“I like to mix French cuisine with ‘Korean flavors’. I try to push the boundaries and satisfy my customers with creative food.”
Yannick Alléno (55-photo), a three-star Michelin chef, said, “The other day, I added sesame oil to the French ‘choron sauce’ (hollandaise sauce with tomato sauce), and it brought out the umami even more,” he said, “Next time, I’m thinking about adding small pieces of white kimchi.” He says he is always looking for ways to combine Korean ingredients with French cuisine.
When he came to Korea to present a gala dinner for the sixth anniversary of Signiel Hotel and Stay, he created a seven-course menu based on the concept of “French meets K-food,” including beef tenderloin and burdock. He developed the menu for over a month just for this occasion.
“Korean diners are used to strong spices, and French food is generally not very spicy, so I focused on bridging that gap,” he explains.
BY CHOI SUNEUL [choi.suneul@joongang.co.kr]
