Transparent Miyeok-guk Dazzles: Korean Chef Pushes Fine Dining Boundaries
Creatrip Team
2 months ago
Balbosté, a Paris-based creative culinary studio, blends food, design and storytelling for luxury brands. Korean executive chef Yeon Jeun (Yeon Jun) led a reinterpretation of miyeok-guk (seaweed soup) at Balbosté’s Le Premier Dîner pop-up, collaborating with Korean designer duo Studio Noke to create a ‘shape of water’ experience. Inspired by a 17th-century Korean tale about whales and the cleansing symbolism of seaweed, Yeon combined French technique and cocktail methods, using anchovy (dried pollack) stock plus three Breton seaweeds to craft a clear, purified broth. Transparent glassware with integrated lighting lets diners see light ripple through the soup, turning the dish into an immersive narrative object. Balbosté, which serves luxury houses like Chanel and Louis Vuitton, aims to give French audiences a deeper, authentic encounter with Korean cuisine and hopes to expand Korea-linked projects on a national level. (miyeok-guk: traditional Korean seaweed soup)
