First I want to thank Souphie, who after reading my request suggested L'Ambroisie as the perfect match, and it was.
I also had to laugh, when we were immediately escorted to the third room, and asked if we were satisfied, as they could give us a table in the first room, if we preferred.
We told them that we were quite content where we were.
Soupie, perhaps you were unaware that the back room allows smoking?
We found everyone extremely friendly and accommodating.
It was a very relaxed meal, and not the least bit "stuffy", as I had imagined.
One of the amuse, a hot green salad soup served with a mustard dumpling was outstanding, and foreshadowed a great meal.
S started with seabream on a bed of chopped girolles, (spelling?) surrounded by almost transparent girolle wafers which covered the plate.
I had a puff pastry fantasy of seared but raw salmon, slivers of apricot,and pistacio.
Plate covered with thin fans of lime, and multi coloured tiny tomatoes, and other treats.
Everything burst with flavour, yet I could taste each individual element.
This dish was definitely a "WOW".
Mains S had the lamb.
Short chops, from the rack, and (unexpectedly from what I had read) a very large portion.
This was accompanied by a bowl of white beans in a mustard light mayo sauce.
To test my admiration for Le Bec's sweetbreads which were awesome, I decided to order the sweetbreads.
Once again, I was awed by the simplicity of the presentation, and the clarity of taste.
My tastebuds were singing.
The sweetbreads were infused with Lemongrass, and served with wild mushrooms, that melted in the mouth, and a miniature cabbage, which hid inside, another sweetbread sampling, but this time steamed. Again WOW
We opted to share the chocolate cake and ice cream.
They, of course sent two portions, but charged us for one.
They told us that they split it in half, but they did not, as I have seen pictures of this dessert, and we had two portions.
Another touch of class.
The pastries, which I don't usually touch, were so tempting that I had to have a lemon raspberry one, on a bed of merangue ,and taste the choux with pure, dense, whipping cream.
I regretted that unlike Le Bec, they didn't bring a box to the table for us to take the offering home.
I have heard that some people find Chef's offerings boring, as he is not innovative.
To me he is the ideal.
I still remember biting into a chocolate froth with button mushrooms inside, and almost gagging at the restaurant of the youngest two star chef in France.
If this is innovation, it is not for me.
This was a perfect meal..
To be fair we chose incorrectly.
S wanted the very long seafood tasting menu, and they would not prepare it for one, so I agreed to have it as well.
It was multi course,
The amuse was a rilette of sardines, and quite tasty.
Salmon spring rolls, artichoke soup and a tartar of beef.
Aside from the one course of sea spider crab served in the shell. all other courses consisted of lobster.
We both found the crab dish too heavy handed and rich.
The bottom layer was a cream as thick as cold butter, topped with the chopped crab, and covered with a thick gelee, hightly seasoned which totally masked the flavour of the crab.
The other dishes were good, consume of lobster, souffle of Lobster, grilled chunks of lobster on mushrooms,and the finale a whole lobster brought to the table, before being divided.
All dishes well executed, but not in the least bit exciting.
Nothing that we couldn't find in any good seafood restaurant.
Possibly because in Toronto we can have a 6 pound lobster cooked four ways to serve four people for under $100, and our lobster are very sweet.
Chef and Mrs. Rostang were gracious hosts, and spoke individually to each guesrt.
The meal did nothing for us, but I am sure, would we return, and order from the menu, the experience would been much different.