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
Awesome, I had the chance to attend to that same colab in 2022 but in Mexico City. It was an amazing experience to meet Julian, he obviously loves what he does and has an authentic and down to earth personality. Really enjoyed that meal, glad to see they did the inverse colab for people in Singapur 🫶🏻