Having been in France for 20 years (mainly in Auxerre), Keigo Kimura has now opened his own restaurant in Dijon, the historic capital of Burgundy and a world-renowned centre of gastronomy. Situated not far from Place de la République, he offers his very own take on French cuisine with a Japanese twist. Like any self-respecting Japanese chef, he is unassailable when it comes to precision and balance (presentation, cooking and flavours) yet his dishes are also influenced by the surrounding region, including the use of ingredients such as “vin jaune” and mustard sprouts. Last but not least, the cellar beneath the restaurant is home to nearly 600 different wines.
- De inspecteurs van de MICHELIN Gids
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