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