L'AMBROISIE Review

Michelin in Paris ～ I booked lunch a month earlier ～ I chose shellfish and oysters for the first plate, the main dish is duck breast duck legs, and the dessert is rose lychee ice cream! I just want to say that every dish is full of surprises ～ tastes worthy of this price!

This is a French meal, the French desserts inside are special, it is said that it belongs to the French to make more authentic, but so the desserts are more sweet, the chocolate cake is delicious, more soft.

L'Ambroisie, a traditional French restaurant that I love. It has been some time to go to this restaurant, make up for the evaluation. The restaurant is located in the most Parisian but not very popular location Place de Vosges, Xingri Square. We arrived earlier, the restaurant has not opened yet, and we strolled around. Next to the restaurant It is Hugo's former residence. We sat for a while in the park of the Rising Square as Parisians like it. The sunset, the grass, the people sitting on the floor, the children playing in the sandpit, I didn't talk much with my friends, just quietly felt the atmosphere of life in Paris. Come here on time At the entrance of the old restaurant, the name of the store was very low-key carved on the stone brand. In a candle light, it seemed to see the salary fire of this family old store that was carefully operated by the father's industry. There are several compartments in the restaurant, which are transformed from an old apartment. The decoration is very familiar and warm, it seems It's the same as being a guest at someone else's house. The restaurant has only four menus a year, spring, summer, autumn and winter, and each season will select the best ingredients in the season to make a few fine cuisines. The waiter said that it is now a summer menu, mainly lobster, and this autumn will be replaced with Italian white truffles. The main menu, and winter, is French black truffles. I don't know if he didn't say it or I didn't remember it in spring, leaving a blank. Not much nonsense, just say the dishes. Before the pre-course, we still conservatively ordered champagne for aperitifs. The side dish is a salmon, which tastes very good. Not bad. I ordered the snail for the fore dish, and my friend continued to order caviar. The snail with pasta sounds a bit weird and tastes a bit weird, I didn't give a high score. But the caviar sugar heart egg got a high praise from my friend. The caviar also comes with a small cup of vodka. The main course we have not been exempt I ordered the main summer menu: lobster. Compared to L'Epicure, I think L'Ambroisie's lobster is more colorful! First of all, the plate is more vivid, the whole lobster retains a better taste, and the sauce on the bottom of the plate is quite excellent! In terms of wine, my friends and I don't want to drink much, just want to match the dishes. . On the recommendation of the waiter, we ordered white wine by the glass. We consulted the waiter for dessert and he strongly recommended us to order chocolate cake. Known as the best chocolate cake in the world by Michelin, the only one that has not been removed from the restaurant menu in 30 years the dish. In view of his good words, we naturally can't help but taste it. The conclusion is: name! No! Void! pass! The hot chocolate is just right, the external coke is internalized, the concentration is just right, not bitter or greasy. The vanilla ice cream is also very pure and refreshing. A cold and hot, ice and fire two days Meeting between the lips and teeth, stimulate your taste buds. I really want to describe it as orgasm. The last picture is a dessert snack after dinner. Like noon, our stomachs have no space to accommodate them. I ate a little symbolically. On the whole, the dining environment here is relatively simple, compared to Alain Ducasse It is magnificent, it is simply the feeling of a small farmyard. The light is slightly dark, so the photo taken is not good, I hope you forgive me!

"Gods canteen" Three stores for more than 20 years The taste is as domineering as the name The romance of food and art The dishes are also classics in tradition, the ingredients are great, that is, the taste of the veal is also drunk, it should be perfect with red wine

I really want to eat a shop with the plate! The Western food is beautiful, the decoration is also praise, either chocolate sauce, or jam, but they are all on the plate, why not directly wipe the food on it? Several restaurants in Paris are very similar to desserts. I don't know if it is the relationship between the teacher and the door. The taste is sweet. I like it. Some people feel too sweet.

L'Ambroisie Traditional French Chef: Bernard Pacaud, Michelin 3 stars have been starting their post-cooking apprenticeship from Lyon, the French gastronomic capital, since 1988 when they were almost 70 years old. Lyon's civilian cuisine has always cared about the food itself, which is very different from Versailles-style Parisian nobility cuisine. Perhaps that's why everything in his restaurant seems just right, absolutely advanced, but absolutely nothing. In 1986, L'Ambroisie opened in the most fashionable Marais district today. Ambroisie means food for God. In 1988, 3 stars were won, and 28 years later they never dropped. From the age of 42 to the age of rare, it is imaginable how difficult it is. Competing with him is younger The "new cuisine" generation, everyone is distinctive; the diners group is also younger and international; even the Michelin guide is being accused of "over-preserved" oppression to set its sights on more new localized, new style contemporary restaurants. However, the sloppy, food-focused, and undisappointed Michelin mystery reviewers. It is precisely because of its classic and orthodox high-level that French President Francois Hollande hosted Obama here late last year. This roast chicken is its watchman's knack. The roast chicken that bulges into balls makes me think of the best Beijing roast duck even if it is long after it is baked. French roast chicken can make the meat tasteless and the meat tastes great. This roast chicken on the table is no longer seen in modern "new cuisine" restaurants. It is a rare classic view of the fine dining world. The chicken breast cut for you will be served with chicken leek skewers or lamb belly fungus or eggplant filling Italian dumplings, changing the side dishes according to the season. The Jus on the meat is a great essence of French cuisine, concentrated in every second of the cooking process physical and chemical changes. The crayfish is also a noble ingredient in French cuisine. L'Ambroisie's approach is to make "thousand-layered" oysters with sesame pancakes and spinach, with a unique curry sauce. You see the classic French meal is actually compatible. Brittany lobster with potatoes and thyme. This shape of potato cutting can only be learned in traditional cooking schools. The blue ribbon that has not changed the menu tutorial for 50 years has taught me this trick. I didn't expect to use it in a 3-star restaurant. I'll go and practice my hands again. Cream egg with asparagus and caviar: suede with bitter chocolate and whiskey vanilla ice cream. (How does it look like foie gras) L'Ambroisie is classic high-end. In the Marais district, the oldest charm in Paris, walk into the courtyard on the side of the square, and the 17th century architecture will tell you a passage of old history. Although it looks very old and does not have all the contemporary art, it can just focus on the food itself: the highest quality ingredients, plus the most perfect cooking skills, achieve the most perfect cuisine. L'Ambroisie only a la carte menu, the cheapest head dish starts at 78 euros, and the most expensive main course is about 140 euros. No lunch packages, lunch and dinner menus. If you go to lunch, in the case of not many diners, maybe Mr. Bernard will cook for you personally, I have friends who have caught up with him, and he cooks two tables by himself. L'Ambroisie The only semicolon outside Paris is said to open this year in a super luxury hotel in Macau. Now the restaurant has been handed over to his son Mathieu Pacaud and he is taking care of it. Mathieu is 35 years old this year, but the clothes are quite happy to inherit. His own restaurant of the same name Mathieu Pacaud - Histoires won 2 stars in February this year, and another Hexagone won 1 star. L'Ambroisie What to eat: the most classic old-fashioned French cuisine Price: 250 euros for a single three-course dish, no drinks

The waiter kept our coats and bags, and led us to the table, and gradually we were surrounded by a low-key and ultimate luxury, through the gorgeous and not lost crystal lamps and the still bright paintings on the walls, The accumulation of Michelin Samsung in 24 years instantly unfolded like a huge oil painting in front of it.