Husband & Wife

Montserrat has rejoined Enrique in the kitchens at the Oxte restaurant.

Enrique Casarrubias
Chef at the restaurant Oxte in Paris since January 2018. Winner of the Gault & Millaut Young Talent of the Year grant. Former chef de partie at the restaurant M64 at the Intercontinental hotel in Paris. Former sous-chef at the two-starred restaurant Akrame in Paris.
Montserrat Estrada
Chef at the restaurant Oxte in Paris, former assistant chef at the restaurant Rive Droite in the Grande Epicierie de Paris XVI. Former sous-chef at the restaurant Neva Cuisine in Paris.
Your shared history
EC : We have always talked a lot about our dishes at home. Today, we have managed to marry our two worlds, linked to different experiences. She brings finesse and acidity, I have a more raw side. It is the perfect balance between the two.
ME : There is lots of discussion and collaboration. One’s cuisine is very personal. Working together is changing me from my previous, more pragmatic bosses. We share a lot and there is an abundance of creativity.
Talk to us about this recipe for a duo
EC : We wanted to blend French and Mexican cuisine, both on the UNESCO Heritage list, by working with foie gras, a French classic, and by highlighting our origins with spices, chilli and corn, a staple of the Mexican diet.
ME : This recipe conveys all of our shared history in France and Mexico.

Mexi' Corn

This recipe is an unusual marriage of French gastronomy and Mexican cuisine. It tells the story of our shared adventure. Everything is used with corn, including the leaves and cob, to play around with the textures and flavours of a classic foie gras. A subtle balance.

Discover their recipe
Photo de Mexi' Corn
Photo de Mexi' Corn

a love story

Our talented duos

They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.

February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Discover
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Discover
February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Discover
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Discover