With Michel Husser, I learned more about cooking game. Smoked lobster by chef Kei Kobayashi. How do you want people to remember your food and their experience at your restaurant? Kei Kobayashi was born in 1979 in Tokyo, Japan. I grew up in Nagano, Japan. © Richard Haughton. © Richard Haughton. Kei Restaurant, Paris : consultez 1 018 avis sur Kei Restaurant, noté 5 sur 5 sur Tripadvisor et classé #33 sur 18 133 restaurants à Paris. When I was 15, I saw a TV show with chef Alain Chapel, and I knew I wanted to be a chef in France. 290 Share. You will also recognize heritage from France – classic French recipes and the link between the products and the perfect balance of taste. Au dessert, le chef pâtissier Toshiya Takatsuka est un autre voyageur du goût dont les créations sucrées atteignent des sommets de raffinement. The plating of my dishes is a very important part of my cooking philosophy. Can you tell us a little about your background? Ce jardin de légumes croquants, saumon fumé d'Écosse, mousse de roquette et émulsion au citron : une création tout simplement extraordinaire, preuve éclatante d'un talent arrivé à maturité. Seabass with scales by chef Kei Kobayashi. And Christophe Moret taught me how to train your team to work in a good atmosphere with exigence. The 'jardin de légumes croquants', a signature dish of Kei, … Three words to describe your personality? Most of us wish we knew - and fulfilled - our lifelong passions at the young age of fifteen. Check out more of Richard Haughton’s photography here. An outstanding disciple of renowned chefs, Kei Kobayashi has opened this stylish restaurant in the Palais Royal neighborhood in the 1st arrondissement of Paris. 1999-2003 : Kei discovers the cuisine of the French provinces through a Tour of France : Auberge du Vieux Puit in Fonjoncuse (3 stars), The Prieuré in Villeneuve-les-Avignon (1 star), The Cerf in Merlenheim (2 stars) 2003-2010 : Restaurant Alain Ducasse at Plaza Athenee in Paris (3 stars) under the The most important thing for me is the pleasure the clients must have when eating in my restaurant. And don’t imagine that a Japanese name makes Kobayashi’s gastronomy any less French. And the real secret for that is work, self-exigency, and exactness. Un exemple ? - My favorite thing to do during my free time is to travel. I want to do the same in my cuisine – to mix the French “classics” with a touch of modern to create a touch of my own. Kamui Kobayashi (小林 可夢偉, Kobayashi Kamui, born 13 September 1986) is a Japanese professional racing driver who, as of 2020, competes in the FIA World Endurance Championship for Toyota Gazoo Racing (GR) and in the Super Formula Championship for KCMG.He previously competed in Formula One, Formula E, the GP2 Series, and the GP2 Asia Series (which he won). And finally, what is one personal tip you have for plating? My restaurant is uncluttered – and that is a choice, because I want people to concentrate on the plate. Hard-working, ambitious, and generous. What is your philosophy for plating? Plat signature de son restaurant, le chef Kei Kobayashi a choisi cette recette tout en légèreté. After a few experiences in Japan in French restaurants, I came to France in my early 20s to learn French cuisine. PARIS • Chef Kei Kobayashi is speaking his mind - something he says it took moving to France to learn. The Tour de France of terroirs by Kei Kei Kobayashi was born in Nagano (Japan) on 29th August 1977 in a family of cooks. - Fortunately for Kei Kobayashi, all it took was a television show starring the great French Michelin 3 starred chef, Alain Chapel, for him to realize his lifelong dream: to become a great chef in France. Can you tell us a little about your background? Chef Alain Ducasse taught me the importance of the product. Christmas ball with basil, cottage cheese, Japanese clementine, and yuzu by chef Kei Kobayashi. 20 août 2013 - In his cooking, Cyril Lignac expresses a modern version of traditional French gastronomy Kei Kobayashi, owner and chef of Restaurant Kei in Paris, offers up his signature dish from Restaurant Kei: an eye-catching garden of vegetables with foam of rocket (arugula) and anchovy mayonnaise that pays homage to Japanese aesthetics and delicacy of flavor as well as French gastronomy. Kei Kobayashi (小林圭 Kobayashi Kei born 29 august 1977) is a japanese chef and owner of the restaurant Kei in Paris 1 e.His restaurant has earned three Michelin stars in 2020. Take a moment and sit down with us, as the chef tells us how he strives to be like Picasso, shares his favorite spots in Paris, and reveals his personal tip for plating an art piece. I want my plates to be pieces of art. EUR EUR And finally, what is one personal tip you have for plating? Kei is a sophisticated 2 Michelin star restaurant run by Japanese chef Kei Kobayashi, who trained in some of the most prestigious French restaurants. My style of cuisine is unique. Découvrez vos propres épingles sur Pinterest et enregistrez-les. Chef Kobayashi uses several varieties of zucchini and multicolored radishes, beetroot, … What are some of your favorite ingredients to work with? Fortunately for Kei Kobayashi, all it took was a television show starring the great French Michelin 3 starred chef, Alain Chapel, for him to realize his lifelong dream: to become a great chef in France. Family, cooking, travel, health, and Paris! Chef Kei Kobayashi is speaking his mind – something he says it took moving to France to learn. Kei by Meg Zimbeck Posted on January 9, 2012 July 31, 2018 After working for Ducasse for seven years, Kei Kobayashi has opened an eponymous restaurant in the old Gerard Besson space near Les Halles, offering four or five courses at lunch (38/48€) and six or eight (75/95€) at dinner. I love when people in my restaurant are intrigued and fascinated by the plate in front of them – even before tasting it. My plates must look like a piece of art. I want the clients to use all of their senses, and I pay particular attention to the dressing of the plate. © Richard Haughton. Metro Louvre-Rivoli or Sentier or Etienne Marcel. She is known for her work on Metropolis (2001), Growlanser: Wayfarer of … PARIS, Jan 30 — Chef Kei Kobayashi is speaking his mind — something he says it took moving to France to learn. Nage (broth) of langoustines and hibiscus flower by chef Kei Kobayashi. I learn a lot with each chef I work for. Kobayashi was born in Nagano. See chef Kei Kobayashi’s Garden of Vegetables recipe here. Less than 24 hours after he became the first ever Japanese cook to win the maximum three Michelin stars in France, the phones are ringing off the hook at his Paris … Trois étoiles viennent récompenser l’étincelant parcours de Kei Kobayashi, premier chef japonais à obtenir la récompense suprême en France, de toute l'histoire du Guide Michelin. Salade. Guide MICHELIN 2020: three stars for Kei Kobayashi. In a cosy setting he serves his brand of flavorful yet delicate French fine-dining, presented with rare elegance, to just twenty-five … Three words to describe your personality? Most of my plates are inspired by paintings and works of art. Our dinner there was a delightful experience. L’intérêt de ce plat, nous dit le chef, est qu’il évolue au … Lunch: Tuesday, Wednesday, Friday, Saturday. I stayed there for seven years, learning a lot with Jean Françoi Piège and Christophe Moret before opening my own restaurant with my wife, in 2011. Top 3 places to visit in Paris? There are hundreds of possibilities and ways to cook with them. I love working with vegetables. Jean-Franςois Piège helped me really understand how much work goes into a three-star restaurant. Fried Saints Jacques (scallop) and citrus sabayon (Italian mousse-like dessert) by chef Kei Kobayashi. The garden of Palais Royal, the Champ de Mars, and the Luxembourg Garden. Son père était cuisinier dans un restaurant traditionnel kaiseki (gastronomie servie en petits plats, comparable à la grande cuisine occidentale), mais sa vocation naît véritablement en regardant un documentaire sur la cuisine française. Dinner: Tuesday, Wednesday, Thursday, Friday, Saturday. After a journey with some of France’s greatest cooks – Gilles Goujon, Michel Husser, and more – I arrived at the Plaza Athénée with Alain Ducasse. What are some of your favorite ingredients to work with? Depuis de nombreuses années déjà, la France et le Japon entretiennent une véritable idylle culinaire : on ne compte plus les chefs nippons, pétris de talent et d’idées nouvelles, qui ont quitté leur pays natal pour venir s’installer dans l’Hexagone. At the age of 15, he had a revelation while watching a TV documentary about Alain Chapel, the famous Three Michelin Star French Chef. Our dinner there was a delightful experience. Whatever passport he holds, think of Kei Kobayashi as an exceptional French chef. My cuisine is French, but you can find a touch of Japan in all of my dishes. What did you learn from these great French chefs? Heading further up the Rue du Louvre takes you to Kei. Michelin starred chef Kei Kobayashi joins elements of his Japanese culture with French heritage and techniques, and succeeds in creating incredible harmony. Chef Kei Kobayashi is speaking his mind - something he says it took moving to France to learn. © Richard Haughton. 290 Kei Kobayashi Photo: AFP. Kei is a sophisticated 2 Michelin star restaurant run by Japanese chef Kei Kobayashi, who trained in some of the most prestigious French restaurants. Kei Restaurant, Paris: See 1,018 unbiased reviews of Kei Restaurant, rated 5 of 5 on Tripadvisor and ranked #33 of 18,137 restaurants in Paris. A minimal and elegant aesthetic, his restaurant sits on Coq Héron Street in Paris, inviting patrons to delight in his creations. Five things you cannot live without? This was possible only because he knew his classics. With Gilles Goujon, I learned how to work and cook meat. Kei is a prix fixe menu and changes BUT the one thing to note is that if you return, they have a database of what was served during your last experience so they will modify if the same type of dish would be served that day. Réservations disponibles • Cuisine moderne, Jardin de légumes croquants, saumon fumé, mousse de roquette, émulsion de citron, vinaigrette de tomates et crumble d'olives noires, Bar de ligne rôti sur ses écailles croustillantes, Smoothie aux fruits exotiques et sucre soufflé. Kei Kobayashi, Actress: Metoroporisu. © Richard Haughton. © Richard Haughton. Hare, pear, and black truffle by chef Kei Kobayashi. See chef Kei Kobayashi’s Garden of Vegetables recipe here. Here is an aesthete burning with enthusiasm. Reserve by phone. L'Oreiller - - to die for Kei is a sophisticated 2 Michelin star restaurant run by Japanese chef Kei Kobayashi, who trained in some of the most prestigious French restaurants. Our dinner there was a delightful experience. My aim is for people to have a great time and to understand all the attention and love I put into my plates. Check out more of Richard Haughton’s photography here. [TOP CHIEF] For this 1st ′′ Vegetable Salad ′′ test, the 4 brigades were to offer an unprecedented version of the 3 star Chef's signature ′′ Vegetable Garden ′′ Kei KOBAYASHI, which can count up to 40 ingredients. What do you enjoy do you enjoy doing on your free time? Read more at straitstimes.com. ), Garden of Vegetables by chef Kei Kobayashi. A emporter - Livraison, Fermé : 12-20 avril, 2-25 août, 21 décembre-4 janvier, lundi, midi : jeudi, dimanche, 68 Restaurant Kei 5 rue Coq Héron 75001 Paris - Restaurant gastronomique de grande cuisine française à Paris 1er, Le chef Kei Kobayashi cuisine des plats dans la tradition de la grande cuisine He elected to focus on French cuisine after viewing a documentary about Alain Chapel. • Cuisine moderne, 68 So the candidates worked together to surprise 3 star mentor Kei KOBAYASHI, Gilles GOUJON. My inspiration is Picasso. (Curious to try out chef Kei’s signature dish? How would you describe your style of cuisine? He is the first Japanese chef earned three Michelin stars in France. Then, he created a very modern style of painting of his own. L'avis du Guide MICHELIN "Kei", c'est Kei Kobayashi, chef né à Nagano, au Japon, et formé à l’école prestigieuse des triples étoilés Gilles Goujon (L’Auberge du Vieux Puits, Fontjoncouse) et Alain Ducasse (Plaza Athénée, Paris 8 e). Perched in Paris, France, chef Kei Kobayashi's Restaurant Kei offers a unique twist of elements from both Japanese culture and French heritage, creating a beautiful harmony both on the plate and for the palate. PARIS – Chef Kei Kobayashi is speaking his mind — something he says it took moving to France to learn. After spending years working with and learning from some of France’s greatest chefs, chef Kei faced the greatest challenge of his culinary career: he took a bet on the future and his own cuisine and opened Restaurant Kei with his wife, in 2011. He knew all of the “classics” in painting, and he excelled at this art at a very young age. Feel inspired? © Richard Haughton. In my cuisine, you will find influence from Japan – aesthetics, exactness, harmony of colors, and delicacy of flavors. Less than 24 hours after he became the first Japanese cook to win the maximum three Michelin stars in France, the phones are ringing off the hook at his Paris restaurant, Kei. © 2021 The Art of Plating™, LLC All Rights Reserved. He is a master of art. How do you want people to remember your food and their experience at your restaurant? This fusion restaurant in the heart of Paris is the work of Kei Kobayashi; who has melded the art of Japanese and essence of French cuisine with training from Alain Ducasse: we were hoping for something special as we were in the city for a summer treat. No need to wait for that third star to put Kei on your culinary map. Blond ambition of … Most of us wish we knew – and fulfilled – our lifelong passions at the young age of fifteen. My signature dish is the “Garden of Vegetables.” It is a salad with different types of vegetables, each one cooked in a different way – some raw and others just slightly heated. So the candidates worked together to surprise 3 star mentor Kei KOBAYASHI, Gilles GOUJON. "Kei", c'est Kei Kobayashi, chef né à Nagano, au Japon, et formé à l’école prestigieuse des triples étoilés Gilles Goujon (L’Auberge du Vieux Puits, Fontjoncouse) et Alain Ducasse (Plaza Athénée, Paris 8e). How would you describe your style of cuisine? Portrait d’un esthète habité par le feu sacré. Get the recipe here. They are here to live a unique experience – something they will remember for a long time. Kei is a sophisticated 2 Michelin star restaurant run by Japanese chef Kei Kobayashi, who trained in some of the most prestigious French restaurants. What did you learn from these great French chefs? What do you enjoy do you enjoy doing on your free time? I am a Japanese chef making French haute cuisine. © Richard Haughton. Les légumes en constituent l’élément phare et sont subtilement mis en valeur par une mayonnaise aux anchois et olives. Where or whom does your most unusual source of inspiration come from? Aujourd'hui, son travail tutoie la perfection : virtuose des alliances de saveurs, toujours juste dans la conception de ses assiettes, il laisse l’influence nippone affleurer par petites touches délicates, et magnifie des produits de grande qualité. Three stars are the reward for the dazzling career of Kei Kobayashi, as he becomes the first Japanese chef in the history of the Michelin Guide to achieve the ultimate award in France. Kei, 5 rue Coque Héron, 1st arr, just west of Les Halles. Where or whom does your most unusual source of inspiration come from? 31 mars 2013 - Cette épingle a été découverte par Julia Lila. [TOP CHIEF] For this 1st ′′ Vegetable Salad ′′ test, the 4 brigades were to offer an unprecedented version of the 3 star Chef's signature ′′ Vegetable Garden ′′ Kei KOBAYASHI, which can count up to 40 ingredients. Our dinner there was a delightful experience. - Artichoke tempura by chef Kei Kobayashi. 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