The source of the pleasure of the table

Root . It is, first and foremost, the root of a desire. The desire of a chef born in Japan, who came to France to learn, master, and excel in French cuisine. Kazuyuki Tanaka – who readily calls himself "Chef Kazu" – is a Japanese chef who has firmly planted his roots in the city of Reims, in the Champagne region, which he discovered and then deeply loved.

Racine also expresses the very essence of cuisine, the essence of nature that Chef Kazu gathers from the Champagne region, to elevate it at Place Godinot, transforming it, cooking it, and sometimes simply leaving it in its natural state. He accompanies the ingredients—be they vegetables, fish, meat, or game, savory or sweet—with a rigorous and precise, almost Japanese, technique, shaping them according to his philosophy of gastronomy. A passion for gastronomy he was immersed in from a young age, as his parents are also restaurateurs in Japan, on the island of Kyushu, a warm island renowned for its excellent cuisine, rich in bounty from both land and sea.

Racine , finally, embodies the very essence of culinary pleasure. An enclosed space, yet open to the city of Reims and the surrounding countryside, where the kitchen is visible but silent, like a silent film, devoid of noise. Marine Tanaka welcomes you to one of the restaurant's four tables or to one of the four counter seats, where you'll be seated facing the chef and the ballet of cooks.