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Lunch at L’Ambroisie
with
Tomoko Morikawa
at
L'Ambroisie
on 27 July 2022
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- 255
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Back to my favorite classics for some more excellent food.
The ingredients, the precision of the cooking and combination of flavor is unparalleled.
The Pastilla de thon rouge aux abricots et pistaches, salmigondis de tomates for example amplify this. I usually stay away from tuna dishes as the are boring. However this one was not. Quite the opposite. The tuna, a senaka cut, was seared on the outside and raw on the inside. It was wrapped in filo-dough and accompanied with tomatoes, pistachios and apricots. What was not mentioned on the menu were lemons. These proved to be a master stroke because it added acidity to the dish which elevated it to a masterpiece. I was really tempted to order another one.
Very rarely one can find such excellent restrained cooking. I could not disagree with those who find this place boring. For me it is a must when in Paris.
10 / 10
Minestrone 'escargots en arlequin de légumes, émulsion au basilic
Pastilla de thon rouge aux abricots et pistaches, salmigondis de tomates
Côte de veau double braisée, fricassée de girolles et amandes fraiches
Fromages frais et affinés
Tarte fine sablée au cacao amer, crème glacée à la vanille Bourbon
Dacquoise à la crème de pistache, oreillons d'abricots aux amandes
