L'Ambroisie

75004 PARIS

Gault&Millau Academy's member

4 PHOTOS

Chef: Shintaro Awa
Cooking: French | Gastronomic | Signature cuisine
Services: Valet parking
Style: Elegant | Romantic

Gault&Millau's review 2026

Danièle and Bernard Pacaud designed and built this unique establishment with the highest standards and an unrivalled quest for excellence. Yet L'Ambroisie is neither a château-fort nor a museum: it's the expression of the savoir-faire of a sincere chef, spreading a high idea of what gastronomy should be. Raised by Eugénie Brazier and later Claude Peyrot at Le Vivarois, the craftsman from the Place des Vosges became a lord, while the atmosphere, the unique decor of a very special home and the arts of the table were defined jointly with Danièle. Everything to best surround the works of the moment, which belong in their magnificent classicism, to a personal register: langoustine feuillantine with sesame seeds and curry sauce, egg with white truffle, escalopines of sea bass with artichoke slices and this delicate swim reduced with Kristal caviar, sole with yellow wine and white truffle, supreme of pigeon and orange endives or the magnificent venison with redcurrants and grand veneur sauce. The famous, airy chocolate tart with vanilla ice cream, and the caramel-glazed apple mille-feuille, are all very modern, with the service dedicated to the constant quest for perfection. To steer the great cellar of l'Ambroisie, with its lords, its honors and its curiosity, the nostalgics of La Turbie have the pleasure of finding Marion Cirino, always giving the right advice and pertinent recommendations, with her legendary erudition and solicitude. For the past few weeks, the handover has been going smoothly with Shintaro Awa, an excellent Japanese chef who spent ten years with Eric Frechon at the Bristol. For the time being, the Toques d'Or will remain with the establishment, pending the first assessments in 2026.