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Carla Kirsch LOPEZ

Carla Kirsch LOPEZ

Chef : 1 restaurant
Presentation

Inspired by her mother's cooking and her father's knowledge of French cuisine, Carla Kirsch Lopez passed her CAP in Mexico, then flew to France to enter the Institut Paul Bocuse in Lyon. Problem: "At the time, there was no English-language training, so for a year I babysat and, at the same time, took French classes. "

Once accepted into the school, she did internships at La Réserve Ramatuelle, then at Maison Troisgros. After four months at the Saisons by David Tissot application restaurant, the young woman left for Malaysia as an assistant chef trainer. On her return to France in 2017, she joined Monsieur P restaurant in Lyon, working with Institut alumnus Florent Poulard. "It allowed me to see how to open a restaurant, from the initial problems to the opening."

In 2020, Carla Kirsch Lopez and her partner Vincent Gerbelli were looking at restaurants for sale, " out of curiosity" . A space caught their eye, but the Covid crisis upset their plans. " The same year, the couple received the Gault&Millau Jeunes Talents Award. " It was a huge boost and a real relief for us and the restaurant," she confides. And so, in 2021, the Alebrije restaurant opened, now a temple of Mexican cuisine in Lyon.

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Biography & Awards

Its restaurants

Alebrije
Open
12/20
Gourmet Restaurant

Alebrije

Address 69004 LYON
Chef Carla Kirsch Lopez
Cooking Mexican
Budget 46€ à 75€

Its news

Coup de feu: Carla Kirsch - Alebrije 109 - Edition 2023

Coup de feu: Carla Kirsch - Alebrije

Its recipes

Jalapeño crab with granny smith apple & radish Main dish

Jalapeño crab with granny smith apple & radish

In the mood for something spicy? In three quarters of an hour, Carla Kirsch of Alebrije restaurant fills your plate with her jalapeño crab, accompanied by granny-smith apples and radishes.

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