Celebrated table
The story
Crudo in Paris delivers a focused Mexican culinary vision to Rue de Ménilmontant, built on the shared history of Oliver Lomeli, Julio Guerrero, and Antony Robine. The trio previously shaped rooms like Chambre Noire and Centre Culturel before launching this compact neighborhood space. Their straightforward approach to Mexican cooking earned recognition on the 2026 Le Fooding list for prioritizing ingredient quality over unnecessary complexity.
Guests gather around a solid oak bar fitted with simple wooden benches. Overhead, a polished disco ball reflects light alongside Art Deco globular fixtures that cast a warm glow across the room. The compact footprint keeps diners close to the kitchen pass, where staff assemble each order on demand.
Chef César Pleaez translates his background into generous small plates tracked on a daily blackboard menu. A quick char over coals transforms marinated mackerel ceviche, which finishes with Corsican clementine supremes, chipotle, and cilantro salsa. Flaky cod arrives alongside garlic cream, chimichurri, and pan-fried potatoes served with blue corn tortillas. The menu also features slow roasted leeks dressed in vinaigrette, topped with eggs mimosa and toasted hazelnuts.
Dessert follows a specific tradition with the gâteau de Zoé, adapted from Pierre Jancou’s original formula. The flourless chocolate cake incorporates olive oil for added moisture and relies on a rapid bake to keep the center liquid. It pairs naturally with the lighter seafood courses without overwhelming the palate.
Recognition
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