"Kei Kobayashi proclaims proudly. A native of Japan's Nagano prefecture, Kobayashi grew up surrounded by food. His father was the chef of a traditional kaiseki restaurant that served multi-course Japanese haute cuisine. But the young Kobayashi's interest in food took on a different direction instead. Piqued by a documentary he watched on French culinary traditions, Kobayashi trained in a slew of prestigious restaurants owned by notable French chefs such as Gilles Goujon (L'Auberge du Vieux Puits restaurant) and Alain Ducasse (Plaza Anthénée). Known as a virtuoso in flavour pairings and combinations, Kobayashi's dishes always emphasise perfect design with a distinct Japanese influence. His creations spotlight the quality of the produce, enhanced with his delicate touch. Kobayashi's achievement of the third star in the MICHELIN Guide France 2020 is testament to the detail in his art: from the palate-rousing appetiser of red shiso granita enhanced with balsamic vinegar; to the delectable dessert of smoothie with exotic fruits, sugar puffs, coconut emulsion with kaffir lime and lemon zest. Or that tantalising hint of Japanese yuzu in a quintessentially French dish — such is the art of Kei's cuisine." - Gautier Battistella
