Chefs from A-OK and Buca teamed up to create an ultra-trendy Korean mash-up at l’Ouvrier
Chefs from A-OK and Buca teamed up to create an ultra-trendy Korean mash-up at l’Ouvrier
Fusion used to be a dirty word in culinary circles, shorthand for chintzy, ill-conceived dishes that subbed gimmickry for taste. Now, in the post-Momofuku era, trendy new restaurants are once again serving shamelessly inauthentic—but often delicious—east-meets west concoctions: Mexican tortas stuffed with bulgogi, fried chicken drenched in gochujang and bowls of ramen spiked with Cheez Whiz. On Monday, chef Chris Jang from A-OK Foods and Buca sous-chef Yong Soo Do took over the kitchen at l’Ouvrier on Dundas West to serve a hyper-modern Korean feast inflected with French, Italian and Canadian flavours and techniques. The result: ricotta-tofu panna cotta, watermelon rind kimchee and chilled ramen laced with black garlic and chocolate. Here, a slideshow of the six-course meal.
Read More
- 227934
- Yong Soo Do is the sous-chef at Buca
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-02-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-02.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-02.jpg
- 667
- 1000
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-02/
- korean-collaborative-dinner-02
- 0
- 0
- 227935
- Chef Chris Jang from A-OK Foods
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-03-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-03.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-03.jpg
- 667
- 1000
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-03/
- korean-collaborative-dinner-03
- 0
- 0
- 227974
- An amuse trio to start: ricotta-tofu panna cotta topped with powdered nori and gochujang; skewered rice cakes with peanuts and chef Jang’s signature Korean Fried Chicken sauce; and a foamy potato shot garnished with a nori chip
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-061-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-061.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-061.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-06-2/
- korean-collaborative-dinner-06-2
- 0
- 0
- 227936
- Ricotta-tofu panna cotta and skewered rice cakes with peanuts and KFC sauce
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-04-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-04.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-04.jpg
- 624
- 416
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-04/
- korean-collaborative-dinner-04
- 0
- 0
- 227933
- A shot of foamy potato garnished with nori
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-01-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-01.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-01.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-01/
- korean-collaborative-dinner-01
- 0
- 0
- 227937
- Nori focaccia with herb-nori butter
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-05-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-05.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-05.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-05/
- korean-collaborative-dinner-05
- 0
- 0
- 227939
- Cold watermelon soup was poured tableside over goat cheese, lamb tongue pancetta and watermelon-rind kimchee
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-07-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-07.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-07.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-07/
- korean-collaborative-dinner-07
- 0
- 0
- 227942
- An unconventional bowl of ramen: chilled soy broth with chocolate, black garlic and pickled cherries
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-10-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-10.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-10.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-10/
- korean-collaborative-dinner-10
- 0
- 0
- 227941
- Halibut with watercress purée, squid ink arancini, tomato sauce and lemon gelée
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-09-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-09.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-09.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-09/
- korean-collaborative-dinner-09
- 0
- 0
- 227940
- Chantecler chicken with toasted walnuts, smoked yogurt, chive flowers and dehydrated strawberries
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-08-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-08.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-08.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-08/
- korean-collaborative-dinner-08
- 0
- 0
- 227943
- Dessert was a take on a <em>bori cha,</em> a Korean barley tea: barley gelato topped with faro-sesame crumbs, pine nuts, whey granita, yuzu-peach balls and tart sorrel leaves
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-11-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-11.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-11.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-11/
- korean-collaborative-dinner-11
- 0
- 0
- 227947
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-15-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-15.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-15.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-15/
- korean-collaborative-dinner-15
- 0
- 0
- 227945
- Chefs Chris Jang and Yong Soo Do
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-13-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-13.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-13.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-13/
- korean-collaborative-dinner-13
- 0
- 0
- 227946
- Chefs Chris Jang and Yong Soo Do
- (Image: Renée Suen)
- Jang-Do Dinner at L'Ouvrier
- Jang-Do Dinner at L'Ouvrier
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-14-96x96.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-14.jpg
- https://torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-14.jpg
- 1000
- 667
- https://torontolife.com/food/korean-dinner-aok-buca/slide/korean-collaborative-dinner-14/
- korean-collaborative-dinner-14
- 0
- 0
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/korean-dinner-aok-buca/&title=Chefs from A-OK and Buca teamed up to create an ultra-trendy Korean mash-up at l’Ouvrier&picture=https://cdn.torontolife.com/wp-content/uploads/2013/08/korean-collaborative-dinner-01-624x416.jpg&description=[caption id="attachment_227974" align="aligncenter" width="656"] (Image: Renée Suen)[/caption]
Fusion used to be a dirty word in culinary circles, shorthand for chintzy, ill-conceived dishes that subbed gimmickry for taste. Now, in the post-Momofuku era, trendy new restaurants are once again serving shamelessly inauthentic—but often delicious—east-meets west concoctions: Mexican tortas stuffed with bulgogi, fried chicken drenched in gochujang and bowls of ramen spiked with Cheez Whiz. On Monday, chef Chris Jang from A-OK Foods and Buca sous-chef Yong Soo Do took over the kitchen at l’Ouvrier on Dundas West to serve a hyper-modern Korean feast inflected with French, Italian and Canadian flavours and techniques. The result: ricotta-tofu panna cotta, watermelon rind kimchee and chilled ramen laced with black garlic and chocolate. Here, a slideshow of the six-course meal.
[gallery columns="6"]){kind=link}
where would one sign up to ensure none of these pop-ups are missed???