8 August 2015


Recently, I found myself dining at L’Ambroisie, a gastronomic jewel I'd written up for USA Today that sits at the top of many a foodie’s Bucket List. Helmed by mega chefs Bernard and Mathieu Pacaud, it's been called "the star among the Michelin three stars."

Here's the review:
So who did Bill Clinton know to get a table at this Michelin 3-star during a State visit? If you can get a reservation here – gear up to start trying months in advance – consider yourself one of the world’s chosen few. Their awe-inspiring offerings are conversation stoppers, from the tiniest ameuse-geule morsels to reverie-inducing main courses. Small and discreet, L’Ambroisie is nestled under the arches of the Place des Vosges. Expectedly, very expensive. 
Years later, little has changed.

Classical French cuisine never goes out of style. We decided to just go for it and ordered a variety of courses, all the way to dessert. Above, melt-in-the-mouth caramelized medallions of foie gras de canard with a radish-turnip garnish.

Escalopines de bar à l’émincé d’artichaut, caviar golden....  "Sea bass with minced artichoke and caviar" is an inadequate description: fish so fresh you’d think it was caught minutes before.

Bursting with flavor poulet from Bresse smothered in its own jus and tiny wild mushrooms.

Noisettes d’agneau de Lozère poëlées au beurre de sarriette, pommes "boulangères".... Fork tender lamb with a natural crunchy crust. Below, a selection of aged farm cheeses being cut to order.

Kaz, it was a pleasure. As my father used to say (after every meal, and in his French accent), "I have had good meals in my life, but this one beats them all!" So, until the next one....

9 Place des Vosges 75004
Closed Sunday and Monday 


  1. Looks like an amazing experience!

    1. It was heaven. So many incredible places to eat here I have to be careful to not turn this into a food blog! BPJ

  2. This looks mouth wateringly amazing, both from the visual aspect and my taste buds. This (photo) blog just keeps getting better and better. Keep up the great work Barbara.

  3. Thanks so much Wilf. I'm having great fun with it; endless material. As Hemingway put it, "...for Paris is a moveable feast.” BPJ