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L'Amitié (restaurant)

Coordinates: 37°31′33″N 127°02′40″E / 37.5259°N 127.0445°E / 37.5259; 127.0445
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L'Amitié
Map
Restaurant information
Established1999 (1999)
Head chefJang Myoung-sik
Food typeFrench cuisine
Rating1 Michelin star
Street address2F, 30 Dosan-daero 67-gil, Gangnam District, Seoul, 06015, South Korea
Coordinates37°31′33″N 127°02′40″E / 37.5259°N 127.0445°E / 37.5259; 127.0445

L'Amitié (lit.'friendship'; Korean라미띠에[1]) is a fine dining restaurant in Seoul, South Korea. It specializes in French cuisine and first opened in 1999.[2] It received one Michelin star for 2018 (the first year the guide was offered in Seoul)[3] through 2024.[4]

Description

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The restaurant first opened in 1999.[2] A 2001 article reported that its owner was named Seo Seung-ho (서승호).[5] In 2006, Jang Myoung-sik beecame the head chef and owner.[1][2] Jang reportedly left a stable job and took up debt in order to acquire the restaurant.[2]

A 2014 article reported that the restaurant operated out of a very small facility with just two tables on a 100% reservation basis (the restaurant is in a different location as of 2024[6]).[1] The owner reportedly claimed that in a Michelin Guide representative once ate at the restaurant before the guide was ever offered in Seoul; the representative reportedly claimed the restaurant was worthy of being included in the guide.[1]

See also

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References

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  1. ^ a b c d 이, 현동 (2014-08-23). "두 개의 테이블, 그 앞에서 요리하는 셰프…신사동 골목, 작은 가정식 프렌치". The Korea Economic Daily (in Korean). Retrieved 2024-08-22.
  2. ^ a b c d Lee, Julia (2022-04-01). "Find your own destination : Chef Jang Myoung-sik of L'Amitié". Michelin Guide. Retrieved 2024-08-22.
  3. ^ "Seoul's first 3 Michelin stars have been announced". Time Out. 2016-11-07. Retrieved 2024-08-21.
  4. ^ "미쉐린 가이드 2024, 타이어 회사가 선정한 맛집 리스트 | 네스프레소 프로페셔널". www.nespresso.com (in Korean). Retrieved 2024-08-18.
  5. ^ "美食家 피터 玄의 서울 洋食堂 순례記". Monthly Chosun (in Korean). 2003-12-12. Retrieved 2024-08-22.
  6. ^ "L'Amitié – Seoul". Michelin Guide. Retrieved 2024-08-22.
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