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L'Ambroisie

9, place des Vosges Send to Phone
01 42 78 51 45
Métro: Bastille/Saint-Paul (Le Marais)
Exceptional, classic French cooking and a rich décor tucked under the vaulted arches of the Place des Vosges.
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Local Deals: 120 * 90

Cuisine
Open
Closed Sun.-Mon., 2 wks. in Feb, Aug. Open until 10pm
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L'Ambroisie Restaurant Review

: When Jacques Chirac invited Bill and Hillary Clinton here, he was inviting them to the ultimate in classic French cuisine. With its inlaid stone and parquet floors, book-lined shelves and sumptuous Aubusson tapestries adorning honey-hued walls, L'Ambroisie has the feel of a beautiful private home, of which Danielle Pacaud is the attentive hostess. Don't expect to see much of Bernard Pacaud, though. He prefers the sizzling sounds of the kitchen to the applause of an appreciative public. His concise carte is supplemented by a few surprises du jour: marjolaine de foie gras (layered goose liver, truffles, and celery---divine!); flash-cooked sea bass with rosemary-scented artichokes; a majestic poularde en demi-deuil. Some may say he's lacking in inspiration, that he's not overflowing with surprises, but if ever there was a master craftsman in the old-time sense of the word, he is it: tradition at its glorious and soaring heights, tradition which follows the rules that gave French cuisine its name. Each dish is flawlessly finished. Faultless cellar, too, run by Pierre Le Mouillac, an exemplary maître d'hôtel-sommelier. In keeping with the deluxe atmosphere, there is unfortunately no set-price menu. Noblesse oblige!

User Ratings & Reviews for L'Ambroisie
Average rating    5
Reviews 1 - 1 of 11
Simply the best 3 Michelin star in French haute dining
by aromes_mtl on Sat Mar 26, 2011 2:55 pm
 
L’Ambroisie, Paris
Event: Lunch at restaurant L’Ambroisie, Paris
When: Friday March 25th 2011 12:30
Overall rating:
10/10 for the food.
Same for the impeccable service that I've experienced there.

The meal:

-Langoustine, ananas, velouté de crustacés - the langoustine itself was a treat (divinely tasty, moist) but the amazement did not stop there: that little complimentary ‘brunoise‘ of pineapple (mixed with dices of green, red peppers) was not your next-door brunoise. Think of a luxurious, geniusly-concocted brunoise that sets the reference for all other brunoise. The velouté was very tasty too.
-Chaud froid d’oeuf mollet au cresson , asperges vertes, caviar oscietre gold– The oeuf mollet (the egg is successfully half cooked as it should) was covered with a layer of watercress sauce (I enjoyed the interesting kick brought by the sourness of the watercress to the egg) and served along asparagus (they have mastered the doneness of the vegetable pretty well) and caviar (typical oscietra thin flavor, a rich quality salty fish roe as I expect at such heavy price).
-Another excellent dishes were the Sea bass and artichoke atop a caviar (Ocietra gold from Iran) white butter sauce (slightly less impressive than the first two, but largely a well concocted dish, with the idea of mixing caviar and fish being an absolute recipe for deliciousness) + the "tarte fine au chocolat".
 
Reviews 1 - 1 of 11



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