In 1986, Bernard Pacaud opened L'Ambroisie at place des Vosges and obtained 3Michelins stars in 1988 which he has kept since then
His refined and classical cooking style makes it one on the most esteemed French restaurants
Ambrosia was the food of the gods on Mount Olympus. Without question, the cuisine of Bernard Pacaud reaches similar heights
with its explosion of flavours, its scientific approach and its perfect execution
French A la carte menu (no English menu)
I order Discovery Tasting Menu (no menu)
this is a crunchy kugelhopf brioche
Amuse bouche caviar and onion cake, smoke salmon black bread and tart
Sourdough bread and butter
Langoustine feuillantine with sesame seeds crisps pastry and curry sauce
This is restaurant signature entrée course (starter course), a crisps sandwich, with jumbo size langoustine, very delicious
Sea bass cutlets with sliced ​​artichokes, Kristal caviar
Signature main course, very generous of delicate texture Kristal caviar with fillet sea bass and warm cream sauce
Parisian scallops with vegetables, black truffle emulsion
Thank you very much
Noisette of lamb from Lozère with almond slivers, swirl of Sarladaise potatoes
French Fresh and aged cheeses cart
Selection of cheeses: Sant nectaire, Fougerus Coulommiers, Époisses soft cheese
The Fougerus is a French brie cheese (soft with a bloomy rind) that looks like a Coulommiers
Pre dessert Almond Sorbet
Assortment of desserts and pastries
Bitter cocoa shortbread tart, Bourbon vanilla ice cream
Signature dark chocolate tart, light and balance taste
Candie chestnut marquise, tangerine sorbet
Hot praline soufflé, mango coulis with French cherry brandy (Kirsch de Fougerolles)
Petits Fours (Mignardises)
overall advantages beautiful area of classic French haute cuisine, simply and delicious