"Thank you very much, thank you France!" It was in hesitant French that Kei Kobayashi thanked the Michelin Guide, Monday, January 27, for having awarded him three stars. He becomes the first Japanese chef to access the Grail for any cook.
A great lover of French cuisine, the chef with blond hair bleached in brush was trained at the schools of Gilles Goujon (L'Auberge du Vieux Puits) and Alain Ducasse (Plaza Athénée), where he invented his famous bar cooked on The shells.
He is the head of "Kei", a restaurant in the center of Paris, since 2011 and he won his first star the following year. He went on stage to receive his star at the Gabriel pavilion, in Paris, with Louis-Marie Robert, his auditor.
Other chefs crowned on Monday: Glenn Viel, in the kitchen of Oustau de Baumanière in Provence, and Christopher Coutanceau, for the restaurant bearing his name in La Rochelle.
First to be rewarded, Christopher Coutanceau, whose name came up regularly, received last year a prize for sustainable gastronomy, newly created, for his defense of sustainable and artisanal fishing.
"It is a team effort, a big thank you to our wives who carry and support us," he said alongside his master, Nicolas Brossat. Opened in 1984 by his father, his restaurant had two stars since 1986.
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