The purpose of the present study is to investigate the Cognac ecomuseum, which is located in Cognac, France, a world's major producer of brandy, and to find the method to apply it to Korea. Cognac ecomuseum is a case which has utilized regional cultural assets and resources that showed all processes from vine culture and production of brandy to product management and promotion. There are a vineyard and Cognac ecomuseum which is the asset of the house of Tesseron and also the regional asset in the village Migron of Cognac. This place has the history of the winery of the house of Tesseron, which has been operated since 1850, and the history of the family and region. Not only that, the museum also exhibits the history of cognac. Visitors can understand the production of brandy, acquire basic knowledge about grape farming, and learn distillation process and changes in color through ripening process. Like this, Cognac ecomuseum is a unique cultural experience space where visitors can hear, see and feel the tradition of grape farming, life of regional residents, what the residents do for a living, farming process and production process of Cognac, a local specialty. Based on this case, the method to apply an ecomuseum to Korea utilizing masters of traditional food was found. As Korean food masters, now 68 designated people are in activity. They are raising brand values by commercializing regional farming products. Products that are produced with preservation of traditional technique are cultural assets and resources. Moreover, Korean food masters, themselves are important regional cultural assets. Therefore, if they accept the philosophy of ecomuseum, value their own history, and open themselves to visitors with pride and efforts to preserve it, a good ecomuseum based on farming and traditional technology is expected to be formed.