2024年10月7日，西班牙，圣塞巴斯蒂安 （San Sebastian，Spain），这位有着韩国血统的丹麦厨师的菜肴是经过研究和内省的结果，将亚洲传统与北欧技术相结合。
Kristian Baumann是两种烹饪文化的非凡结合，他以自己的风格将这两种文化完美地结合在一起，并全力捍卫。他出生在韩国，小时候被一个丹麦家庭收养，在一所“非常严格的寄宿学校学习，在那里我们做了所有的工作，包括烹饪。这就是我找到激情的地方，”他承认。在丹麦，他与最优秀的人一起生活和训练，包括在哥本哈根著名的Noma餐厅工作过一段时间。我很幸运，因为我有很好的导师，他们教我很好。
疫情和内心的力量驱使他定义自己，“因为我总是觉得自己处于中间”，在我的第一个项目108完成后，激发了我的好奇心，我开始了一段旅程，这段旅程让我发现了祖国的传统。自2023年4月以来，他一直掌管着著名的Koan餐厅，该餐厅在短短10周内获得了米其林两星，并因其创造力、对细节的关注和对可持续发展的承诺而受到赞誉。
前卫、古老菜肴中的艺术
Koan的方法反映了Kristian在韩国多年的研究，在那里他研究了从街头美食到皇室厨房的一切。对于其中一些菜肴，他邀请了艺术家的帮助，所有这些菜肴都让食客尝到了韩国传统的味道，但在很大程度上融入了丹麦烹饪艺术。在Gastronomika，他展示了其中四道菜，以其美学上的简洁和口味的爆发让公众感到愉悦。
第一道菜是用韩国最稀有的海藻之一甘泰海藻制成的牡蛎，浸泡在香槟酱中，“一口就能喝”。然后，他介绍了一只丹麦龙虾，他解释说，“我们把龙虾头晒干，磨成面粉，用来做非常细的面条。”他把面条放在碗底，用龙虾油调味，放在腌梨和萝卜下面，以增加口感。然后，他把龙虾肉放在同样从龙虾头上取下的清汤中，再撒上炸韭菜条。
第三道菜是一朵美丽的白色泡菜花，上面有香草和时令花卉，“我们在餐厅里用它来重置味觉，然后直接进入菜单”，最后是对圣代的原始重新解释，“一种类似于韩国宿醉时吃的血肠的传统香肠”。他把它包在由大米、蔬菜和猪肉制成的黄油里，切成薄片，配上薄薄的黑醋栗酱，“让它变得又脆又酸，这与韩国和丹麦之间珍贵的传统菜肴截然不同，”他在掌声中说。
From Korea to Denmark, the culinary journey of Kristian Baumann
The result of a studied, introspective process, the cuisine of this Danish chef with Korean roots combines Asian tradition with Nordic technique.
Kristian Baumann is an extraordinary combination of two culinary cultures, which he has managed to combine to perfection in his own style, which he defends to the hilt. Born in South Korea, he was adopted as a child by a Danish family and studied at a "very strict boarding school where we did all the work, including cooking. That's where I found my passion," he admits. And in Denmark he lived and trained with the best, including a stint at the famous Noma restaurant in Copenhagen. I've been very lucky because I've had very good mentors who have taught me well.
The pandemic and an inner strength that drove him to define himself 'because I always felt I was in the middle', sparked my curiosity after the completion of my first project, 108, and I began a journey that led me to discover the tradition of my homeland. Since April 2023, he has been at the helm of the renowned Koan restaurant, which received two Michelin stars in just 10 weeks and has been praised for its creativity, attention to detail and commitment to sustainability.
Art in avant-garde, age-old dishes
Koan's approach reflects Kristian's years of research in South Korea, where he studied everything from street cuisine to royal court kitchens. For some of the dishes, he has enlisted the help of artists, and all of them offer diners a taste of Korean heritage, but imbued to an extraordinary degree with Danish culinary art. And at Gastronomika he presented four of them, delighting the public with their aesthetic simplicity and explosion of flavours.
The first was an oyster with Gamtae seaweed, one of the rarest seaweeds in South Korea, bathed in champagne sauce, 'a dish you can drink in one gulp'. He then presented a Danish lobster, 'whose head we let dry to grind it into flour, which we use to make very fine noodles,' he explained, as he placed the noodles at the bottom of the bowl, seasoned with lobster oil, under pickled pears and turnips to add texture. He then placed the lobster meat, bathed in a clear broth also drawn from the lobster's head, and topped with strips of fried leek.
A beautiful white kimchi flower with herbs and seasonal flowers was the third dish, "which we use in the restaurant to reset the palate before going straight into the menu", before finishing with an original reinterpretation of sundae, "a traditional sausage similar to blood sausage that is eaten in Korea when you have a hangover". He brought it wrapped in a butter made from rice, vegetables and pork, which he cut into slices, accompanied by a thin blackcurrant paste "to give it a crunchy and sour point, a very different approach to a traditional dish that is a precious marriage between Korea and Denmark," he said to applause.
