Kei

The Japanese protégé of French culinary icon Alain Ducasse, Kei Kobayashi moved to France specifically to master the gastronomic traditions he saw on television as a teenager, and if his three Michelin stars at Kei are any indication, he certainly succeeded. While traditional haute French is the kitchen’s clear style, look for subtle Japanese influence in execution and presentation. If available, order the jardin de légumes croquants for a visual and gastronomic treat of greens and edible flowers over smoked salmon, arugula mousse, lemon emulsion, tomato vinaigrette and black olive crumble. Kei’s chic dining room is in the fashionable first arrondissement between the Louvre and the Palais Royal.