Kei Kobayashi – First Japanese to receive three Michelin stars in France

 

 

 

“ I am a Japanese who cooks French “, proclaims Kei Kobayashi, the first Japanese to receive three Michelin Stars in France

 

Japanese Chef Kei Kobayashi is the first Japanese to receive three Michelin stars in France for Key, its French restaurant opened in the center of Paris.

 

 

 

Pic Kei Kobayashi

 

 

“There are few foreign chefs in France. You accepted us. Thank you very much, thank you France”,  he declared when he received the highest distinction in French cuisine.

 

 

 

 The dish that greatly impressed the Michelin Guide jury

 

 

 

Garden of crunchy vegetables, Scottish smoked salmon, arugula mousse and lemon emulsion. Pic Michelin guide

 

Garden of crunchy vegetables, Scottish smoked salmon, arugula mousse and lemon emulsion.

Michelin Guide said “Its iconic signature dish is a beautiful plate where vegetables are in the spotlight. This chef’s specialty consists of crunchy vegetables (cucumber, celery, radishes, etc., depending on the season), served almost raw, with a few pieces of perfectly smoked salmon, a tasty arugula mousse, a subtle lemon emulsion, a tomato vinaigrette, an ultra-creamy mayonnaise and few aromatic herbs on the top such as basil, shiso, dill, endive, treviso, oak leaf. The whole dish is sprinkled with a crumble of black olives which gives a very pleasant seasoning touch. Absolute elegance.

 

 

 

Pic Kei Kobayashi

 

Son of a chef who worked in a Japanese restaurant serving traditional “kaiseki” Kobayashi decided to devote himself to the French cuisine after watching a television documentary on the pioneer of new cuisine Alain Chapel, himself chef three Michelin stars. Then he made its training at Gilles Goujon school (L’Auberge du Vieux Puits) and with Alain Ducasse at the Plaza Athénée in France.  He opened his restaurant, Kei in 2011 near Les Halles, in the center of the French capital, and seduced Paris with its emblematic dishes such as sea bass cooked on its scales and Scottish smoked salmon with arugula mousse and a tomato vinaigrette with lemon emulsion.

 

 

 

 

 

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