The story
Ama is a bistro and modern cuisine restaurant at 6 allée Anne-de-Neubourg in Cambo-les-Bains, France. Le Fooding lists it for 2026, and the room has whitewashed wooden rafters and teal walls.
Manon Grasset and Adrien Layssac run the kitchen after working for the Ducasse group in Monaco and at restaurants in Aïnhoa and Bidarray. The menu depends on a network of producers the chefs built while working with local cooks. Michelin has listed the restaurant as Recommended for 2026.
A lunch might start with an egg parfait cooked at 64°C under a root vegetable velouté, followed by grilled Navarre trout with broccoli grown at L'Orangerie in Anglet. Evening dishes include line-caught hake from Saint-Jean-de-Luz and Ibaïama pork tenderloin with sunchokes, chestnuts and black garlic. Desserts often finish on chocolate, such as a chocolate-caramel sphere with cacao crumble.
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History
After working for the Ducasse machine (Bastide de Moustier and Hôtel de Paris in Monaco), in Aïnoha (Ithuria) and Bidarray (Auberge Ostapé), chefs Manon Grasset and Adrien Layssac found themselves on Edmond Rostand’s home turf, in their restaurant with whitewashed wooden rafters and teal walls. There, they cook up precise meals, like the day we went for lunch: a truly perfect oeuf parfait slow-cooked at 64°C, covered in a root vegetable velouté (parsley and chervil); a beautiful and perfectly grilled Navarre trout steak titillated by fish fumet and served with broccoli prepared a few different ways, grown at L’Orangerie in Anglet; before a really good chocolate-caramel sphere with cacao crumble topping. At night, things get a little fancier: line-caught hake from Saint-Jean-de-Luz with broccoli and Timut pepper; Ibaïama pork tenderloin with sunchokes, chestnuts and black garlic; pineapple, passionfruit and Java pepper… // Gérard Roubeix
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