Condesa’s chef Indra Carrill grew up in Mexico, studied in France at Institue Paul Bocuse and later got his training in Paul Bocuse, L’Meurice, Le Bristol, and L’Astrance. Also a world traveller, worked with different cultures in cities like Kyoto, London, Florence, Noma in Copenhagen as well as India and US. Winner of the title of Young Chef Gault Millau 2016, an impressive CV for the young chef that decided to open his own restaurant in 2017.
The restaurant was situated in the 9th district of Paris, a small room with 24 seats.
Menu was easy, only need to choose between 4 or 6 dishes, with or without wine pairing. We chose the 6 dishes and 1 wine pairing option.
Amuse bouche 1 - corn, goat cheese
Amuse bouche 2 - Mushroom tempura, sorrel cream
Nuts crumble, tofu, tomato
Beets in every form, smoked herring cream, fish eggs
Fish soup with lemongrass and ginger, zucchini in fine strips, squid
Cod, Mexican wild herb épazote, bean, Feta sauce, banana leaf
Lamb (selle and épigramme), shallot, eggplant caviar, red bell pepper with caramel
Dessert 1 - fig tarte, ice cream, chickpea, yaourt sauce with Indian spice
Chef Indra Carrill explaining the ingredients
Dessert 2 - panna cotta with coconut flakes, pineapples, ice cream
Mignardise
Kitchen was tiny.
The whole meal was refined and on the whole delicious. I like the squid fish soup and the lamb dish. We discovered some flavours that were less familiar to us. Staff was very accommodating, especially the sommelier. The chef him also, came out several times to present the food.
The price might seem a bit high, but when I see every dish had a lot of work and we had more than 6 dishes. We enjoyed our dinner very well. (So well that I forgot to take photo of every dish, and to remember all the ingredients of the dishes! Duh!)
Condesa
17 rue Rodier,
75009, Paris
Reservation - lacondesa-paris.com/en/home
(Note that there is no show charge)