L'Ambroisie
Haute French restaurant · l'Arsenal ·
Artfully presented French haute cuisine with tasting menus amid tapestries.
Artfully presented French haute cuisine with tasting menus amid tapestries.
"I still remember crying with joy at my first meal at L’Ambroisie; my father used to introduce me to fine dining by saving up for special meals from The MICHELIN Guide, and that experience remains a formative, emotional memory." - Marie-Noëlle Bauer
"What to say of the creations of Bernard Pacaud, the quality of which is matched only by his modesty? He doesn't give much away, preferring to let his cooking do the talking. His restaurant occupies an almost Florentine residence on the Place des Vosges, decorated with antique mirrors, huge tapestries, black and white marble floors and stunning contemporary wall panels lit by red LEDs. Unaffected by fads, uncompromising about the excellence of his ingredients, he pursues his path – that of a meticulous artisan. His dishes may appear to be simple, but each element is placed with absolute conviction. Just let yourself be swept along: lobster fricassee with civet sauce and Saint-Germain mousseline; Grenoble-style sweetbreads, green asparagus, caper sabayon;tarte fine sabléewith bitter cocoa and vanilla ice cream." - Michelin Inspector
"A three Michelin-starred haute restaurant located at Places de Vosges, known for its wall of mirrors."
"Bernard Pacaud is at the helm of this iconic establishment occupying a grandiose venue on the Place des Vosges. The famous bitter cocoa sablée tart has been served here for 20 years." - The MICHELIN Guide
"Bernard Pacaud is at the helm of this iconic establishment occupying a grandiose venue on the Place des Vosges. The famous bitter cocoa sablée tart has been served here for 20 years, along with other timeless classics. The remarkable cuisine is notable for the extremely high-quality ingredients that go into dishes that are coherent, and even simple… or seemingly so. In a move that underscores the restaurant's excellence, Christophe Moret, with his glittering CV, has been appointed Executive Chef." - The MICHELIN Guide
