Can't miss the beautiful deco of L'Ambroisie. It is tastefully arranged with just the right amount of luxury. Service is attentive. Great recipe with multiple ingredients working well together. Unfortunately, we had a couple small incidents.
Milton were fussy and could not seat still, chair is a bit small for his 200 lb build. I had my attention on the wine list, good variety of low-price-range burgundy, 3 bottles of DRC, and only Leroy in our usual mid-end. Sommelier recommended us a good bottle of 91 Flaveley. That solved our problem. Later, we found out L'Ambroisie use the small wine glasses used in wine bar, smaller than Chablis glass. That was very disturbing. We soon got over all the complains as soon as the courses served.
Cuisine is well designed: beautiful presentation to capture our attention, ingredient combination show off the harmony of flavors and texture.
All other vintage of Leflaive were sold out. We left with this bottle of 2002.
Nose of oak and basil. chewy, silky texture. perfume came out after 1st course. it could be because the bottle was chiled on ice and L'Ambroisie only has small wine glass
Chicken w/ mirabelle plum
Boneless chicken wings and chicken breast roll w/ basil, thym, mint. Mirabelle is a bit sweet. Apricot will work much better for me.
Feuillantine de langoustines aux graines de sesame, sauce curry
Langoustines was medium rare with texture like Amaebi. The amount of curry coconut flavor is just right.
Foie gras de canard landais en croute de poivre gris, chutney de cerises noires
Foie gras terrine is the best I have ever tasted. Pepper crust gave it a great flavor. I enjoyed the perfect texture of foie gras by having it alone, avoiding ruining it with toast. I can still feel the soft smooth texture on my tongue. Wish the black cherry chutney is a bit sour.
After three wonderful dishes, Ben could not hold his headache and stomach problem. He took a long break. I noticed waiters are anxious waiting for his return. They attentively offered Ben aspirin when he returned and asked him to rest a bit without rushing the second course. I thought the kitchen would chuck all the 2nd courses because the dishes will be kept warm for too long, like Hell's Kitchen TV show. No, I was wrong.
Sea bass swimming in Oscietra Gold caviar. The salty caviar works well with sea bass. Thank god that sea bass can tolerate overcooking.
The flavor is excellent. Choice of herb is amazing. Herb tasted like Chinese herb 香椿 (young leave of Toona sinensis) is great with Sole. The texture of sole is powdery due to over heating, bacon is not crisp anymore.
Mushroom on the side is dry roasted to enhanced its flavor.
Volaille de Bresse rotie au beurre d'herbes, salade de girolles et cougettes
Kitchen only serve breast. It took Milton a long time to explained "I want my dark meat".
Bresse chicken in its own jus, the way I like it. Skin is thin and crispy, beautifully done.
I did not get a taste of Milton's plate, sign of a good chicken.
Broiche en pain perdu, abricots rotis aux amandes fraiches
Brioche, off course. After having the perfect brioche 10 years ago at , I have been constantly searching for perfect brioche. So far, the closest thing I got is my home made brioche with eight sticks of butter. I was anxiously waiting for brioche from Bernard Pacaud, the perfectionist. "Must be better", I crossed my fingers. Yes! Soft, airy, and buttery inside with thin perfect crispy crust.
Peches blanches pochees au cassis, creme glacee a la verveine
I have mixed feelings about L'Ambroisie. Well designed recipies, harmony of multiple ingridients, and attentive staffs. But the kitchen only execute perfectly when guests match with their tempo. I still can not decide whether I will go back again.