La Condesa, Paris, 3/23/18

exterior
exterior

La Condesa is a small place of about a dozen 2-top tables that has been in business about 6 months.  Soft jazz plays in the background, windows along one wall look out to the street and bench seating lines both walls of the rectangular space.  Painted wood walls wood floors and hard ceiling make the noise level moderate once the place is full.  They only serve a surprise tasting menu to all guests and no write up of the menu is available.  An informational sheet states that Chef Indra Carrillo, who just turned 30, and his team offer “creative combinations of world cuisines using the best available ingredients.”  Service was good as was the pacing of the meal.  

IMG_6589
sign out front
interior
interior
table set up
table set up
Frankie found a mirror at the end of the bench
Frankie found a mirror at the end of the bench

 

The meal started with three things.  Sunflower chips that were like a double cracker with a thin, nutty spread inside.  They were good.

cracker container
cracker container
sunflower chips
sunflower chips
closer
closer
inside cracker
inside

 

Mackerel ceviche was plated with sliced carrots.  The strong taste of the mackerel was nicely moderated by the citrus preparation.

mackerel ceviche
mackerel ceviche
little closer
little closer
Frankie said the water was fresh
Frankie said the water was fresh

 

Potatoes mousseline topped dark crab meat.  The crab had some jello like substance mixed in with the mild crab.  The creaminess of the potatoes made the dish rich and very nice.

potatoes mousseline
potatoes mousseline with crab
closer
closer
inside
inside
wine front
wine front
wine back
wine back
Frankie found a nook her size
Frankie found a nook her size

 

Confit salmon with nettle coulis was served with glazed potatoes and shallots.  The really fresh potatoes were the major flavor in the dish.  The salmon was velvety and fell apart into a silky eating experience.  The nettles were just the right seasoning to complete the dish.

confit salmon
confit salmon
closer
closer

 

Bread was a brown variety that was nicely dense with a crisp crust.

bread
bread
Frankie read about the history
Frankie read about the history
history
history

 

Seared foie gras was plated with confit lemon, fennel, romanesco and placed in a broth of fennel and chile oil.  The little spice in the broth went perfectly with the foie gras.  The subtle flavors all worked well together to make a tasty dish.  The accompanying vegetables were perfectly cooked and added to the successful ensemble.

Seared foie gras
Seared foie gras
closer
closer
other side
other side
peek in the kitchen
peek in the kitchen

 

Roasted cod was served with Jerusalem artichoke puree and apples.  Some of the apples were rolled in apple powder (brown shade) and some reduced apple juice dotted the green oil sauce.  The apples were tart yet sweet and the fish was cooked perfectly.  The white and green balls were Jerusalem artichoke.  The cod was perfectly cooked.  It was another good plate.

Roasted cod and Jerusalem artichoke
Roasted cod and Jerusalem artichoke and apple
closer
closer
balls
closer balls
Frankie sniffed the odor sticks
Frankie sniffed the odor sticks

 

Female, half-wild duck was served with celeriac presented in 3 ways, as purée, whole baked in salt crust and then poached in red wine and chili and as crumbles.  The duck was quite tender and the celeriac was very tasty, especially the purée.

duck
duck
closer duck
closer duck
on the side
on the side
Frankie played on the hand towels
Frankie played on the hand towels

 

Chocolate soufflé had some chocolate ganache in the center and was served with a mandarin sorbet that was plated with a very tasty chewy chocolate crispy cookie.   The souffle was a good chocolate/sweet fix.  It was lightly caramelized around the edge.

chocolate soufflé and mandarin sorbet
chocolate soufflé and mandarin sorbet
closer
closer
sorbet closer
sorbet closer

 

Greek yogurt was plated with ginger ice cream topped with caviar and a caramelized tuile.  It was refreshing and the caviar an interesting touch that worked.

Greek yogurt and ginger ice cream
Greek yogurt and ginger ice cream
closer
closer
Frankie looked it over
Frankie looked it over
from the top
from the top
other side
other side

 

Final sweets included a lime meringue and pistachio profiterole.  The profiterole had good pistacchio flavor and a fun creamy center while the top stayed nicely crisp.  We tried a glass of tequila to go with it.

Frankie wondered what was in the box
Frankie wondered what was in the box
Pistachio profiterole and lime meringue
Pistachio profiterole and lime meringue
closer
closer
inside
inside
tequila
tequila
Frankie swooned with the tequila
Frankie swooned with the tequila
chef working in his kitchen
chef working in his kitchen
Frankie found another fancy box
Frankie found another fancy box (it contained the bill)
Chef and Frankie
Chef Indra Carrillo and Frankie

 

2 thoughts on “La Condesa, Paris, 3/23/18

    1. Thanks Sharon! Frankie is a total flirt – always making friends and people smile. She made a connection to the folks next to us and we had the best time visiting with them. Thanks for your feedback!

      Like

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