“Good ingredients make good food. When I create a new course menu in Seoul, I always look for a way to incorporate Korean ingredients.”
British Chef Duncan Robertson earned one Michelin Star in 2007, at L'Envie, where he was the Executive Chef, experiencing and attaining skills in a series of internationally acclaimed restaurants such as ‘Nobu’, ‘The Fat Duck’ and ‘Joël Robuchon.’
Always embracing new challenges and making bold efforts, Chef Duncan embarked on yet another challenge in 2010 when he began to summon up inspiration for cooking in Seoul, in the context of Asia, which has emerged as a focal point for gourmands
Based on the chef’s philosophy, ‘Good ingredients makes good food’, he maximizes the original flavor of each ingredient while showcasing the balance between them. Moreover, Chef Duncan personally visits producers of food ingredients and selects only the best among them. Then, he interprets the Korean ingredients in his own way to reflect the essence of French cuisine.