Ambroisie

What initially draws the eye, right in front of us, is the lake hemmed in by wooded banks – the location alone is worth seeing. But above all there is the remarkable work of the chef – after all, that's what we came for… He excels at transforming fine ingredients (scallops hot-pâté style; Breton lobster with raspberries, dried caviar and mizuna; pigeon breast roasted and smoked on the barbecue). His trompe l'œil desserts are at once amusing and delicious (apricot, lemon, chestnut – depending on the season). For fans of truffles, the chef serves a truffle menu all year round: it wouldn't seem right not to indulge.

A Culinary Haven in Nature

• Ambroisie is located on the shores of Lake Saint-Félix, surrounded by unspoiled nature, providing a serene and poetic setting for diners.

Family-Run Tradition

• The restaurant is a family establishment run by André and Angélique Taormina, who have been dedicated to creating a warm and welcoming atmosphere for nearly 20 years.

Seasonal and Local Focus

• Chef André Taormina emphasizes a connection to local producers and seasonal ingredients, crafting dishes that reflect the region's culinary heritage while incorporating Mediterranean influences.

Signature Ingredients

• Local Produce: The restaurant emphasizes the use of high-quality local ingredients, sourced from trusted suppliers in the Isère region, ensuring freshness and supporting local agriculture.
• Morel Mushrooms: A seasonal delicacy featured in dishes like corn gnocchi, these mushrooms are known for their unique flavor and are often foraged in the wild, adding a touch of local authenticity to the menu.
• Truffles: Seasonal truffles are highlighted in various dishes, showcasing the restaurant's commitment to luxury and flavor, often prepared in risottos or as a garnish to enhance the overall dining experience.
• Mackerel: This fish is prepared with lemon salt and paired with smoked Provencal asparagus, reflecting the chef's Mediterranean roots and the restaurant's focus on fresh, flavorful seafood.
• Strawberries: Used in desserts like "strawberry on the idea of a pavlova," these strawberries are celebrated for their sweetness and are often sourced from local farms, making them a staple in the restaurant's dessert offerings.

Tasting Menus

• 6 Courses: €100
• 8 Courses: Price not specified

Signature Dishes

• Foie Gras: Price not specified
• Truffle Menu: Price not specified