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KAZUYUKI TANAKA

CHEF AT THE RACINE RESTAURANT

Opened in 2015, the Racine Restaurant in Reims received its second Michelin star in January 2020. Interview with chef Kazuyuki Tanaka.

Taittinger Prize

PART 3

The big day is finally there! The 8 finalists have 4 hours in the kitchens of the Ferrandi school in Paris to prepare their dish and maybe win the Prize.

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Taittinger Prize

Part 2

For 53 years, "the Taittinger" our international culinary prize has crowned young chefs from around the world who sublimate the heritage of classic cuisine.

4th edition of the ESAD Scientific Banquet

Gourmet Pause on Mother Earth

It is the fundamental question concerning Planet Earth and the care we owe it that was on the agenda at the 4th Scientific Banquet held in the spring of 2019...

<img width="1400" height="1080" src="https://theinstantwhen.taittinger.fr/wp-content/uploads/2020/03/2_anglais_prix_1400x1080.jpg" class="attachment-full-thumbs size-full-thumbs wp-post-image" alt="" srcset="https://theinstantwhen.taittinger.fr/wp-content/uploads/2020/03/2_anglais_prix_1400x1080.jpg 1400w, https://theinstantwhen.taittinger.fr/wp-content/uploads/2020/03/2_anglais_prix_1400x1080-300x231.jpg 300w, https://theinstantwhen.taittinger.fr/wp-content/uploads/2020/03/2_anglais_prix_1400x1080-1024x790.jpg 1024w, https://theinstantwhen.taittinger.fr/wp-content/uploads/2020/03/2_anglais_prix_1400x1080-768x592.jpg 768w" sizes="(max-width: 1400px) 100vw, 1400px" />

Taittinger Prize

Part 1

For 53 years, "the Taittinger" our international culinary prize has crowned young chefs from around the world who sublimate the heritage of classic cuisine.

53rd edition of the Taittinger

the winning recipe

A look back at the recipe – winner in the category of the imposed theme of scallops - which enabled chef Charles Coulombeau to claim the Taittinger Prize.

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