[Herald Interview] Chef Damien Selme keeps dishes simple, authentic
Food&BeverageMar 23, 2024
“I put my utmost efforts into making the diners feel what they eat. If someone is eating asparagus, he needs to taste the asparagus. This is the reason why I am cautious of mixing more than three different ingredients into a dish,” Selme said. He hoped his philosophy would present diners with an opportunity to pay respect to the incredible, fresh ingredients available in Korea. “Cornerstone is ...