Restaurant Kei
French restaurant · Des Halles ·
Japanese/French fusion tasting menu & European wines
Japanese/French fusion tasting menu & European wines
"Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan smoked royal langoustine sweet pepper seasoning or Vendée pigeon lacquered in red miso. Each dish is flawlessly crafted and supremely legible. The desserts also attain head-spinning heights of culinary excellence." - Michelin Inspector
"A high-end Parisian kitchen opened in 2011 to showcase a chef’s mastery of French flavors and techniques in haute cuisine; notable for becoming in 2020 the first Paris restaurant led by a foreign-born chef to earn three Michelin stars, it exemplifies how international chefs can excel within classical French gastronomy while asserting their own standards of excellence." - Vivian Song
"Kei is listed at the The World's 50 Best Restaurants in 2023 as rank 93." - The World's 50 Best Restaurants
"This French three-star restaurant was noted on a best-value list for offering top-tier culinary quality with tasting menus starting at about $187 per person, presenting a balance of high-end dining standards and relatively moderate pricing for a three-star venue." - Dobrina Zhekova Dobrina Zhekova Dobrina Zhekova is a writer with over a decade of editorial experience in Europe and the U.S. She covers luxury travel, art, architecture, and design. Her writing has appeared on InStyle.com, Vogue.com, Elle.com, and more. Travel + Leisure Editorial Guidelines
"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