By Honorary Reporter Foteini Chatzoudi from Greece

Photos = Nicolas Villionyer

French President Emmanuel Macron on April 2 arrived in Seoul for a two-day state visit to raise bilateral relations.

Chef Pierre Sang Boyer accompanied the president on his visit. Born in 1980 in Seoul, he was adopted at age 7 by a French family in the commune (township) of Lantriac in the French department (state) of Haute Loire.

Boyer said he has always felt a deep connection to his Korean roots. He owns nine restaurants that all reflect his philosophy of blending French culinary techniques with Korean flavors.

The following are excerpts from an email interview with Boyer from April 6-16 about accompanying President Macron to Korea and fusion dishes. 

Did you feel like you were representing both countries at the same time?

That is exactly how I felt. I was honored to be part of the delegation, representing a country that has shaped me culturally while also honoring a country inseparable from my identity. It was a profound opportunity to share my story, roots and culinary vision with people who appreciate the power of culture and cuisine. It was a vivid reminder of exactly why I chose this path.

What was the highlight of the state visit for you?

Wandering through Seoul's bustling food market with President Macron. The air was alive with aromas of fresh produce, sizzling street food and sweet pastries. I introduced the President to hodugwaja, or delicate walnut pastries filled with subtly sweet red bean paste. Walnuts are cherished in both Korean and French cuisine, and France is famous for its patisseries. Watching him take his first bite reminded me how simple food can bridge cultures. It's amazing how a single ingredient, traveling across the globe, transforms into new flavors yet carries a universal thread.

How important is food in boosting cultural and diplomatic relationships?

As a Korean by birth and French by upbringing, I aim to bring these two worlds together through my cuisine. When I cook, I wish to tell a story while sharing memories and inviting others to experience a part of who I am. Sitting at the same table can dissolve barriers through flavors, using gastronomy as a language to build bridges, create shared emotions and bring cultures closer together.

In your opinion, what's a dish that perfectly mixes Korea and France?

A dish close to my heart is a perfectly seared steak with ssamjang, a sauce made with gochujang (spicy red chili paste) and doenjang (soybean paste), paired with a good glass of red wine. To me, this combination marries Korean and French culinary traditions. The bold, fermented flavors of the sauce reflect my Korean roots, while the careful technique in cooking the steak and the appreciation for fine wine reflect my appreciation for quality and craftsmanship.

ljyhwa@korea.kr

*This article was written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.