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La Condesa: a Mexican globetrotter lays down his pans in Paris

Published on 19 September 2017 By Bastien J.
La condesa : un globe trotter mexicain pose ses casseroles à Paris

Practical information


17 Rue Rodier
75009 Paris 9

Anvers (Metro Ligne 2)
Cadet (Metro Ligne 7)

103 euros (menu 6 plats + accords mets vins)
30 euros (menu déjeuner)
48 euros (menu 4 plats)
68 euros (menu 6 plats)

Awarded Young chef Gault & Millau 2016 and after working in kitchens across the planet, Mexican Indra Carillo decided to lay down his pans in Paris and open his very first restaurant: La Condesa. A bistronomic experience in 4 or 6 courses to live out in Paris 9th arrondissement.

17 rue Rodier in Paris, the 29-year old chef Indra Carillo ended up here after touring the gastronomic world for several years. La Condesa is a bunch of his trips and all the techniques he learnt along his meetings with chefs and artisans from all over the globe.



Indra Carillo started this world tour over 10 years ago when he left his native Mexico for the love of cuisine, an idyll that led him to from India to the United States via London and Tokyo. The ultimate step is France. And this is at the Institut Paul Bocuse that he finished his learning. He then works for great houses with prestigious chefs like Yannick Aléno at Le Meurice or Eric Fréchon at Le Bristol. His curiosity even led him to complete internships at some of the Best Artisans in France in the field of chocolate, fishmonger, bakery and butchery.

A complete cook who wins in 2016 the Gault & Millau grant offering him the possibility to open his own address. In September 2017, he opens La Condesa, a 24-cover room looking like a cargo container. As a nod to his past of traveler maybe? The chef answers that it’s not on purpose but it’s a happy interpretation. Behind a window mirror that widely enlarges the place, a transparent dormer allows us to watch Indra Carillo and his team cooking to present the lunch version of their cooking or the version in 4 and 6 courses. For a total experience, choose the wine and meal pairing.



The chef’s cuisine is unbelievable and unpredictable
because of his multiple influences. Though, we’ll recall these delicious squash agnolotti, butternut broth and colonatta bacon, as well as the Kombu (Japanese seaweed produced in France) marinated veal served with pickleweeds and green beans. Unpredictable even with this pairing between an olive oil biscuit, white chocolate ganache and ginger ice cream as a dessert.



An experience that you should try and a wonderful career ahead for Indra Carillo.

Practical information:
La Condesa (website in French)
17 rue Rodier
75009 Paris
Reservations: +33 (0)1 53 20 94 90

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