LA has been known to lack places where one can savor the essence of French cuisine, much to the disappointment of many food enthusiasts. However, a recent gala dinner in Koreatown, featuring a renowned chef’s French course meal, has become a hot topic.
On July 9, Cafe Concerto hosted a collaborative gala dinner between Chef Christophe Émé and Concerto’s CEO Eunsang Kim. Chef Émé presented a French course meal, while Kim, known as the first Korean coffee hunter, showcased wine and coffee pairings. Attendees of the dinner offered high praise for the event.
Chef Émé expressed great interest in Koreatown, calling it a “very intriguing place.” He added, “I’ve visited Koreatown several times, and each time I’m welcomed warmly. You can fully experience Korean cuisine and culture without having to fly to Korea.”
Émé also showed a keen interest in Korean cuisine. When asked about the rising status of Korean food, he commented, “The rapid growth of Korean cuisine is a positive trend. The emergence of new dishes and ingredients provides inspiration for chefs like me from different ethnic backgrounds.”
The course menu prepared by Chef Émé consisted of six dishes, including an amuse-bouche. He explained that he added his own twist to traditional French cuisine. “I used Italian ingredients such as porcini mushrooms and Agnolotti pasta to create a slight variation in the French dishes,” he said.
[Renowned chef Christophe Émé joins Cafe Concerto for exclusive Gala Dinner in Koreatown]
As the event commenced in earnest, the kitchen bustled under Chef Émé’s direction. He frequently called upon his sous chef, Danny Kim (Korean name: Kiyong Kim), for assistance, demonstrating their two-year-long collaboration. Émé paid meticulous attention to plating, carefully pouring foam sauce over the seared scallop dish and constantly reminding servers to handle the dishes carefully to prevent them from shaking while being served.
As the main course was being served, Kim began brewing coffee. When asked about the coffee, he said, “I’ve prepared Geisha coffee, known as the coffee of the gods. It’s a high-quality, rare variety even among specialty coffees.” He confidently handed over a cup, which had a complex and multifaceted flavor, blending nuttiness and acidity in a harmonious balance.
Kim used Geisha coffee to make dessert coffee and espresso martinis for the evening. Christine Libre, one of the dinner attendees, remarked, “All the courses were delicious, but the coffee stood out the most. It paired wonderfully with the meal.”
All 18 attendees lavished praise on the dishes. Chulmin Shim, head of Netmarble’s North American office, said, “The food was incredibly delicious. It felt like being in France for a day.” After the meal, during a time for guests to greet Chef Émé, one attendee thanked him, saying, “I’ve tried French cuisine many times, but it was sometimes overwhelming. However, today’s meal suited my taste perfectly.” Another attendee offered a toast in French, expressing gratitude to Chef Émé with a glass of wine.
Kim, the event’s host, noted the enthusiastic response from attendees and announced plans to hold similar events monthly with Chef Émé. The chef, equally delighted, expressed a desire to continue hosting such events in Koreatown.
When asked about future plans involving Korean cuisine or ingredients, he stated, “I can develop course menus inspired by Korean cuisine using fermented ingredients like kimchi.” However, he drew a line at fusion cuisine, saying, “It’s better to present French cuisine in its traditional form. Rather than fusion, I prefer incorporating Korean ingredients into French dishes.”
BY KYEONGJUN KIM, YOUNGNAM KIM [kim.kyeongjun1@koreadaily.com]
