I was reminded today about a wonderful restaurant that I have been meaning to write about. My friend, Paolo Boscaro, a talented (and okay looking) French-Italian chef, recently posted photos of his last day working at the lovely Michelin-starred jewel, Kei. After the usual August vacation that all of Paris takes, he will be moving on to his next adventure.
It’s fitting, then, to reminisce about my most recent dining experience there, where Paolo has worked so closely alongside Kei Kobayashi as head chef, producing some exquisitely beautiful dishes, both in presentation and in taste.
Shame on me for not getting a picture of Kei himself, who worked with culinary giant Alain Ducasse for seven years, but here is a giant photo of the butter, as a stand-in.
It lasted all of 42 seconds. Because my friend ate it, not me. I steer away from things that are rich and delicious. Butter, gross.
Restaurant Kei is refined, modern, upscale, and will give you that giddiness that comes with a pretty dish that has clearly been given some time and attention. It’s contemporary French cuisine in a minimalist, modern dining room. I will let the photos speak for themselves since the flavors are every bit as clean and flavorful as you might imagine by their appearance.
Amuse-bouches
An effing beautiful asparagus adorned with herbs and flowers.
Do you want to look at it again? I do.
Ah, here it is, slightly turned. And still beautiful. Like a moss covered log in Walden’s nature utopia, that I get to eat.
Oyster with trout roe, creme fraiche, and apple granita. Believe it.
It’s the world’s most magical salad. A garden wonderland of bright, clean, fresh flavors and all sorts of textures, where every bite is completely different from the one before. There’s even smoked salmon nestled in there somewhere amongst the pretend dirt.
Red mullet, followed by these perfectly cooked prawns, which were some of the most delicate and perfectly cooked specimens of my eating life. I went into a state of immediate bliss and transcendence and have never been the same. I think I took my shirt off at one point. Let’s move on.
This monkfish. I can’t even, there’s no point. So simple, but so perfect. And monkfish is usually boring and tough, the poor man’s fish. Not this monkfish.
Crispy, salty skin crunching against that melty sea bass.
Goat cheese and honeycomb cheerio, on a plate I almost put in my purse.
Crunchy strawberry meringue sphere filled with ice cream, laying in a pool of strawberry juice. More pink desserts in life, please.
And the piece de resistance. Chocolate trumps all things, bears all things, believes all things, hopes all things, endures all things. Oh wait, that’s love.
Love…chocolate…Is there really a difference?
I’m honestly shocked that Kei only has one Michelin star. I’ve had dishes here at that surpass some 3 Michelin star restaurants. I think it’s one of the most elevated 1 Michelin starred restaurants in Paris, and one that does not get talked about as much as it deserves.
If you want an upscale experience with refined cooking and beautiful plating, then don’t hesitate to reserve a lunch or dinner at Kei. And be sure to keep an eye on Paolo Boscaro, wherever he goes next.
Restaurant Kei
5 Rue Coq Héron, 75001 Paris
01 42 33 14 74
Closed Sunday/Monday
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Kei is a must in Paris, really like his world. True that it us a little underrated by the Michelin, so we have to enjoy it before 😉
I’m glad you agree, Adrien! Honestly, I have had some truly spectacular dishes there and think they are due for a 2nd star. Can you think of other 1 Michelin star restaurants that you would put in that category? I think Septime’s food is at the same level but the atmosphere & service may not be considered fancy enough to get another star since that plays in heavily. Not that Michelin stars are everything, but they are certainly an indicator of a certain level.