Molten cooking


A rework of French classics in a Japanese style with the prodigy Kei Kobayashi, chef of the KEI restaurant.

Arrived from Japan at only 21 years old, Kei Kobayashi learned from the bests: Gilles Goujon (three Michelin stars and MOF at the Auberge du Vieux Puits), Michel Husser (Le Cerf in Marlenheim), and then at the Alain Ducasse restaurant at the Plaza Athénée under the guidance of Jean-François Piège and Christophe Moret.

Read the full article in English on Pluris.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑