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Restaurant offering Korean cuisine based on fermented products
Exoticism in provincial towns often stops at Turkish, Italian or Chinese. Finally, a small couple has taken up the challenge of discovering another cuisine: Korean. Around thirty covers, in the heart of the pedestrian precinct, await the curious customer. Korean cuisine is mostly based on fermented products, but remains mild. Using pretty iron chopsticks (forks available on request), you'll discover soba, a consistent noodle dish, or bibimbap: in a cast-iron casserole dish, a rice mat holds a bow of vegetables and meats prepared by the Korean chef. But it's by piercing the raw egg in the middle and stirring vigorously that you'll discover the flavors. A warm welcome, explanations, unexpected dishes and, above all, the most often overlooked. The names on the menu already make you dream: soba, tteokbokki, katsudon, unadon, tonkatsu...
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