At The Green Table, Chef Eunhee Kim skillfully assembles ingredients nurtured by nature, embodying the beauty of the natural world and the warmth of culinary artistry. Recently, The Green Table found a new home, offering a picturesque view of Changdeokgung Palace. Chef Eunhee Kim shares the romantic reasons behind this relocation, stating, "This marks the third chapter for The Green Table. After seven years in Bangbae-dong and another seven in Apgujeong-dong, I found myself here in Wonseo-dong. Remembering my first relocation, I was captivated by a jujube tree just outside the window, lush with green leaves. Despite being in the heart of the city, the kitchen's view was so verdant that it felt like working in a forest. However, last May, I discovered that the tree had been cut down! Feeling somewhat adrift, I stumbled upon this location and, with my fondness for Gangbuk and Changdeokgung Palace, my decision to move was swift."
In this new space at The Green Table, Chef Kim places a profound emphasis on connecting with the hearts of her customers. "In my 14 years as an owner-chef, there were moments when I didn't want to go to work, and tears were shed. During those times, I delved into yoga and meditation, reflecting on my journey and aspirations. I realized that I truly want to create a space where customers can recharge themselves." This became her sole focus. Although the kitchen is more compact, and there are fewer tables, the feedback from customers is heartening. Chef Kim also shares, "Many customers these days express that they find solace and healing here. That's when I feel the joy of my dream coming true. It brings me more happiness than discussing the delectable nature of the food itself."
Here, Kim unveils her unique culinary realm, seamlessly blending diverse local Korean ingredients and traditional Korean culinary techniques with a touch of French finesse. Renowned for her constant quest for knowledge, Chef Kim dedicates her free time to expanding her culinary expertise. Whether delving into the intricacies of temple cuisine, court cuisine, or traditional Korean snacks, she is continually seeking to broaden her understanding of various aspects of Korean gastronomy.
"After more than 14 years as an owner-chef in Korea, I am eager to evolve and bring forth the untold tales of my hometown. My pursuit knows no bounds as I embark on a journey to learn and fuse the artistry of both French and Korean cuisines. I strive to create dishes that are not only exquisite but also authentic. Crafting pickles and preserves from an array of herbs, ensuring a year-round supply of spring bamboo shoots, and experimenting with the versatile use of Korean soy sauce are just a few ways I bring my culinary vision to life." Kim shares her commitment to pushing culinary boundaries and embracing the rich culinary heritage of both cultures.
Chef Eunhee Kim affectionately refers to coffee as the "music of life," highlighting the shared ability of good music and coffee to enhance our daily experiences. She believes that, much like playing good music, savoring a cup of coffee can infuse energy, especially during those early morning moments of vulnerability. "In the morning, when I feel a bit tired, good music can uplift me, and the same goes for my morning coffee, which I approach with the same reverence as drinking tea. There's a unique energy in both its aroma and taste," she shares. Having been a coffee enthusiast since the age of 20, she has been indulging in this daily ritual for over 30 years. The interplay of bitterness and sweetness in the scent is something she finds hard to part with.
Whether it's the heat of summer or the chill of winter, Chef Kim exclusively opts for hot coffee, favoring drip coffee or espresso-based Americano. Despite her desire for five or ten cups a day, she restrains herself to a modest three cups. "One in the morning, another when I arrive at the restaurant, and one more before dinner service. The routine of the day would feel incomplete without the fragrant presence of coffee," she muses.
“Good coffee is indeed akin to the harmonious melody
that enriches the symphony of life.”
Chef Kim has recently found a new coffee love in Nespresso's Finezzo. "I've always favored coffee with a delicate acidity compared to strong ones. While I used to consume a lot of drip coffee, the convenience of a capsule machine easily won me over when I was at a restaurant. With the variety of capsule options available these days, I enjoy experimenting with different flavors. I particularly fell in love with Nespresso’s Finezzo capsules, which emanate an alluring delicate floral aroma and refreshing acidity through the light roasting of Ethiopian and Colombian beans. That's why Finezzo has become a recent focus for me."
In collaboration with Michelin Guide, Nespresso, and The Green Table, a special dessert pairing has been crafted. This culinary experience features Nespresso's Café Nocciola Coffee, a South American Arabica blend that incorporates Brazilian and Colombian beans, resulting in a silky texture. Infused with a baked hazelnut fragrance, this enticing Flavor Coffee boasts notes of savory malt and caramelized nuts, symbolizing the perfect afternoon relaxation. The collaboration between Michelin Guide, Nespresso, and The Green Table promises a delightful fusion of culinary artistry and coffee perfection.
The Green Table's Mont Blanc Cake
A Green Table hallmark, the Mont Blanc dessert is a decadent creation featuring chestnut cream, elegantly presented in the form of a cake. Chef Kim's fondness for cakes transcends mere occasions; she often indulges her staff with whole cakes, sharing the joy even when it's not someone's birthday. "Cakes are crafted with the hope that enjoying them here becomes a happy memory, not necessarily tied to a specific anniversary. For me, a cake symbolizes a special day, an abstract representation of a white snow mountain," Chef Eunhee Kim explains.
The Mont Blanc, resembling a pristine snowscape, has become an iconic dessert at The Green Table. To enhance the tasting experience, Chef Kim recommends pairing the Mont Blanc with Nespresso's Café Nocciola Americano. The subtle hazelnut aroma, sweet sugary almonds, and crisp biscuit notes in the coffee beautifully complement the soft creaminess of The Green Table's Mont Blanc, creating a harmonious blend reminiscent of a landscape adorned in pure white snow. This delightful pairing is a testament to Chef Kim's commitment to elevating the dining experience at The Green Table.
Hazelnut Paris Brest with Coffee Beans
This dessert at The Green Table is a unique take on the classic Paris Brest. Here, the choux pastry is expertly baked into round wheels, sliced in half, and artfully filled with praline cream. Distinguishing itself, this reinterpretation employs a blend of almond and peanut paste, crafted from Nespresso's Café Nocciola capsule beans.
After slicing open the coffee capsule, Kim let the aromatic coffee bean powder soak in cream, boil at a low temperature and filter it to remove the powder. After preserving the infused cream overnight, it is whipped it into a cloud-like consistency. This luscious mixture is then blended with mascarpone cheese to create a firm yet fresh filling for the choux pastry. To add a delightful crunch and savory twist, we delicately layer peanut hazelnut on top of the choux, imparting a pleasing crispiness.
The end result is a dessert that strikes a perfect balance – light and robust on the outside, while remaining fresh and flavorful within. The subtle aroma of Café Nocciola enriches the entire experience. This creation not only delights the taste buds but also serves as an ideal companion to a cup of coffee, rounding out the culinary symphony at The Green Table.
Chef Eunhee Kim expresses, "At The Green Table, now in its third incarnation, my dream is to create a space filled with joy. I'm committed to fostering a happier and more fulfilling environment for my team. (laughs) Cultivating an entrepreneurial spirit is essential, and above all, I wish for our diners to truly experience happiness and gather the strength to overcome challenging times. It might sound simple yet profound; for me, it's more precious to hear someone say they were happy here than claiming we offer the best food. Much like the enduring impact of good music or a heartwarming piece of art that sustains you in your daily life, I hope the memories and experiences from your meal at The Green Table linger on over time. In the face of challenges, I strive to maintain a sense of happiness and fun. Even as I age, I am determined to remain true to who I am until the end of my life." Chef Eunhee Kim's commitment lies not just in culinary excellence but in creating lasting moments of happiness and strength for both her team and diners.
