Hello and welcome to HallyuTones – always focused on sound, stage and substance.
At HallyuTones, we are interested in the ‘Hallyu Wave’, and the ways in which different aspects of Korean culture have become more popular around the world over time.
K-Pop, K-Dramas and K-Beauty are often seen as the three main pillars of the Hallyu Wave. However, Korean cuisine is also a central cultural export. In today’s special interview, we spoke with Clément Denis, the founder and director of Kleman Events. His latest event brings together Korean and French food under one roof, celebrating gastronomy, cultural exchange and bringing together some of the world’s best chefs.
Read on to discover a new side of the Hallyu Wave, learn more about the ‘JE NE SAIS KOI’ experience, and immerse yourself into the world of Korean cuisine.
Interview:
Q1. Hello and welcome to HallyuTones! Could you introduce yourself to our readers?
Hello everyone! My name is Clément Denis, and I’m the founder and director of Kleman Events, a French event organisation based in Tours, France.
My work focuses on developing international projects across music, gastronomy, sport and culture.
I’ve always been passionate about bringing people together through unique experiences, regardless of their nationality or background.
With Kleman Events, my ambition is to create meaningful cultural connections and develop collaborations between France, Asia and other international markets.
Q2. Could you tell us a little bit about your new project, JE NE SAIS KOI EXPERIENCE?
JE NE SAIS KOI EXPERIENCE is an international gastronomic concept designed to bring French culinary excellence closer to audiences around the world. Our first edition will take place in Seoul, South Korea, from November 18 to 20, 2026, in collaboration with Seoul Cooking Club.
Over three days, three featured chefs will work alongside Korean culinary professionals to introduce guests to French gastronomy, artisan bakery and contemporary pastry.
Rather than traditional cooking classes, we want to create intimate encounters between chefs and participants, combining live demonstrations, tastings, cultural exchanges and personal interactions. With only eight paying places per public session, the experience is designed to be exclusive while remaining welcoming and accessible.
Q3. What inspired you to put together this project?
The inspiration came from a simple belief: gastronomy is one of the most powerful ways to connect cultures.
France has an extraordinary culinary heritage, but I believe that this heritage becomes even more meaningful when it is shared directly with people.I wanted to create something beyond a traditional food festival or cooking demonstration.
My idea was to bring talented French chefs to international audiences and allow participants to discover not only their creations, but also their personalities, techniques and professional journeys.
JE NE SAIS KOI EXPERIENCE is about creating memorable moments and genuine human connections around food.
Q4. Many people believe the “Hallyu Wave” refers to just K-Pop or K-Drama. In your view, which Korean foods do you feel are the most popular?
The Korean Wave has become much broader than entertainment. Food is now an essential part of South Korea’s international cultural identity. Dishes such as bibimbap, bulgogi, kimchi, tteokbokki and Korean fried chicken have gained international recognition.
What I find particularly interesting about Korean gastronomy is its diversity, from traditional dishes and fermentation techniques to street food and contemporary fine dining.For me, Korean food demonstrates how culinary culture can become a powerful ambassador for an entire country.
Q5. This event brings together French and Korean chefs. Which French cuisine would you love to introduce to a wider audience?
I would love to highlight three aspects of French culinary craftsmanship.
First, French gastronomy and regional cuisine, particularly the importance of seasonal ingredients, seafood, sauces and culinary techniques.
Second, artisan French bakery, including baguettes, croissants and viennoiseries. These products may seem familiar internationally, but there is extraordinary craftsmanship behind their preparation.
Finally, French pastry, which combines precision, creativity, elegance and technical expertise.
The objective is not simply to reproduce famous French dishes, but to explain the knowledge, passion and traditions behind them.
Q6. Why was Seoul chosen as the centre for this first collaborative event?
Seoul represents an exciting meeting point between tradition, innovation and international creativity. South Korea has an extraordinary culinary identity and a strong interest in gastronomy, hospitality and premium cultural experiences.
I also believe there is significant potential for deeper collaboration between French and Korean culinary professionals.
2026 marks the 140th anniversary of diplomatic relations between France and Korea, making this year particularly meaningful for a project celebrating cultural exchange.
For Kleman Events, Seoul is not simply another destination. We hope it will become an important starting point for future collaborations in Asia.
Q7. How did you select the Korean and French chefs for this experience?
The selection of the chefs happened very naturally through my professional network, personal encounters and relationships developed over time.
For me, choosing a chef is not simply about their reputation, awards or technical achievements. Of course, professional excellence is important, but their personality, mindset and genuine desire to share their knowledge are just as essential.
I wanted to work with people who are approachable, passionate about their craft, open to other cultures and enthusiastic about exchanging ideas with both professionals and the public.
JE NE SAIS KOI EXPERIENCE is not intended to be a traditional cooking demonstration where participants simply watch a chef work. I want people to feel comfortable asking questions, discovering the chefs’ stories and understanding the passion behind their creations. Through my encounters, I found culinary professionals who share this philosophy.
Sylvain Belouin, Mathieu Dizien-Cheviet and Haseon Lim each bring different expertise, but they share something fundamental: a passion for craftsmanship, transmission and human connection.
That spirit of generosity and cultural openness is what I consider the foundation of this project.
Q8. How do you envision Korean and French cultures interacting through gastronomy and creativity?
I see this collaboration as an exchange rather than a competition between two culinary traditions.
French gastronomy is strongly associated with technique, precision and craftsmanship, while Korean cuisine offers its own remarkable heritage, ingredients and culinary creativity. By bringing these approaches together, chefs can discover new perspectives and inspire one another.
For example, traditional French pastry techniques can be combined with Korean ingredients such as yuja or rice, creating new interpretations without losing the identity of either culinary culture.The most interesting moments often come when two different traditions meet and create something unexpected.
Q9. Why do you think food and the experience of cooking bring people together?
Food creates a universal language.
People may come from different countries, speak different languages and have very different backgrounds, but sharing a meal can immediately create a connection. Cooking also encourages curiosity and conversation.
When someone watches a chef prepare a dish, asks questions and tastes the final creation, they become part of the experience. That is exactly what we want to achieve with JE NE SAIS KOI EXPERIENCE: turning gastronomy into a shared human experience.
Q10. Could you share some of your favourite examples of traditional dishes and modern innovations?
One of the most fascinating aspects of gastronomy is how traditional techniques can inspire contemporary creations.
In France, the croissant is a perfect example. It is a familiar product, but modern artisan bakers continue to explore new textures, techniques and interpretations while respecting its foundations.
In pastry, the combination of classic French techniques with Korean ingredients offers exciting possibilities.
For example, a traditional French madeleine can be reinterpreted with yuja, while contemporary entremets can incorporate Korean rice or seasonal local fruits.
I also find the evolution of trompe-l’œil pastry particularly interesting. These creations transform desserts into artistic experiences while maintaining the technical standards of French pâtisserie.
These are the kinds of creative conversations we want to encourage through our event.
Q11. Could you share more details about the event and what people can experience if they attend?
JE NE SAIS KOI EXPERIENCE will take place at Seoul Cooking Club from November 18 to 20, 2026, bringing together three talented culinary professionals with very different international backgrounds.
Each day offers a unique experience, with the opportunity to interact directly with the chefs, discover their professional techniques and taste their creations.
NOVEMBER 18 — SYLVAIN BELOUIN | FRENCH GASTRONOMY
Sylvain Belouin is a French gastronomic chef and the chef behind Le 21 in Pornic, on France’s Atlantic coast.
He is also President of JRE France (Jeunes Restaurateurs), a network of passionate chefs promoting gastronomic excellence and the transmission of culinary knowledge.
His cuisine reflects French culinary heritage, seasonal ingredients, seafood and the traditions of coastal gastronomy.
Through his professional experience, he represents a generation of French chefs committed to quality, creativity and the relationship between producers and their products.
In Seoul, guests will discover his approach to French gastronomy and the possibilities created by combining French techniques with Korean ingredients.
NOVEMBER 19 — MATHIEU DIZIEN-CHEVIET | FRENCH BAKERY & VIENNOISERIE
Mathieu Dizien-Cheviet is an experienced French artisan baker, international trainer and specialist in traditional French breadmaking and viennoiserie.
His career includes working as a baker during the Paris 2024 Olympic Games, sharing French bakery craftsmanship with an international audience.
He has also trained professionals in more than ten countries and contributed to coaching the United States bakery competition team, which achieved a top-five international ranking.
Recognised for his expertise in croissants and viennoiserie, Mathieu combines traditional techniques, precision and a genuine passion for teaching.
Participants will discover the craftsmanship behind French croissants, dough preparation, fermentation and lamination, while exchanging directly with an international bakery professional.
NOVEMBER 20 — HASEON LIM (임하선) | CONTEMPORARY FRENCH–KOREAN PASTRY
Haseon Lim is a Korean pastry chef whose professional background combines French gastronomic training, high-end pastry expertise and contemporary Korean creativity.
Her career includes experience in prestigious French culinary environments, along with training associated with institutions such as FERRANDI Paris and Le Cordon Bleu.
She has also been involved in the international culinary competition environment, including the Bocuse d’Or, and has developed a distinctive approach to creative, fruit-inspired pastries.
One of her specialities is trompe-l’œil pastry, creating visually striking desserts that resemble real fruits while combining sophisticated textures and flavours.
Haseon Lim is also an ambassador for Candia Professional, representing French dairy expertise and its applications in contemporary gastronomy and pastry.
This collaboration is particularly meaningful for our event, as it highlights the relationship between French ingredients, professional techniques and Korean culinary creativity.
During her masterclass, participants will discover contemporary French pastry interpreted through Korean inspirations, with particular attention to artistic presentation, flavour combinations and innovative desserts.
THE EXPERIENCE
Our featured chefs will be supported by the local culinary team of Seoul Cooking Club, creating an authentic collaboration between French and Korean professionals.
Public sessions are currently scheduled for 10 AM and 2 PM each day, with a third session at 4 PM opening soon.
Each masterclass combines demonstrations, tastings, cultural exchanges and selected participatory activities.
With only eight paying places per session, participants can enjoy a more personal experience and meaningful interaction with the chefs.
Tickets are officially available at:
https://www.klemanevents.com/tickets
Q12. Lastly, do you have any messages for HallyuTones readers?
First of all, thank you to HallyuTones and its readers for taking an interest in our project!
I would love to invite everyone in Seoul to discover JE NE SAIS KOI EXPERIENCE and meet the chefs who are helping us bring this idea to life.
Whether you’re passionate about gastronomy, French culture, Korean food or simply discovering something new, we would be delighted to welcome you.
I hope this first edition will mark the beginning of many more cultural collaborations between France and South Korea.
Let’s connect cultures through gastronomy!
Thank you so much to Clément Denis, and Kleman Events for sharing with us the details of JE NE SAIS KOI event. We always look for opportunities to share the influence of the Hallyu Wave, and look forward to hearing more about the event!
To follow more from Kleman Events and find out more about this event, make sure to follow at the links below:
Kleman Events IG: https://www.instagram.com/kleman_events
Website: https://www.klemanevents.com
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