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.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.