You want pils malt for sure, preferably german but Rahr works well. Not briess.
I also recommend Pils malt for this style. I've used Weyermann and Best. The pils malt will work better for this style as it will allow for a nice balance with the Kolsch yeast as opposed to the more maltier profile of a 2-row base malt. This beer exhibits a delicate flavor profile and is really good when properly balanced.
I use Wyermann Pils a lot. I went through a couple of bags of Briess Malteurop a year or so ago and it made a beer that was lacking the same flavor and, interestingly, had a little drop in efficiency.
Some of the honey flavor that ukolowiczd mentioned in his post is from pils malt rather than yeast, so I think European pils malt is important in this style.