Evett

Here are three unique and unconventional aspects of the Michelin-starred restaurant Evett in Seoul, highlighted by their distinctive features:

1. Innovative Use of Traditional Korean Ingredients and Fermentation
Evett elevates Korean culinary heritage by handcrafting traditional meju (fermented soybean blocks) and brewing its own sauces, turning fermentation into an art form. A signature dish, the Meju Donut, is a deep-fried glutinous rice dough filled with cream, anchovy dalgona, and black garlic, showcasing bold reinterpretations of umami and fermented depth. The menu also features house-made pine needle oil and floral-infused medicinal liquor, blending tradition with innovation.

2. Fusion of French and Korean Culinary Techniques
The restaurant is known for its unique fusion of French and Korean cuisine, creating a tasting menu that highlights seasonal Korean ingredients with French culinary precision. This approach reflects Chef Joseph Lidgerwood’s background working at Michelin three-star restaurants like The French Laundry and The Ledbury, integrating cultural influences into a refined dining experience.

3. Personalized and Artistic Dining Experience
Evett offers an interactive kitchen experience where diners can engage with the chefs, making each visit personal and unique. The restaurant’s minimalistic yet elegant decor creates a serene atmosphere, and guests receive a hand-drawn painting of the evening’s ingredients, adding an artistic and intimate touch to the meal.

These elements combine to make Evett a standout Michelin-starred restaurant in Seoul, blending heritage, innovation, and artistry.

The most honored or signature ingredients at the Michelin-starred restaurant Evett in Seoul are:

• Meju (fermented soybean blocks): Meju is central to Korean fermentation and forms the base for soy sauce, fermented soy paste, and chili paste. Chef Joseph Lidgerwood handcrafts traditional meju, using it as a foundational element in his dishes to bring deep umami and fermented complexity.

• Glutinous rice dough: Used in the signature Meju Donut, this ingredient is deep-fried and filled with cream, anchovy dalgona, and black garlic. The glutinous rice dough provides a chewy texture that contrasts with the rich, fermented fillings, elevating the umami experience.

• Anchovy dalgona: A creative reinterpretation of Korean flavors, anchovy dalgona adds a savory, caramelized note inside the Meju Donut, contributing to the dish’s unique balance of sweet, salty, and fermented tastes.

• Black garlic: Incorporated into the Meju Donut filling, black garlic adds a mellow, sweet, and umami-rich depth that complements the fermentation theme of the restaurant.

• Pine needle oil and floral-infused medicinal liquor: These house-made ingredients reflect the restaurant’s innovative approach to Korean culinary heritage, adding aromatic and herbal layers to the dishes that highlight seasonality and foraged elements.

These ingredients are significant because they embody Evett’s philosophy of blending traditional Korean fermentation culture with innovative techniques and global inspirations, creating dishes that are both deeply rooted and forward-looking. The Meju Donut, in particular, showcases how fermentation and texture are elevated to new heights through careful craftsmanship and bold flavor combinations.