A rework of French classics in a Japanese style with the prodigy Kei Kobayashi, chef of the KEI restaurant.
With his unclassifiable looks and his oxygen hair, the Japanese chef seems out of place among chefs. Yet, Kei is discrete, just like his eponymous restaurant on the rue du Coq Héron, of which one can barely see the entrance before appreciating the refined decoration. His cooking, however, which associates the best of French gastronomy with Japanese flavors, is explosive.
Arrived from Japan at only 21 years old, Kei Kobayashi learned from the bests: Gilles Goujon (three Michelin stars and MOF at the Auberge du Vieux Puits), Michel Husser (Le Cerf in Marlenheim), and then at the Alain Ducasse restaurant at the Plaza Athénée under the guidance of Jean-François Piège and Christophe Moret.
These experiences taught him how to perfectly master the classics of French gastronomy. Kei transforms the latter by adding Japanese condiments to it, like with this Peking pigeon with miso condiments. Yuzu, sesame, Japanese spices sublime the poultry and old fashioned vegetable.
Kei’s philosophy, inherited from his time at Ducasse, is to give primacy to the product, no matter what it is: “I don’t have any favorite product, I try to cook the best of each season and of each region.”