On Monday January 27, the well-known Michelin information unveiled its new listing of winners, because it does yearly. Whereas some tables have misplaced a star, three others have entered the very closed circle of three-starred eating places. Amongst them, chef Kei Kobayashi’s Kei restaurant.
A Franco-Japanese journey
After a primary expertise of French delicacies in Japan between 1993 and 1998, Kei flew to France to be able to good his data. There he explored the completely different terroirs to raised perceive the richness and variety of expression of gastronomic delicacies… As soon as in Paris, he joined the delicacies ofAlain Ducasse and study haute delicacies. Good mastery of cooking, millimeter finishes, excessive precision of gesture… He then found all of the secrets and techniques of starred Parisian delicacies and lower his tooth with the good title of French gastronomy but additionally with the chef Jean-Francois Entice and Christopher Moret.
The opening of his first restaurant
the March 3, 2011, Kei Kobayashi realizes his teenage dream and opens his eponymous restaurant at 5 rue Coq Héron, within the 1st arrondissement. On this modern case in silver grey tonesthe chef works with the perfect merchandise whereas respecting culinary traditions and based on the rhythm of the seasons… The creation of a dish, very spontaneous, relies on a number of sources of inspiration dictated by its passions : artwork, style, journey and even nature.
The primary Japanese chef to obtain the Grail
In 2012, only one 12 months after opening his restaurant, Kei Kobayashi was getting his first star. 5 years later, the Michelin Information awarded him the second, confirming his exceptional virtuosity… Lastly, in 2020, the 39-year-old chef obtains the supreme recognition of the crimson information by acquiring his third star. He thus turns into the primary three-star Japanese chef in France. Always evolving your kitchen – delicate marriage between French gastronomy and Japanese inspirations – such is Kei Kobayashi’s ambition. A really consecration for this prodigy of the stoves!
Kei Kobayashi x Kaviari
Kaviari organizes month-to-month lunches within the firm of starred cooks. Large fan of caviar (he invented the caviar pie!) it goes with out saying that Kei Kobayashi went by the Kaviari manufacturing unit in 2018, when it was nonetheless solely twice starred! Throughout this workshop, the chef supplied to make a scrumptious ‘langoustine, Bloody Mary glaze with Kristal caviar’. For Kei, caviar is “a uncommon product, highly effective and really delicate on the identical time, which is elegant however can’t be cooked. »
Kei-Restaurant, 5 Rue Coq Heron, 75001 Paris. 01 42 33 14 74
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