A gastronomic ensemble performed by six hands
A gastronomic ensemble
performed by six hands
Frédéric Anton X Jeong Kwan
X KWON WOO JOONG
A six-hands experience
where French mastery,
temple cuisine,
and Korean gastronomy meet
KwonSookSoo | May 28th (Thu), 2026
An extraordinary six-hands dinner
unfolds at Kwonsooksoo.
Centered around Chef KWON WOO JOONG, known for his refined interpretation of traditional Korean cuisine,
this collaboration brings together
Chef Frédéric Anton,
a master of French haute cuisine,
and Jeong Kwan, the renowned Buddhist
who embodies the philosophy of temple food.
The precision of classical French cooking,
the meditative beauty of temple cuisine rooted in nature, and the elegance
of contemporary Korean gastronomy
come together to transcend genres
and boundaries.
A one-night-only dining experience
where diverse traditions and philosophies converge—this exceptional collaboration
of six hands comes to life
at the 2 Michelin Star restaurant, Kwonsooksoo.
Gilles Marchal X Soon-Do Ki
X Minchul Kang
Where traditional fermentation meets French sensibility
Giwakang | May 28th (Thu), 2026
A special six-hands dinner takes place
at GiwaKang.
Led by Chef Minchul Kang,
this collaboration brings together
Master Soon-Do Ki, renowned for preserving the depth of traditional Korean jang (fermented sauces),
and Chef Gilles Marchal,
celebrated for his refined
French pastry techniques.
The rich flavors of Korean fermentation,
the beauty of seasonal ingredients,
and the finesse of French technique
come together to create a new culinary experience beyond boundaries.
As different traditions and philosophies intersect, a one-night-only performance unfolds—an exceptional dinner
shaped by the harmony of three distinct sensibilities at GiwaKang.
Frédéric Anton X Jeong Kwan X KWON WOO JOONG
A six-hands experience where French mastery, temple cuisine, and Korean gastronomy meet
Kwonsooksoo | May 28th, 2026 (Thu)
An extraordinary six-hands dinner unfolds at Kwonsooksoo.
Centered around Chef KWON WOO JOONG, known for his refined interpretation of traditional Korean cuisine,
this collaboration brings together Chef Frédéric Anton, a master of French haute cuisine,
and Jeong Kwan, the renowned Buddhist who embodies the philosophy of temple food.
The precision of classical French cooking, the meditative beauty of temple cuisine rooted in nature,
and the elegance of contemporary Korean gastronomy come together to transcend genres and boundaries.
A one-night-only dining experience where diverse traditions and philosophies converge
—this exceptional collaboration of six hands comes to life at the 2 Michelin Star restaurant, Kwonsooksoo.
Soon-Do Ki X Gilles Marchal X Minchul Kang
Where traditional fermentation meets French sensibility
GiwaKang | May 28th, 2026 (Thu)
A special six-hands dinner takes place at GiwaKang.
Led by Chef Minchul Kang, this collaboration brings together Master Soon-Do Ki,
renowned for preserving the depth of traditional Korean jang (fermented sauces),
and Chef Gilles Marchal, celebrated for his refined French pastry techniques.
The rich flavors of Korean fermentation, the beauty of seasonal ingredients,
and the finesse of French technique come together to create a new culinary experience beyond boundaries.
As different traditions and philosophies intersect, a one-night-only performance unfolds
—an exceptional dinner shaped by the harmony of three distinct sensibilities at GiwaKang.
