Orie has been delighting the taste buds of her family and friends for a long time with her Korean dishes.


Encouraged by them, she launched her gourmet business with a simple concept in order to regularly renew a limited high-quality menu.


Concretly, every two weeks, Orie presents a different menu consisting of three dishes which ingredients are from organic farming. These dishes are available only on the dates indicated to ensure the freshness of the products.


Orie also offers her gourmet service for your private events at home as well as during the privatization of the gallery.


Korean culinary art, source of health and longevity


South Korean women are at the top of global life expectancy (around 86 years) along with Singapore and Japan (men, alas, drink too much and are in 20th place). As for the obesity rate in South Korea, it is 4 times lower than that of France or Luxembourg! How to acquire this health and this longevity?


For example with the famous Kimchi (cabbage in brine and other vegetables fermented with chili) associated with white rice. Like the Neapolitan pizza or the Niçoise salad, Kimchi is originally a popular recipe for survival, using cheap local ingredients, to supplement the rice with essential vitamins between two harvest seasons. It has become the national dish.


In the Korean diet, there is little sugar, starch or fat, but lots of grains, fiber vegetables, wild roots. The cooking is light steaming, stewing, broiling, pan, with very little oil, mostly sesame ... ideal way to eat for those looking for a healthy and slimming diet.


Koreans attribute medicinal value to their food. In Korean, Yang Nyom (“seasoning”) evokes the state of mind of the practitioner; the attitude adopted by the cook, choosing her ingredients and spices to obtain the desired taste, is close to the behavior of the herbalist composing the elements of his medication to restore health. The most important goal is to maximize the dietary value that can prevent each of the ailments that humans usually suffer from.


The abundant use of garlic, for example, constitutes a particular protection against cholesterol. Other spices come from the herbal medicine shelf: Ginseng, ginger, cinnamon, mugwort, bellflower, todok (cadonopsis lanceolata), quince ...


We often find a mixture of meat and vegetables, the latter occupying a more important place than meat. The number of fish and seafood recipes is also particularly important. A simple glance at the maritime situation of Korea, of its coastal islands, makes it possible to understand the reason for this abundance.


A wide variety of small dishes complete the range of main dishes with the sole concern of nutritional balance and visual harmony of the table, the dishes being all arranged at the same time on the table.


Most foods are cut thin for several reasons:

  • the cooking time, shortened, keeps the natural elements and the taste of the ingredients fresh and uses less fuel.

  • the aroma of spices permeates food more easily,

  • the use of chopsticks is facilitated,

  • The harmony of the table, already mentioned, is favored: the five colors of the different artistically arranged foods release an aesthetic quality which increases the appetite and the pleasure of the palate, their characters even facilitate digestion.


Also, to discover new flavors in the wonderful world of tastes, it is essential to go through Korea, or we say, speaking of the most sacred and the most beautiful site in the country: "Even a visit to the Mount of Diamonds. can only come after a good meal! "


Text freely inspired by Sabine Yi's book - 120 traditional Korean cooking recipes