with all respect, while m. piege is the exec chef at les ambassadeurs and runs the cuisine kitchen with a tight hand, he is quite clueless as to pastry and merely directs what is to be done in the pastry kitchen. when i say tight hand, i mean a real tight hand which involves steps such as physically shaking a junior chef by one shoulder while simultaneously screaming at the top of his lungs into the latter's face; well, if that what it takes to keep a one-star award and to earn another one....no thanks mister. i also think the overall quality of pastry at the restaurant has taken a nosedive after m. christophe felder, the former pastry chef, left. presently restaurant desserts and mignardises at les ambassaduers tend to be inventive at the expense of taste. i worked in pastry at de crillon and have seen both the abovenamed chefs as well as the present pastry chef in operation. i have also tried the food from both cuisine and pastry sides and there are way more misses than hits. while the setting is certainly luxurious, paul, you will have a better dining experience with better food elsewhere such as gagnaire. in any case, i second gagnaire as his food is way more interesting, delicious with exquisite presentation.