A.T
A facade without a sign, a monochrome and minimalist decor, Scandinavian furniture and ceramics… It is in this context that we discover the culinary universe of Chef Atsushi Tanaka, whose culinary career is very rich, from Quique Dacosta to Alicante, Pastorale, Sergio Herman and Slius, at Geranium in Copenhagen, Frantzen and Oaxen Krog in Stockholm and Pierre Gagnaire in Paris. He also describes Tanaka as the Picasso of gastronomy.
The Chef expresses his singularity both in substance and in form, making his plates works and gastronomy a true art, with new associations which can be inspired by the nuances of a perfume or those of ‘a color. Textural variations and interpretations of the same ingredient within the same dish are his specialty.
These creations are all composed of certified organic and natural products, sourced directly from producers by Tanaka himself. Herbs and wild flowers are picked with Pierre-Édouard Robine to season, accompany and enhance these compositions. The unique Menu, in a short version at lunch and longer at dinner, changes regularly: veal/tagette/hay, spider crab/carrot/tonka, red tuna/tomato/red fruits, lobster/bean/fir, Poitou pigeon/asparagus green/kosho pepper, strawberry/marjoram dessert… For your gourmet taste buds !
