Les Ambassadeurs, chef Christopher Hache

Les Ambassadeurs, chef Christopher Hache

Polenta with white Alba truffle at Les Ambassadeurs

Polenta with white Alba truffle at Les Ambassadeurs

Close-up polenta with white Alba truffle at Les Ambassadeurs

Close-up polenta with white Alba truffle at Les Ambassadeurs

Savory pie stuffed with Scottish grouse and wild duck that have been marinated for a day in Armagnac & Cognac and assembled with a finely chopped stuffing of the bird's legs mixed with truffles and foie gras.

Savory pie stuffed with Scottish grouse and wild duck that have been marinated for a day in Armagnac & Cognac and assembled with a finely chopped stuffing of the bird's legs mixed with truffles and foie gras.

Tourte de grouse d'Ecosse et colvert, mariné en Armagnac et Cognac, farce fine avec truffes et foie gras.

Tourte de grouse d'Ecosse et colvert, mariné en Armagnac et Cognac, farce fine avec truffes et foie gras.

Perdreau avec choux, choux de Bruxelles, prunes. Partridge with red cabbage, brussel sprouts and a few scattered plums.

Perdreau avec choux, choux de Bruxelles, prunes. Partridge with red cabbage, brussel sprouts and a few scattered plums.

Another look at the partridge

Another look at the partridge

Lièvre à la royale. Wild hare in a sauce made from the animal's blood (among other things).

Lièvre à la royale. Wild hare in a sauce made from the animal's blood (among other things).

Saucing the lièvre à la royale

Saucing the lièvre à la royale

Simmering sauce for the Lièvre à la royale

Simmering sauce for the Lièvre à la royale

Tarte tatin. Upside down apple tart.

Tarte tatin. Upside down apple tart.

Poire Belle Hélène. Poached pear, vanilla ice cream, caramel. Christopher Hache's version of a classic French dessert.

Poire Belle Hélène. Poached pear, vanilla ice cream, caramel. Christopher Hache's version of a classic French dessert.

Another look at the Poire Belle Hélène

Another look at the Poire Belle Hélène

Chocolat, noisette. Chocolate & hazelnut. Christopher Hache's version of a classic French dessert.

Chocolat, noisette. Chocolate & hazelnut. Christopher Hache's version of a classic French dessert.

Ile flottante, ananas et fruit de passion. Floating island with pineapple and passion fruit.

Ile flottante, ananas et fruit de passion. Floating island with pineapple and passion fruit.

Detail on serving bowl

Detail on serving bowl

Les Ambassadeurs dining room

Les Ambassadeurs dining room

Les Ambassadeurs, kitchen work

Les Ambassadeurs, kitchen work

Les Ambassadeurs, in the kitchen

Les Ambassadeurs, in the kitchen

Les Ambassadeurs, a table inside the chef's kitchen office

Les Ambassadeurs, a table inside the chef's kitchen office

Les Ambassadeurs, chef Christopher HachePolenta with white Alba truffle at Les AmbassadeursClose-up polenta with white Alba truffle at Les AmbassadeursSavory pie stuffed with Scottish grouse and wild duck that have been marinated for a day in Armagnac & Cognac and assembled with a finely chopped stuffing of the bird's legs mixed with truffles and foie gras.Tourte de grouse d'Ecosse et colvert, mariné en Armagnac et Cognac, farce fine avec truffes et foie gras.Perdreau avec choux, choux de Bruxelles, prunes. Partridge with red cabbage, brussel sprouts and a few scattered plums.Another look at the partridgeLièvre à la royale. Wild hare in a sauce made from the animal's blood (among other things).Saucing the lièvre à la royaleSimmering sauce for the Lièvre à la royaleTarte tatin. Upside down apple tart.Poire Belle Hélène. Poached pear, vanilla ice cream, caramel. Christopher Hache's version of a classic French dessert.Another look at the Poire Belle HélèneChocolat, noisette. Chocolate & hazelnut. Christopher Hache's version of a classic French dessert.Ile flottante, ananas et fruit de passion. Floating island with pineapple and passion fruit.Detail on serving bowlLes Ambassadeurs dining roomLes Ambassadeurs, kitchen workLes Ambassadeurs, in the kitchenLes Ambassadeurs, a table inside the chef's kitchen office

Images from a special gibier (wild game) feast, prepared by chef Christopher Hache and served inside his kitchen office at Les Ambassadeurs. Read more about this dinner here.

For practical information and a collection of trusted reviews, please see our page for Les Ambassadeurs on Paris by Mouth.

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