In classical mythology it was said that ambrosia was a part of the food for the gods so what better name of a restaurant than L’Ambroisie if it can offer something divine? You can make a reservation right now if you are looking for some of the most perfected classic French haute cuisine in the world.

L’Ambroisie is located at some of the most exclusive grounds in Paris, beneath the arcades of the aristocratic Place des Vosges which dates from the seventeenth century. Henry IV ordered it to be built and it is Paris’ oldest square. You enter the restaurant through a rather discreet entrance and you will soon notice that L’Ambroisie’s three small dining rooms are not the typical Parisian lavish dining rooms usually found at this price level. Yes, it is expensive to have a meal at L’Ambroisie, but many of you will probably consider it worth the money if you are looking for traditional French top cuisine in a romantic setting of old parquet floor, big dramatic paintings covering the walls and, of course, huge chandeliers in every room.

Chef Patron Bernard Pacaud was born in 1947 in Brittany. He had his first job in the restaurant business as a dishwasher at La Mère Brazier in Col de la Luère near Lyon which was owned by legendary Chef Eugénie Brazier. Bernard Pacaud could not begin his life as a Chef in a better place since Eugénie Brazier is considered the grand old lady of nouvelle cuisine. Chef Pacaud also worked several years for another pioneer of the nouvelle cuisine, Chef Claude Peyrot, during the time he was one of the greatest with his Vivarois. Chef Patron Bernard Pacaud also worked at La Méditerranée and at La Coquille before he spent his years at Vivarois and before he finally founded his own restaurant in 1981 on the rue de Bièvre in Paris.

In 1986 the Chef moved to his present location at Place des Vosges and it did not take too long before he was top rated. Chef Patron Bernard Pacaud is rather reserved and prefers not to be among the guests in his dining rooms. He wishes to communicate via his perfected cuisine made only of the absolutely best ingredients. The Chef is obsessed by the finest produce and his plates are most often stripped down to just three or four elements and one main ingredient. The food is pure and no ingredients are spoiled thanks to the Chef’s utmost respect for them. Pacaud’s cuisine is elaborate and complex, yet it looks simple, but you can not be more wrong – many hours have been spent on perfecting each dish. Some dishes might look simple on the plate, but many of his dishes will stay in your mind for a long time after you have finished your meal.

L’Ambroisie can be like an art film – it takes some time before you understand its qualities and the more you think of it, the more you like it. The restaurant is not for everyone, but should be on all reservation lists for all true gourmets.

Written by Andy