Korean food on behalf of Korea to famous chefs from around the world at the official ‘La Liste 2025’ event held at the official residence of the Ministry of Foreign Affairs in Paris, France. ⓒThe Shilla Seoul” title=”▲ The Shilla Seoul gained great popularity by presenting Korean food on behalf of Korea to famous chefs from around the world at the official ‘La Liste 2025’ event held at the official residence of the Ministry of Foreign Affairs in Paris, France. ⓒThe Shilla Seoul”/>
▲ The Shilla Seoul gained great popularity by presenting Korean food on behalf of Korea to famous chefs from around the world at the official ‘La Liste 2025’ event held at the official residence of the Ministry of Foreign Affairs in Paris, France. ⓒThe Shilla Seoul
The Shilla Seoul announced on the 26th that it gained great popularity by presenting Korean food on behalf of Korea to famous chefs from around the world at the official ‘La Liste 2025’ event held at the official residence of the Ministry of Foreign Affairs in Paris, France.
The ‘Layeon’ chefs of the Shilla Seoul presented a creative menu based on traditional Korean food at the ‘La Liste 2025’ cocktail reception held at the residence of the Ministry of Foreign Affairs in Paris, France at 6pm on the 25th (2am on the 26th, Korean time), demonstrating the popularity of Korean food. The taste was made known to the whole world. The Shilla Seoul Hotel was invited to five previous official events and presented Korean food on behalf of Korea.
At the reception, only four teams, including ▲Korea (Korean food) ▲France (French food) ▲Japan (Japanese food) ▲China (Chinese food), had the opportunity to promote each country’s unique gastronomic culture.
Chef Cha Do-young of ‘La Yeon’ at the Shilla Hotel in Seoul, who participated in the event representing Korean food, presented six types of canapés that give a taste of traditional Korean gourmet food.
It consists of 6 types of Layeon’s signature menu items, including ‘Gujeolpan’ and ‘Galbi’, as well as ‘Gamtae Buckwheat Chips’, ‘Abalone Kimchi’, ‘Yakgwa’, and ‘Abalone Pine Nut Ssam’, which are traditional Korean snacks. We put a lot of effort into preserving the taste and style of Korea in each menu, including using traditional Korean food ingredients and reinterpreting royal cuisine with Shilla Hotel’s unique recipes.
In addition, the French, Japanese, and Chinese teams, who collaborated with famous chef Guy Savoy, presented their own signature menus.
At this event, the Shilla Seoul Hotel’s fine dining restaurants were listed with excellent scores in ‘La Liste 2025’, a global gourmet guide hosted by the French government, and the Shilla Seoul Hotel was once again recognized as a leading hotel in Korea. .
Seoul Shilla Hotel’s Korean restaurant ‘Layeon’ received 96 points, the highest score among Korean restaurants, and was selected as one of the top 200 restaurants around the world.
‘La Yeon’ has maintained its place in the TOP 200 for 6 consecutive times since being ranked in the ‘La Liste’ TOP 200 in 2018, while French restaurant ‘Continental’ and Japanese restaurant ‘Ariake’ have also ranked 6 times in a row, and Chinese restaurant ‘Palseon’ has ranked in the top 200 for 6 consecutive times. Named among the TOP 1000 restaurants three times in a row.
Four fine dining restaurants at the Shilla Seoul Hotel will hold an event for five days from November 26th to 30th to give away special menus to celebrate selection to the La List. During the event period, a special welcome dish and a glass of rose champagne are additionally provided to celebrate.
**How can events like “La Liste” contribute to bridging cultural divides and promoting global understanding through the shared experience of food?**
## World-Today-News Presents: A Culinary Diplomacy Chat
**Introduction:**
Welcome to World-Today-News’ exclusive interview discussing the recent triumph of The Shilla Seoul at the prestigious “La Liste 2025″ event in Paris. Today, we welcome two distinguished guests: Chef Cha Do-young, the culinary mastermind behind The Shilla Seoul’s acclaimed restaurant “La Yeon,” and food culture expert Professor Kim Min-seo, renowned for their in-depth understanding of Korean gastronomy’s global impact.
**Theme 1: Korean Cuisine on the World Stage**
* **Host:** Chef Cha, you presented a compelling menu at “La Liste 2025” showcasing traditional Korean flavors. What guided your selection of dishes, and what message did you want to convey to the international culinary community?
* **Professor Kim:** Professor Kim, witnessing the rising international acclaim for Korean cuisine, what factors do you believe contribute to its growing popularity and acceptance beyond Korea’s borders?
**Theme 2: The Power of Culinary Diplomacy**
* **Host:** Chef Cha, representing Korea at such a prestigious event is undoubtedly a form of culinary diplomacy. How did you approach this responsibility, and what impact do you hope this experience will have on the perception of Korean food internationally?
* **Professor Kim:** Professor Kim, how does food act as a bridge for cultural exchange and understanding, and what role can events like “La Liste 2025” play in fostering positive global relationships through cuisine?
**Theme 3: Sustaining Excellence and Legacy**
* **Host:** Chef Cha, “La Yeon” consistently earns accolades like the ”La Liste” recognition. What are the key factors that contribute to maintaining such a high standard of culinary excellence over many years?
* **Professor Kim:** Professor Kim, as Korean cuisine gains international recognition, what efforts are being made to ensure the authenticity and integrity of traditional Korean culinary practices are preserved for future generations?
**Theme 4: The Future of Korean Gastronomy**
* **Host:** Chef Cha, looking ahead, what exciting innovations or trends do you foresee shaping the future of Korean cuisine both domestically and globally?
* **Professor Kim:** Professor Kim, what advice would you give to aspiring chefs and culinary entrepreneurs who are passionate about promoting Korean food on the world stage?
**Conclusion:**
We extend our sincere gratitude to Chef Cha Do-young and Professor Kim Min-seo for sharing their insightful perspectives on this significant achievement for The Shilla Seoul and Korean cuisine as a whole. their dedication to elevating Korean culinary artistry and cultural exchange through food is truly commendable.
We hope this conversation has shed light on the exciting journey of Korean cuisine and its promising future on the global culinary landscape.
**Open-ended Questions:**
* **To pique audience interest and encourage further discussion, we can end each theme with open-ended questions directed to the audience:**
* What are your favorite aspects of Korean cuisine?
* What role do you believe food plays in shaping cultural understanding?
* What are your thoughts on the future of Korean gastronomy?
By posing these thought-provoking questions, we aim to foster a dynamic and engaging dialog among our readers, encouraging them to actively participate in the conversation surrounding this important topic.
