Description

Korean cuisine strikes a perfect balance between sweet, savoury, spicy and fermented flavours. It showcases ingredients such as gochujang, kimchi, garlic and sesame oil, using a variety of techniques including grilling, marinating and soups. Rich and convivial, it shines with iconic dishes such as bibimbap and bulgogi.

THE MENU:

Chef’s surprise appetiser

Mandu, vegetarian Korean dumplings

Bibimbap, a traditional Korean dish made with rice (‘bap’ means rice in Korean) and topped with various vegetables, as well as marinated beef (vegetarian option available)

Hotteok, Korean pancakes filled with brown sugar and nuts, served with a scoop of ice cream

PRACTICAL INFORMATION:

Drinks are included (aperitif + 2 glasses of wine + fruit juice & water); you’ll receive the recipe sheets after the class.

The class is taught in the language spoken by the majority of the group (often French). The chef, who is bilingual in French and English, is on hand to explain key steps in English privately and answer any questions. The workshop is not fully translated, but it remains fully accessible to English speakers. In the kitchen, you learn mainly by watching – it’s a universal language in itself!