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#1 balex

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Posted 27 March 2011 - 04:53 PM

I want to go to Ambroisie for dinner in June as I am collecting on a bet. Any tips for getting a reservation? They only accept
reservations one month in advance. Will ringing up at 9am exactly one month in advance be sufficient?

Backup plan is lunch which is reasonably easy I understand, or was last time.

#2 Sneakeater

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Posted 27 March 2011 - 05:59 PM

I'll bet you a dinner at Ambroisie that you can't get in.
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#3 Wilfrid

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Posted 27 March 2011 - 07:05 PM

I got in easily, but I am trying to remember how I did. Probably used a concierge service linked to my Amex card.

#4 MichelinStarDinings

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Posted 27 March 2011 - 09:01 PM

I want to go to Ambroisie for dinner in June as I am collecting on a bet. Any tips for getting a reservation? They only accept
reservations one month in advance. Will ringing up at 9am exactly one month in advance be sufficient?

Backup plan is lunch which is reasonably easy I understand, or was last time.


Hi there Balex,
Just lunched there this past Friday. You can see my full photo and text report Lunch at L'Ambroisie, Paris - March 25th 2011. One month in advance should be fine. No worries about the time: it is really not as hard as to reserve at places like the Fat Duck, Per Se, or El Bulli where you really have to focus on the right timing when you call. Perfect backup plan that you have there: indeed, lunch seemed more quiet on this Friday.

#5 MichelinStarDinings

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Posted 27 March 2011 - 09:11 PM

I got in easily, but I am trying to remember how I did. Probably used a concierge service linked to my Amex card.


I speak French, so I did call them directly.
But indeed, for those who do not speak French, it is better to get either your hotel concierge to call them or a contact in France to do it for you

#6 MichelinStarDinings

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Posted 27 March 2011 - 09:21 PM

I got in easily, but I am trying to remember how I did. Probably used a concierge service linked to my Amex card.


I speak French, so I did call them directly.
But indeed, for those who do not speak French, it is better to get either your hotel concierge to call them or a contact in France to do it for you.
Worst case: they do understand English I am sure. So, talking to them in English might not be an issue neither

#7 Orik

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Posted 27 March 2011 - 09:25 PM

Develop a last name like a French politician and lose the American accent.
I never said that

#8 MichelinStarDinings

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Posted 27 March 2011 - 10:09 PM

Develop a last name like a French politician and lose the American accent.


Oh No, Orik. I think they are not that bad with non French accent. They seemed really opened minded (I recall that there were Non French on this lunch and they were treated really well

#9 Orik

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Posted 27 March 2011 - 10:17 PM


Develop a last name like a French politician and lose the American accent.


Oh No, Orik. I think they are not that bad with non French accent. They seemed really opened minded (I recall that there were Non French on this lunch and they were treated really well


Yes, everyone is treated very well. The point is that it's historically been much easier to get a lunch reservation than a dinner reservation if you're not French.
I never said that

#10 balex

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Posted 28 March 2011 - 08:24 AM

Yes, that was the impression I got. I speak French but with a strong English accent.
Is there some code word which means "Don't worry, nobody is going to order Diet Coke."?

#11 Orik

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Posted 10 December 2012 - 06:21 PM

l'Amb now publishes their more-or-less up to date menu online.

Including prices.

Ok, the prices are displayed in white on white Posted Image, but you can pull them out, hopefully this'll kill the argument about being able to eat here for substantially less than Per Se if you want (not to mention wines are half price or less):


Feuillantine de langoustines aux graines de sésame, sauce curry 98
Royale de potimarron aux écrevisses, velouté de châtaignes en cappuccino 88
Œufs “coque et mollet” à la florentine ; drapé de truffe blanche 152
Aumônières d’escargots en feuilles de châtaignier, coulis d’ail doux 82
Corolle de noix de Saint-Jacques aux topinambours, râpée de truffe blanche 178
Escalopines de bar à l’émincé d’artichaut, nage réduite au caviar golden 152

Marinière de saint-pierre au beurre de cidre, duo de céleris et Granny-Smith 88
Fricassée de homard sauce civet, purée Saint-Germain 142
Dos de sole braisé au vin jaune et à la truffe blanche, crespelle de macaroni 155

Suggestion du jour selon arrivage

Agneau de lait de Lozère en croûte de poivre, échalotes confites 98
Volaille de Bresse rôtie au beurre de noix, légumes tubéreux à la truffe blanche (2 pers.) 280
Noix de ris de veau braisée à la sauce diable, salsifis glacés au jus 135
Foie gras de canard landais poêlé, salmigondis de betteraves au balsamique 92

Fromages frais et affinés 35

Tarte fine sablée au cacao, crème glacée à la vanille Bourbon 30
Mille-feuille léger à la nougatine, poires “du curé” confites à la réglisse 32
Biscuit chaud aux noix et moka, coings caramélisés au beurre salé 32
Fressinette à la mousse de citron, glace au coquelicot 32
Boule nacrée à la mangue, émulsion de noix de coco et citron vert 34
Assortiment de desserts et pâtisseries 48

This was the single best thing I ate this year:


Dos de sole braisé au vin jaune et à la truffe blanche, crespelle de macaroni

The scallops at Aki were actually better than the scallops cooked by Aki's replacement.

The tourte of colvert was fabulous as well and arrived with off-menu white truffle coverage (interestingly, the truffle used on the sole seemed to be of a different, and much better variety than the one shaved tableside, it was brown-ish and the slices seem to have come from a very large specimen)
I never said that

#12 Nancy S.

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Posted 10 December 2012 - 06:44 PM

Wow! The menu seems delightfully classic. How I love a good sauce, especially one prepared with great stock, great butter, and few (if any at all) esoteric ingredients. Was this lunch or dinner? (Those scallops at Aki were wonderful, and wonderfully prepared -- I only wish his sauces had more depth, but, perhaps it's a get what you pay for kind of thing.)

#13 Orik

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Posted 10 December 2012 - 07:10 PM

Dinner. Pacaud Sr. still cooking until after midnight even though Pacaud Jr. already gets credited on their new book.
I never said that

#14 Nancy S.

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Posted 10 December 2012 - 07:24 PM

Dinner. Pacaud Sr. still cooking until after midnight even though Pacaud Jr. already gets credited on their new book.

Fabulous -- what a treat.

#15 Adrian

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Posted 10 December 2012 - 11:09 PM

I'm doing the calculation and it looks like it beats Per Se for price by a hair. Can you please elaborate on the bloody meal so I can despair at the state of food here?

I think you need to interpret what I'm saying in a reasonable way.