Seoul Food Festival

Blending of diverse Asian heritages with new flavors

Tim Raue presents Asian-inspired cuisine that can be characterized

a blend of Japanese product perfection, Thai aromas, and Chinese culinary philosophy.

Jungsik, Korea's top chef, introduces a new concept of Korean cuisine,

offering new items that break away from the stereotypes of Korean cooking

with avant-garde presentation and cooking methods and ingredients

that are a mixture of Korean and Western styles.

Two Michelin 2 star chefs blend diverse heritages with

new flavors from Asia, endorsing new ideas for innovative dishes.

Exploration of French and Asian modern Gastronomy

Pascal Barbot is the most unconventional three-star Michelin chef in France.

His cuisine proves that less can actually be more. His dishes contain no hint of the heavy, rich character

that is usually associated with French cuisine: he uses fresh, regional ingredients

in place of cream and butter, with even salt and pepper being replaced by herbs and spices.

Kang Mingoo from Mingles, the 15th spot of Asia's 50 Best Restaurants is

collabrating to explore the boundaries of French and Asian modern gastronomy.

True French Contemporaray Dining Experience at the City's Must See Attraction

Mathieu Viannay, one of the top names in French contemporary cuisine scene,

experiments with taste, textures and ingredients 'mixing' between

completely modern cuisine and 'Mère Brazier recipes revisited'.

Duncan Robertson, the head chef at N Grill, the revolving restaurant on the top floor of the N Seoul Tower,

collaborates with Mathieu Viannay to bring exquisite French dining experience

at N Grill, one of the city's must see attractions.

5/4 , 5/5 , 5/8