Good authentic Korean restaurants are not two a penny in Paris, but this little restaurant, where the chef works behind his counter, is one of them: diners look on while Kim Kwang-Loc, as nimble-fingered as he is precise, creates the famous mandu (Korean dumplings) and tuna and beef tartares that make up the bulk of his minimalist menu. Passionate about Korean herbs, he seasons each of his delicate and tasty dishes with addictive flavours, perhaps in a quest to recreate his earliest culinary memories in Korea…