Oxte, star-rated Mexican cuisine by Enrique Casarrubias

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Published by Manon de Sortiraparis · Photos by Manon de Sortiraparis · Published on January 27th, 2022 at 10:16 a.m.
At Oxte, chef Enrique Casarrubias blends the flavors of his childhood in Mexico with French gastronomy. A star-studded alliance.

Just off Place de l'Etoile, a little patch of sunshine warms bodies and taste buds in the dead of winter. Established in the neighborhood since 2018, Mexican chef Enrique Casarrubias brings his vision of gastronomy to the plates ofOxte: a spicy, colorful score written on two staves, one French, the other Mexican.

In 2021, the Michelin Guide awarded the restauranta star. This was a first award for the chef, who had previously been seen behind the stoves of Le Crillon, Le Cinq at theGeorge-V Hotel and behind those of chef Akrame Benallal, who let him take on the position of sous-chef in his Hong Kong restaurant.

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With this first address in Paris, Enrique Casarrubias sets himself apart from his peers and brilliantly cultivates his deep-seated desire to bring together Mexican flavors and Parisian palates. So it's only natural that the chef infuses his recipes with South American traditions, astonishing condiments, mysterious plants and daring seasonings.

Like this octopus and blood sausage starter, accompanied by roasted butternut, persimmon andencacahuatado, a creamy sauce of peanuts and spices. The same is true of gnocchetti, which here is combined with Jerusalem artichokes and traditional piquillo peppers to accompany beef cecina.

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Of course, in keeping with South American tradition, the emphasis is on fine cuts of meat. Whether red or white, they arrive perfectly cooked. Pigeon, turnip, pickled grapes and mole - the Mexican sauce par excellence, the secret of which is generally well-kept. Melt-in-your-mouth beef picanha with "Blonde de Galice" maturing and beer-mustard caramel, resting on a surprising bed of still-crisp potatoes.

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For desserts, chef Enrique Casarrubias keeps a close eye on his homeland; full speed ahead! Avocado and mezcal granita: an interesting combination, presented as a trompe-l'oeil. Otherwise, the refreshing tangerine mousse with buñuelo, clementine jam and horchata sauce will also find takers!

At Oxte, the cuisine of Enrique Casarrubias can be discovered in 4-course (85€) or 6-course (105€) tasting menus, as well as in lunch menus (45-55€). So, would you like to discover this little corner of Mexico in Paris?

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.

Practical information

Location

5 Rue Troyon
75017 Paris 17

Official website
www.restaurant-oxte.com

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