With a stint as Executive Chef of Pujol, one of the best restaurants in Mexico City and currently number 13 on the World's 50 Best list, under his belt, plus time spent in French restaurant Les Moustaches (also in CDMX) and the three Michelin-starred El Celler de Can Roca in Girona, it's safe to say Jesús Durón knows his way around a kitchen.
DUÉ will take inspo from global flavours with roots in both French and Mexican cuisines...where dishes will include chicken chicharron with pico de gallo and maylor shrimp; scallop tsukune with corn dashi and egg yolk; cuttlefish with green mole and crache leaves; and roast pigeon with spring onion and cacao.
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