I am a little bit of a unique case when it comes to nostalgia for Asian flavours. I’m a white english girl who grew up in Surrey. I look very british, I sound VERY british - nothing about me screams multicultural from first glance. Korea takes their flavour profiles really seriously. There’s a science behind it actually. Five types of flavour that make a really great dish, called 오미 (ohmi): 단맛 (Dan-mat)Sweet 짠맛 (Jjan-mat) Salty 신맛 (Shin-mat)Sour 쓴맛 (Sseun-mat) Bitter 매운맛 (Maeun-mat) Spicy And an optional addition is Danbaek-han (clean, restrained, slight umami) like tofu or beans. Korean cooking made me appreciate flavour combinations I never grew up with at home. Naturally after spending years in a country full of truly layered, exciting, rollercoaster flavours…I can’t help but crave some variation in my European diet. parisdabang was my true saviour in Paris. After a little chat, I discovered the husband and wife duo met 20 years ago while studying at art school together. The husband is a photographer in his spare time and they regularly hold exhibitions in their upstairs space. The space is truly charming with a local, cozy feel to it. they introduce Korean flavours to parisians in such a friendly, accessible way. Menus are seasonal and make the most of French produce - though additions like red beans with condensed milk might be new to some🫘🥛 Totally save this for your next trip to Paris. 10/10 recommend. #visitparis#koreanfood#koreancafe#bingsoo#pariscafe#parisiancafe#paristravel#parisguide#pariscoffee
