Former executive chef at Mexico's Pujol to open Dué restaurant next year

Called Dué, the new project is described as being a globally inspired, seasonally-focused upscale restaurant and will drawn on the classical techniques Durón mastered during his career at restaurants including Les Moustaches in Mexico, three Michelin-starred, El Celler de Can Roca in Girona, The St. Regis Punta Mita Resort, and Pujol, which is currently ranked number 13 on the World’s 50 Best Restaurants list.

The food will focus on getting the best out of seasonal ingredients to create dishes with both Mexican and modern-European flavours.

In advance of the London opening the chef is embarking on a Dué tour, cooking in venues in cities including New York, London, Hong Kong, Bangkok, Paris, and Barcelona this year.

The London leg of the tour will see him cooking at Carousel for five nights between 5 and 9 March, where he will be taking inspiration from the late winter-early spring bounty.

Dishes on the menu will include chicken chicharron, pico de gallo and maylor shrimp; grilled razor clams, hoja santa pil pil and lardo; roast pigeon, spring onion and cacao; and sole artichoke ceviche with ginger.

To make a booking, click here.​​