La Condesa Paris

A signature creation combining textures and temperatures. The egg, likely slow-cooked, is accompanied by a crispy crumble, a refreshing herbaceous sorbet, and marinated vegetables. A balance of creaminess, crunch, and acidity.

Fresh two-tone pasta served in a rich emulsion of smoked anchovy butter. Enhanced with chard for a vegetal touch and pecorino cheese for saltiness. A sophisticated and flavorful pasta dish.

Beef cheek slow-cooked until tender, inspired by the Mexican Mixiote technique. Accompanied by kombu seaweed for umami and a radicchio and quinoa salad for freshness and texture.

A dessert centered on citrus, with bergamot-flavored ice cream. Served on a moist brown butter cake, accompanied by crémeux and touches of kaffir lime for a lively and aromatic end to the meal.

An assortment of small sweets to end the meal. Includes an exotic fruit paste, a homemade crunchy nougat, and French pastry classics like the cannelé and madeleine.