Bernard Pacaud began his culinary journey 60 years ago at just 15 years old, apprenticing with Lyon’s legendary Eugénie Brazier. His Paris restaurant L'Ambroisie in the prestigious Place des Vosges, open since 1986, might have a discreet entrance, but inside you’ll find old world decor and a true homage to the art of cooking, offering diners a gastronomic experience steeped in tradition, where flavor and quality always take precedence over style or novelty. Pacaud’s philosophy of cooking is deeply embedded in the excellence of ingredients, an approach that has been his hallmark since he learned to celebrate local produce like Bresse chicken under Brazier’s guidance. Signature dishes include lobster fricassée, turbot roasted in goose fat, sumptuous pies, and traditional indulgences like truffle-studded sweetbreads. Pacaud wishes that contemporary cooking had maintained the deep respect for authentic ingredients he has always demonstrated. On the 21st century dining landscape, Pacaud and L'Ambroisie give us cooking that transcends time and trends, resisting the lure of aesthetics over taste and technique, and recognizing the heritage of France’s world-renowned gastronomy.