Gamtae, questioning… Meeting between British Le Cordon Bleu and Korean Michelin star chef
Korean food names such as Gamtae and Mulhoe have appeared in a high-end restaurant run by Le Cordon Bleu, a famous cooking school in London, England.
On the 3rd (local time), ‘Corde by Le Cordon Bleu’ gave up the kitchen to ‘Sollip’, a restaurant owned by chef Park Woong-chul and his wife, patissier Bomi Ki.
‘Pine needle’, which is located in London, is based on French food with a Korean touch. Last year, it received one star in the Michelin Guide, the most prestigious restaurant evaluation, and maintained it this year.
Chef Park Woong-cheol is the first Korean chef to receive a Michelin star in the UK, and Chef Park is also a Le Cordon Bleu London graduate.
‘Corde’ was opened two years ago by Le Cordon Bleu London, one of the world’s top three culinary schools, and is listed on the Michelin list.
Chefs and media workers who were invited to the daytime ‘Corde’ and ‘Pine Leaf’ collaboration event were provided with a set meal consisting of persimmon cava, mulhoe, barbecued Wagyu beef tongue rice, sesame leaf peevlova, and black sesame madeleine.
Among them, Gamtae is a dish inspired by Korean Mulhoe, which is made with clams, pickled tomatoes, and soybean paste granita (a frozen mixture of fruit and wine).
Mr. Cassius, a British magazine publisher, said after the meal, “The persimmon persimmon was crispy and the unique flavor was interesting, and when I ate mulhoe, it was like exploring various spaces in a building.”
This event is part of a collaboration project between the Korean Cultural Center in England and Le Cordon Bleu London to mark the 140th anniversary of diplomatic ties between Korea and England. This is the first time ‘Corde’ has opened an outside restaurant like this.
Le Cordon Bleu London Department Head Chef Emile Mineb met with Yonhap News correspondent on the spot and said, “Instead of putting kimchi on the table, today’s Korean event introduces Korean chef’s high-quality food with the flavor of Korea.”
Chef Park said, “I want to spread a lot of high-end Korean ingredients and let people know that there are various Korean cultures besides K-pop.”
He said, “I dealt with persimmon persimmon sandwiches at the weekend workshop, and not only did the participants really like it, but I was very proud of them when they asked me where I could buy persimmon persimmon seeds.”
Chef Mineve said, “Korean food is growing in popularity in the UK,” and in this regard, Le Cordon Bleu London is running a program about temple cuisine and kimchi.
“Temple cuisine is on the rise as interest in vegetarian and Asian, especially Korean, cuisines grows, and it is the most popular Le Cordon Bleu London degree course,” he said.
He also praised kimchi for a long time, saying that he had been making kimchi for five years.
He said, “Recently, fermented food is a trend in fine dining cuisine, and kimchi is fermented food. I am studying various ways to make kimchi while reading books and taking classes.”
Regarding the recent popularity of Korean food in London, Chef Park said, “Korean restaurants have started to increase rapidly, but there are many unidentified places.” said.
He added, “Someday in England, I want to open something like an inn in England where I can have a drink comfortably with my brother in the neighborhood and convey our humane culture.”
(Source : Yonhap News)
