[daOne Tour Newsletter] Issue No. 61 – Why Top Paris Chefs Chose Andong in Peak Season
2026. 8. 31.
[daOne Tour] 7 Promises from Korea's Most Trusted Homecoming Tour Operator
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NEWSLETTER Issue No.61 | August 2026
PARIS CHEFS DISCOVER THE SOUL OF KOREAN CUISINE
Eight chefs from Michelin-starred and other renowned Paris restaurants traveled to Korea for an immersive 10-night, 11-day culinary journey.
They explored temple cuisine, Andong’s ancestral family recipes and Korea’s fermentation traditions—not only learning how Korean food is prepared, but also discovering the philosophy, history and respect for nature behind it.
Some even closed their restaurants during the busy summer season to take part. What brought them to Korea was a desire to look beyond familiar dishes such as bulgogi and bibimbap and discover the deeper traditions shaping the future of K-food.
Eight experienced chefs in their 30s and 40s were selected to join the Korean Taste & Terroir Lab. Although they work primarily in French and other Western-style restaurants, they came to Korea for the rare opportunity to learn authentic Korean cuisine at its source. Some even stepped away from their restaurants during the height of the summer season. (Source: FRKO Connect)
2. LEARNING FROM A MASTER OF TEMPLE CUISINE
At Baekyangsa Temple, the chefs studied temple cuisine with Jeong Kwan, one of Korea’s most internationally recognized masters of Buddhist cuisine.
Built around seasonal ingredients, respect for nature and thoughtful preparation, Korean temple cuisine offers fresh inspiration to a global culinary world increasingly drawn to natural and health-conscious dining.
3. DISCOVERING ANDONG’S ANCESTRAL TABLE
The journey then continued to Andong, one of Korea’s most important centers of traditional culture. Here, the chefs explored dishes made with rice and other local ingredients while learning about jongga cuisine—culinary traditions passed down through Korea’s historic families. More than a collection of recipes, it preserves the stories, values and way of life of each region and family.
4. FERMENTATION: KOREA’S FLAVOR FOR THE FUTURE
As global diners seek more natural and health-conscious food, Korea’s fermented ingredients—including doenjang and ganjang—are receiving growing attention.
The goal of this exchange is to help Korean cuisine move beyond a passing trend and establish a meaningful place in the world of fine dining. Andong’s fermentation traditions and culinary stories also offer travelers a deeper, more memorable way to experience Korea.
Korean cuisine is no longer something travelers simply taste. It is becoming a journey into the places, people and stories behind every dish.
daOne Tour creates meaningful journeys connecting Korea’s food, living traditions and local communities—inviting travelers to experience the country at a deeper level.
For partnership inquiries or premium Korea travel programs, please contact korea@daonetour.com
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curated K-NOBLE Tour programs and unique Korea experiences inspired by K-dramas, heritage, and Korean culture.
