Oxte

At Oxte, Chef Enrique Casarrubias has created something truly distinctive in Paris's competitive dining scene—a cuisine that authentically honors both French gastronomic traditions and Mexican culinary heritage without compromising either. This isn't fusion for fusion's sake; it's a thoughtful, technically accomplished exploration of how two great culinary cultures can enhance and elevate each other.

The foundation of Oxte's cuisine rests on exceptional ingredients sourced from both countries. Chef Casarrubias imports fresh products directly from Mexico—corn, various chilies, avocados, and cacao—that form the backbone of Mexican cooking. These are paired with premium French ingredients like lotte de Roscoff, locally sourced seafood, and seasonal produce from French markets. This dual sourcing strategy ensures authenticity while allowing for creative combinations that surprise and delight.

The menu showcases the chef's mastery across multiple techniques and preparations. The ceviche de daurade demonstrates his ability to balance French precision with the bright, acidic profiles characteristic of Mexican seafood preparations. The poulpe (octopus) receives treatment that renders it impossibly tender while incorporating spice profiles that awaken the palate. The house-made boudin noir represents a perfect example of the restaurant's approach—taking a classic French charcuterie and reimagining it through a Mexican lens with carefully selected seasonings and accompaniments.

The signature pigeon au mole Oxte stands as perhaps the ultimate expression of Chef Casarrubias's vision. Mole, one of Mexico's most complex and revered sauces, requires exceptional skill and patience to execute properly. Here, it's paired with perfectly cooked pigeon, a protein beloved in French cuisine, creating a dish that speaks both languages fluently. The gâteau de maïs celebrates corn—a ingredient sacred in Mexican culture—through French pastry techniques, resulting in something entirely new.

Even the dessert menu breaks conventions. The signature avocat, mezcal, and citron vert composition transforms ingredients typically associated with savory Mexican preparations into a refreshing, sophisticated sweet finale. It's unexpected, technically impressive, and utterly memorable—much like the entire Oxte experience.

The menu structure, with options ranging from €69 to €145, allows you to choose your level of immersion in Chef Casarrubias's culinary world. Each menu promises 'beautiful surprises' seasoned with carefully selected spices that enhance rather than overwhelm the primary ingredients. The chef's approach demonstrates restraint and confidence—he knows when to let a perfect ingredient shine and when to introduce complexity through spice, acid, or texture.

Chef Casarrubias, working alongside Montserrat Estrada, has earned recognition from Michelin (one star since 2021) and Gault&Millau (14/20) for creating cuisine of remarkable finesse. His cooking reflects deep knowledge of both culinary traditions, technical excellence, and the creativity to forge new paths while respecting the foundations that make both French and Mexican cuisines great.