The South Korean Chefs Redefining the Art of Pastry
At the Park Hyatt hotel in Paris, Narae Kim combines the Nashi pear she grew up eating in Dangjin, South Korea, and the Williams pear often used in eau de vie into an eye-catching dessert: a fan of Williams wedges, some marinated in jasmine tea and others cooked in bergamot oil, alongside quenelles of pear-and-cassava…