Ambos, Cristina and Pierre Chomet's brilliant restaurant

In the category of new restaurants in Paris, there's one opening that's already making news:Ambos by Cristina and Pierre Chomet! Does his name or face ring a bell? For good reason, he took part in season 12 of Top Chef, where he distinguished himself by his infectious good humor and his beautiful dishes.

Ambos, which means "both" in Spanish, is the marriage of two talents. That of Pierre Chomet - who has worked at the 3-star Bristol, Arnaud Donckele's La Pinède and Joël Robuchon's Atelier (where he met Cristina) - and that of Cristina Tejeda Chomet, sous-chef at Buckingham Palace for Elizabeth II, before joining Joël Robuchon 's team in London and then the Savelberg in Bangkok.

In short, it's clear from the menu that the cuisine on offer is the result of travels and discoveries from all over the world. With one foot firmly planted in French gastronomy," explains Pierre Chomet.

Just a stone's throw from the Jardin du Luxembourg, this new restaurant is located directly opposite the French Senate. As you enter, the restaurant reveals two parts: a large, bright room with bay windows, and another room at the back, separated by bricks and a beam, overlooking the open kitchen and counter where the chefs and brigade officiate.

Stone walls, contemporary furniture in light-colored wood, stylish industrial sconces - the atmosphere is friendly and welcoming, just like its guests. The best idea is to treat yourself to a meal at the counter, so you can watch the chefs evolve and chat with you. And one thing is clear: Pierre Chomet is just as friendly on TV as he is in real life, where it's easy and relaxed to talk to everyone.

With Ambos, Cristina and Pierre Chomet set out to write their story, a story that represents the sum of both their experiences. From Spain to Thailand, via Brittany, we delight in the marriage of all cultures.

Take a look at the menu, which is short and based on seasonal produce:

We begin our culinary journey with two starters:Ajepa, Cristina's childhood cornbread from Venezuela. It's made with chicken leg confit and pickled radishes dipped in a smoked avocado mousse. We love the melt-in-your-mouth avocado mousse that accompanies it. On the other hand, the galette-saucisse is the story of a Breton who comes to live in Thailand for a while. This classic buckwheat galette is paired with a Chang Mai-style sausage. With a base of lemongrass, combava, kefir lime leaf and a homemade sriracha sauce, it's full of flavors in a single bite for a real flight abroad that awakens our taste buds.

Then it's on to the starters. We obviously opt for the Shrimp Tartar Pad-Thai style, which opened the doors of Top Chef to Pierre Chomet. And it's easy to see why, as it's a truly wonderful discovery. Deconstructed rice noodles are transformed into crispy toast, under which shrimp tartare with tamarind, peanut and shrimp head is hidden. The whole dish is accompanied by a hot broth that transports us to Asia.

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The cauliflower, for its part, is worked like a risotto, with special warm oysters placed on top, and rye bread croutons. The whole thing is accompanied by an iodized mousse that takes us straight to the seaside.

We then move on to the main courses. We opt for the Line Cod, served with butternut and spinach salad with miso beurre blanc and pumpkin seed and buckwheat seed condiment. Melt-in-your-mouth, you'll be carried away by the voluptuousness of this dish.

Braised Castille Beef, on the other hand, has character, with a more full-bodied sauce. Perfectly confit, it can be sliced like butter, and goes wonderfully well with the melting endive and its burnt orange condiment.

For those of us with a sweet tooth, dessert is a must. On the menu, an astonishing whisky-smoked chocolate with buckwheat ice cream. This dessert is something of a childhood memory for both chefs, echoing Pierre's grandmother's chocolate mousse, his grandfather's cigars and the whisky that accompanied Cristina's grandfather's chocolate. In any case, it's a delicious dessert to try.

For a fresher end to the meal, let yourself be seduced by the Citrus Fruits: grapefruit siphon, lemon, Timut pepper diplomat and basil sorbet, two dashes of meringue and you're full and your palate is awake.

In short, it's a great place to discover. Although the restaurant is often fully booked in the evenings, lunchtime service is still quiet and accessible, so we advise you to choose this time slot whenever possible, so you can perhaps have the pleasure of chatting a little with the chefs.

This restaurant welcomes you for lunch and dinner all week except weekends. And yes, as parents of a young child, they are keen to preserve this family moment par excellence, and we understand.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.