Takashi KINOSHITA

Chef : 2 restaurants Passionate about French cuisine and gastronomy from an early age, the 2022 MOF finalist has settled in Burgundy, a region he loves for its rich terroir.

Presentation

Born in Tokyo in the late 1970s, Takashi Kinoshita came to France at a very young age. " I arrived in Burgundy in 2002, when I was just over 20, to work at Jean-Pierre Billoux's Pré aux Clercs in Dijon", he recounts.

This famous chef, who received an 18/20 rating in our columns, acted as a mentor to the young chef, who confesses to having always been fascinated by French gastronomy. He spent eight years in Burgundy before joining Robert Bardot at the Moulin à Huile in Vaison-la-Romaine. Another great name in the restaurant world, with whom the future world champion of scrambled eggs with Burgundy truffles (in 2023) will discover another side of cooking.

Awarded at Château de Courban, then at Château de Cîteaux

Awarded a Jeune Talent title in 2017 for his work at Château de Courban, where he arrived two years earlier, Takashi Kinoshita will remain with the Vandendriessche family until 2022. He then leaves to take charge of Château de Cîteaux's two restaurants, La Cueillette and Le Bistrot de la Cueillette, where his nuanced cuisine, tinged with discreet Japanese touches, once again works wonders. Gault&Millau immediately awarded him a fine score of 14/20 and the Techniques d'Excellence Bourgogne-Franche-Comté 2024 trophy.