Kei
After working for Ducasse for seven years, Kei Kobayashi has opened an eponymous restaurant in the old Gerard Besson space, offering four or five courses at lunch (38/48€) and six or eight (75/95€) at dinner.
January 2012
Truffles – Black Diamond Basics
It’s truffle season in Paris, and the knobby tubers are turning up on restaurant menus all over town. Many people, however, don’t know their Alba from their elbow, and can’t understand why a kilo of fungus might sell for thousands of euros. Are are some basics, with a little help from truffle maven Patricia Wells.