Hotel Shilla to Host Michelin 3-Star Chef at 'MatJeju' Restaurant

Michelin 3-Star Chef Emmanuel Renault Visits Biyangdo Restaurant, Jeju Delicious Creation Branch No. 24

The signature social contribution activity of Hotel Shilla, 'Making Delicious Jeju,' will receive cooking secrets from a Michelin 3-star chef.

Hotel Shilla announced on the 24th that Emmanuel Renaut, a world-renowned Michelin 3-star chef from France, will visit the 24th branch of Making Delicious Jeju, 'Biyangdo Sikdang,' on the 27th to share his cooking secrets.

Chef Emmanuel Renaut Photo by Hotel Shilla.

This is the second meeting between Chef Emmanuel Renaut and Making Delicious Jeju. In 2017, Chef Renaut visited the 4th and 7th branches, 'Bomal and Scenery.' Hotel Shilla said that Chef Emmanuel Renaut was deeply impressed by the unique foods of Jeju, such as Bomal porridge and Bomal knife-cut noodles, which are unfamiliar in Europe, as well as the social contribution activity Making Delicious Jeju, which led to this visit.

Biyangdo Sikdang, the 24th branch located in Hallim-eup, Jeju City, reopened in 2019 and is a restaurant that showcases Korean flavors based on Jeju’s unique ingredients. The restaurant owner, Jin Hye-sun’s husband, goes out to sea to catch fish himself. Jin Hye-sun and Chef Park Young-jun of Jeju Shilla Hotel present the representative dishes of the 24th branch, sea urchin seaweed soup and braised rockfish. The Michelin chef will observe the cooking process, taste the dishes, and then provide tasting feedback and advice for menu improvement.

This is the first time in four years since COVID-19 that a star chef has visited a Making Delicious Jeju restaurant. Following Chef Emmanuel Renaut and Dutch chef Jakob Jan Boerma’s visit to the 4th and 7th branches, Bomal and Scenery, in 2017, French chef Jacques Marcon visited the 6th branch, 'Jinmine Sikdang,' in 2018. In 2019, Chef Jakob Jan Boerma visited the 16th branch, 'Jeju Kongsunok,' tasted the representative menu, and shared cooking secrets.

Chef Emmanuel Renaut is a world-class Michelin 3-star chef who holds the title of 'Meilleur Ouvrier de France,' the highest artisan qualification in France. He operates the restaurant 'Flocons de Sel' in France.

Meanwhile, the Making Delicious Jeju project is a win-win program aimed at strengthening the competitiveness of food culture in tourism Jeju and providing a stepping stone for small business owners to recover. Currently, it has reopened up to the 25th branch, with at least one location in each region of Jeju Island?east, west, south, and north.