Cuisine:

• French
• Diner
• Fine Dining
• Contemporary

Les Ambassadeurs - Hôtel de Crillon Description:
In the Hotel de Crillon on the Place de la Concorde, the restaurant Les Ambassadeurs represents the pinnacle of French taste and sophistication. In the kitchen, Jean-François Piège combines tradition and modernity with dishes such as his le blanc à manger d'œuf/truffe noire and le caviar osciètre, nage corsée, langoustines and fin gâteau croustillant choco-lait/banane/citron vert. The wine list is extensive, as one would expect.
JEAN-FRANCOIS PIEGE HAS LEFT LES AMBASSADEURS. THE NEW CHEF, CHRISTOPHER HACHE, HAS JUST STARTED. Hôtel de Crillon, which opened its doors in 1909, has a long tradition of luxury and refinement. Built in 1775, Les Ambassadeurs, the ballroom of the first owner the Duke d'Aumont, has retained the opulence of the time with its 25-foot ceiling, Baccarat chandeliers and marble in seven different colors. But tradition does not mean that time stands still. The décor presents a new look with updated materials, colors and shapes. Lighter tones for the curtains, chairs and table enhance the light streaming in from the Place de la Concorde. The chandeliers have been restored to their former splendor. In the kitchen, we celebrate the arrival of chef Jean-François Piège. At thirty years of age, Piège already has an impressive curriculum, having trained with Bruno Cirino, Christian Constant and Alain Ducasse. He was Ducasse's chef at the Plaza Athénée in Paris, and brought Ducasse's Parisian venture to stellar highs. Now at the Crillon, he expresses himself with his own sensitivity and experience. Wanting to be a gardener in his very earlier years, he has kept his passion for produce. His cuisine is always in step with nature, resulting in a menu that changes daily according to the time of the year. Piège limits himself with a choice of three appetizers, three meat courses, three fish courses, and four signatures dishes. The result is a gastronomic symphony on your plate. The music may begin with langoustines cooked to true perfection wrapped in phyllo, with mousseline and caviar; the intriguing blanc à manger with morels and crayfish where midway into the cooked egg whites you discover a poached yolk; the araignée de mer in a sophisticated basil-lemon sauce, draped under foam from its own juice. Then the sweetbreads in carrot juice and carrot purée are so fine and delicate that they almost melt on your palate. One of the surprises on the menu is the blue lobster with home-made spaghetti carbonara, a Piège fantasy in, we have to admit, a room can be intimidating. Even if you are not ready for cheese, you should ask for the cheese trays---yes, trays, because the choice is so great that there are two of them---to admire the glass work that protects the cheeses, designed by Piège himself with an artist in Biot. Piège's back-up is Jérôme Chaucesse who is an expert at preparing the final. A chocolate-coffee cake or an assortment of vanilla-based compositions are the options to conclude this unforgettable evening. All the presentations are beautiful, and their modernism is a subtle complement to the classicism of the majestic room. The cellar is lined with gold, and the prices are reflective. The service is, of course, excellent.


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