For Easter, his precious Eggs, inspired by jewelry and which seem to be encrusted with crystals, further boosted his rating and confirmed his ability to combine technique, taste and… patience.
For these chewable gems, she has indeed devised a process that requires a four-week break!
This ability to use time to sublimate flavors is found in the recipe for his amazing apple Douillon, served at the palace's Café Jeanne, which takes five days to cook.
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But it is above all on the menu of Pur', the 1-star restaurant of the place, that its creativity and sophistication are expressed with, in particular, a Victoria pineapple, light sponge cake with green tea, tagetes, tarragon pesto and olive oil. coconut, for which all parts of the fruit are used, even the skin.
This unique style, Naraé Kim has been forging it for ten years.
She, who grew up in South Korea, has always dreamed of the kitchens of Parisian palaces.
And she has all the cards on her side!
In 2015, she started in Asia with the Park Hyatt group as commis, sous-chef, then pastry chef, and twice won the gold medal at the World Pastry Chef Challenge.
Three years later, she joined Cheval Blanc Courchevel, before joining Aurélien Rivoire's brigade at Yannick Alléno.
An exemplary career, which led her to rue de la Paix, where she can now cultivate her pioneering spirit, combining classic gestures and innovation.
Park Hyatt Paris-Vendôme, 5, rue de la Paix, 75002 Paris.
