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Restaurants & Bars 4

Difference between Japanese chef cooking in Paris and Japanese chef cooking Asian inspired French food in Paris

enofile | Jan 11, 2015 02:56 PM

With a purported 500 chefs of Japanese heritage cooking in Paris, it is very difficult to discern the style of food emerging from their kitchens. Guide books, reviewers and restaurant critics describe some of these chefs as masters of Japanese cuisine, others skilled at preparing minimalist Asian inspired French food, and many as trained maestros of classical French cooking. However, it is often confusing as to what each chef and restaurant is all about. In simply doing research for my next 10 day trip to Paris, I have been intrigued by the following restaurants all headed up by chefs with a Japanese background:
Dersou
ES
ET
AG
Kigawa
Aki
Abri
Les Enfants Rouge
Sola
Passage 53
Kei
Noglu
Neige d' Tee
Nakatani
Pages
Hiramatsu
Le Hide
I know John Tallbott wrote a bit about this phenomenon on his website, but I thought an interesting discussion might concern how these restaurants differ from each other and if a grouping of "styles" might be helpful. Such as:
Japanese. Japanese inspired. French classic. French modern

Thanks

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