Mandoobar

Chef Kim Kwang-Loc's cuisine represents a masterful interpretation of Korean culinary traditions, centered around the art of mandoo-making that he performs with theatrical precision before diners' eyes. His signature mandoo feature delicate wrappers encasing carefully balanced fillings of beef, tofu, shiitake mushrooms, and sweet potato vermicelles, each dumpling representing hours of preparation and years of technique refinement.

The tartare selection demonstrates the chef's versatility and precision, featuring pristine cuts of tuna, beef, and sea bream prepared with Korean-influenced seasonings and traditional herbs that create addictive flavor profiles. Each dish reflects the chef's commitment to authenticity, incorporating traditional Korean herbs and seasonings that transport diners to Seoul while respecting French expectations for ingredient quality and presentation.

The menu extends beyond these signatures to include traditional Korean soups and other specialties, all prepared with the same meticulous attention to detail. Chef Kim's approach balances respect for traditional Korean techniques with adaptation to local ingredients and Parisian palates, creating dishes that satisfy both Korean authenticity seekers and curious French diners. The use of premium local suppliers ensures that every ingredient meets the highest standards, while traditional Korean preparation methods preserve the authentic flavors that make each dish memorable and craveable.