Seoul Shilla Hotel, Culinary Promotion Featuring Guest Chef Christian Le Squer

Michelin 3-Star Chef Christian Le Squer for 21 Years
At Seoul Shilla Hotel Continental from April 11 for 4 Days

Chef Christian Le Squer, a master of French cuisine who has received three Michelin stars for 21 consecutive years, is coming to the Seoul Shilla Hotel.

On the 24th, Seoul Shilla Hotel announced that it will invite Chef Christian Le Squer for the third time, following 2013 and 2017, to present the gourmet promotion "Christian Le Squer, 21 Years of Prestige."

Chef Christian Le Squer
[Photo by Seoul Shilla Hotel].

Chef Christian Le Squer is currently the Executive Chef at the "Le Cinq" restaurant in the Four Seasons Hotel Paris, France. He is famous for elegantly expressing modern French cuisine based on traditional French cooking.

Seoul Shilla Hotel stated that inviting top-tier chefs from around the world for food and beverage promotions provides customers with the opportunity to taste world-class chefs' cuisine, which is difficult to experience domestically, while simultaneously upgrading the hotel's food and beverage services to the taste and service level of the world's finest restaurants.

Chef Christian Le Squer, who emphasizes ingredients themselves and has a clean and simple cooking style, has earned three Michelin stars for 21 consecutive years this year. He received his first Michelin three stars two years after joining "Pavillon Ledoyen" in 2002, and after moving to the current Le Cinq in 2014, he elevated Le Cinq to a Michelin three-star restaurant within 12 months. Both Pavillon Ledoyen and Le Cinq, where the chef has worked, have maintained their Michelin three-star status to this day.

Chef Christian Le Squer's "21 Years of Prestige," prepared by the French restaurant "Continental" at Seoul Shilla Hotel, will be held for four days starting April 11. Lunch will be served as a 6-course menu, and dinner as an 8-course menu. Parisian dining style dishes are paired with wine.

In this promotion, you can taste the chef's signature dishes such as "Langoustine (spiny lobster) with crispy galette and warm mayonnaise," "Spaghetti Tangpal stuffed with black truffle and porcini mushrooms," and "Crispy grapefruit confit with lime." The langoustine with crispy galette and warm mayonnaise features a thin and wide buckwheat pancake cone placed over the chef’s signature seafood, enhancing the natural flavors and textures in a harmonious way. The spaghetti tangpal is made by forming spaghetti noodles into a square mold, then filled with ham, truffle cream, and mushrooms to provide a rich taste.

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