L’Ambroisie Paris

Start the week right! And sweet!
❤️🫶😘
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L’Ambroisie - ⭐️⭐️⭐️
Paris, France
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A dinner like a journey back in time to a long-forgotten era! A deeply humble chef serves emotional dishes in a beautiful setting!
Probably my last dinner with Monsieur Pacaud, the 76-year-old host holding his ⭐️⭐️⭐️ since 1988!
Thank you very much for the many wonderful culinary experiences at L’Ambroisie over the last 28 years of my life. Gastronomy has certainly changed significantly in terms of technology, modernity and the associated menu sequence. Nevertheless, we will miss these classic institutions greatly when they are no longer there. At least if they are not led by the “old” masters!
It will definitely happen to me that way. Stirringly beautiful! Merci beaucoup!
🙏❤️🫶
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L‘Ambroisie - ⭐️⭐️⭐️
Paris, France
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #photooftheday #foodgasm #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #paris #lambroisie #bernardpacaud Less

The best of the best when it comes to classic French cooking.
For example the exquisite "Feuillantine de langoustines aux graines de sésame, sauce au curry." The dish is visually captivating, with a clever presentation—a crisp sesame disc conceals wonderfully plump langoustines resting on another sesame crisp below. This delightful little sandwich sits atop a bed of tender, deep green spinach. The langoustines themselves are a revelation—sweet, tender, and expertly cooked, easily standing out as the best I've ever tasted. The interplay of flavors and textures is remarkable: the crunchy sesame pastry provides a perfect contrast to the tender sweetness of the langoustines, while the spinach adds a subtly bitter, fresh vegetal note that grounds the entire dish. A shallow golden pool of the most incredible curry sauce completes this amazing stack, adding a glossy, smooth, elegant, and refined touch that ties all the elements together into a harmonious symphony of flavors and aromas.

Or the captivating "Fricassée de homard aux châtaignes et potimarron, sauce diable." Lobster's striking appearance and tender sweetness harmonize with deep orange pumpkin and crunchy chestnut. The sauce—exquisite, elegant, and mysteriously rich—evokes caramel, toffee, and buttery spiciness. A culinary symphony that delights the senses with every bite, leaving a lasting impression on the palate.

"L'Ambroisie" has become an iconic destination for gastronomes and connoisseurs alike, attracting discerning diners from across the globe. The impeccable service, attention to detail, and devotion to culinary excellence make every visit an unforgettable celebration of the senses. Less

Pomme de ris de veau braisée à la financière, ravioles de ricotta à la sauge
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Fromages frais et affinés
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Some say that if you are planning to visit Paris’s temples of gastronomy then ⭐️⭐️⭐️ L’Ambroisie should be at the top of your list. If you are looking to be terrorised by the snootiest of snooty French waiters or the brutally priced wine list (€40 is the least you’ll pay for a glass of white), or if you enjoy trying to decide between the €110 langoustine dish or the €190 sole from the a la carte only menu, then this is the restaurant for you.
I’m being extremely facetious. Apologies. I know that there are some people, that I have huge respect for, that are reading this and love this restaurant. People with infinitely better taste than me. I appreciate classical cooking at an extremely high level, as you’ll be fed here, but it really doesn’t excite me at all. And when I’m paying a lot of money for a meal, I want to be excited by the food. I want to be made to feel welcome and comfortable in the dining room and I want to not have to worry about being able to afford the cab home. It’s all delicious and expertly cooked, but how about those veal brains at Clown Bar?! That’s exciting food, and I think if they had served that dish at L’Ambroisie and charged me €100 for it then I’d have camped outside and demanded they let me in to try it again the following lunch service. But hey, it’s all subjective right?
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Michelin Guide - ⭐️⭐️⭐️
OAD - 9 (classical list)
W50B -
Best Chef Awards -
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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. Less

Tarte fine sablée au cacao amer, crème glacée à la vanille Bourbon
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The next stop in Paris was to ⭐️⭐️⭐️ L’Ambroisie. Flawless cooking in a fairly pompous environment. Definitely not my cup of tea and of course eye-wateringly expensive for dishes that didn’t really excite. I’m glad I went once as a reference point but I wouldn’t go back (unless someone else was paying 😉😬)

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Michelin Guide - ⭐️⭐️⭐️
OAD - 10 (Classical list)
W50Best - ‘Discovery’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis Less