5/5 MichelinStarsChallenge R. 2 years ago on Google • 401 reviews
#50
follow
all
my
Michelin
Marathon
reviews
in
Paris
Descartes
and
Don
Quixote
having
a
discussion.
First,
Enrique
Casarrubia
is
Mexican.
But
he
has
the
little
craziness
that
Don
Quixote
has.
Indeed,
you
have
to
be
insane
to
believe
that
you
can
mix
French
haute
cuisine
and
Mexican
food.
Yet,
this
chef
trained
in
the
mastery
of
the
haute
cuisine
(with
chefs
like
the
one
from
Alliance),
manages
to
use
this
vocabulary
to
express
his
latin
emotion
and
Mexican
heritage.
A
tour
de
force.
The
experience
is
quite
unique.
You
have
Descartes,
the
French
logic,
yet
balanced,
well
mannered
in
a
deep
discussion
with
Cervantes
advocating
for
the
beauty
of
imagination,
rule
breaking
and
sheer
pleasure.
I
guess
they
re
having
a
great
time
and
a
good
bottle
of
wine!
The
pictures
don’t
do
justice
to
flavor.
Like
the
very
best
Stars
restaurant,
it’s
not
about
the
pictures,
he’s
not
an
Instagram
chef,
he’s
an
experience
chef
that
you
can’t
capture,
you
have
to
live.
We
were
very
fortunate
to
have
a
hidden
nearby
the
kitchen
with
an
unmissable
view
on
the
action.
Which
completely
distracted
me
of
looking
at
the
crowd.
So
I
can’t
tell
you
the
mood,
the
type
of
clients
etc…
like
I
usually
do.
But
you
know
what?
It
proves
my
point:
you
don’t
care.
You
don’t
care
about
the
crowd
and
the
dress.
Here,
the
action
is
in
the
plate.
It’s
clearly
a
top
tiers
one
star.
My
experience:
We
stopped
speaking
about
business
to
speak
about
the
cuisine.
Discussed
it
again
on
our
way
to
our
cars
(despite
having
the
Arc
de
Triomphe
exceptionally
completely
wrapped…
who
cares?
Let’s
speak
about
what
we
just
had
for
lunch…).
Today,
days
after,
I
want
to
go
back
with
my
darling
to,
yet
again,
witness
two
philosophers
exchanging.
Update
2022:
I
was
supposed
to
go
back
with
my
darling,
but
I
ended
up
with
an
epicurean
friend.
Bottom
line:
It
improved
from
last
year.
And
it’s
an
achievement
because
usually
I’m
tougher
the
second
time.
The
chef
and
his
wife
are
very
present
and
do
the
heavy
lifting.
It’s
a
table
to
try
if
you’re
a
gastronome
in
Paris,
because
through
the
Mexican
expression,
you
can
sense
the
expression
of
an
Auberge
with
the
husband
and
wife.
I
personally
admire
the
usage
of
spice.
Every
time
I’ve
been
there
I’ve
spent
a
great
time.
This
occasion
I
was
in
the
main
room.
The
atmosphere
was
great,
again
mostly
thanks
to
the
chef.
Great
for
business
lunch,
friends
and
family.
I
saw
a
couple,
I
imagine
there
are
more
in
the
evening.
I
may
have
a
bias
for
Latin
America
but
he’s
one
to
try
in
the
one
star.
Definitely
a
solid
top
tiers
one
star
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