French fine dining in a small Korean city sounds unusual, and Autrement (오트르망) in Suncheon, Korea is hard to explain by that fact alone. Chef Lee No-seon spent years cooking in London and Paris before coming home to Suncheon to open his own restaurant. This review covers my summer dinner course in July 2026, with photos, plus the price, how to book and how to get there from Seoul.
This review is adapted from a visit by Revitguide reviewer 호미식 (Homisik), who rated it 4.5 out of 5. Read the original Korean review on Revitguide. (Japanese: 韓国 フレンチ / 順天, Chinese: 順天 美食)
Autrement French Fine Dining at a Glance
| Autrement | 오트르망 |
| Address | 15-6 Isu 1-gil, Suncheon, Jeollanam-do (전남 순천시 이수1길 15-6) |
| Chef | Lee No-seon (이노선), formerly at Club Gascon (London) and Pierre Sang in Oberkampf (Paris) |
| Cuisine | French, seasonal course |
| Hours | Tuesday to Saturday, lunch 12:00–14:00 and dinner from 17:30. Closed Sunday and Monday. |
| Price | Dinner course ₩115,000, lunch course ₩50,000 (CatchTable, June 2026) |
| Booking | CatchTable. Phone +82 507-1365-0176 (the restaurant says it does not check DMs or texts) |
| Map | Open in Naver Map |
A Suncheon Chef Brings French Fine Dining Home
Chef Lee No-seon built his career abroad, at Club Gascon in London and Pierre Sang in Oberkampf in Paris, over about 20 years in the UK and France. Then he returned to his hometown and opened Autrement with his wife. Past visitors also mention local Namdo ingredients on the menu, such as Suncheon plums and Goheung yuzu.
Of course, the story of bringing skills learned overseas back home is impressive. Still, what stayed with me longer after the meal was the way the kitchen handles the seasons.
My Summer French Fine Dining Course (July 2026)
Many restaurants use seasonal ingredients. However, Autrement’s course does not just borrow a few of them; it tells the story of summer as one flow from start to finish.
Chamoe melon to begin
First, the course began with chamoe, the Korean melon. It came with a sauce made from silverberries that the chef’s parents harvested themselves, plus ricotta cheese and caramel ice cream. With fennel and flowers added, the plate made me think of a summer garden the moment I saw it.
From the first bite, I tasted the season before any complicated technique. It was the most direct plate of the day.
Crispy stone octopus
Then the octopus changed the mood completely. Cooked in the southern French style with a crisp surface, it came with smoked paprika, dried capers, marigold leaves and lime. A mayonnaise made with mustard and lemon juice tied everything together.
The crispy outside and bouncy inside of the octopus, the saltiness of the capers and the acidity of the lime took turns.
Pan-roasted cod
Next, for the fish course, cod was pan-roasted until golden. The sweetness of the vegetables and the savory depth of bottarga built up on top of the mild cod, and the final sauce brought everything together.
When the staff suggested finishing the leftover sauce with bread, it was not just a polite tip. The sauce was so good that I did not want to leave any of it.
Hanwoo tenderloin
After that, the Hanwoo beef tenderloin was finished with a port wine glaze and gravy. The sauce, made by simmering neck and leg meat for a long time, added depth to the clean flavor of the beef. Although the cooking is French, the Hanwoo never felt forced into a foreign outfit.
Instead, it was closer to a plate that shows a familiar meat more clearly through the sauce techniques French cooking has built over a long time.
A tropical summer dessert
Finally, dessert brought us back to summer. Coconut crumble and sponge cake were topped with passion fruit coulis, mango and coconut ice cream, then finished with herbs and peach. It was sweet but not heavy, and the acidity and tropical aromas ended the course on a bright note.
The summer that began with chamoe finished with peach, mango and passion fruit.
How to Get to Suncheon from Seoul
- By KTX: Trains on the Jeolla line from Yongsan Station reach Suncheon Station in about 2 hours 40 minutes.
- Make a day of it: Suncheon Korea is best known for Suncheonman Bay National Garden and the Suncheon Bay wetlands, so lunch or dinner at Autrement fits easily into a day trip or an overnight stay.
- Getting to the restaurant: Check the route from Suncheon Station on Naver Map or Kakao Map; a taxi is the simplest option.
Autrement French Fine Dining Price and Booking Tips
- Two courses: Dinner costs ₩115,000 and lunch ₩50,000, and the menu changes with what is in season.
- Book on CatchTable: The restaurant takes reservations on CatchTable and does not check Instagram DMs or text messages.
- Closed: Sunday and Monday.
- Value: For a French fine dining course of this level, the price is far below what similar meals cost in Seoul.
Is Autrement Worth the Trip for French Fine Dining?
In the end, what makes Autrement special is not only that it cooks French food well. Chef Lee uses the skills he spent years learning to show Suncheon’s seasons and the ingredients his family grows, rather than putting the technique itself on display.
What does it mean to cook the season through French cuisine? That day, Autrement’s course gave the clearest answer I have had. My rating: 4.5 out of 5.
Also in the region: our review of Dining Sojae, a Korean fine dining restaurant in Gwangju. Browse all Jeolla and Gwangju guides, see the best Korean restaurants in Seoul, or read our Busan food guide.
FAQ
Is there French fine dining in Suncheon?
Yes. Autrement serves seasonal French lunch and dinner courses on Isu 1-gil in Suncheon, Jeollanam-do.
How much does French fine dining at Autrement cost?
The dinner course costs ₩115,000 and the lunch course ₩50,000 per person (CatchTable, June 2026).
How do I book Autrement?
Book on CatchTable. The restaurant is closed on Sunday and Monday.
Who is the chef at Autrement?
Chef Lee No-seon, a Suncheon native who worked at Club Gascon in London and Pierre Sang in Oberkampf in Paris before returning home.
How far is Suncheon from Seoul?
KTX trains from Yongsan Station take about 2 hours 40 minutes to Suncheon Station.
We checked prices, hours and booking information in November 2026, and they can change. Check Naver Map before you go.