Cheese as a Course, Not Just a Snack: Le Meunier Brings French Fine Dining to Seoul
Creatrip Team
23 days ago
Le Meunier, dubbed the “Hermès of cheese,” will introduce authentic French dining practices in Seoul this September with two programs led by veteran chef Marc Toutain. ‘Marc’s Table’ is a French lunch (Sept 4–5) where Toutain demonstrates how cheese functions as a sauce, garnish and a separate course; the menu features Œuf Florentine, Quiche Lorraine, a Le Meunier cheese platter and Tarte Tatin. A small cooking class, ‘French Cuisine Atelier’ (Sept 11–12), teaches hands-on preparation of traditional unpasteurized cheeses and includes dishes like Brouillade au caviar, smoked salmon with crème de Brillat-Savarin, a morel mushroom poularde with Saint-Nectaire sauce (Saint-Nectaire is a French cheese), and a honey-roasted apple dessert. Both sessions are hosted at Le Meunier’s Apgujeong location and are personally led by Toutain, who has a long global career and honors such as Chevalier de l'Ordre du Mérite Agricole and membership in Maîtres Cuisiniers de France. Le Meunier is a four-generation cheesemaker from the Loire region, handling some 400 varieties and known for products like Crèmeux des Cîteaux, Sainte-Maure de Touraine (goat cheese), Comté, Époisses, and traditional Beurre de Baratte (baratte = wooden churn). Program details and sign-ups are on Le Meunier’s Naver Smart Store and Instagram.
