2024
Recommended
•
2024
Starred address offering a gastronomic and refined cuisine, exceptional products rich in flavours
A starry table signed Kazu, with a minimalist decoration and an intimate setting. The chef draws on his Japanese roots to offer an elegant and refined gourmet cuisine. Scallops and kiwi, turbots and salsify, chocolate and miso, the pairings are simple and inventive, giving exceptional products the best of their expression. Kazu's creations are works of art that are devoured with the eyes before tasting. There, the delicacy of the combinations and the richness of the flavours explode in the mouth in a veritable firework display.
Did you know? This review was written by our professional authors.
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Members' reviews on RACINE
4.8/5
43 reviews
Quality/Price ratio
Kitchen quality
Originality
Frame/Ambiance
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Visited in december 2023
After my 3 Stars challenge and Paris all stars one (follow me for all the reviews and updates), I decided to discover all the most important 2 stars that i haven’t already done (actually all the newly awarded, the big names and the ones that were most recommended by others 2 and 3 Stars). Racine was in this last list.
Playing with the rules with the precision of a Japanese knife.
What’s extraordinary here?
For a change, I’ll focus on just one main point. The chef is a Japanese trained in France including in multiple 3 stars. He’s perfectly mastering the French haute gastronomy cuisine. And now he wants to play with the rules, having his own establishment, he wants to have a little bit of fun. So while he’s perfectly respecting the code of the French haute cuisine, he’s using his Japanese (and even Asian) side to twist it, to play with it, to reveal it under another light. The usage of the Japanese vocabulary is more to “cut” differently the tastes, than to add a Japanese note. The usage of exotic ingredients are like a set of knives that slices differently and stresses another angles. To put it another way, he learned the French cuisine but he kept the Japanese knives.
So you may have the Japanese garden, the exotic ingredients, even some Asian street food hommage, at the end, it’s to better show us what can and should be haute gastronomy.
Interestingly, it’s an inn (auberge) with his wife, a French lady, running the dining room. The results of a love story between two cultures always fascinate me.
One last side note: Champagne. The wine card is not just impressive on this region, but full of bargains for a two stars. In doubt amongst the numerous references, know that you can have a champagne pairing… I know I should have started by this, but you wouldn’t have read this far.
The crowd was relaxed for a two stars. Not need to dress to impress but dress to enjoy a special occasion. The zen spirit should give you the tone.
It’s a very solid two stars, understandingly sought after. So be sure to book way ahead.
Playing with the rules with the precision of a Japanese knife.
What’s extraordinary here?
For a change, I’ll focus on just one main point. The chef is a Japanese trained in France including in multiple 3 stars. He’s perfectly mastering the French haute gastronomy cuisine. And now he wants to play with the rules, having his own establishment, he wants to have a little bit of fun. So while he’s perfectly respecting the code of the French haute cuisine, he’s using his Japanese (and even Asian) side to twist it, to play with it, to reveal it under another light. The usage of the Japanese vocabulary is more to “cut” differently the tastes, than to add a Japanese note. The usage of exotic ingredients are like a set of knives that slices differently and stresses another angles. To put it another way, he learned the French cuisine but he kept the Japanese knives.
So you may have the Japanese garden, the exotic ingredients, even some Asian street food hommage, at the end, it’s to better show us what can and should be haute gastronomy.
Interestingly, it’s an inn (auberge) with his wife, a French lady, running the dining room. The results of a love story between two cultures always fascinate me.
One last side note: Champagne. The wine card is not just impressive on this region, but full of bargains for a two stars. In doubt amongst the numerous references, know that you can have a champagne pairing… I know I should have started by this, but you wouldn’t have read this far.
The crowd was relaxed for a two stars. Not need to dress to impress but dress to enjoy a special occasion. The zen spirit should give you the tone.
It’s a very solid two stars, understandingly sought after. So be sure to book way ahead.
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Visited in december 2023
Nous avons vu s'épanouir la cuisine du chef depuis quelques années maintenant. D'abord une étoile , puis une seconde , amplement méritée.
C'est toujours un bonheur de découvrir les nouvelles cartes du chef. Le sommelier nous fait découvrir des vins étonnants.
Quelle surprise que ce cidre Autrichien Blakstoc au dessert
C'est toujours un bonheur de découvrir les nouvelles cartes du chef. Le sommelier nous fait découvrir des vins étonnants.
Quelle surprise que ce cidre Autrichien Blakstoc au dessert
Visited in november 2023
Excellent repas, très original, et de nombreux amuse bouche absolument EXQUIS !
De l’originalité, on adore !
Une glace au soja notamment excellente !
FÉLICITATIONS au chef, et à toute l’équipe, nous avons passé un EXCELLENT moment, nous reviendrons !!
Merci !!!!
Laure et Thomas M.
(« Thomas_le_fiscaliste » Instagram!)
De l’originalité, on adore !
Une glace au soja notamment excellente !
FÉLICITATIONS au chef, et à toute l’équipe, nous avons passé un EXCELLENT moment, nous reviendrons !!
Merci !!!!
Laure et Thomas M.
(« Thomas_le_fiscaliste » Instagram!)
Visited in november 2023
On est instantanément subjugués par la beauté des plats. On pense rapidement à des tableaux miniatures disposés avec élégance dans une assiette. Les goûts et les textures éveillent vos papilles. On s'extasie à chaque bouchée.
Les produits sont de première qualité : Crème de foie gras, crevette Carabinéro, St Pierre, St Jacques, grosse langoustine, Omble Chevalier, caviar Osciètre, truffe blanche, porc Ibérique, bœuf Wagyu grade 5A de Miyazaki, juste exceptionnel.
Le chef Tanaka vient en salle pour apporter la touche finale en nappant des jus, l'écume des sauces ou en râpant des copeaux de truffes. Il est très sympathique et réservé.
Son humilité et sa modestie montre son envie d'atteindre la perfection en développant une cuisine moderne et inventive.
Son équipe est incroyable, de la brigade aux serveurs en passant par un jeune sommelier qui propose un accord mets et vins nous permettant de découvrir de nouveaux cépages et de jeunes talents.
Un grand bravo dans ce lieu épuré, calme où le temps s'est arrêté. Tout est réuni pour parler de grand Art culinaire. Un coup de CŒUR absolu. ????
Les produits sont de première qualité : Crème de foie gras, crevette Carabinéro, St Pierre, St Jacques, grosse langoustine, Omble Chevalier, caviar Osciètre, truffe blanche, porc Ibérique, bœuf Wagyu grade 5A de Miyazaki, juste exceptionnel.
Le chef Tanaka vient en salle pour apporter la touche finale en nappant des jus, l'écume des sauces ou en râpant des copeaux de truffes. Il est très sympathique et réservé.
Son humilité et sa modestie montre son envie d'atteindre la perfection en développant une cuisine moderne et inventive.
Son équipe est incroyable, de la brigade aux serveurs en passant par un jeune sommelier qui propose un accord mets et vins nous permettant de découvrir de nouveaux cépages et de jeunes talents.
Un grand bravo dans ce lieu épuré, calme où le temps s'est arrêté. Tout est réuni pour parler de grand Art culinaire. Un coup de CŒUR absolu. ????
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Endroit très agréable pour y passer une soirée.
Seul petit bémol le service nous avons été déçu du service.. pour un 2 étoiles demander d’avoir du rouge avec la viande ( nous avions pris une bouteille de blanc fini au moment de l’arrivée de la viande ) et attendre plus de 10min avec l’assiette devant soit et un verre vide cela est moyen au final nous avons manger et eu après notre verre ..
Très déçu de cela