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Korea Dinner

Seoul, August 17, 2013

A unique and amazing experience with Pierre Gagnaire

Discerning Chaîne members gathered with Pierre Gagnaire at the restaurant in The Lotte Hotel Seoul to experience the world-famous chef’s exquisite ‘fusion’ food and amazing culinary talent.

It was Chef Pierre Gagnaire’s second visit to Seoul. The success of his first special evening in 2012 meant that the event was an instant sell-out despite the holiday season.

The room was decorated with classic white centrepieces with the restaurant’s signature only-white tableware to accentuate the cuisine itself.

Classic Gagnaire-style preparations naturally featured on the specially-created menu. The style revisits the principles of classic French cooking by introducing daring juxtapositions of flavours, tastes, textures and ingredients.

Mumm Cordon Rouge Champagne was served at the reception with amuse-bouches beautifully presented using crab meat, langoustine and zucchini flower.

The first course of lobster tail with fresh ginger, mango, pineapple and a traditional bisque was matched with a 2011 Eroica Riesling by Château Ste Michelle & Dr Loosen Columbia Valley (USA). The wine exhibited aromas and flavours of white peach, grapefruit and sweet lime. The mouth-watering acidity was beautifully balanced by flavourful Washington State Riesling fruit making for a perfect accompaniment to the delicate sweet and sour impressions of the dish.

Before the main course a cheese and champagne sorbet was served to cleanse the palate. Savoury with a surprising texture, the result was a most unexpected pleasure. Afterwards grilled fillet of beef with foie gras terrine was delightedly served with a classic Châteauneuf-du-Pape ‘Haute Pierre’ 2010 (Rhône Valley, France). Last but not least, three delicate fruity and sweet desserts were an amazing conclusion to this perfect dinner.

An exceptionally-refined touch was quite evident throughout the menu. Pierre Gagnaire, assisted by Frederic Eyrier, Head Chef of the Restaurant Pierre Gagnaire in Seoul, once again amazed us with his sensational cuisine.

Impeccable service by the restaurant’s front-of-house brigade sealed the triumph that was this second special evening with the iconoclastic chef at the forefront of the fusion cuisine movement.

I conclude this report with the famous quote from Chef Gagnaire which concisely explains his cuisine: tourné vers demain mais soucieux d'hier (facing tomorrow but respectful of yesterday).

Didier Beltoise, Chargé de Presse