 Foie gras with croutons, mascapone cheese and pumpkin soup |
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.
 ‘Rossini style’ foie gras and steak |
The “foie gras and smoked eel parcel, cauliflower and sesame seed cream,” dubbed as bon-bon (candy in French) is a nice start with the crispy texture of filo pastry and the heavy, rich juice of foie gras working neatly together. The “pan-seared duck foie gras, sweet and sour rhubarb with lime juice” is more experimental, which Levy developed solely for his promotion in Korea.
One noticeable dish was the foie gras ice cream. A bit of salt made quite a sharp contrast with the dark, heavy and rich texture of the duck liver. Foie gras lovers might be more than intrigued.
“I wanted to present something more than ‘Rossini’, which is to add pan-fried foie gras on a well cooked steak, though I know it is quite popular in Korea. I wanted to show the versatile aspect of the ingredients,” Levy said.
Back in France, Levy is one of the most sought after chefs since gaining a star from the Michelin Guidebook, with hopes of gaining the maximum three one day. His signature “milkshake bouillabaisse” is a modern take on the classic seafood dish and is decorated using state-of-the art techniques.
The accredited chef said, “I always search for new things. Everything becomes an inspiration. At this trip to Seoul, I looked at the vegetables and some ideas sprinkled out!”
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