Garden of Vegetables

Seyine Park

Perched in Paris, France, chef Kei Kobayashi’s Restaurant Kei offers a unique twist of elements from both Japanese culture and French heritage, creating a beautiful harmony both on the plate and for the palate. After working and learning beside many of the great French chefs – Alain Ducasse, Gilles Goujon…just to name a couple – over the years, chef Kei now holds a Michelin star to his own name, and is creating beautiful works of art for his patrons. Here, we have the recipe for the chef’s signature dish – “Garden of Vegetables.”

“I love working with vegetables,” says chef Kei. “There are hundreds of possibilities and ways to cook with them. My signature dish is the “Garden of Vegetables.” It is a salad with different types of vegetables, each one cooked in a different way – some raw and others just slightly heated.”



Round zucchini
Zephyr zucchini
Gold Rush zucchini
Pink radish
Red radish
Multi-colored carrots
Raw red new beet
Runner bean
Prepare all vegetables in pieces or shavings, raw or barely cooked.

Rocket (Arugula) Mash

500g of rocket (arugula)
2 bunches of basil
1 garlic clove
Olive oil
Wash the rocket and the basil leaves (plucked off).
Sweat with olive oil and mix with garlic (prick garlic on a fork and leave in).
Cook covered.
Let cool quickly.
Mix and whisk with olive oil.
Put through Chinese sieve.


20cl of full cream
2 yogurts
200g of rocket mash
Salt and sugar
Mix the rocket mash with other ingredients.
Put on a siphon with 2 canisters.
Gas and keep refigerated.

Olive Sauce

500g pitted black olives
16cl of olive oil
1cl of caper juice
80g capers
6cl of water
2 garlic cloves
Mix all ingredients together for 5 minutes, until you have a homogenous mash.
Leave aside.

Anchovy Mash

100g of salted anchovies
10cl of milk
Put the anchovies and the milk in Thermomix.
Mix for 5 minutes at 80°C.
Put through Chinese sieve.

Olive Mayonnaise

1 yellow egg
2tbsp of anchovy mash
2 spoons of Dijon mustard
Juice of 1/2 lemon
25cl grape seed oil
Create a mayonnaise and loosen with olive sauce.
Season with remainder of ingredients.
Keep refigerated



120g smoked salmon
Coriander flower
Rocket flower
Curly red mustard flower
Borage flower
Fennel flower
Mizuna sprouts
Turnip sprouts
Leek sprouts
Fleur de sel (French sea salt)
Olive oil
Basil oil
On the plate, place some anchovy mash and olive mayonnaise.
On top, place a piece of smoked salmon and season with fleur de sel and a dash of olive oil.
Siphon the rocket.
Dress the vegetables focusing on the big pieces, first.
Finish assembly with shavings, flowers, and sprouts.
Finish by pouring a trickle of basil oil all around the base of the salad.
Richard Haughton

Chef Kei Kobayashi plating Garden of Vegetables. © Richard Haughton


Curious to know more about chef Kei Kobayashi? Check out our Q&A here.