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Marc Chalopin, faculty member at the prestigious Le Cordon Bleu cooking school, explains, ¡°When you make this dish, it is okay to adjust the spices to your taste." Meanwhile he nimbly dips Camembert cheese and kimchi rolls into the oil.
His colleague Jean-Francois Deguignet shows how to make an adapted French dessert of milked rice topped with radish preserved in sugar. ¡°It is best to use the Korean Singo pear when making this dessert. It is not the season for Singo pears, but making it with small western pears just doesn¡¯t look right.¡±
Le Cordon Bleu, a French cooking school with 110 years of tradition, recently published a Kimchi fusion cookbook under the sponsorship of the Agricultural and Fisheries Marketing Corporation (AFMC) of Korea. The cooking event was held to mark its publication. Le Cordon Bleu president Andre J. Cointreau, Korean Ambassador to France Ju Chul-ki, the director of the AFMC Chung Jin-kwon and 100 professional French cooks were present. One chef showed great interest in the fusion dish and commented, ¡°It¡¯s my first time tasting kimchi, and I find the taste and chewing sensation quite unique.¡±
AFMC joined hands with Le Cordon Bleu to bring out ¡°Korean Kimchi and Le Cordon Bleu: Taste Meets Culture¡± in order to promote the Korean fermented vegetables around the world. The cookbook contains 20 recipes developed by Le Cordon Bleu faculty including the kimchi-Camembert cheese fried dish, kimchi chocolate cake, duck-kimchi, and macaroni-kimchi gratin. The cookbook brings together recipes written both in Korean and French.
It will be published in Korea and Japan in October.
(englishnews@chosun.com )
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