The meal began with the most amusing amuse-bouche of all time: a perfect soft-boiled egg in its shell with a generous spoonful of caviar on the side. Not original, but a fantastic way to start the experience.
For starters, I had the signature feuillantines de langoustines aux graines de sésame, sauce curry, with just enough curry to give the dish character without changing its essentially French nature. Others had a tuna pastilla which also employed non-French elements -- North African in this case -- in a triumph of French cuisine.
|Feullantines de langoustines with curry at Amboisie|
|Tuna pastilla at Ambroisie|
For dessert, we had the boring-looking tarte fine sablée au cacao, glace à la vanille Bourbon, Amboisie's signature dessert, which our waiter insisted that we try. And despite how it looks, it is a triumph All of us gasped "air" after the first bite, for the sensation of the dessert is bitter chocolate air: light does not begin to describe the texture.
|Chocolate tart at Ambroisie: deceptively unique|
We rarely go to three-star restaurants, but we were celebrating our friends' finding an apartment in Paris so threw caution (and a lot of money) to the wind. But the meal was truly an unforgettable experience, a demonstration of French gastronomy at its best.
Ambroisie, 9, place des Vosges, Paris 4ème (Métro St-Paul).