International
Pierre CHOMET
Chef : 1 restaurant After training in Paris, London and Bangkok, Pierre Chomet settled in Paris and, with his wife Cristina, opened the Ambos restaurant a stone's throw from the Palais du Luxembourg.
It was a report on gourmet restaurants that triggered Pierre Chomet's interest. "I was very impressed by all those white chef's hats and I wanted to say 'Yes, chef! " He went on to study at the Lycée Hôtelier in Dinard, graduating with a baccalaureate in technology, before taking a BTS in hotel and restaurant management at the Médéric school in Paris.
After an internship in Barcelona, he joined the kitchens of Le Bristol, first at the Brasserie 114 Faubourg, then at the Épicure gourmet restaurant (4 toques), working with Éric Frechon. It was a powerful experience, and one in which he learned the importance of rigor.
He then spent a season at La Vague d'Or, with Arnaud Donckele, who taught him a passion for cooking. Pierre Chomet then worked at the Atelier Robuchon, first in London, then in Bangkok. He stayed for four years before taking up the position of sous-chef at Chef's Table, also in Bangkok.
After returning to France with his wife, he embarked on the "Top Chef" adventure. "It was an experience that led to some extraordinary encounters, taught me a lot, and gave me welcome media coverage to open our own restaurant."
Ambos opened in December 2022 with the help of the Dotation Jeunes Talents Gault&Millau. Here, the young couple offer "a cuisine of union", with strong Asian and Latin influences. "We favor French products such as fish, meat and vegetables, but we have a vagabond cuisine, so we don't shy away from products from further afield."
Pierre and Cristina Chomet are highly complementary, creating dishes together, mixing ideas and fine-tuning recipes. It's no coincidence that, in Spanish, ambos means "both", and the alchemy works like a charm! The dishes evolve according to the products available and their desires, although a few signature dishes (arepas, galette saucisse and "Top Chef" pad thai) remain on the menu. Gault&Millau, who supported them by awarding them the Dotation Jeunes Talents, gave them a pretty good score of 12/20.
The young couple's ambition? To open a second address, halfway between wine bar and dining cellar. "Ambos' little Latino brother!"
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