Kei III: Kei Kobayashi, the first Japanese chef to earn three Michelin stars in France (in French) By Chihiro Masui & Richard Ha

The book Kei III: Kei Kobayashi, the first Japanese chef to receive three Michelin stars in France traces the exceptional journey of a visionary chef who managed to combine Japanese rigor and French refinement.

Trained by the greatest masters – Gilles Goujon, , Jean-François Piège, , Christophe Moret and Alain Ducasse --, Kei Kobayashi has established itself today as an essential figure in the world haute cuisine. With his Parisian restaurant Kei, in 2020 he becomes the first Japanese chef to earn three Michelin stars in France, thus marking an extraordinary journey.

This work, authored by Chihiro Masui (texts) and Richard Haughton (photographs), is much more than just a cookbook: it is a Culinary and visual artwork. Through 70 exceptional plates, the authors reveal the philosophy and sensitivity of a chef in perpetual search for balance between nature, aesthetics, and emotion.

Each dish photographed by Haughton is a graphic composition, inspired by the Landscapes, seasons, and light, translating the soul of Japan into the precision of a French dish. The evocative chapter titles – Tomatl in Nahuatl, , In the battle of love, , Tales of the Woodcock, , The Belly of Paris, , The Budding Wheat - sketch a sensory journey between terroirs and textures, between Land and sea, between Tradition and modernity.

You will discover signature creations such as the Matured red mullet with black pesto, the Wagyu gunkan-maki with caviar, or even the mythical Woodcock pie — as many dishes where the meticulous technique puts itself at the service of a rare gustatory poetry.

This gastronomy book is intended for both the passionate professionals than to the culinary art enthusiasts, fascinated by the chef's universe Kei Kobayashi.

A editorial masterpiece published by Flammarion, which celebrates excellence, discipline, and creativity, in an exceptional format at the striking photographs and at the refined layout.

A Journey to the heart of French cuisine revisited by a Japanese master, to give or to indulge in to celebrate the beauty of the gesture and the perfection of taste.

🟩 Article features

• Title: Kei III: Kei Kobayashi, the first Japanese chef with three Michelin stars in France

• Author(s): Chihiro Masui & Richard Haughton

• Editor: Flammarion

• Publication date: November 2, 2022

• Language: French

• Format: Connected

• Number of pages: 304

• Dimensions: 32.5 × 24.9 × 3.1 cm

• Weight: 2382 g

• EAN13: 9782080256157

• ISBN: 978-2-08-025615-7