The dishes were perfectly prepared, delicious and beautifully presented. The dining room, table setting and dinnerware were attractive and appeared to have been selected with great care. The service during the entire meal was also excellent and there was a sense of showmanship in the delivery. When our dishes were served there was precise staff coordination. Our servers delivered each item at just the right time along with matching side dishes, sauces and descriptions in English so we knew what we were served, how it had been prepared and with ancillary explanations that might apply to its enjoyment. Each course appeared when we were ready for it. We never felt rushed or sought additional food before it arrived. The pace of the meal was just right. We especially enjoyed being invited, at the end of the meal, to enjoy our warm beverages, coffee and tea, and companion chocolates in an adjacent salon.
Jean-Francois Piége, the restaurant’s enthusiastic chef and his team are on a certain path to continued recognition. Although we were pleased with the meal the last we dined at Les Ambassadeurs, our most meal was superior in every way. During these uncertain times when many restaurants seem to be focusing increasingly on the bottom line, relying on celebrity chefs and their reputations and cutting back expenses it was encouraging to see a self confident team that took obvious pride in the meal and its delivery, ensuring a superlative experience for appreciative diners. We hope they continue bucking the trend.
Chef De Cuisine Jean-François Piège
Executive Chef Jean-François Piège
Handicapped Access We were told staff assist guests regularly to cross over the four steps at the entrance. Restrooms were a level below the restaurant which could be reached by stairs or elevator.
Location In the lobby of the Hotel de Crillon on the place de la Concorde
Owned And Managed Starwood Capital Group
Pastry Chef Jérôme Chaucesse previously worked with Gérard Boyer in Reims, Marc Meneau i n Saint-Père-sous-Vézelay and Michel Guérard in Eugénie -les- Bains, where he stayed for five years.
Restaurant Manager Mathieu Foureau
Size The 110 square meter restaurant can accommodate 35 people for lunch and 45 for dinner. Twenty wait staff were employed there.
Type Of Restaurant Traditional French
Our presentation dish was silver. The silverware was by Christophle and the crystal was Baccarat. The dinnerware, in general, was beautiful. We noticed the striking animal horn butter knife. We also appreciated the change in napkins and dinnerware for the dessert service. According to promotional materials all the accessories in the room for food presentations were created specifically to enhance and harmonize with the décor. For example, the glass domes for the cheese boards were created by Luzaro de Biot, a master glass blower, and there is a crystal table designed by Baccarat. Stylist Mercedes Calderon, redesigned the uniforms, especially the classically cut dinner jacket for a less formal look.
Special Menus During the week the restaurant served a four course Lunch Menu including appetizer, main course and dessert for 88 euros. Two other menus were available: a three course Sur Mesure Menu of half portions with cheese and dessert for 210 euros; and a Tasting Menu featuring half portions of the restaurant’s signature dishes, cheese and dessert for 320 euros.
Beverages were not included in the menu prices.
Our meal proper began with Langoustines croustillantes maki bouillon caviar golden d’Iran, wonderful crunchy langoustines with Iranian caviar served with tartar of langoustine and a broth. Next, we were served Homard blue pommes de mer au sel fumé d’autres crispy, a blue lobster dish served with mashed potatoes, chives and parmesan cheese crisps; followed by Volaille de Bresse comme une poule au riz Tartufi di Alba, a white truffle hen served with vegetable sushi, chicken bladder and crunchy rice as well as savory chicken broth with white truffles and foie gras. These were all wonderful.
Before dessert we opted for cheese: Crottin de Chavignol, Abbaye de Citeaux, Comté, Saint nectaire, Livarot, Pont l’Evéque and Camambert. We were served chocolate covered coconut ice cream on a stick and Mikado pastry sticks with chocolate sauce and popping sugar, pineapple macarons, bitter orange pastry and strawberry shortbread just before dessert. The dessert itself was Comme un vacherin, fraise des bois rose litchi, a meringue cage with wild warm strawberries, strawberry sauce and a litchi center.
The sommelier kindly selected the following wines to accompany our extraordinary meal: Riesling “Cuvée Albert” 2007 Domaine Albert Mann, Saint Joseph blanc “Mairlant” 2006 Francois Villard and Puligny Montrachet 1er cru “La Garenne” 2003 Jean-Marc Boillot.
We gladly accepted an invitation to enjoy coffee and tea in the adjacent salon. We had observed the always popular salon on many occasions and were pleased to relocate there for the conclusion of our meal. I was able to select my tea from an herb trolley which included several options and four types of honey. The tea service was a handsome silver and glass set. Hazelnut chocolates accompanied our hot beverages.
Date Opened-Most Recent Renovation The restaurant opened in 1970 and it was most recently redecorated in 2003.
Reviewers Article by Elena del Valle
Photos by Gary Cox
Service Staff members were efficient, helpful, and knowledgeable. The service was outstanding.
Would You Dine there again/recommend it ? Yes
- Hotel de Crillon
- 10, place de la Concorde
- 75008, Paris
- + 33 (0) 1 44 71 16 16
- + 33 (0) 1 44 71 16 03