Last Thursday, I was lucky enough to go to Amazing Korea Table's cooking class event. Chefs Bok-Ryeo Han, Pierre Gagnaire, Massimo Bottura, and Corey Lee gave cooking demonstrations and lectures. First up, Bok-Han Ryeo: the authority on Korean Royal Court Cuisine.Here is her steamed tofu dish with chicken and mushrooms.
Here is Pierre Gagnaire's Foie Gras with Kimchi. The sauce had port wine and kimchi juice in it and he served it over radish. He emphasized the importance on plating and on experimentation in his dishes.
To the left is his stewed apples with red paprika over a makkolli custard. Yes, that is a sesame leaf over top of the pudding.
Here is Massimo Botturo's Beet Risotto with ginseng. He took beet juice and turned it into a solid jelly and then diced it.