Restaurant A.T., Paris. June 2015

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Charcoal Chips
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Leek / Browned butter
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Mussels / Carrot
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Hake / Green asparagus / Whelk
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Camouflage: Arctic char / Juniper / Parsley
Beef / Kholrabi / Rosemary
Beef / Kholrabi / Rosemary
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Cherry / Hinoki / Cimes papper
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Sorrel / green strawberry / lovage
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Atsushi Tanaka with his team

http://www.atsushitanaka.com

4 Rue du Cardinal Lemoine, 75005 Paris, France
+33 1 56 81 94 08

Atsushi Tanaka is Japanese, but his cuisine could hardly be called Japanese. His restaurant is located in the heart of Paris, but it is not very French, even if one of Atsushi’s most valuable experiences was probably his work with the legendary Pierre Gagnaire, who today calls the young chef “Picasso of the kitchen”.

Atsushi is a very curious man and a great perfectionist. So he gathered experiences and enriched his culinary language through working with some of the best chefs in Europe before opening his own restaurant in March 2014. After his work with Pierre Gagnaire he worked with Quique Dacosta  at Alicante, at Pastorale in Antwerpen, with Sergio Herman at Sluis, and did stages at the top-Scandinavian restaurants such as Geranium in Copenhagen, and Frantzén and Oaxen Krog, both in Stockholm.

Atsushi’s cuisine is dynamic, artistic and progressive. It’s impossible to describe it with one world. Probably because it unites so many different influences incorporated in a person who is developing and reinventing himself daily. So the best would be to say that Atsushi’s cuisine is simply exciting, delicious and stunningly beautiful. It is not strange that his restaurant is often listed as one of the most exciting restaurants of 2015.

by Andreja Lajh

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