To eat at Kei’s is a bit like going on a trip. A journey into the world of senses and poetry. Kei Koyabashi made his first steps in French cooking in Japan, and perfected himself in Paris in the 3 Michelin star restaurant of Alain Ducasse with Jean-François Piège and Christophe Moret. In 2011, Kei opened his first restaurant and got his first star after only one year! (I’m actually surprised he does not have a second as his cuisine is so refined).

In a gray and silver environment, Kei blurs the boundaries and when I asked if we could categorize his French-Japanese cuisine, he responded that he wanted above all to “make gastronomic cuisine, with the best products he could find” while showing me the langoustines from Scotland that had just arrived that morning. From Japan, I am sure he nevertheless kept his taste for ceramics, his meticulous choice for every dish, and the minimalist and balanced dressing making his plates look like art pieces. His cuisine is delicate: highly modern and healthy cuisine, perfectly mastered cooking methodes and amazing details like these fried fish scale.

5 rue Coq Héron
75001 Paris

Lunch menu: 55 € (4 dishes + 1 dessert)
Tasting menu: 120 € (6 dishes + 1 cheese + 2 desserts)
Prestige menu: 155 € (6 plats, 1 fromage et 2 desserts avec boeuf de Galice et caviar)


turnip maki , carrots and citrus mayonnaise

yogurt tart, sardines and red onion


The garden of crispy vegetables, smoked salmon, arugula mousse, lemon emulsion, tomato dressing and black olives crumble (magical)

avocado soup, crab and shellfish bisque (incredible)

asparagus and parmesan cream


seabass and its crispy scale, beans and wild garlic cream

smoked langoustines, shiitake, bisque (perfection)Kei-About-foood-6

the famous dessert of the chef: vacherin meringue, strawberry, miso ice cream and black sesame (pure delight)Kei-About-foood-7


Matcha and basil cocktail


I improvised this cocktail and it turns out it is super fresh and the matcha goes beautifully with basil!

- 4cl of calvados
- 1 teaspoon of matcha powder
- 1/2 organic lemon
- Some fresh basil leaves
- 1 teaspoon of lemon sugar*
- water

For lemon sugar

- 250 g blond cane sugar
- 2 organic lemons

1. Take the zest of lemons.
2. Mix the sugar with the zest.
3. Spread it on a tray and bake 15 minutes in the oven preheated at 35 ° C.
4. Leave it in the turned-off-oven for 1 hour and then mix it again.

For the cocktail

1. In a glass, place the basil, matcha powder and sugar, mix well by crushing basil.
2. Add the calvados, mix well again.
3. Add the lemon juice and water.
4. Place all in a shaker and shake well.
5. In a glass filled with ice, pour the drink in through a strainer.
6. Take a lemon zest and slide it on the glass edge before serving.

Brunch at Liza’s

I was only just back from Beirut that I was invited to test the brunch at Liza in Paris, and I was not disappointed because it tasted just as good as in Lebanon! Created in 2005 by Liza and Ziad Asseily, this restaurant offers one of the finest Lebanese cuisine in Paris. The place is already by itself a moment out of time, light and relaxing, a successful mix of materials (metal, wood, wicker, stones) warmed by elegant oriental lamps. It’s the work of Maria Ousseimi, who thought the space and found the finest pieces of Lebanese artisans, keeping the spirit of the place originally created by Hubert Fattal.

Now let’s talk about the food of course…The buffet is gargantuan (you can cancel your lunch and dinner after that) and offers a thousand Lebanese flavors and specialties: the timeless hummus, delicious roasted eggplant, falafel – not fat at all, the super healthy fattouche salad, fresh labneh and my favorite, the Jerusalem artichoke salad (secret recipe). The buffet spreads itself for sweets with baklawas, fresh fruits, semolina cakes and Haytalié, the milky custard cream with orange blossom – a pure delight… Everything is super fresh, refined and tasty and we want to spend the day there!

Liza-Brunch-1-About-FooodLiza-Brunch-2-About-FooodLiza-Brunch-3-About-FooodLiza-Brunch-4-About-FooodLiza Paris

14, rue de la Banque

75002 Paris

Métro : Bourse

Ouvert tous les jours sauf le dimanche soir – brunch dimanche  de 12h00 à 15h30

34 euros par personne, 17 euros par enfant de moins de 12 ans

Gnocchis and rucola pesto – gluten free and lactose free

Gnocchis-glutenfree-Aboutfoood-1Gnocchis-glutenfree-Aboutfoood-2I found these gluten free gnocchi from the German brand Shär and they are really not bad. I will talk about my favorite gluten free products soon… Meanwhile here is an arugula pesto recipe that you can prepare in 1 minute chrono, perfect for a quick lunch.

The Ingredients (for 2)

- 1 pack of gluten free gnocchis
- 1 large handful of arugula salad
- a dozen pine nuts
- some olive oil
- 12 cl soy cream
- salt and pepper

The Recipe

1. Mix arugula, soy cream, oil, pine nuts, salt and pepper.
2. I really improvised this pesto so feel free to adjust according to your taste, if you want to add olive oil or arugula. For non-intolerant, you can even add parmesan or feta.
3. Cook your gnocchi (2 minutes) and mix everything together.


Yann Couvreur opens his pastry shop

Goncourt metro statin, Parmentier avenue. It is at the heart of this lively neighborhood that Yann Couvreur - pastry chef of the Prince de Galles palace – decided to open his own pastry shop. Light wood, hanging plants, pretty waitresses in leather aprons, here is the attention paid to every detail, to refined packaging decorated with copper-highlights-foxes reminding us of the chef’s hair color. Pastries are made with Pamplie salted butter, plated desserts are prepared by the minute, éclairs are fille with mocha and anise, and the “Wonderful” praline cakes lives up to his name. My heart thrills, my taste buds quiver. My favorite is definitely the raspberry tart with its surprising tarragon cream, a perfect mix of acidity and crispness of the exquisite pastry.

137 avenue Parmentier
75010 Paris

When : Tuesday-Sunday from 8pm til 7pm / 8pm Thursday-Saturday

How much : 6€ éclair / 10€ desserts / 26€ entremet / 9€ breakfast / 6,50€ chocolate