Universe
KEI-KOBAYASHI
Passionate about French cuisine, which he draws great inspiration from from the very beginning, Kei expresses his quest for perfection and harmony in each of his creations. He left the Land of the Rising Sun in 1999 to embark on a tour of France, which allowed him to refine his techniques and deepen his understanding of the different French regions.
Until 2010, he worked in several prestigious establishments, including Auberge du Vieux Puits in Fontjoncouse under Gilles Goujon, Le Prieuré Baumanière in Villeneuve-lès-Avignon, and Le Cerf in Marlenheim. In 2003, he joined the team at Alain Ducasse’s restaurant at Plaza Athénée in Paris, where he stayed for seven years.
In 2011, with the help of Gérard Besson, he opened his own restaurant in the heart of Paris. His cuisine was awarded one Michelin star in 2012, a second star in 2017, and finally a third star in 2020!
Until 2010, he worked in several prestigious establishments, including Auberge du Vieux Puits in Fontjoncouse under Gilles Goujon, Le Prieuré Baumanière in Villeneuve-lès-Avignon, and Le Cerf in Marlenheim. In 2003, he joined the team at Alain Ducasse’s restaurant at Plaza Athénée in Paris, where he stayed for seven years.
In 2011, with the help of Gérard Besson, he opened his own restaurant in the heart of Paris. His cuisine was awarded one Michelin star in 2012, a second star in 2017, and finally a third star in 2020!
"The analogy of the chef as an artist is often used.
But few chefs truly have an artistic eye,
in the sense of 'fine arts'. Kei embraces it."
Chihiro Masui
But few chefs truly have an artistic eye,
in the sense of 'fine arts'. Kei embraces it."
Chihiro Masui