Our meal at La Condesa was one of the highlights of our Paris trip. From the first bite of goat cheese and corn-based (tostados? gorditas?) and the slightly-molecular mushroom "smoke" soup to to the traditional French-style madeleines that closed out our meal, we were continuously delighted and surprised by this tasting menu.
Chef Indra Carrillo
The food at La Condesa is creative and surprising partly because Chef Indra Carrillo himself has a diverse background, from his native Mexican roots, his experience working under some top French chefs, and his years of training in Japan and Italy. The culinary tasting "adventure" at La Condesa is truly fun. You really don't know what to expect because he gathers inspiration from all over the globe.
Here's a look at our tasting menu!
Small Bites to Start
We began with crunchy cornflour based "crackers" that reminded me of Mexican tostados, but much coarser and crunchier in texture.
It was a lovely bite that immediately signaled to us that this tasting menu was based on Mexican roots.
After enjoying some fresh bread, we tasted several more small single bites. Butternut squash flowers came deep fried and dusted with some spice.
A Refreshing Savory Sorbet?
This next course came in two "parts". The dried, crunchy "rice crispies" coated in a bit of sugar were kept on top of the stone container.
We poured the "toppings" into a very refreshing and bright sorbet with sliced pickles, fresh dill, and citrus. The dish was so very interesting, with bright refreshing flavors.
Next up was a single seared scallop (served on top of the scallop shell), with multiple types of grains (wheat berry, lentil, mung bean), two types of pickled radish, a daikon roll, and a generous topping of sabeyon sauce.
A taste of Italy (and maybe Japan?) appeared in this next course, consisting of a gorgeously green and orange herb + saffron pasta, served with clams, herbs, and seaweed.
A Tasting of Mushrooms (and Truffles!)
This next course was served in two parts. First, a trio of mushroom served as a mushroom foamy cream, a mushroom broth and a mushroom smoke. Upon opening the top "cap", mushroom smoke billowed out. The server gave us a straw, which we used to sip up the delicious, mushroom-y broth.
We were told to eat the deep fried ball last, which was filled with black truffle + mushroom goodness. It was soooo good, full of umami and smoke.
Banana Leaf Cod
This next course of banana leaf wrapped fish reminded me of Thai cuisine.
Inside the banana leaf was a perfectly seared piece of cod with a curry carrot sauce and herbs.
The Meat Courses
A beautiful beef course: filet mignon, collard greens, napa, turnips, leek oil and beef jus.
A pigeon roulade filled with intricate layers of veal + nori (seaweed), lobster sauce, salsify, parsnip purée, and parsnip chips.
Slices of candied grapefruit and lemon, walnut cream, and tuile.
Kiwi tempura served on top of nettle purée, kiwi fruit, sorbet served with cremont wine.
General Thoughts - La Condesa Paris
Even though I do enjoy a great French meal, my favorite meals in France are typically ones where French technique is applied to another cuisine. We both agreed that this meal was one of our favorites from that trip to Paris.
I would highly recommend it!
La Condesa Paris
13 rue Rodier
+33 (0)1 53 20 94 90