L’Ambroisie

Do you know the meaning of the Michelin Guide ratings? One star: the restaurant is worth stopping at. Two stars: it’s worth going out of your way for. Three stars: it justifies making the trip just to dine there. This highest rating is difficult to achieve, but holding onto it is even harder. L’Ambroisie has boasted three stars since 1986, which makes it the longest holder of this distinction.
And the restaurant’s reputation is matched only by its decor. It occupies one of the historic buildings on Place des Vosges, where it is tucked between the former dwellings of illustrious people such as Victor Hugo. There’s no doubt that some of the rhymes written by this master of words were inspired by the culinary art of L’Ambroisie.

A firmament of simplicity

It would have frustrated Louis XIV. At L’Ambroisie, there’s no room for caprice and extravagance. Here, you get the simplicity of flavours as nature intended them, without fuss or frills. Which might draw a frown from fans of glitz and glam. What Bernard Pacaud, the restaurant’s founder, calls “civility cuisine”.

In a three-star restaurant, you expect excellence. At L’Ambroisie you get magnificence. Between the dishes of infinite subtleness, the friendly but faultless service and the historic charm of the setting, it’s difficult to describe the dining experience other than as an ode overflowing with passion. Indeed, it’s all about passion here. About a love for quality products, their natural beauty and their true flavour.

The menu is a showcase for the great classics of French gastronomy. Snail minestrone and white-truffle floating island feature among the starters. It’s torture to choose between the lobster interlude and the braised sweetbread, and even without a sweet tooth you can only succumb to the house specialitycocoa tart.

From Pacaud to Moret

Behind the name L’Ambroisie hides a chef whose modesty is matched only by his talent: Bernard Pacaud. Truly a gastronomy virtuoso who takes the side of simplicity. But don’t be fooled, the simplicity stops at appearances. Because each dish is the result of his in-depth knowledge and his refusal to compromise on quality.

After more than 60 years in the trade, the chef is getting ready to hand over the reins to Christophe Moret. His successor arrived at L’Ambroisie in September 2023, to work alongside Bernard Pacaud for the two years to come. This gentle transition comes with a certain pressure. But Christophe Moret’s career as a chef leaves no room for doubt. Trained by Bruno Cirino and Jacques Maximin, he has honed his skills in the kitchens of Louis XV alongside Alain Ducasse and at the Plaza Athénée, at the restaurant Lasserre and at L’Abeille. So the sky above L’Ambroisie looks set to keep its stars for a few more years to come.

Fine gourmets, take note! The multiple restaurants de Paris Region await you.