Les Ambassadeurs: Captivating high gastronomy!
He is probably the one who has best succeeded in making palace cuisine rhyme with 21st-century gastronomy: Jean-François Piège has put tradition under the spotlight at Crillon since 2004, raising the Ambassadeurs to the ranks of fine restaurants in the capital, not to be missed. A gourmet journey guaranteed.
Le Crillon in the hands of good stars...
Much praise coming from the most prestigious guides, a bold cuisine, a bit subversive in fits and starts, that without any doubt, lives up to its two stars: Les Ambassadeurs has had a real dose of freshness since 2004, with the arrival of Jean-François Piège in the kitchen, pushing this young chef to the level of the most talented chefs of his generation. Naturally, this all took the infinite talent of the defector, Alain Ducasse, at a minimum to take up the management of the palace at the Place de la Concorde, a legendary place, if there ever was one, ingeniously renovated on this occasion by architect Sybille de Margerie. Under the supervision of the Historical Monuments Administration, the former l8th-century ballroom, has thus covertly gone much more modern, playing with subdued lighting, the monumental reflect of chandeliers and the crystal Baccarat table. The ballet of the waiters can start...
A permissive cuisine
While a number of chefs are intent on completely reinterpreting tradition, at the risk of loosing the essentials and ending up with the umpteenth artificial and vain modernization, for several years now, thanks to Jean-François Piège, we have rediscovered the real taste of familial cuisine. His favourite topic? Reshaping our imagination and changing our points of view. Nothing more than that. It is thus a range of tastes hidden away in our memories that re-emerge out of corners of our dish, memories of our childhood and eating our favourite cookies, but as if they have been passed through the oven of posterity. The results menu-wise: always an ultra-selective, hand-picked choice of several dishes, which allows us to avoid dilemmas that are too Cornelian. All that plus the talent of the pastry specialist, Jérôme Chaucesse and the head sommelier David Biraud. Without a doubt, one of the best addresses in the capital.
