The transition has begun at L'Ambroisie , the famous three-star restaurant on the Place des Vosges in Paris, according to Le Figaro. Christophe Moret will join Bernard Pacaud in September and gradually take over the reins of this prestigious gastronomic establishment.
Bernard Pacaud, the 76-year-old renowned chef, has sold more than two-thirds of his company to investor Walter Butler. With his impressive CV, Christophe Moret is ready to take up the challenge. He cut his teeth working with gastronomic greats such as Bruno Cirino and Jacques Maximin, before joining the Ducasse galaxy in 1990. He worked at Louis-XV (3 stars, Monaco), then at Spoon and Plaza Athénée (3 stars, Paris). He then moved on to Lasserre and Shangri-La Paris, where he stayed for 8 years at L'Abeille (2 stars) and La Bauhinia.
Founded by Bernard Pacaud in 1981, l'Ambroisie has boasted three stars since 1986. Pacaud, a native of Brittany, has built an impressive career, creating classics such as langoustine feuillantine with curry, sea bass, minced artichoke and caviar, and chocolate tart with vanilla ice cream. His commitment to product quality and the quest for the ultimate taste is undeniable.
For two years, Moret and Pacaud will work in tandem. The transition will be gradual. Pacaud's desire to "perpetuate his life's work" and the jobs of his twenty employees by entrusting his company to Moret is a promise of continued excellence forAmbroisie.
In this new phase of his career, Moret is "delighted" to be joining an " iconic house " of " contemporary French cuisine ". For him, l'Ambroisie is a " small, human-sized setting of 38 covers ", and he intends to take advantage of the two-year handover to get to grips with Bernard Pacaud's world.
With the upcoming handover, French gastronomy is about to enter a new era at L'Ambroisie. Regulars and new guests alike will no doubt be eager to discover the culinary marvels that Christophe Moret will concoct in this Parisian institution.
