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THE RECENT REOPENING OF ATSUSHI TANAKA’S RESTAURANT IN THE HEART OF THE QUARTIER LATIN IN PARIS FEATURES NEW WORKS OF DANISH-INSPIRED WOODEN FURNITURE THAT EVOKE A NORDIC ATMOSPHERE…

The renovation of the restaurant rue Cardinal Lemoine was entrusted to the Parisian architecture workshop OVO, the furniture was designed and produced by the Norwegian duo Sarg&Bein. As for the tableware, a centrepiece of the chef's work, it is the fruit of collaborations between Atsushi and ceramists, designers and artists. The Swedish Ann Sofie Gelfius, the Danish Gurli Elbaekgaard and the German Sinikka Harms created a number of the plates, dishes, cups and bowls, contributing to the restaurant's very specific universe. The Franco-Japanese chef reveals his progressive, artistic and dynamic cuisine with multiple influences, to Parisian palettes at his Restaurant A.T.

Atsushi Tanaka's cuisine is not Japanese. Neither is it Spanish, nor Scandinavian, nor Parisian, although he spent a large part of his life developing and perfecting his art in these different regions. His cuisine is strongly influenced by many European culinary techniques, including molecular cuisine, Nordic cuisine and French classicism. When it comes to categorizing his culinary identity, the chef simply answers: "impossible". His impressive career has taken him to Pierre Gagnaire in Paris, Quique Dacosta in Alicante, Pastorale, Sergio Herman and Slius, as well as to the most famous Scandinavian restaurants including Geranium in Copenhagen, Frantzen and Oaxen Krog in Stockholm. These enriching experiences have allowed Tanaka to build his gastronomic identity and to approach his interpretation of the great classics from a new angle. Although he reopened his address in Paris, Atsushi Tanaka does not intend to settle down: he is in the midst of planning many trips, during which he will have the opportunity to share his cuisine through ephemeral restaurants. His next destinations? Colombia, Peru, Japan, New York, Mexico...

Restaurant A.T. first opened its doors in 2014 and was then considered by Forbes magazine as "One of the 12 Coolest Places to eat in 2015". A.T.'s cuisine is light and each dish on the tasting menu tells a different story, summarizing its own culinary journey. As an advocate of subtle fragrances, Atsushi Tanaka is inspired by things as simple as shades of green and often limits himself to offering two or three products of the same shade. He likes to offer variations in textures and interpretations of the same ingredient that he serves in the same dish, called "Camouflage". The products from which Atsushi's creations are made are all certified organic and natural and come directly from the producers. Seafood comes from Normandy or Saint-Jean-de-Luz, fruits and vegetables from the Loire, Jura or Ile-de-France regions. The chef also uses herbs and wildflower gatherers such as Pierre-Édouard Robine to season, accompany and enhance his compositions. A.T.'s creations are a poetic mix of tastes and colours. Served on plates made of charcoal, sprinkled with flowers and decorated with Hinoki (an infusion of milk and creamy cypress wood), they almost seem crazy. 16 years after he started working in his restaurant, Pierre Gagnaire describes Atsushi as the "Picasso of gastronomy".