L'Amitié

Since 2006, Chef Jang Myoung-sik has welcomed diners with his consistently warm and comforting French cuisine. At this new location, Jang continues to serve up his passion for French cooking on a plate. Signature dishes include steamed Wando abalone served with abalone intestine espuma, fragrant garlic purée and pickled celery as well as crispy saffron arancini.

Intimate Dining Experience

• L'Amitié originally operated with just two tables, creating a highly exclusive and personal dining atmosphere.

Chef's Bold Move

• Head chef Jang Myoung-sik took on significant debt to acquire the restaurant, leaving a stable job to pursue his passion for French cuisine.

Early Recognition

• A Michelin Guide representative reportedly dined at L'Amitié before the guide was introduced in Seoul and claimed it was worthy of inclusion, highlighting its long-standing reputation for excellence.

Signature Ingredients

• Wando abalone: Sourced from the pristine waters of Wando, this abalone is known for its tender texture and rich flavor. It is steamed to perfection and served with a unique abalone intestine espuma, enhancing its natural taste.
• Abalone intestine espuma: A delicate foam made from the intestines of the abalone, this ingredient adds a luxurious and umami-rich element to the dish, showcasing Chef Jang's innovative approach to traditional French cuisine.
• Fragrant garlic purée: This purée is crafted from high-quality garlic, providing a fragrant and aromatic base that complements the seafood, enhancing the overall flavor profile of the dish.
• Pickled celery: This ingredient adds a refreshing crunch and acidity, balancing the richness of the abalone and espuma, and showcasing the restaurant's attention to detail in flavor combinations.
• Crispy saffron arancini: These rice balls are infused with saffron, providing a unique flavor and vibrant color. They are fried to a perfect crisp, offering a delightful contrast to the other dishes on the menu.