Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Kazuyuki Tanaka's good addresses

Kazuyuki Tanaka's good addresses

Mathilde Bourge | 2/4/24, 9:23 AM
Disable your adblocker

Kazuyuki Tanaka, chef at Racine restaurant in Reims, reveals his five top tips for buying good champagne, quality flour and rare vegetables.

Grand de Demain according to Gault&Millau 2018 and awarded three toques for his restaurant Racine in Reims, Kazuyuki Tanaka is a chef who pays close attention to his sourcing. Originally from Japan and trained with Emmanuel Renaut, Régis and Jacques Marcon and Benoît Vidal, he has learned to carefully select his raw materials to offer the best possible product to his customers. Here are a few of Kazuyuki Tanaka's favorite addresses in and around Reims.

Vegetables at Jardin des Vieux Copains, Rosnay

Vegetables play an important role in Kazuyuki Tanaka's cooking. To find the best possible produce, the chef relies on Mathias, "a market gardener who works with varieties of fruit and vegetables not found elsewhere, such as salad shoots, tomatillo and okra. "I love his passion, his desire to always do better, and his respect for the living world," explains the chef.

Flour from Oasis Ardennaise, Houdilcourt

To find quality flour, Kazuyuki Tanaka buys from L'Oasis Ardennaise, "a biodynamic farm located north of Reims, which produces stone-ground organic flours", explains the chef. "I use their T80 flour, their buckwheat and spelt flour, whose high quality is guaranteed by the perpetuation of milling know-how", he adds.

Les volailles de Miéral, Montrevel-en-Bresse

If Bresse poultry has such a good reputation, it's thanks in no small part to Miéral, "the sole holders of the know-how" that has been passed down for four generations. The quality of the meat is consistent and the products are very pleasant to work with. Their consistency is important to me, because the poultry is incomparable", Kazuyuki Tanaka assures us.

  • Where to find us? Miéral, rue Bresse Cocagne, 01340 Montrevel-en-Bresse
  • www.mieral.com

Champagne at Au Bon Manger, Reims

Finally, for good champagne and foreign wines, Kazuyuki Tanaka recommends Épicerie Au Bon Manger, in Reims. "It's a friendly local shop run by Aline and Eric," says the chef.

Seafood from Sous le Pav, in Rungis

"I'm very demanding when it comes to product quality, to be able to offer the best to the customer, but also when it comes to the support and human qualities of the suppliers. For seafood, such as mussels or carabinero(editor's note: a large red shrimp, considered the best in the world), Ourida listens to me and her products are superior," explains Kazuyuki Tanaka.

► Where? Sous le Pav, Quai de Lorient, 94150 Rungis

Disable your adblocker

These news might interest you

8 terraces to eat well and enjoy the sun in Paris
Tables & Chefs
8 terraces to eat well and enjoy the sun in Paris
Spring is well and truly here in Paris, and the urge to dine al fresco is growing. Here are eight addresses where you can soak up the sun and enjoy a good meal at the same time.
Quentin Mauro, grand vainqueur de Top Chef 2025
News & Events
Quentin Mauro, grand vainqueur de Top Chef 2025
La saison 16 de l’émission culinaire Top Chef, qui met en compétition des chefs, s’est achevée ce mercredi. Après de multiples rebondissements et une épreuve serrée, voici le grand gagnant.
Feu d’artifice du 14 juillet à Paris : huit rooftops encore dispo à la réservation
News & Events
Feu d’artifice du 14 juillet à Paris : huit rooftops encore dispo à la réservation
Pour avoir la meilleure vue possible pour le feu d’artifice du 14 juillet, pourquoi ne pas prendre un peu de hauteur ? À travers 8 rooftops, profitez d’un moment suspendu et d’une vue exceptionnelle sur la capitale.
Une nouvelle ouverture dans un lieu insolite pour le Comptoir Paul Bocuse
News & Events
Une nouvelle ouverture dans un lieu insolite pour le Comptoir Paul Bocuse
L’enseigne de street-food de l’univers Paul Bocuse s’installe dans un nouveau lieu inédit pour sa cinquième ouverture. Un comptoir avec une carte efficace et des produits généreux, au cœur de Lyon.
Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
News & Events
Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
Le chef japonais Shintaro Awa, formé dans les temples de la gastronomie française, entame une nouvelle ère pour L’Ambroisie, institution de la Place des Vosges à Paris.
Vivien Sonzogni, Grand de Demain 2026 de la Bourgogne-Franche-Comté : une table identitaire
News & Events
Vivien Sonzogni, Grand de Demain 2026 de la Bourgogne-Franche-Comté : une table identitaire
Lauréat de la Dotation Jeune Talents Gault&Millau 2025, Vivien Sonzogni est de nouveau mis sous les projecteurs. Il a été sacré Grand de Demain 2026 Bourgogne-Franche-Comté ce lundi 30 juin 2025.
Become Partners