It was a great experience to visit L’Ambroisie in the last week of service of legendary chef Bernard Pacaud.
Pepper mousse, tomato coulis.
Sea bass “escalopines”, artichokes, caviar nage.
Langoustine “feuillantines”, curry sauce, spinach.
Red mullet, red pepper sauce, zucchini, eggplant caviar.
#bernardpacaud #lambroisie #paris #placedesvosges #threestars #troisetoiles #michelinguide
