On Monday January 27, the famous Michelin guide unveiled its new list of winners, as it does every year. While some tables have lost a star, three others have entered the very closed circle of three-starred restaurants. Among them, chef Kei Kobayashi's Kei restaurant.
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A Franco-Japanese journey
After a first experience of French cuisine in Japan between 1993 and 1998, Kei flew to France in order to perfect his knowledge. There he explored the different terroirs to better understand the richness and diversity of expression of gastronomic cuisine... Once in Paris, he joined the cuisine ofAlain Ducasse and learn about haute cuisine. Perfect mastery of cooking, millimeter finishes, high precision of gesture... He then discovered all the secrets of starred Parisian cuisine and cut his teeth with the great name of French gastronomy but also with the chef Jean-François Trap et Christopher Moret.
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The opening of his first restaurant
Le March 3, 2011, Kei Kobayashi realizes his teenage dream and opens his eponymous restaurant at 5 rue Coq Héron, in the 1st arrondissement. In this sleek case in silver gray tones, the chef works with the best products while respecting culinary traditions and according to the rhythm of the seasons... The creation of a dish, very spontaneous, is based on multiple sources of inspiration dictated by its passions : art, fashion, travel or even nature.
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The first Japanese chef to receive the Grail
In 2012, just one year after opening his restaurant, Kei Kobayashi was getting his first star. Five years later, the Michelin Guide awarded him the second, confirming his remarkable virtuosity… Finally, in 2020, the 39-year-old chef obtains the supreme recognition of the red guide by obtaining his third star. He thus becomes the first three-star Japanese chef in France. Constantly evolving your kitchen – subtle marriage between French gastronomy and Japanese inspirations – such is Kei Kobayashi's ambition. A truly consecration for this prodigy of the stoves!
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Kei Kobayashi x Kaviari
Caviar organizes monthly lunches in the company of starred chefs. Big fan of caviar (he invented the caviar pie!) it goes without saying that Kei Kobayashi went through the Kaviari factory in 2018, when it was still only twice starred! During this workshop, the chef offered to make a delicious 'langoustine, Bloody Mary glaze with Kristal caviar'. For Kei, caviar is “a rare product, powerful and very delicate at the same time, which is sublime but cannot be cooked. »
Kei-Restaurant, 5 Rue Coq Heron, 75001 Paris. 01 42 33 14 74
