Hommage à Seoul
오마쥬 아 서울
Conch Blanquette, Parsley Chantilly Cream.
Coffee-scented Chestnut Velouté, Foie Gras, Black Pepper Opaline.
Sweet Onion Tarte Tatin.
Sticky Tapioca with Seaweed and Sea Urchin.
2020 Les Hauts de Husseau, Domiane de La Taille Aux Loups, Montlouis-sur-Loire, France
Saffron-scented Langoustine Bisque Soufflé, Jeju Rockfish Soup.
2020 Riesling Grand Cru 'Altenberg de Bergbieten', Domaine Loew, Alsace, France
Veal Paupiette with Truffle, Root Vegetables.
2020 Auxey-Duresses 1er Cru 'Les Ecussaux', Domaine Florence Cholet, Bourgogne, France
Thick-cut Hanwoo 1++ Ribeye grilled in a Sauté Pan, Cabbage Leaves Grilled over Charcoal.
Cognac-scented Jus.
Green Asparagus Coated in Champagne Mousseline Sauce.
Green Cardamom Ice Cream, Spinach Salad.
2020 Château de Pez, Saint Estèphe, Bordeaux, France
Pierre Gagnaire Bisque Soufflé
Coffee, Petit Fours
A full-course menu combining French culinary techniques with high-quality Korean ingredients. Various dishes are served in sequence, including conch, foie gras, rockfish from Jeju, veal with truffle, and Hanwoo 1++ ribeye steak. It concludes with dessert, coffee, and petit fours, with an optional wine pairing to complement each course.
₩430,000~
≈ $294.00
