NEXT GASTRONOMY: FRANCE-KOREA EXCHANGE FORUM
On June 19, KEY (Korea Europe & You) was proud to host the second edition of our Paris Forum at the prestigious Ferrandi Paris, a landmark of French culinary excellence.
This special evening brought together F&B experts, chefs, and professionals from Korea and France to explore how gastronomy serves as a dynamic field of cultural diplomacy, innovation, and soft power, with our forum’s MC, Mignon Yu (Executive director, AGC Equity Partners).
Following the opening remarks by Philippe Li (President, Korea Europe & You), Seokhong Shin (Minister Counsellor, Embassy of the Republic of Korea to France), Thomas Allanic (Managing Director, Ferrandi Paris) and Goodman M. Kang (Managing Director, Invest GyeongNam) the discussions kicked off with two insightful roundtables.
🔹 The first roundtable, "Consumer Trends in the Gastronomy Scene in Korea and France", moderated by Ugonna Anieke (Founder and Creative Director, K-phenomen.com), explored evolving culinary expectations.
Panelists Sungmin Kim (Managing Director, Metizen), Philippe Faure (Ambassador of France and Honorary President of Atout France / Founder & President, La Liste), and Hyung Min Lee (Professor, Sungshin Women’s University) shared perspectives on the rising demand for health-conscious cuisine, sustainable food choices, and playful, experience-driven dining. The conversation also explored how digital platforms and algorithm-based restaurant ratings are transforming the way consumers discover and evaluate food experiences. On the Korean side, insights into the rise of food-related content and intellectual property were shared. Entertainment, branding, and digital storytelling are increasingly being intertwined with the F&B sector. These changes are partly due to technological innovation, blending tradition with new ways to engage consumers.
🔹 The second roundtable, "From Tradition to Innovation: Fostering Cooperation in France-Korea Gastronomy", moderated by Justine Laguerre (Brand and Business Development Consultant), focused on points of convergence between the two culinary cultures.
Panelists Nicolas Durand (President, KfoodConnect / Co-Founder & President, Sea4Earth), Joonwoo Park (Chef, Café ‘Aux Petits Verres’ / Ferrandi alumnus), and Stéphane Jakic (Chef/Professor, French Cuisine Program, Ferrandi Paris) emphasized the importance of heritage in both Korean and French cuisines, and highlighted opportunities for collaboration, cross-training, and knowledge exchange between the two ecosystems.
Former Prime Minister of France, Jean-Pierre Raffarin, concluded the sessions by emphasizing the importance of approaching “gastronomy as a form of media”, conveying messages of conviviality, excellence and taste all around the world. And, to finish in his words: “What better way of getting to know each other than sitting at a table with a friend and sharing their meal and traditions?”
The Forum ended with a co-created cocktail dinner by Michelin two-star chefs Allen Suh (Chef of 'Restaurant Allen') and Blanche Loiseau (Chef of opening for Group 'Bernard Loiseau'), brought to life with the support of Ferrandi students. Their four-hands menu showcased creative Franco-Korean harmony.
KEY extends a warm thank you to Ferrandi Paris for their exceptional collaboration and hospitality, as well as all speakers, chefs, moderators, and participants for making this event a success. A special mention and our sincere gratitude go to Sophie Avril and Lisa Sabot from Ferrandi Paris whose invaluable coordination and support were instrumental in bringing this event to fruition. We also gratefully acknowledge the generous support of our sponsors and partners: GyeongNam Investment & Business Agency, Bumil Industrial Co., Bernard Loiseau, Restaurant Allen, Café Aux Petits Verres, Domaine Beauvence, La Liste, Nonghyup, Pernod Ricard, Accor, Jacques Frelin, Sungshin Women’s University, Sea4Earth, Netflix France, Metizen, Asia Society France, FKCCI, and Bel Group, without whom this forum would not have been possible.
After a first edition hosted in Seoul, this Paris forum confirms Food & Gastronomy as a central and continuing theme in KEY’s mission to connect Korea and Europe through shared values and forward-looking dialogue.
