In an exquisite book published by Glénat, chef of two-starred Reims-based restaurant Racine gives us an insight into his cuisine, background and universe. 

It isn’t an art book and yet appearances can be deceiving: the story of a chef who has carved his own path, images of dishes as beautiful as paintings and ingredient lists akin to graphic materials – this is Japanese chef Kazuyuki Tanaka’s first book.

Having arrived on French shores to learn about western cuisine, he and his wife Marine opened their restaurant Racine in 2015. This two-starred restaurant has a bold approach to service to say the least, with space for only 14 diners and a menu consisting of 21 dishes. In this book, chef Kazu – as he is nicknamed – puts forward five menus (corresponding to the months of March, April, August, October and December) comprising 17 dishes, with details of each recipe interwoven with his own techniques. 

Novices may well struggle to recreate these recipes, which have been written for a specialist readership. Readers will still, however, be able to revel in the elegant writing of journalist and writer Chihiro Masui, photography by Richard Haughton (arranged in a stunning visual design by Ximena Riveros and Alexandra Gallot) and some very personal words from the chef and his local producers.

We were expecting a conventional encounter with a new and sophisticated cuisine, whereas in the end we’ve met a group of normal, genuine people, showcasing their talent through the boldness they instil in their know-how. 

‘Racine – Kazuyuki Tanaka, un japonais à Reims’, coffee table book by Glénat publishing (, ‘Le verre et l’assiette’ collection, 288 pages.

>> Discover our article about Kazuyuki Tanaka here