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Our second official Guest Chef was Taku Sekine of Paris' Dersou
Winner of Le Fooding Best Restaurant 2016 (a big deal in France!)
Japanese by birth, working for Ducasse and having traveled around the world on a round trip ticket just to eat – Taku’s “freestyle” cooking is international with a heavy French base. Some plates are delicate (bonito, oyster & kale) while the masculine cuts of beef, pork and lamb are downright fabulous.
Working with The Store Kitchen, Sekine created a delectable 5-course menu featuring North Sea shrimp tempura, razor clams, grey mullet, dairy-herd beef and turnip gyoza, strawberries, parsley cream, frozen yoghurt.
Our next Guest Chef at The Store Kitchen is Chi Fan on 15th & 16th July.