It was also about time to eat at Shane’s place of stage – Kei. After hearing all about his struggles with the parmesan cheese etc. and finding out that at this exact week Kei received its first Michelin star! We had him reserve a table for the more affordable lunch time.
Kei is a fancy restaurant, so we couldn’t see Shane in action at all. Shame but that’s life.
Around 30 people can fit in Kei’s dinning room very comfortably, with chandeliers and fuzzy sofas, white-silver theme. It’s promised to be a Japanese-French fusion cuisine. Opened just last February and already got their first star.
Eating at Kei’s is very formal with the service taken seriously, felt ceremoniousness at times. I guess this is what customers are expecting in this sort of restaurants, most suitable for business meals in my opinion. Everything looks beautiful and perfect.
Kei’s concept’s trying to be very simple. You only get to choose between 4 or 6 course meal and one type of meat out of three for the main course (pork, guinea fowl or venison were our options). As always, trying to taste as many different dishes we asked to have one pork and one guinea fowl. The waiter repeated it is recommended to have the exact same meat dish for the whole table (again, business meal). We declined his recommendation and sent him to consult the chef. He returned and said we can have the two different main courses in a bigger portion instead one of the first courses (out of two). The reason is that the big portion is split in two and he will have to loose the other half if he will serve the regular portion. We will also get two amuse bouche as part of the meal anyway. Although wondering what happens when a table of three is dinning there, we agreed to the sacrifice.
That was a nice sip of sweet soup to start with. Loved this little bowl also.
This was a nice and fresh raw squid but could be more spicy.
Both main courses were well cooked, it was a little draw back to me finding out it’s the same dish but with different protein. I thought we’re gonna get two very different dishes and I was wrong. Eating pork medium rare was amazingly great and the little bird – tasted like chicken but a damn good chicken. Crunchy skin and juicy flesh.
The salted cookie with the overly sweetened caramel had a great balance but this tea exploision was overwalmingly good. It was liquid inside and exploded in our mouth as the final note of the meal with a jasmine-lemon tea flavor. Left us wondering how does that made.
Too bad there’s no actual menu for references, I like to know what I’m eating and the French-English explanation was confusing at times. Nonetheless it was a fantastic meal with a great ending. The bill came out higher than expected because although the set menu is 38 euro, everything else is an addition to that and pretty expensive as well (13 euro for 10cl glass of wine, 16 euro for the truffles, without adding fromage or coffee or any other drink it came out 60 euro each).
A word about the fusion: for me it was more like taking some Japanese ingredients and add them to a French cuisine rather than a fusion. I guess the reason is that the French prefer French subtlety and not because the chef doesn’t want it to be more Japanese per say.