Racine

Gourmet cuisine ,  Restaurant at Reims

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  • After having worked for 5 years in Japan in restaurants of renown and different styles, the chef Kazuyuki Tanaka leaves for France. For 8 years he will gain experience with great cooks, Mr Gilles Tournadre, Régis and Jacques Marcon, Mr Philippe Mille. In his mind he does not lose the aim and the dream of his father, to open a restaurant in France.

    After having worked for 5 years in Japan in restaurants of renown and different styles, the chef Kazuyuki Tanaka leaves for France. For 8 years he will gain experience with great cooks, Mr Gilles Tournadre, Régis and Jacques Marcon, Mr Philippe Mille. In his mind he does not lose the aim and the dream of his father, to open a restaurant in France.

    He discovers French culture at the same time deriving inspiration from the wealth of his own country. He increases his knowledge and digs down into his roots to develop a cuisine that is accurate, mastery of baking and roasting and flavours.

    The cuisine is exact, fresh and somewhat revolutionary with Japanese influences. Here the senses are awake with interplays of texture, taste, visual presentation and structure. Kazu offers a cuisine which is close to nature and he is inspired by its producers and their products. Racine is the reflection of the cuisine of a chef midway between Japan and France, between tradition and research.
  • Environment
    • In the town centre
  • Capacity
    • People :  15 place setting
  • Spoken languages
    • de*
    • English
    • it*
    • Japanese
Services
  • Amenities
    • WIFI
  • Accessibility
    • Mobility impaired
Rates
Payment methods
  • Cash
  • Eurocard - Mastercard
  • Visa