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The dining experience is described as: “very elegant“, “the food is extremely tasty“, “truly unbelievably fantastic“, “the service was absolutely perfect“, “nice and polite“, “simply impeccable but also friendly”, and “there are huge flower bouquets everywhere that fill the whole room with a lovely scent”. In fact, the restaurant is a center of entertainment for the aristocracy

Les Amassadeurs has operated within the Hotel de Crillon, since the mid 19^th century. The Hotel was built in 1758, when King Louis XV commissioned the famous architect of that time, Jacques-Ange Gabriel, to design and build the square, which is the site of the current Place de la Concorde, which was a wasteland located on the edge of the city.

The unique square in Paris was the main location for ceremonies and events such as the wedding of King Louis XVI, in 1770, his death by the guillotine in 1793, the funeral of Emperor Napoleon in 1840, the festival of the Constitution in 1848 and many other events that have marked France’s history.

Decorated in a 18^th century rococo style, with 7 types of marble, gilded cherubs, sky-high mirrors and Baccarat crystal chandeliers--the symbols of excellence, elegance, comfort and luxury; the perfect atmosphere for enjoying the hand-fished scallops with sweet pumpkin crackle and white truffles.

Les Ambassadeurs Restaurant in Paris, France, located within the lobby of the Hotel de Crillon, which faces the Place de la Concorde, in the heart of the city, is listed as the 3^rd most famous restaurant in the world.......

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The dishes are perfectly prepared--delicious and beautifully presented. The dining room table settings and dinnerware are described as attractive and appeared to have been selected with great care. The service during an entire meal is excellent and there is a sense of showmanship in the delivery. Jean-Francois Piége, the restaurant's enthusiastic chef and his team are said to be on a certain path to continued recognition. “And during these uncertain times when many restaurants seem to be focusing increasingly on the bottom line, relying on celebrity chefs and their reputations and cutting back expenses; it was encouraging to see a self confident team that takes obvious pride in the meals and its delivery, ensuring a superlative experience for appreciative diners.” (A patron to the restaurant)