Racine - Un Japonais à Reims (French)

Only fourteen seats, four people in the kitchen and four others in the dining room, twenty-one dishes per menu combining hundreds of ingredients, no real menu and nevertheless two stars in the Michelin guide in less than five years.

Welcoming so few guests allows Kazuyuki Tanaka to make each service a creation. You may come back, but the visual and taste experience will be unique.

Your landmarks: Reims Cathedral a stone’s throw away; the windowed kitchen where you can see the brigade at work from Place Godinot; the room, sober, where the gaze is on one side on the work of the cooks and, on the other, on a half-Zen, half-aromatic herb garden; the plates punctuated with colors and surprises; highlighting the champagnes of independent winegrowers…

Kazuyuki Tanaka favors intuition over conventions, to invent a cuisine with striking flavors. Nature, plants and freshness inspire his creative effervescence.

If Chef Tanaka's friendly relaxation adds to the pleasures of his table, it should not conceal his skilful preparation techniques, the complexity of his assemblies and the multitude of taste elements contributing to the balance of each dish. He, who works by feeling, has achieved the feat of writing more than eighty original recipes for this book, illustrations of his intuition of taste.

It’s no surprise that this young Japanese chef has become the attraction of gastronomy in Champagne.

Hardcover. 288 pages. In French.