By Bae Ji-sook
Some may raise their eyebrows in consternation when it comes to “duck liver,” but nearly everyone has heard of “foie gras.” In Korea, where palates are still quite conservative, it has become one of the most commonly used ingredients to express the rich and versatile aspects of the French culinary world.
For people seeking something more than the popular pan-seared duck liver, the JW Marriott Seoul hotel will present a special “foie gras special menu” at The Grill restaurant through the end of the year with Michelin star-chef, Lionel Levy.
“Foie gras must be one of the most cherished ingredients all over the world. In France, people enjoy it in various forms ― from traditional sauté to drinks and even ice creams. I wanted Korean people to get to know the food and enjoy it on another level,” said Levy, who runs “Une Table au Sud,” a casual restaurant in Marseille.
He was informed by Fredric Nef, executive chef of the JW Marriott here in Seoul, that Koreans aren’t really familiar with the delicacy yet. He was also told of the possible vegetables, herbs and spices he could use to combine it with.