La Condesa

La Condesa is a district of Mexico City as well as the restaurant of Indra Carrillo, who came to Paris from Mexico to study at the Paul Bocuse institute before working at leading restaurants such as the Bristol and Astrance. Trained by Meilleur Ouvrier de France chefs (notably fish and bread), Indra also spent time in Japan. Although his techniques are French, his culinary inspiration comes from many different cultures, including Mexico. A perfect example is his sweetcorn agnoletti pasta infused in broth with a spicy Mexican oil which is well on the way to becoming his signature dish. The chic, pared-down interior adds the final flourish.