Takeshi OTOMURA
Chef : 1 restaurant Takeshi Otomura, who trained in Japan and worked in some of France's finest establishments, is now a chef in Chablis, where he revisits the classics of Burgundian cuisine with finesse.Born in Japan in the early 80s, well before the trend that saw many Japanese chefs settle in France, Takeshi Otomura left his island home in 2009 to join the kitchens of Le PréVerre, Paris, where the Delacourcelle brothers were then officiating . After a short season at Alain Dutournier's Trou Gascon and a year at La Cachette, in Valence, it was with the excellent Keisuke Matsushima, in Nice, that he blossomed as second-in-command .
Japanese techniques, respect for Burgundy terroir
In 2016, he returned to Burgundy to take up his first chef's post at Fil du Zinc, in Chablis, before opening Les Trois Bourgeons, still in the same town, the following spring. His excellent technique works wonders with fish, but also with the great classics of Burgundian cuisine: pôchouse, oeufs en meurette, bœuf bourguignon... which he treats with the greatest respect .
Its restaurants
