Racine: Œuvres de Cuisinier
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At Racine, his intimate twelve-seat restaurant in Reims, Japanese-born chef Kazuyuki Tanaka brings together the techniques of French haute cuisine, ingredients from Champagne, and influences from his native Japan.
After training in French restaurants in Japan, Tanaka moved to France in 2006, working in several distinguished kitchens before opening Racine with his wife, Marine, in 2015. The restaurant earned its first Michelin star in 2017 and its second in 2020. In this second book devoted to his cooking, Tanaka presents 58 recipes that reflect his particular attention to composition, texture, and the visual possibilities of food.
Instead of organizing the recipes by course or season, Tanaka and writer Chihiro Masui arrange them according to artistic movements, beginning with the Renaissance and proceeding through Baroque, Realism, Impressionism, Post-Impressionism, and Pop Art. Dishes include a kohlrabi and anchovy tartlet, venison terrine with four spices, king crab with white truffle and avocado, and sweet potato with mackerel and cocoa. Desserts range from wild strawberries with tonka bean and shiso to a yuzu mousse tartlet with wild strawberries. Each dish is accompanied by a suggested Champagne pairing, often drawn from lesser-known producers.
Masui’s text and Justin De Souza’s photography explore the relationship between Tanaka’s cooking and the visual arts, particularly his use of color, light, and contrasting textures. The book’s 288 pages offer an unusually artful presentation of contemporary restaurant cooking, with the recipes serving as both a record of Tanaka’s work at Racine and an examination of the ideas behind his carefully composed dishes.
Hardcover. Color photographs throughout. In French.
Published on May 13, 2026
