Foie gras delicacies at the Ritz-Carlton, Seoul
Roland Debuyst, Michelin one-starred chef from Belgium, shows a dish of roasted foie gras and a soup of candied duck leg at The Garden, the restaurant at The Ritz-Carlton, Seoul./ Courtesy of the Ritz-Carlton, SeoulBy Kim RahnFrench cuisine is complicated because each dish contains a story and indications of the chef’s thinking, said Roland Debuyst, a French cuisine master.The Michelin one-star chef from Belgium, who visited Korea last week for a foie gras promotion at The Ritz-Carlton, Seoul, said French cuisine is hugely diverse because chefs mix many ingredients together to create individual stories.“In the dish, we try to explain what we feel, what our vision is. The customers think with me when I make a dish. It’s not just a dish of meat, fish, sauce and vegetable, but it’s a link between meat and vegetables,” Debuyst said.Among many ingredients used in French cuisine, the 47-year-old chose foie gras for a promotion that will be held at the hotel’s European restaurant, The Garden, through Dec. 15. He is a consultant to Rougie, a prov
Nov 22, 2012