L'Ambroisie
L'Ambroisie
L'Ambroisie
"Cuisine of civility" Seek out fine ingredients. Cook without fuss. Offer the best, simply. A menu like a score, constantly reinterpreted, Day by day, with the changing seasons... Bernard Pacaud
4.5
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Langoustine feuillantine with sesame seeds, curry sauce
Feuillantine de langoustines aux graines de sésame, sauce au curry
Langoustines prepared in a flaky pastry with crispy sesame seeds. Accompanied by an aromatic curry sauce that enhances the sweetness of the crustaceans.
€145
≈ $168.00Warm-cold soft-boiled egg à la Kiev, Kristal caviar
Chaud-froid d'œuf mollet à la Kiev, caviar Kristal
Soft-boiled egg served with a play on temperatures, garnished with Kristal caviar. The creaminess of the egg yolk pairs with the pearly, briny texture of the caviar.
€170
≈ $197.00Ravigote of snails, basil emulsion
Ravigote d'escargots, émulsion au basilic
Snails seasoned with a tangy ravigote sauce (vinaigrette with herbs and capers). Served with a light and flavorful basil emulsion.
€105
≈ $122.00Sweet pepper mousse, tangy tomato coulis
Mousse de poivron doux, coulis de tomate acidulé
A light mousse made from sweet peppers, offering an airy texture. Accompanied by a tomato coulis providing a note of freshness and acidity.
€90
≈ $104.00Sea bass escalopines with sliced artichoke, Kristal caviar
Escalopines de bar à l'émincé d'artichaut, caviar Kristal
Thin slices of sea bass (white fish) served with thinly sliced artichokes. The dish is enhanced by Kristal caviar, adding a luxurious and saline touch.
€190
≈ $220.00Lobster interlude with young fennel, reduced broth with star anise
Interlude de homard aux jeunes fenouils, nage réduite à l'anis étoilé
Tender lobster meat accompanied by crunchy fennel. Served in a reduced broth flavored with star anise for a subtly aniseed taste.
€160
≈ $185.00Sole viennoise with sorrel, girolles, and zucchini
Viennoise de sole à l'oseille, girolles et courgettes
Sole fillet coated with a golden breadcrumb crust. Served with a tangy sorrel sauce, girolle mushrooms, and zucchini.
€150
≈ $174.00Fan of red mullet with eggplant and pepper caviar
Éventail de rougets-barbets au caviar d'aubergine et poivron
Red mullet fillets arranged in a fan, fish with a delicate flavor. Accompanied by a melting preparation of eggplants and peppers with Mediterranean accents.
€125
≈ $145.00Veal sweetbread medallion lacquered with lemongrass, sage ravioli
Pomme de ris de veau laquée à la citronnelle, ravioles à la sauge
Veal sweetbreads (delicate offal) glazed with a lemongrass-flavored sauce. Served with stuffed pasta (ravioli) flavored with sage.
€160
≈ $185.00Pigeon supremes Montmorency style
Suprêmes de pigeon à la Montmorency
Tender pigeon breasts served in the traditional Montmorency style, usually with cherries. Poultry meat with a rich, slightly gamey flavor.
€135
≈ $156.00Double veal chop, small stuffed with ginger (2 people)
Côte de veau double, petits farcis au gingembre (2 pers.)
A thick veal chop to share, cooked pink and juicy. Accompanied by small stuffed vegetables enhanced by a hint of ginger.
€290
≈ $336.00Beef fillet with mirror sauce, girolle mushroom fricassee
Filet de bœuf sauce miroir, fricassée de girolles
Noble cut of very tender beef, coated with a shiny, reduced brown sauce (mirror sauce). Served with a sauté of wild mushrooms.
€145
≈ $168.00Fresh and aged cheeses
Fromages frais et affinés
Selection of French cheeses at different stages of aging. Generally served with bread to appreciate the variety of textures and flavors.
€45
≈ $52.00Crispy shortcrust tart with bitter cocoa, Bourbon vanilla ice cream
Tarte fine sablée au cacao amer, crème glacée à la vanille Bourbon
Crispy tartlet with intense, bitter dark chocolate. Served with creamy Bourbon vanilla ice cream for a hot-cold and bitter-sweet contrast.
€45
≈ $52.00Melon crystals, star anise ice cream
Cristallines de melon, glace à l'anis étoilé
A fresh dessert highlighting melon, prepared in thin slices or light textures. Accompanied by ice cream flavored with star anise.
€40
≈ $46.00Peach soup Côte de Nuits style, verbena ice cream, Genoise cake
Soupe de pêches côte de nuits, glace à la verveine, pain de Gênes
Peaches prepared in a red wine syrup, served as a fruit soup. Accompanied by herbaceous verbena ice cream and a moist almond cake.
€48
≈ $56.00Meringue with red berries, lemon cream
Meringue aux fruits rouges, crème de citron
Dessert composed of a crunchy and light meringue. Filled with fresh red berries and a tangy lemon cream for balance.
€48
≈ $56.00Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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4.5
770 customers praised this place. (Google)
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