Describe the Tartare.
It's called "Tartare de veau et couteaux, écume d'une marinière , bouillon à la feuille d`avocat", a great way to combine Earth and Sea without one prevailing over the other: it's a feast. I added a personal touch: Mexican avocado.
Who was instrumental to your career?
I've met a lot of people along the way, chefs I've worked with influenced me and my husband Matthieu was a great support.
What were the challenges you've encountered so far?
I am a Mexican woman, that's was challenging enough, but possible.
Your future plans?
We are about to open a new restaurant in the 17ème district with a new talented chef, my husband will be attending the clients, I will help create the menu and manage the team. The location is great, it overlooks Parc Martin Luther King, the name will be Coretta.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.