Our philosophy
L’Ambroisie embodies a rare vision: one of absolute consistency, deep respect for classical foundations, and an excellence shaped over time.
Discretion has long been part of the House’s aura, often described as the most confidential restaurant in Paris. It is with that same discretion that Bernard Pacaud took his leave in August 2025, carefully guiding his successor, Shintaro Awa, in a shared pursuit of precision and exacting standards.
For the new Chef, this transmission is a fundamental part of his creative approach. He carries forward a culinary legacy and preserves the great classics of his illustrious predecessor, while also writing his own chapter through new, more personal creations, always grounded in the traditions of French haute cuisine.
The restaurant remains true to its vocation: to offer a rare and timeless experience, without compromise, guided by excellence of taste and the accuracy of emotion. Each plate is both a tribute and a pleasure.
Our Chef
Born in Japan into a family of cooks, Shintaro Awa has been passionate about food since childhood.
At 18, he left Japan for France to learn and develop a deep understanding of French cuisine.
Trained alongside some of France’s great chefs, he went on to work in some of the most prestigious gastronomic houses, before spending twelve years alongside Éric Fréchon at Le Bristol Paris.
An exemplary journey shaped by a profound understanding of French gastronomic identity.
Shintaro Awa embodies a subtle balance between heritage and renewal, within a House where tradition remains a living source of inspiration.
Our cuisine
Shintaro Awa sees tradition as a memory of taste — one shaped by sauces, cooking techniques, and the emotion expected by discerning palates. His signature appears in subtle ways: a search for lightness, clarity in presentation, and a sense of restraint.
The Chef is deeply committed to seasonal ingredients sourced locally. Working with what nature offers here and now feels essential to him: the true expression of a product comes from its environment, not from the pursuit of exoticism at any cost. If a dialogue exists between his two cultures, it lies in the way he approaches each ingredient with respect, care, and sincerity.
For the Chef, the pursuit of perfection is not an obsession, but an exacting standard born from respect for the craft, the product, and the guest.
Our menu
Through the seasons, the clarity of simplicity and the elevation of each ingredient reflect a constantly renewed balance between the pursuit of excellence and respect for tradition.
Langoustine, crispy feuillantine with sesame seeds, curry sauce 145
Floating island with black truffle, Jerusalem artichoke velouté 160
Kristal caviar, thin slices of wood-fired candied Monarch celery 140
“Bel Humeur” truffle puff pastry (2 pers.) 300
Sea bass escalopes with sliced artichoke, Kristal caviar 190
Lobster navarin with rosemary, potatoes glazed with jus 140
Turbot Meunière with Kâmpôt pepper, tartuffon ravioli 155
Cod loin with black truffle, Cecina consommé 130
Sweetbread medallion studded with Colonnata lardo, spiny artichoke 145
Roasted Bresse chicken “contisé” with black truffle butter, salsify (2 pers.) 380
Milk-fed lamb in two services, five expressions 160
Roasted Bresse pigeon, almond royal icing, devil sauce 150
Fresh and aged cheeses 45
Thin cocoa tart,, Bourbon vanilla ice cream 48
William pear in spiced sugar crust, yogurt sorbet 48
Blood oranges scented with rose blossom, oriental succulence 48
Madagascar vanilla bundle, roasted vanilla ice cream 48
*Net prices in Euros (€), service included
Our history
Founded in 1981 by Bernard and Danièle Pacaud, L’Ambroisie was originally intended to be a bistro for friends — a place of conviviality and sharing.
The accuracy of the cuisine, the precision of each gesture, and the evident purity of flavour soon drew the attention of critics.
The restaurant was awarded its first Michelin star in 1982, followed by a second in 1983.
At the end of 1986, after five years on Quai de la Tournelle, L’Ambroisie moved to the heart of Place des Vosges, the oldest royal square in Paris, conceived during the reign of Henri IV.
In 1988, L’Ambroisie earned its third star, a distinction it has held continuously for 37 years.
Bernard Pacaud’s recognised influence on French gastronomy, together with his exceptional longevity at the highest level of excellence, has earned him numerous honours and distinctions, including induction into the Gault & Millau Academy in 2024, the Michelin Guide’s Chef Mentor Award in 2025, and the Prix Rabelais in 2024.
The choice of legacy
In June 2025, L’Ambroisie announced the appointment of Chef Shintaro Awa as the successor to Bernard Pacaud at the head of its kitchens. Walter Butler, owner of L’Ambroisie, described the decision in these words:
“L’Ambroisie is not just an institution of haute cuisine, it is L’Ambroisie. And Bernard Pacaud is more than a towering figure in world gastronomy his life and career are unique, a reflection of some of the most extraordinary qualities France has to offer. Bernard’s journey is a reminder of the place hope must have in our lives. The time had come to find him a successor, in full agreement with him and at his request. After much reflection, discussion, and consultation, the choice that became clear was Shintaro Awa. Although still under 40, Shintaro has lived and worked in France for more than 22 years. In him, we found a perfect command of the great French tradition, enriched by a personal sensibility that is precise, respectful, and elegant.”
