L'AMBROISIE

Michelin in Paris ~ I booked lunch a month in advance ~ I chose shellfish and oysters for the starter, duck breast and duck leg for the main course, and rose lychee ice cream for dessert! I just want to say that every dish is full of surprises ~ the taste is worth the price!

This is a French restaurant. The French desserts are their specialty. They are said to be authentic French desserts. However, all the desserts are quite sweet. The chocolate cake is delicious and soft.

L'Ambroisie, a traditional French restaurant I love. It's been a while since I went there for dinner, so I'll give you a review. The restaurant is located in the Place de Vosges, which is the most Parisian but not very popular place. We arrived early, and the restaurant was not open yet, so we walked around. Next to the restaurant is Hugo's former residence. We sat in the park of the Place de Vosges for a while, as Parisians like to do. Sunset, grass, people sitting on the ground and chatting, children playing in the sandpit, my friend and I didn't talk much, just quietly feeling the atmosphere of life in Paris. We arrived at the door of this old restaurant on time. The name of the store was engraved on the stone plaque in a very low-key manner. In a candlelight, it seemed that the family-run store, which was painstakingly run by the son and the father, was passed down from generation to generation. There are several compartments in the restaurant, which was converted from an old apartment. The decorations are very familiar and warm, as if you are a guest at someone else's house. The restaurant has only four menus a year, spring, summer, autumn and winter. In each season, the best ingredients of the season will be selected to make several exquisite dishes. The waiter introduced that it is now the summer menu, which is mainly lobster. This autumn, it will be changed to a menu with Italian white truffles, and in winter, it will be French black truffles. I don’t know if he didn’t mention spring or I didn’t remember it, leaving a blank. Let’s not talk nonsense, let’s get straight to the dishes. Before the appetizer, we still conservatively ordered champagne for the aperitif. The side dish was a salmon dish, which tasted very good. For the appetizer, I ordered snails, and my friend continued to order caviar. Snails with pasta sounded and tasted a bit strange, so I didn’t give it a high score. But the caviar soft-boiled egg was highly praised by my friends. The caviar also came with a small glass of vodka. For the main course, we couldn’t help but order the main feature of the summer menu: lobster. Compared with L'Epicure, I think this lobster at L'Ambroisie is more colorful! First of all, the presentation is more vivid, the whole lobster retains a better taste, and the sauce at the bottom of the plate is also quite outstanding! In terms of wine pairing, my friend and I don’t want to drink too much, we just want to pair it with the dishes. After the waiter’s recommendation, we ordered white wine by the glass. For dessert, we asked the waiter for his opinion, and he strongly recommended that we order chocolate cake. Michelin calls it the best chocolate cake in the world, and it is the only dish that has not been removed from the menu of this restaurant in 30 years. In view of his praise, we naturally couldn’t help but try it, and the conclusion is: Famous! Not! False! Legend! The hot chocolate is baked just right, the outside is burnt and the inside is melted, the concentration is just right, not bitter or greasy. The matching vanilla ice cream is also very pure and refreshing. One cold and one hot, the two worlds of ice and fire meet between your lips and teeth, stimulating your taste buds. I really want to use climax to describe it. The last picture is the dessert snacks after the meal. Just like at noon, our stomachs have no room for them, so I ate a little symbolically. Overall, the dining environment here is relatively simple, and compared to the grandeur of Alain Ducasse, it feels like a farmhouse. The light is a bit dim, so the photos I took are not very good, please forgive me!

"The Gods' Dining Room" has been a popular restaurant in Misan for more than 20 years. The taste is as dominant as its name. A romantic encounter between food and art. The dishes are also classics in tradition. The ingredients are great. Even the veal is made into foie gras at the end, which is intoxicating. It should be paired with red wine. It must be perfect.

I really want to eat it with the plate! The Western dishes are beautifully presented and decorated, either with chocolate sauce or jam, but they are all spread on the plate. Why not spread it directly on the food? What a pity! Several restaurants in Paris have similar desserts. I don’t know if it’s because they are from the same school. The taste is sweet, which I like, but some people think it’s too sweet.

L'Ambroisie Authentic traditional French cuisine Chef: Bernard Pacaud, 3 Michelin stars since 1988 Bernard Pacaud, who is almost 70 years old, started his apprenticeship in the kitchen in Lyon, the capital of French cuisine, when he was young. Lyon's civilian cuisine has always cared about the food itself, which is very different from the Versailles-style Parisian aristocratic cuisine. Perhaps for this reason, everything in his restaurant seems just right, absolutely high-end, but definitely not too much. In 1986, L'Ambroisie restaurant opened in the most fashionable Marais district today. Ambroisie means food dedicated to God. It won 3 stars in 1988 and has never lost a star in the following 28 years. You can imagine how difficult it is to stick to it from the age of 42 to the age of 70. His competitors are the younger generation of "new cuisine", each of whom has distinctive characteristics; the diners are also younger and more international; even the Michelin Guide is under pressure from being accused of being "overly conservative" and is turning its attention to more contemporary restaurants with new positioning and new styles. However, Bernard Pacaud, who does not play tricks and focuses on the food itself, has never disappointed the tricky Michelin mysterious judges. It is precisely because of its classic and authentic high-end that French President Hollande entertained Obama here at the end of last year. This roast chicken is its specialty. The roast chicken with a bulging body reminds me of the best Peking duck - even if it is out of the oven for a long time, the body will not be suffocated. It is a big challenge for French cuisine to roast a whole chicken without being dry and at the same time making the meat full of flavor. Roast chicken served like this is no longer seen in modern "new cuisine" restaurants. It is a rare classic scene in the Fine dining world. The chicken breast cut for you on the spot will be served with chicken and leek skewers, morels, or eggplant stuffed Italian dumplings, and the side dishes will be changed according to the season. The jus (gravy) poured on the meat is a major essence of French cuisine, and every second of the physical and chemical changes in the cooking process are concentrated in it. Crayfish is also a noble ingredient in French cuisine. L'Ambroisie uses sesame pancakes and spinach to make "Mille-feuille" with a unique curry sauce. You see, classic French cuisine is actually eclectic. Stewed Brittany lobster with potatoes and thyme. This shape of potato peeling can only be learned in traditional cooking schools. Le Cordon Bleu, who is so lazy that it has not changed the menu tutorial for 50 years, taught me this trick. I didn't expect that it would be used in a 3-star restaurant. I will go and practice again. Soft-boiled eggs with asparagus and watercress sauce, served with caviar: Puff pastry with bitter chocolate and whiskey vanilla ice cream. (Why does it look so much like foie gras) L'Ambroisie is classical and high-end. In the Marais area, the most ancient district in Paris, walk into the courtyard on the side of the Place des Vosges, and the 17th-century building will tell you an ancient past. Although it looks very old and lacks all contemporary art, it is just right to focus on the food itself: the highest quality ingredients, plus the most perfect cooking techniques, make the most perfect dishes. L'Ambroisie only has an à la carte menu, with the cheapest appetizer starting at 78 euros and the most expensive main course around 140 euros. There is no lunch special offer, and the lunch and dinner menus are the same. If you go there at noon, if there are not many diners, Mr. Bernard himself may cook for you. I have a friend who caught up with him and cooked for two tables of guests. The only branch of L'Ambroisie outside of Paris is said to open in an ultra-luxury hotel in Macau this year. The restaurant has now been handed over to his son Mathieu Pacaud to manage together with him. Mathieu is 35 years old this year, but he has inherited the mantle quite well. His own eponymous restaurant Mathieu Pacaud - Histoires won 2 stars in February this year, and another Hexagone won 1 star. What to eat at L'Ambroisie: The most classic old-school French cuisine Price: A la carte three courses starting at 250 euros, excluding drinks

Michelin three-star award, I didn't expect the portion to be so large that I was full after eating the appetizer... The 2007 sweet white wine is close to the taste of ice wine, the details and the wine are very good ​​​Hahaha