Racine
Reims, France
⭐2 Stars
The Experience
From Michelin Guide
Here in the heart of Reims, there is definitely something interesting afoot. This small restaurant has a delightfully pared-back and contemporary interior with bay windows looking out onto a charming Japanese garden. The setting is in perfect harmony with the cuisine of Japanese chef Kazuyuki Tanaka. He crafts elegant and creative dishes that are rife with different flavours and influences, using aromatic herbs, vegetables, plants, condiments etc. Each one is a surprise, not only in terms of the exceptional quality of the ingredients (such as the langoustine or lobster) but also by their technical mastery and aesthetic appeal. An excellent wine list, including 250 champagnes.
Unique Things
From Visitor Experiences
Intimate Exclusivity with Limited Seating: Racine in Reims offers an exceptionally exclusive dining experience with a very limited capacity of just 12-15 people, requiring reservations up to four months in advance to secure a table.
Charming Japanese Garden View: The restaurant features bay windows that overlook a charming Japanese garden, adding a unique and poetic ambiance to the contemporary and pared-back interior.
Unassuming Exterior with Kitchen Windows Facing the Street: Despite its two Michelin stars, Racine maintains a modest, understated façade in a city house without designated parking or a garden, but with kitchen windows that open onto the street, blending simplicity with culinary sophistication.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Racine in Reims include:
Langoustine: Celebrated for its exceptional quality, langoustine is a key ingredient that features prominently in Racine’s dishes, showcasing the chef’s technical skill and the ingredient’s delicate flavor.
Lobster: Another prized ingredient, lobster is used generously and is often paired with luxurious accompaniments such as caviar, emphasizing richness and refinement in the dishes.
Caviar: Used lavishly rather than sparingly, caviar complements seafood like lobster, enhancing the dish’s luxury and depth of flavor.
Truffle: The chef incorporates truffle with precision, often wrapping or pairing it with other ingredients to elevate the dish’s aroma and taste, reflecting the restaurant’s high culinary standards.
These ingredients are significant as they highlight the restaurant’s fusion of French and Japanese culinary traditions, focusing on exceptional quality and refined technique to create memorable, artful dishes. The generous use of luxurious elements like lobster and caviar, along with the delicate langoustine and aromatic truffle, defines Racine’s signature style and dining experience.