La Condesa, a bubbling escapade on the arm of Mexican chef Indra Carrillo Perea

La Condesa, Indra Carrillo Perea's restaurant, is moving a few meters away to a larger but equally welcoming location on rue Rodier. The Mexican chef, a globetrotter by nature, takes you by the hand for a bubbling gastronomic escapade. A real favorite.

There's a change afoot at La Condesa. This fall, Mexican chef Indra Carrillo Perea 's restaurant is moving a few meters, from 17 to 13 rue Rodier, from 24 to 34 covers. A larger space, but one that loses none of its warm welcome and attentive service, allowing the chef to unveil his vision of extraordinary cuisine to a larger number of diners.

It's also an opportunity for the chef to indulge his passions without having to push the walls - chocolate through new desserts, but also wine, with the complicity ofoenologist Daniel Henderson, who unveils a cellar of 250 fine pins plucked from France, Italy, Portugal and the United States, while focusing on rare and forgotten grape varieties, biodynamic wines and wines made by women winemakers, at a time when the profession is becoming increasingly feminized.

A veritable digest of the travels and techniques acquired by Indra Carrillo Perea through her encounters with chefs and artisans across the globe, La Condesa is the fruit of a long-term project, the final destination of a gastronomic world tour by the now 34-year-old chef.

This globetrotting chef began his world tour over 15 years ago, after leaving his native Mexico for the love of cooking. His love affair took him from India to the United States, via London and Tokyo. The final stop on his journey was France, where he completed his apprenticeship at theInstitut Paul Bocuse, before going on to work for prestigious chefs such as Yannick Alléno at Le Meurice and Eric Fréchon at Le Bristol.

Curiosity has even prompted this true jack-of-all-trades to take up internships with some of France' s Best Craftsmen in chocolate-making, fishmongering, baking and butchery, in order to perfect his skills in a multitude of fields as diverse as they are varied.

Capitalizing on the Gault & Millau accolade earned a year earlier, Indra Carrillo Perea opened his first address, La Condesa, in 2017, which was awardeda Michelin star in early 2019 - then lost it in 2024. Without wiping the slate clean, La Condesa nouvelle version ushers the restaurant into a new era, thanks in part to the meticulous work ofarchitect Camille Flammarion, who was already responsible for decorating the previous address.

The chef has designed three rooms with three different atmospheres: the Salle Noisette, the Table du Chef and the Salle Blanche, which can be privatized. These are the spaces in which to discover La Condesa's 6-course (120€) and 8-course (150€) menus, available for dinner from Tuesday to Saturday, and for lunch on Fridays only.

Unpredictable because of its many influences, combining the perfection of French gastronomy with inspirations from Mexico - of course - to Japan, Spain and Denmark, the cuisine of this chef in perpetual search is one of the finest discoveries of our year. For a total experience, choose your food and wine pairings without blinking, and above all, take your time.

Time to contemplate the beauty of the plates , hand-crafted by New Zealand ceramist Richard Naylor, and the hand-blown glasses made from artisan Japanese glassware, including a fabulous double-bottomed bowl that verges on the magical; the time to understand the generosity and sincerity emanating from each plate, with its multiple accents and reliefs; the time to listen to the sweet, tantalizing melody evoking what lies ahead; the time to savor dishes that are absolutely overwhelming in their accuracy, depth and immediate pleasure.

* * *