The Artistic Pastry Creations
of Chef Narae Kim
Narae Kim is not just a pastry chef—she’s an artist whose medium happens to be sugar, flour and chocolate. Renowned for her innovative approach and exquisite creations, Chef Kim has carved out a unique space in the culinary world, where each of her desserts is a masterpiece that marries flavor, texture and visual appeal.
(Pastry) Born in South Korea, Kim’s journey into the world of pastry began at a young age. Her passion for baking was ignited in her grandmother’s kitchen, where she spent countless hours experimenting with traditional Korean ingredients. She later honed her skills at prestigious culinary schools, where French patisserie techniques and aesthetics influenced her.
What sets Chef Kim apart is her ability to blend her Korean heritage with Western pastry traditions. Her creations often feature elements that are both familiar and surprising. For instance, she might incorporate traditional Korean flavors such as yuzu, black sesame and matcha into classic French pastries, creating a delightful fusion that tantalizes the taste buds. This harmonious blend of East and West is a signature characteristic of her work.
One of her most acclaimed creations is the yuzu and matcha mille-feuille, featuring delicate layers of buttery, flaky pastry with yuzu-infused cream and matcha custard. Another standout creation is her black sesame éclair, filled with black sesame paste and glazed with black sesame and white chocolate ganache.
Beyond her fusion creations, Chef Kim is also celebrated for her meticulous attention to detail and artistic presentation. Her inspiration from the legendary Rue de la Paix and its high jewelry creations is a masterpiece and makes you wonder if it’s even pastry. If you order the brooch adorned with precious gemstones, you’ll experience two distinct flavor combinations: One with chocolate mousse, blackberry compote, vanilla ganache, speculoos crunch, chocolate biscuit, blue flower, and blueberry glaze. Another version with herb mousse (including marigold, verbena, mint, and agastache), blackberry compote, marigold biscuit, speculoos crunch, blue flower, and blueberry glaze.
Chef Kim’s philosophy centers around the idea that desserts should engage all the senses. She believes that the visual appeal of a dessert is just as important as its taste and texture. This is also evident in her intricate sugar sculptures and chocolate work.
Despite her success, she remains deeply committed to her craft and continues to push the boundaries of pastry art. She regularly hosts workshops and masterclasses, sharing her knowledge and inspiring the next generation of pastry chefs.
