French Evening Cocktail Party & Gala Dinner

June 16, 2008:

In the presence of Mrs. Anne-Marie Idrac, French Minister of Foreign Trade, and a delegation of 100 French SMEs, the FKCCI organized a party involving the preparation of canapes for the dinner cocktail. With a team of french chefs from le cordon bleu, Lenotre, Paris croissant, Novotel ambassador, Sofitel Ambassador and Le St ex in Itaewon, we prepared two different canapes each for a total of 300 per team. On the picture from left to right: Mr Chang, Production manager for Tamati and Paris croissant, Mr Jean-pierre Gestin, Chef patissier au cordon bleu Sookmyung, Mr Lee Young Sun, Production manager for the bread and cake part.

** Lenotre Korea and Paris croissant: Chef, Jeremy Juanchich

Tuna tadaki on parmesan sable, Sweet & sour tomato salsa, wasabi dressing.
Parmesan sable was too sweet but overall taste was simply fantastic. A keeper

Mini Feuillete au crabe royal and fennel, flying fish egg roe, chervil.
Classic, but a favourite at party.

** Le cordon bleu Sookmyung: Executive Chef Philippe Bachmann

Carrot and coconut jelly with Vanilla lobster. Maltaise sauce.

Elegant presentation, fresh and clean taste. Sadly the jelly was too "gelified" so was impossible to eat properly.

Scallop tartar with foie gras. Fava beans and pineapple dressing.
Feuilletage too thin, was difficult to pick up with fingers. Taste was ok, but foie gras flavor was overpowering.

** Sofitel Ambassador: Executif Chef, Phillipp Zurbuchen

Scallops on horse radish- potato galette drizzled with wasabi cream sauce

Nice presentation, good flavor. Where is the wasabi?

Blue cheese and honey mousse with yogurt --nut cream in china spoon

Simply delicious, for blue cheese lovers

** Novotel Ambassador: Executif Chef, Didier Reibel

Square of toast bread with mango and a cube of Foie gras. small triangle of diced mango

Sweetness and acidity of fresh mango makes a delicate marriage with the foie gras. Visually delicious.

Cauliflower cream with a piece of Yuzu custard in it, on top brunoise of salmon ceviche with green pepper corn & shallots, garnish caviar avruga
Cauliflower cream was outstanding. Delicate balance of taste with salmon and caviar. The verrine presentation was perfect.

** Le Saint Ex: Executif chef, Franck Lamache

Small warm potatoes stuffed with home-made smoked salmon and cream
Classic but tasty canape. Home smoked salmon had a delicate flavor and texture


Chou stuffed with fourme d'ambert blue cheese and avocado
Great idea from a great chef. nice mixture of flavor and appealing visually.