KEI
5 r u e C o q H é r o n 7 5 0 0 1 P a r i s – t. 01 42 33 14 74
After his first experience with French cuisine in Japan, chef Kei Kobayashi moved to France to explore the French provinces and to learn more about and gain a better understanding of French gastronomy. He eventually moved to Paris, where he learned haute gastronomy with the famous chef Alain Ducasse.
After seven years working with Ducasse, a 3 Michelin-starred chef, at the Plaza Athenée restaurant, Kei became a master in Parisian cuisine. At Kei Restaurant, you will find Saumon crème d’oseille acidulée, légumes crus et cuits / Salmon with a bitter sorrel cream, raw and cooked vegetables; Bouillon de champignons et quenelles de crevettes, ciboulettes et gingembre / Mushroom broth with shrimp, quenelles, chives and ginger; Côte de veau juste saisie, caviar d’aubergine et herbes / Seared veal, eggplant, caviar, and herbs — just to name a few . . .
{p.s.} recently, Le Laurent, Paris & other places x
[images : scan, from the book, j’aime paris by alain ducasse // photography by pierre monetta]
