PARIS, FRANCE A. T BY ATSUSHI TANAKA

A. T BY ATSUSHI TANAKA

He is one of the spearheads of those young generations of Japanese Chefs trained by the greatest French Maisons. A heritage that makes him argue his cooking is "neither French nor Japanese". Pure product of the Pierre Gagnaire School, 36 year-old Atsushi Tanaka sharpened his knowledge and methods at Quique Dakota (Alicante, Spain) before opening his own restaurant in Paris in 2014.

No store sign or logo and a very Zen setting, it is located Paris Rive Gauche a few steps from the Tour d'Argent where A.T. cultivates a sobriety also found in dishes a la carte.

Leak/brown butter; asparagus/pine/trout eggs; Pollack/scallion/oysters; arctic char/juniper/Parsley; blueberry/Hinoki/Jamaican chili… The matches are surprising, the seasoning measured to the drop and the presentation graphical. Successful exercise in style for the Chef who also entrusted his cellar to sommelier Thibaut Simon formerly at the Agapé Substance. Recently opened, the A.T. wine bar has invaded the basement of the restaurant. Known for his work at Vivant, David Benichou offers a dozen natural wines by the glass. Saucisson, anchovies, Saint Nectaire but also black Belotta pudding; soft-boiled egg with parsley; skipjack/avocado/fennel, Wagyu beef/Chimichurri: the cellar’s classic eats alongside the Chef’s creations.