New chef in residence, Mariana Villegas, from 28 August - late December 2018.
A short introduction, born in Monterrey Mexico, she studied at the Culinary Institute of America, a few month internship at Chicago’s Blackbird, after graduation she worked at the Union Square Café under the team of Danny Meyer and eventually went back to Mexico and worked under chef Enrique Olvera’s Pujol.
Saturday menu 35 € - 2 entries, 1 main and 1 dessert
Amuse bouche - Clam with Tabasco, coriander, avocat oil, shallot and lemon juice
Equilibrium in flavours, the heat was subtle.
Entry 1: lettuce with herbal vinaigrette, coppa and figs with green salsa
A bit on the acid side.
Entry 2: tomato salad, smoked aubergine puree and burnt onion powder
I like the aubergine puree, smoke flavour matched well with the onion powder. Tomatoes were good (these days we were too spoil by our home growth tomatoes)
Main: Fish - Black mullet fish, potatoes confit (ratte), bo choy and tomato consommé - tasted the consommé, was delicious
Main: Meat - Arrachera with herbs, charos bean stew with bacon, with avocado and borracha salsa
Dessert: Tres leches cake, 3 types of milk, burnt vanilla mascarpone and lemon zest
Since I am not an expert in Mexican fine dining, I have a feeling that certain dishes, the Mexican touch was too minimal, it could be a modern French dish, like the tomato salad and the fish. On the whole, dishes were well executed, they were not spicy and had subtle flavours (except the lettuce salad). A satisfactory meal but it lacked that wow effect. My favourite dish was the clam.
We had a glass of Chardonnay and Muscat, 7,50€. With an additional café and carbonated water offered, 86,50 € for both of us. A good meal, will I rush back? Not so fast.
The chef Mariana Villegas was on the right, behind the counter.
Cook books and magazines next to our table.