, form part in fact and thus makes it possible to our customers to bring back with them original receipts of Mauritius. We also fitted in the same step by proposing every evening a true international dresser so that the customers can taste with several types of cuisines”.