Eight Michelin chefs from Paris closed their restaurants for the Lunar New Year and came to Andong to learn about Korean traditional food. They are learning temple food from Venerable Jeong-gwan of Baegyangsa Temple, experiencing Jonggat집 cuisine and fermented foods in Andong, and learning the taste and philosophy of Korean food. This event was organized as interest in Korean fermented foods such as doenjang and ganjang is growing amid the global trend of focusing on nature-friendly healthy diets. Local Korean residents in France hope that Korean food will be competitive even in high-end restaurants and are working to globalize Korean food through this event.
