Comments on: Les Ambassadeurs

By: Peter Veldsman

Peter Veldsman — Mon, 04 May 2009 18:44:02 +0000

Can you imagine a dinner created and jointly cooked by Pierre Gagnaire and Piège? I can not imagine a better blend of opposing, yet similar forces. I do agree with you that the dining room is due for an update.

By: Michaek K

Michaek K — Sun, 11 Jan 2009 02:22:31 +0000

We were in Paris last summer and had many of the same courses that you had. It was our favorite meal of the trip, better than l’Arpege and Guy Savoy which both have 3 stars.

By: rosemary

rosemary — Mon, 29 Dec 2008 19:21:13 +0000

la “paille d’or framboise” ! It remains in the french spirit the very classic biscuits for childrens, industrually made by LU, to be found in every shop… who’s called the same name (you can found now “la paille d’or citron). A Proust madeleine like…

By: Gram Simes

Gram Simes — Tue, 11 Mar 2008 23:29:36 +0000

Hi – I had the same meal as you a week or so before. I think what you label as sweetbread pate was actually a parmigiano egg custard – hence the play on carbonara, something Piege has included with several dishes over the years (he does it with pork belly too). The white sauce was to do with the sweetbreads, I believe, and not related to the pasta. Very nice blog.

By: peter

peter — Sat, 22 Dec 2007 02:18:07 +0000

the dessert seems particularly gaudy

By: Bu Pun Su

Bu Pun Su — Fri, 23 Nov 2007 06:33:07 +0000

Nice picture and report. If you really love sweetbread, I recommend you try the one at Ledoyen – the best I’ve had; but I have not tried the Piege’s version yet

By: Adam

Adam — Wed, 14 Nov 2007 10:50:06 +0000

obviously, i just tried one piece of chocolate …

By: Hector

Hector — Wed, 14 Nov 2007 01:47:55 +0000

otro al que tenemos que ir!! there are so many in Paris…