{"id":2040456,"date":"2014-09-04T08:10:21","date_gmt":"2014-09-04T06:10:21","guid":{"rendered":"https:\/\/www.luxsure.fr\/2014\/09\/04\/kei-a-virtuoso-in-the-kitchen\/"},"modified":"2026-05-04T11:32:50","modified_gmt":"2026-05-04T09:32:50","slug":"kei-a-virtuoso-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2014\/09\/04\/kei-a-virtuoso-in-the-kitchen\/","title":{"rendered":"Kei: a virtuoso in the kitchen!"},"content":{"rendered":"

In Paris, Kei is undoubtedly one of the most exciting addresses of the moment. In the kitchen, the brilliant Kei Kobayashi gives free rein to his unbridled creativity. Enthusiastic! <\/h4>\n
\"Key<\/a>

Key Kobayashi<\/strong> \/ Copyright Julien Tissot<\/p><\/div>\n

Some lunches leave a lasting impression on a man. After eating at Kei, you leave transformed. On Rue du Coq Heron, a stone’s throw from Rue Etienne Marcel and its clothing boutiques, nestles a little gastronomic paradise. The chef offers a tasting menu of 5 to 7 dishes at lunchtime, and 6 to 8 in the evening. The dining room is quite uncluttered. The ceiling is adorned with a sublime chandelier. The service is top-notch. Some of the staff are Japanese, including the sommelier.
\nWe begin this culinary symphony with a lobster Gyosa. Just sublime! The tomato sauce is a perfect match. <\/h5>\n
\"Lobster<\/a>

Lobster Gyosa \/ Copyright Julien Tissot<\/p><\/div>\n

The vegetables that follow form a kind of garden. The dish is very graphic, very colorful. What creativity! Kei is an artist, a painter. <\/h5>\n
\"Salad<\/a>

Salad \/ Copyright Julien Tissot<\/p><\/div>\n

The next course is a tartare of Saint Pierre with cherry and rhubarb, followed by turbot with yuzu and dry ink jus.
\nBetween two courses, we are slipped a little grapefruit limoncello pastille.
\nGalician beef with peanuts and beans. The meat is tasty and the cooking meticulous. Paired with a Saint-Est\u00e8phe wine, it’s a perfect match. The restaurant is one of the few in Paris to boast a cellar of 6,000 to 7,000 bottles, with over 150 references. <\/h5>\n
\"Galician<\/a>

Galician beef<\/p><\/div>\n

The cheese is served in a clever syphon-poured gorgonzola and a white wine peach sauce.<\/h5>\n
For dessert, a mont blanc, yuzu and chestnut vacherin. An aesthetic masterpiece. <\/h5>\n
\"le<\/a>

le vacherin \/ Copyright Julien Tissot<\/p><\/div>\n

In terms of price, the bill is really reasonable for this type of gourmet restaurant.
\nAt the end of the meal, I exchange a few words with the chef: Kei Kobayashi. I take this opportunity to congratulate the virtuoso. The Japanese-born boy is very humble, a little shy. “I want my customers to find my cuisine amazing and have a unique experience. But above all, I want them to find it very good!” he tells me. <\/h5>\n
\"The<\/a>

The Kei room<\/p><\/div>\n

It was while watching a cooking show with Alain Chapel, 3 stars in the Michelin Guide, that this son of a traditional Japanese cook had a revelation: when he grew up, he would be a chef. After his first experience of French cuisine in Nagano, he left for France to perfect his skills. With a suitcase in his hand and not a word of French to speak. At the age of 21, he moved to France to learn haute gastronomy from his masters: Gilles Goujon, Michel Husser, Christophe Moret at the Alain Ducasse restaurant and Jean-Fran\u00e7ois Pi\u00e8ge at the Plaza Ath\u00e9n\u00e9e. It was here that he met his future wife: Chikako. Together, they worked tirelessly to renovate chef G\u00e9rard Besson’s former Michelin-starred restaurant, creating a chic, minimalist ambience in soft tones of gray, white and silver. A magnificent showcase for Kei’s cuisine. Just one year after starting work on this legendary restaurant, Kei was awarded a Michelin star at the age of 34. Today, this chef is undoubtedly the rising star of French gastronomy. In fact, this restaurant easily deserves a second macaron! <\/h5>\n
In short, I’d like to heartily recommend the Kei. You won’t be disappointed. <\/h5>\n
Kei<\/strong>
\n 5, rue Coq H\u00e9ron<\/strong>
\n75001 Paris<\/strong>
\nT\u00e9l : 01.42.33.14.74<\/strong>
\nwww.restaurant-kei.fr<\/strong><\/a>
\nFrom 52 euros (lunch) to 145 (dinner)<\/h5>\n","protected":false},"excerpt":{"rendered":"

In Paris, Kei is undoubtedly one of the most exciting addresses of the moment. In the kitchen, the brilliant Kei Kobayashi gives free rein to his unbridled creativity. Enthusiastic! Some…<\/p>\n","protected":false},"author":65,"featured_media":745790,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30407,30409,70532],"tags":[],"class_list":["post-2040456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-art-of-living","category-gastronomy","category-restaurants"],"_links":{"self":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2040456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/users\/65"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/comments?post=2040456"}],"version-history":[{"count":0,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2040456\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media\/745790"}],"wp:attachment":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media?parent=2040456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/categories?post=2040456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/tags?post=2040456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}