This week, “Seoul vs. Seoul” met Guy Martin, a Michelin-starred-chef from France, who was recently named as Seoul’s goodwill ambassador. He was awarded with 3 Michelin stars. He was recognized as the “Best Chef of the Year” by the Gault-Millau Guide in 1999, and awarded ordre national de la Legion d’honneur, medal of Legion d’honneur, in 2003. He is truly a legendary chef of our times, and he talks about the taste of Korean food and ways to make it go global.
– What was the occasion that has brought you to Korea?
I was attracted to Seoul’s boundless energy. To be precise, I was invited by LG group to the event titled, “Infinite Taste of Seoul” which was held to promote the G20 summit.
– I heard that you like Korean food. How do you define the charm of Korean food?
I think that “affluence” would be the right word to define Korean food. We should develop more recipes from Korean food that can suit the palate of people from around the world. And I think Korean food needs to become more dynamic to meet the seasonal changes.
– What do you think is the most representative cuisine of Korea?
What would you recommend to your friends visiting Seoul, and why?
I think that vegetable dishes of Korea are the most representative. However, I would recommend ordinary Korean dishes to my friends because a country’s food is like its history.
– What is the difference between Korean food and French food?
Compared to Korean food, French food is still being developed. Recipes are not fixed, but they are constantly changing with times and open to the world.