By Charles Szumski (French Journalist from Paris)
Paris, the city of lights, romance, and fine wine, has long been a center for culinary excellence, where food cultures from across the globe converge and offer something unique to every visitor. This year, however, the annual Wine Harvest Festival (Fête des Vendanges de Montmartre) took on an unexpected and vibrant twist. As thousands flocked to the picturesque streets of Montmartre to celebrate the region’s rich winemaking heritage, one thing stood out more than the usual abundance of French wine and cheese: Korean cuisine.
The Rise of Korean Cuisine
Over the past decade, Korean cuisine has gone from being an exotic choice for adventurous foodies to a mainstream dining experience enjoyed by millions around the world. The global influence of Korean food, thanks in part to K-pop and Korean dramas, has grown exponentially. Dishes like kimchi, bibimbap, bulgogi, and tteokbokki have moved beyond the confines of Korean neighborhoods, finding their way into the menus of top-tier restaurants in cities like New York, London, and now, Paris.
Paris, ever receptive to new culinary trends, has embraced Korean food with open arms. In fact, the city boasts several renowned Korean restaurants and street food stalls that cater to both locals and international visitors. However, the Wine Harvest Festival marked a significant milestone in how Korean cuisine is being integrated into larger cultural celebrations. It wasn’t just about Korean food being served—it was about it being presented as an essential part of an international culinary dialogue.
A Flavorful Fusion of Wine and Korean Dishes
The Wine Harvest Festival typically focuses on showcasing wines from the Montmartre vineyard, France’s smallest and most iconic urban vineyard. It’s a time for Parisians and tourists alike to sample locally produced wines, enjoy street food, and bask in the festive atmosphere. This year, however, a prominent food booth stood out in the crowd, dedicated entirely to Korean cuisine. Run by, the booth attracted long lines throughout the event.
Another crowd favorite was the bulgogi, marinated beef grilled to perfection and served with steamed rice and vegetables. Its smoky, savory sweetness paired surprisingly well with the fruit-forward and earthy wines from the local vineyards. Attendees were taken aback by the harmony between the bold Korean flavors and the subtle nuances of Montmartre wines, proving that Korean food can be just as versatile with wine as French cuisine itself.
Story behind this 500-year-old traditional recipe
Renowned Korean Chef Kim Do-eun told that in the past many books were weak at fire, so our ancestors keep many books under the ground to protect from fire. After that it has been forgotten. However, one day there was a big flood in Andong. Books buried in the ground were discovered after the flood. At this time, 30,000 books were discovered, and SoowoonJapbang was also discovered at this time. After that, our ancestors kept the book well, and it was passed down to me, including my mother-in-law.
She told SoowoonJabpang’s recipe book not only explains how to prepare food, but also provides etiquette for how to eat food. This etiquette is not just for nobles, but also includes etiquette that commoners must also follow. Therefore, it can be said that Soowon Japbang also expresses the virtues that all people who eat food should have. This shows that our ancestors have enjoyed Korean history and culture in their food since ancient times. Rather than simply making food, we incorporated Korean culture into the food so that the food could also represent that culture. When I came to Paris, I felt that France is very similar to Korea. It is very similar to Korea in that it has good air, good soil, and a terrain surrounded by the sea. So, it seems that a similar culture appears in food. Korean food has long been designed to make people very calm and polite. Likewise, I think the reason France is called the country of gentlemen stems from its food.
The Significance of the Collaboration
This year’s Korean culinary presence at the Wine Harvest Festival marked a moment of cultural exchange between two culinary traditions: the centuries-old winemaking tradition of France and the relatively newer global rise of Korean cuisine. While wine and French food have long been seen as inseparable companions, Korean dishes brought a refreshing contrast to the palate.
This was an opportunity to showcase the versatility of Korean cuisine in an unexpected context. Rather than the usual image of Korean food confined to street food or family-run restaurants, the Wine Harvest Festival presented it in a more sophisticated light. It wasn’t just about serving quick bites—it was about offering a dining experience that could stand shoulder-to-shoulder with the finest French wines and cheeses.
For the event organizers, the inclusion of Korean cuisine was a testament to Paris’s reputation as a global gastronomic hub. As food cultures from around the world increasingly converge in Paris, this melding of French wine and Korean cuisine was a reflection of the city’s openness to embracing new and exciting culinary traditions.
The Audience Response
Hundreds of visitors at the Wine Harvest Festival eagerly crowded around the Korean food stalls, drawn not only by the enticing smells but also by the opportunity to experience a different kind of fusion. Many were already familiar with Korean dishes, having dined at Korean restaurants in Paris, but to experience it alongside French wine in an open-air setting was something entirely new.
A few festival-goers, initially hesitant, were quickly won over by the rich, layered flavors of the Korean dishes. “I’ve never had Bulgogi with wine before, but it’s amazing,” said Pierre, a local Parisian, as he took another bite of the spicy fermented cabbage, his glass of Montmartre wine in hand. “The flavors seem to work together in a way I didn’t expect. It’s like discovering a whole new side of both the food and the wine.”
Many visitors who were less familiar with Korean cuisine expressed delight at the opportunity to try something new in such a festive and accessible environment. For them, the Wine Harvest Festival became a gateway to understanding the diverse and complex flavors of Korean cuisine, deepening their appreciation for the global food scene.
The Future of Korean Cuisine in Global Festivals
As global food trends continue to evolve, events like the Wine Harvest Festival in Paris may signal the beginning of a larger movement toward greater culinary fusion and experimentation. The enthusiastic reception of Korean cuisine at the event shows that food cultures are no longer isolated to their regions of origin but are becoming integral parts of a global dialogue. Korean cuisine, in particular, with its emphasis on bold flavors, healthy ingredients, and unique fermentation techniques, is well-positioned to continue its rise on the world stage.
In the future, we may see more festivals and events embracing this cross-cultural culinary exchange, further cementing Korean cuisine’s place in the global culinary scene. The Wine Harvest Festival’s embrace of Korean food was a small but significant step in the broader movement of cultural integration and culinary exploration, highlighting the ever-expanding boundaries of gastronomic appreciation.
Conclusion
The Wine Harvest Festival in Paris this year was a celebration not just of French wine but of the power of food to transcend borders and bring people together. Korean cuisine, with its deep flavors and complex textures, offered something fresh and exciting, leaving hundreds of festival-goers wanting more. This integration of Korean dishes with French wine was more than just a culinary experiment—it was a testament to the evolving nature of global gastronomy, where cultures and cuisines meet to create something new and delicious. As the world continues to shrink, one bite at a time, Korean food’s role in global culinary celebrations like the Wine Harvest Festival is only set to grow.
