5/11/2023 0 Comments Anyone But Her by Erica Lee“We are trying to make our food based on French food, but we are Korean,” said Mrs. Her pain perdu looks more like a lava rock than French toast: crisp tuiles of seoritae, the nutty black soybeans, overlap to form a peak above a textural heap of seoritae ice cream, caramelized pecans and vanilla-soaked brioche. Park returned to London to open Sollip, which received a Michelin star last year. But she never forgot her pastry dreams.Īfter nearly a year of waiting for an entrepreneur visa, she and Mr. She started a family with her husband, the chef Woongchul Park, and for a moment, considered leaving the stress of restaurant life. Visa issues, a common obstacle for international chefs, took her back to South Korea. Inside, you’ll find that emoji-like corn mousse the Lysée, her signature brown rice mousse cake, which looks like a midcentury Polly Pocket piece and a fervor for each (the shop sets a limit of one corn mousse per reservation).īomee Ki, who is from Gwangju, South Korea, studied pastry at the Le Cordon Bleu in London for a strategic reason: She understood English, not French. Lee has since honed her style at Lysée, the pastry shop she opened with her husband, the chef Matthieu Lobry, nearly a year ago in the Flatiron district of Manhattan.
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