“I love traditional French cuisine”

You should never trust appearances. If you pass by the Automne restaurant on rue Richard Lenoir in Paris, you might not notice it. The sign does not look like much, a small room inside which includes a few wooden tables and chairs, and in the background you can make out a kitchen reduced to a minimum.

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However, this is where Nobuyuki Akishige works miracles and offers cuisine full of flavors, precision, technique and seasonality. To baptize this place Autumn, the chef was inspired by its name “Aki”, which in Japanese means the season of dead leaves.

“At home, we don’t eat Japanese! I like traditional French cuisine.”

Nobuyuki Akishige

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In its career, Nobu has drawn from some great chefs such as Patrick Henriroux, Arnaud Donckele or Loïc Lefevre, and it has gradually defined its own signature. Do not go to his place to eat Japanese dishes. But you will discover classics transformed by his tremendous creativity for a 100% French cuisine designed by a Japanese. And always the most noble product possible at the heart of the plate, a product chosen directly with the fisherman, the market gardener or the breeder.

For example, for the bison that Nobu evokes in the show, Matthieu Peron, a converted enthusiast who settled in the Allier. A bison whose chef collects a rump steak to prepare it as a tartare.

An unexpected address in Paris, the Michelin guide even specifies “as we would like to discover more often“, for a cuisine of excellence at a reasonable price. A cuisine due to the unique career of this Japanese chef, Nobuyuki Akishige.