Good start to the year when my fave restaurant has a collab with Quintonil. Mexico has always been on the radar for me but it’s far away and I have yet to travel to that side of the planet. Amazing flavours and dishes. Seriously one of the best 🇲🇽 x 🇫🇷. Monica was so warm and friendly I will be planning a trip out there. Chef Jorge and Julien are the best.
by syahawesome
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GRIGNOTAGES
Mexican herbs atole, Chile cuaresmeño
Pani puri, Chicatana ant chorizo. Young corn (fave)
Aji tart, Dashi jelly, Shiso Saint Nectaire “Doughnut”
NAGASAKI BONITO
Calamansi ponzu | Kohlrabi | Cabbage oil
KING CRAB (I want a big bowl of this!!!)
Pipián verde | Blue corn tostadas | Makrut lime
CÉVENNES ONION
Vin jaune | Black truffle | Brown butter
BLUE LOBSTER
Radishes | Beans | Vinegared butter
AMADAI
Herbal consommé | Mikabu | Yuzu
PIGEON
Block mole | Aubergine | Chanterelle
KYOHO GRAPE
Aloe vera | Verjus| Bay leaf
MEXICAN CORNBREAD (this was crack!!!)
Eggnog i Vanilla | Block truffle
DOUCEURS
Soconusco chocolate, Raspberry, Black garlic
Momey fruit, Podle. Fingerlime
Seasonal fruits
Verbena lollipop