Bollinger ’R.D.’ & chef Kei Kobayashi***

Picture of Björnstierne Antonsson

Björnstierne Antonsson

Chef Kei Kobayashi combines his ultra-sofiticated cooking with 2004 Bollinger ‘R.D.’. Get inspired !

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Kei’s Biography

After a first experience of French cuisine in Japan, Kei moves to France to improve his knowledge. He explores the French provinces to better understand the wealth and depth in the expression of French gastronomy.

He moves to Paris where he learns «haute gastronomy» with the famous chef Alain Ducasse. Perfect cooking time, impeccable finishing, beautiful and highly skilled gestures… He becomes a master in the Parisian cuisine honored by stars in famous guide.

Some dates of his biography
1993-1998 : first exposure to te French cuisine in Nagano and Tokyo in Japan.

1999-2003 : Kei discovers the cuisine of the French provinces through a Tour of France : Auberge du Vieux Puit in Fonjoncuse (3 stars), The Prieuré in Villeneuve-les-Avignon (1 star), The Cerf in Merlenheim (2 stars)

2003-2010 : Restaurant Alain Ducasse at Plaza Athenee in Paris (3 stars) under the direction of Jean-Francois Piege and afterwards Christophe Moret

2011: Opening of Kei ‘s own restaurant

2012: 1st Michelin Star

2017: 2nd Michelin star

2020: 3rd Michelin star

source; Restaurant Kei

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