Seoul is about to host one of the most intimate French-Korean culinary gatherings of the year: JE NE SAIS KOI EXPERIENCE, a three-day masterclass series running November 18 to 20, 2026.
Organized by Kleman Events in collaboration with Seoul Cooking Club, the event pairs three headlining chefs with three Seoul Cooking Club chefs, one duo per day. It also marks the 140th anniversary of diplomatic relations between France and South Korea, giving each session a larger story of cultural friendship to cook inside.
From a Michelin-trained Korean pastry chef to the president of a leading French young-restaurateur association, the lineup brings serious pedigree. Each session seats just eight paying guests.
JE NE SAIS KOI Experience is More than a Cooking Class
The organizers are clear that this is not a traditional cooking class. Guests are meant to learn how each chef thinks, not only what they cook: their techniques, personal stories and culinary philosophies come through live demonstrations, tastings and conversation.
Three design choices shape the JE NE SAIS KOI experience:
Intimacy. Every session is capped at 8 paying participants, so guests stay close to the stove and the chefs.
Pairings. Each day teams a French or French-trained headliner with a Seoul Cooking Club chef, so French technique and Korean food culture share one counter.
Variety. Each masterclass features a different recipe or creation, so no two days repeat.
The event is supported by Seoul Dining Group, Candia Professional, and the 140th-anniversary France-Korea program.
Day 1, November 18: French Gastronomy
Chef Sylvain Belouin x Chef Olivia
Chef Sylvain Belouin
Chef Olivia
The series opens with Sylvain Belouin, president of JRE France (Jeunes Restaurateurs) and chef of Le 21, a gastronomic restaurant in Pornic on the French Atlantic coast. His cooking leans on fresh seafood and coastal ingredients, seasonal produce and contemporary French technique. His session is billed as a showcase of the richness of French gastronomy in dialogue with Korean culinary tradition.
Beside him is Chef Olivia of Seoul Cooking Club, who brings more than 17 years of culinary teaching experience and a background that includes time in Canada. Her approach blends Korean culinary culture with accessible, engaging demonstrations, which should make the French-Korean exchange easy to follow for guests.
Day 2, November 19: French Bakery and Pastry
Chef Mathieu Dizien-Cheviet x Chef Sally
Chef Mathieu Dizien-Chevie
Chef Sally
Day two at JE NE SAIS KOI Experience turns to the craft of the boulangerie. Mathieu Dizien-Cheviet is an internationally experienced French baker and instructor who specializes in artisan bread, croissants and viennoiserie. His résumé includes:
The Paris 2024 Olympic Village bakery project
Training activities in more than 10 countries
Coaching experience with the United States national baking team
Multiple regional distinctions for French croissant-making
In Seoul, he will introduce guests to the craftsmanship, traditions and technical precision of French bakery and pastry.
His partner is Chef Sally, who studied French culinary techniques at Le Cordon Bleu and built professional experience in Sydney, Australia. Her multicultural background lets her present Korean cuisine through an international lens while keeping its traditions intact.
Day 3, November 20: Contemporary French-Korean Pastry
Chef Haseon Lim (임하선) x Chef Sharon
Chef Haseon Lim (임하선)
Chef Sharon
The finale belongs to Haseon Lim, a Korean pastry chef who blends French gastronomic expertise with contemporary Korean creativity. Her path runs through:
FERRANDI Paris and Le Cordon Bleu
L’Assiette Champenoise, a three-Michelin-star restaurant
Other prestigious French gastronomic establishments
Coach of South Korea’s national team at the Bocuse d’Or 2023
Candia Professional ambassador
Lim is known for artistic fruit-inspired creations and sophisticated trompe-l’oeil pastries. Her presence is described as a link between French pastry craftsmanship and Korean creativity, which suits a closing day built around that exact theme.
Chef Sharon of Seoul Cooking Club joins her. Sharon built her international background in Japan and Australia and studied French culinary techniques at Le Cordon Bleu in Sydney, connecting Korean food culture with global influences.
Schedule and Tickets
Tickets are on sale now. Guests can book a single masterclass, attend on two different days, or take the special three-day package.
JE NE SAIS KOI Experience Schedule
Each session holds 8 paying participants. A third session at 4:00 PM is planned if the morning and afternoon sessions sell out, so interested guests should book early.
With the event only nine days away, seats are likely to go quickly.
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Dining and Cooking