L'AMBROISIE Review

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.

"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

What was the fine French meal 100 years ago? Just come here. If you choose a restaurant that best represents the traditional French cuisine, it must be its own. It is a veritable place for the "state dinner" scattered among the people. In 2015, then-French President Francois Hollande once entertained Obama. Ambroisie was meant to serve the gods food, and the restaurant was called the "house of the gods" by iron powder. Of course, eating "God's food" is expensive, there is no set meal, only a la carte, is one of the most expensive restaurants in Paris; You may not even know the food of God. Most French cuisines today have improved their tastes and are more in line with modern eating habits. But as you walk through the centuries-old stone road through the old Hugo residence in the southeast corner of the Rising Sun Square, you are like crossing the times, the "House of the Gods" is hidden in a low-key and noble place. From the vintage dishes, to the tapestries depicting the spring garden, to the waiters who have worked here for a lifetime, everything is a classic look of the old days.

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.