Time flies. Summer of 2007 marked my inaugural visit to the temple of haute cuisine named L'Ambroisie, situated in the middle of appealing Marais district. This classic restaurant was a splendid 17th century townhouse and it's currently the longest running dining place in Paris with a 3-star Michelin (Chef-patron Bernard Pacaud attained the red guide's highest rating in 1988 and has kept it since). While some think the old-fashioned food at L'Ambroisie is boring, I thought whatever dishes serve here represent one of the highest level of cooking in the world. Bernard Pacaud has perfected his culinary skills of French traditional gastronomy. There was no non-sense; the dishes have consistently been flawlessly executed using seasonal and fresh produce. The result was delicious and intense classical dishes that were neither heavy nor cloying. Forget about deconstructed or molecular stuffs, also do not expect any dish to be split into 3-4 bowls; the masterpiece on the plate was deceptively simple and people should have no issue recognizing the 3 to 5 ingredients used. Yet, in this "minimalist" approach, it's nearly impossible to improve further upon any dishes served to guests. I heard that similar to the case of Michel Bras, Bernard Pacaud is probably semi-retired these days as his son Mathieu Pacaud has become more active in the kitchen and public. Mathieu's name also appears at the bottom of the menu.
It's widely known that L'Ambroisie is probably the only 3-star restaurant offering no degustation menu option. The a-la carte was nicely divided to about 5 items each in appetizers, fish/seafood, meat/poultry and desserts. It's always good to follow the guidance of Monsieur Pascal, the loyal and professional maitre d'hotel of L'Ambroisie. Unfortunately, I 'rebelled' this time - I did not follow his idea of ordering the famous scallop dish with broccoli and Italian truffle. The reason was simple: I was on a mission to savor all of Pacaud's seasonal lobster dishes. Unlike my previous visit, I was not eating alone this time (finally). Moreover, this fabulous meal was for dinner instead of the usual lunch. Here are the dishes we savored in the middle of November 2014.