With her Bourrache wine cellar, Indra Carrillo is changing the way we look at women winemakers.
Indra Carrillo, already at the helm of La Condesa in Paris, has just opened Bourrache, a dining cellar where the wine is selected according to very precise criteria. He tells us all about it.
A new address for Indra Carrillo. The chef behind La Condesa, in Paris's 9th arrondissement, has just inaugurated Bourrache, a dining cellar offering plates to share and a fine selection of wines with very particular criteria.
The wines of women winemakers
A few months ago, Indra Carillo moved his restaurant La Condesa from 17 rue Rodier to number 13. The Mexican-born chef wanted to rehabilitate his former space into a dining cellar with a warm, friendly atmosphere.
To achieve this, he called on renowned architect Camille Flammarion to rethink the space and its visual identity. "I wanted a place that felt good and more accessible than La Condesa," explains Indra Carrillo. The chef also called on the talents of artist Esteban Fuentes de Maria, who created a hand-painted mural to enhance the setting.
For Indra Carrillo, Bourrache, which takes its name from an edible wild flower, is a place where you can simply eat a plate, a dessert, dine or even just have a drink, choosing from a selection of over 200 appellations. In collaboration with head sommelier and oenologist Daniel Henderson, he wanted to highlight the wines of women winemakers, in order to "break down preconceived ideas". "Often, people think that a flowery or easy-drinking wine is one made by a woman, but that's not always true. I wanted to show that a woman winemaker could produce a light wine as well as a wine with character, gender has nothing to do with it and it's important to showcase them."
To accompany these beverages, Indra Carrillo has imagined a multi-influenced cuisine, in line with what he already offers at La Condesa. Bourrache is open from Wednesday to Sunday, from 6 p.m. until late, and promises to be a popular new hangout. Look out for the Gault&Millau survey of this new establishment soon.
►A lso read: our interview "Gastronomy beyond borders and clichés".
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