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    Home » World Travel » Europe » France

    La Condesa Paris

    Published: Sep 20, 2022 · Modified: Mar 24, 2023 by Jennifer Che

    This post is part of a larger series about Paris. Other posts in this series include Frenchie Wine Bar, Les Enfants du Marche, chez Alain Miam Miam, and Hélène Darroze Paris.

    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

    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

    goat cheese on crunchy corn? base

    We began with crunchy cornflour based "crackers" that reminded me of Mexican tostados, but much coarser and crunchier in texture.

    goat cheese on crunchy corn? base

    It was a lovely bite that immediately signaled to us that this tasting menu was based on Mexican roots.

    butternut squash flower? tempura

    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.

    sorbet pickle, dill, citrus, rice crispies coated a bit of sugar, soooo refreshing, so interesting, bright
    sorbet pickle, dill, citrus, rice crispies coated a bit of sugar, soooo refreshing, so interesting, bright

    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.

    Seafood

    seared scallop, multiple types of grains (wheat berry, lentil, mung bean), two types of pickled radish, Sabeyon sauce, daikon roll.

    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.

    Pasta Course

    herb + saffron pasta, clams, herbs, seaweed,

    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!)

    mushroom cream, mushroom broth & mushroom smoke, black truffle deep fried ball eat last / soooooo good, umami, smoke,

    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.

    black truffle deep fried ball eat last / soooooo good, umami, smoke,

    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

    cod, curry, carrots

    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

    filet of beef, collard green, napa, turnips, leek oil, beef jus,

    A beautiful beef course: filet mignon, collard greens, napa, turnips, leek oil and beef jus.

    pigeon filled with veal + nori, lobster sauce, salsify, parsnip purée, chips,  kumquat?

    A pigeon roulade filled with intricate layers of veal + nori (seaweed), lobster sauce, salsify, parsnip purée, and parsnip chips.

    Sweets

    grapefruit, lemon, walnut cream, slices of grapefruit and lemon (candies? cured?), tuile m

    Slices of candied grapefruit and lemon, walnut cream, and tuile.

    cremont wine 
nettle purée, kiwi tempura, fruit, sorbet,

    Kiwi tempura served on top of nettle purée, kiwi fruit, sorbet served with cremont wine.

    madeleines
    Freshly baked cannelles . . .
    . . . and Madeleines.

    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!

    View this post on Instagram

    A post shared by Jennifer Che (@tinyurbankitchen)

    La Condesa Paris
    13 rue Rodier
    75009 PARIS

    +33 (0)1 53 20 94 90
    [email protected]

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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