Restaurant Kei
French Restaurant — Quartier Les Halles (Paris)
À propos
Kei, a gastronomic restaurant in the heart of Paris, is the culinary sanctuary of Chef Kei Kobayashi, the first Japanese chef to earn three Michelin stars in France. In a refined and elegant setting, the chef offers French cuisine elevated by Japanese influences, showcasing seasonal products with remarkable technical precision. Each dish is a true work of art, like his famous 'vegetable garden' that illustrates his creativity and artistic approach. The restaurant provides a sophisticated gastronomic experience, with tasting menus that evolve with the seasons, celebrating culinary excellence and flavor harmony.
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Kei
Suivez-nous : Mon compteEspace pro 1. Accueil 2. Lieux 3. Kei KEI Catégorie : Restaurants > Gastronomique 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. < > Kei, restaurant japonais étoilé Kei Kobayashi est un prodige de la cuisine contemporaine. Dans son restaurant étoilé de la rue Héron, face à la Bource du Commerce, il révèle un art remarquable, fusion gastronomique entre France et Japon. Tous les jours, le chef propose à ses clients privilégiés un menu carte blanche, un repas unique en 5 à 8 plats au déjeuner, en 6 à 8 plats au dîner, un menu qui change selon les arrivages du marché et les envies de ses clients. Oui, le chef Kei a de nombreux habitués et n'a qu'une envie, les surprendre avec des plats inédits, impossible de leur faire déguster encore et encore les mêmes plats (sauf sur demande !). INFORMATIONS PRATIQUES Lieu 5 Rue Coq Héron 75001 Paris 1 Calcul d'itinéraire Infos d’accessibilité Accès Châtelet-les-Halles Horaires d'ouverture Restaurant ouvert du mardi midi au samedi soir (fermé le jeudi midi) Site web http://www.restaurant-kei.fr/ Afficher la carte ÉVÉNEMENTS PASSÉS KEI KOBAYASHI, CHEF JAPONAIS 2 ÉTOILES À PARIS Kei Kobayashi est un prodige de la cuisine contemporaine. Dans son restaurant - désormais 2 étoiles - de la rue Héron, face à la Bourse du Commerce, il révèle un art remarquable, fusion gastronomique entre France et Japon. AGENDA _ Publicité • Communiquez sur votre événement • Référencez un établissement • FAQ / Contact Manifeste • Mentions légales • Paramètres de confidentialité • Mon compte • Sortir de Paris Sortir à Paris, partenaire de l'Office de Tourisme de Paris : Recevez gratuitement le meilleur des sorties à Paris et en Île de France avec notre newsletter, inscription ci-dessous : > MétéoCette semaineCe week-endBons plans
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Get to know Kei Kobayashi, the first Japanese chef to get three MICHELIN stars in France
"I am a Japanese who cooks French cuisine," 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. Fresh off the stage at the MICHELIN Guide France 2020 Star Revelation ceremony, the chef shares with us his thoughts on getting the Guide's top recognition of three MICHELIN stars. Tell us about your story with the MICHELIN Guide. I started this job 25 years ago. The first Japanese chef I ever worked with in France told me about the MICHELIN Guide on my second day. What did you feel when your name was announced? Everything just went blank in my head. I hadn't even prepared a speech. I thought it was impossible. But it happened, I came up the stage with all these master chefs, a lot of French chefs. It's intimidating. How would you describe your culinary style? When I was young, I was lucky, because I only ate homemade food. We never ate take-away or anything like that. You could say it taught me what "emotional" food is. So I would say: emotion, elegance, high-quality produce. What is the one dish that cheers you up? I'd say a good steak with fries. It gives me motivation. What do you listen to when you cook? In my kitchen, I like it when there is no noise, I just let the calm in. Except if I get mad, then it's a whole other story! What is your vision of a sustainable star? Our job is already hard. Every morning, you must stay motivated. Because now I'm at the head of the restaurant, I must also work on sales and being the boss. It's not only about cooking anymore, we must show that we are motivated and that we are a solid team. What's your secret to avoid becoming a one-hit wonder? The MICHELIN star is valid for one year. You must keep that in mind, and you must keep working. Everybody, the two and three stars, they all search for the same level of excellence, even the most talented ones — and there are a lot of them! If they set the bar higher and we continue doing the same thing, some day we will go back to two or one or zero stars. The star is something alive, not just something that falls in your lap. The dish that caught the inspectors' attention Kobayashi's signature dish of Scottish smoked salmon with roquette mousse and lemon emulsion is a beautiful plate where the vegetables are the main focus. It comprises several small crunchy seasonal vegetables such as cucumber, celery or radish served as they are, with a few slices of perfectly smoked salmon. This is accompanied by a tasty roquette mousse, lemon emulsion, tomato vinaigrette and ultra creamy mayonnaise topped with herbs like basil, shiso, dill, endive, treviso and oak leaf. A final garnish of flavour to the dish comes in a crumble of black olives. It's absolute elegance on a plate. Written in French by Gautier Battistella, translated by Lin Rongyin and edited in English by Debbie Yong. To read the original story, click here. KEI Paris, France €€€€ · Modern Cuisine, Creative Written by Gautier Battistella Wine 8 minutes EXPLORING THE IMPRESSIVE BOOM IN MOSELLE WINES, FRANCE Starting life in 2011, the youthful Moselle PDO (Protected Designation of Origin — AOC in French) produces fresh, floral wines on clay-limestone soils. In the context of global warming and thanks to the impetus of a new generation of dedicated winegrowers, this little-known region has lately been growing from strength to strength and gaining traction. Maéva Rougeoreille and Jean Dumontet, both 2025 MICHELIN Sommelier Award winners, share their favorite wineries and pairing suggestions. 1. MICHELIN Guide 2. Magazine 3. People 4. Meet Kei Kobayashi, The First Japanese Chef With Three Stars In France
guide.michelin.com
Kei - Paris - Un restaurant du guide MICHELIN
5 rue Coq-Héron, Paris, 75001, France €€€€ · Cuisine moderne, Cuisine créative FAITES PLAISIR, OFFREZ CE RESTAURANT Une carte cadeau d’exception pour tous les fins gourmets Commander KEI 5 rue Coq-Héron, Paris, 75001, France €€€€ · Cuisine moderne, Cuisine créative Trois étoiles : une cuisine unique Une expérience sucrée unique, un pâtissier talentueux "Kei", c'est Kei Kobayashi, chef né à Nagano et formé notamment par Gilles Goujon et Alain Ducasse. Son père était cuisinier dans un restaurant traditionnel kaiseki (gastronomie servie en petits plats, comparable à la grande cuisine occidentale), mais sa vocation naît véritablement en regardant un documentaire sur la cuisine française. Aujourd'hui, son travail tutoie la perfection : virtuose des alliances de saveurs, toujours juste dans la conception de ses assiettes, il magnifie de superbes produits avec mesure et sobriété. Quelques exemples ? Ce homard au binchotan et son condiment de piment doux, ou ce bœuf de Galice maturé, servi avec son persillé, jus de viande et béarnaise comme un sabayon : des plats lisibles et d'une construction sans faille. Lundi fermé Mardi 19:45-20:45 Mercredi 19:45-20:45 Jeudi 19:45-20:45 Vendredi 12:30-13:15 19:45-20:45 Samedi 12:30-13:15 19:45-20:45 Dimanche fermé NOTRE SÉLECTION DE MENUS DÉJEUNER DANS DES 2 ET 3 ÉTOILES EN FRANCE Institutions familiales ou jeunes tables en vue, les établissements de cette sélection ont des histoires contrastées mais ils partagent un point commun : la volonté d’offrir, le temps d’un déjeuner, une expérience gourmande unique, à des convives enthousiastes. Des menus entre 49 et 130 € pour les restaurants deux étoiles, et à moins de 200 € pour les trois étoiles. Suivez le guide...
guide.michelin.com