Owners Ronan & Su Jin Maillet met as French culinary students at the Institut Paul Bocuse in Lyon, honing their craft in Paris before coming to Seoul. Everything about Maillet is centered around quality, quality, quality. They use Valrhona chocolate, Isigny AOP butter, and flour imported from France (“because it’s what I’m used to working with,” Ronan explains).
회나무로28길 5 2층
|Opening hours:||Tue-Sun 10am-10pm|
|Transport:||Noksapyeong Station (line 6), exit 2|