At a very good school with great Chefs - Marc Veyrat, Christopher Coutanceau, Joël Robuchon -, Keigo Kimura develops a delicate cuisine, with subtle flavors. While respecting the codes of great French cuisine, he seeks to work differently, with a subtle Japanese touch, the fresh and seasonal products that go into his compositions every day.


2014 Le Tremplin prize from Le Chef magazine


2014 The Young Talent prize from the Gault & Millau guide


2015 Obtained a Michelin star


2019 Côte-d'Or Chef of the Year