The story
Kimchi Kimchi par Le FoodLab sits on a quiet pedestrian street in Perpignan, where founders Coralie Flandre and Iris Vial run an Asian kitchen built on fermentation and seasonal produce. Their concept operates as a careful exchange between Korean culinary roots and Japanese precision. The project recently secured a spot on the 2026 Le Fooding list for maintaining this exact balance without compromising execution.
The menu highlights oysters dressed in a clean ponzu glaze alongside a chilled preparation of pea purée, rice milk, and sweet tofu. These pan Asian preparations often pivot toward Korean staples, such as crispy fried jiaozi filled with either pork or shrimp. Guests share those bites with General Tao chicken coated in a balanced sweet and sour reduction. Vinegared rice and slow braised vegetables complete the heavier plates.
Neon strips illuminate walls lined with antique curiosities and rows of clear sake bottles. Patrons choose between high barstools and low tatami arrangements depending on their preferred pace. The space feels intentionally unpolished, allowing the food to dictate the rhythm of the evening. Sunday mornings sometimes host a Tampopo brunch featuring tamago kake gohan, glazed salmon fillets, and hand folded dumplings.
Recognition
Location
