Ambos

The cuisine at Ambos defies simple categorization, representing instead a genuine fusion of Chef Cristina Chomet's diverse culinary influences. This isn't fusion for fusion's sake—each dish demonstrates thoughtful technique and a deep respect for ingredients, whether they're premium Breton seafood, Venezuelan staples, or Thai aromatics. The result is a menu that feels both adventurous and coherent, where unexpected combinations make perfect sense on the plate.

The restaurant's signature dishes exemplify this approach. The tartare de langoustines façon pad thaï reimagines the classic Thai noodle dish as a refined seafood preparation, where sweet Breton langoustines are dressed with the bright, complex flavors of pad thaï—tamarind, fish sauce, lime, and peanuts—but presented with French finesse. The arepa, a traditional Venezuelan corn cake, becomes a sophisticated vehicle for French ingredients and techniques, demonstrating how Chomet honors her heritage while elevating it through her classical training.

The lotte du Guilvinec showcases the kitchen's ability to source exceptional French ingredients—in this case, monkfish from one of Brittany's most respected fishing ports—and prepare it with precision and creativity. The ris de veau façon "bánh mì" takes premium veal sweetbreads and reinterprets them through the lens of Vietnamese flavors, creating a dish that's simultaneously familiar and surprising. The oeuf confit offers a vegetarian option that receives the same level of attention and creativity as the seafood and meat preparations.

The Carte Blanche menu format allows the kitchen to showcase seasonal ingredients and evolving inspirations. Depending on the number of courses you choose (3, 5, or 7), you'll experience a progression of dishes that might include influences from Spain, Italy, the UK, and beyond—all filtered through Chomet's distinctive culinary voice. The kitchen demonstrates particular skill with seafood and crustaceans, with preparations that highlight the natural sweetness and delicate textures of premium ingredients.

Vegetarian diners are well-served here, with creative plant-based options that receive equal attention to the seafood and meat dishes. The kitchen also accommodates vegan, gluten-free, and lactose-free requirements, demonstrating flexibility without compromising creativity. Dishes are characterized by vibrant colors, varied textures, and bold yet balanced flavors—the kitchen isn't afraid of spice or acidity, but everything is calibrated to enhance rather than overwhelm.

Desserts continue the creative approach, with offerings like a smoked chocolate cremeux paired with buckwheat ice cream, or a pear preparation with citrus and basil sorbet. These final courses maintain the menu's playful sophistication, ending the meal on a memorable note.

The wine program complements the adventurous cuisine with a well-curated selection that includes both classic French bottles and more unexpected choices. Wine pairings are available starting at €35, with options by the glass allowing diners to explore different styles throughout their meal.