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Korea Chapitre

Seoul, November 30, 2013

This year’s gala event at the Conrad Seoul was held under an “Embers of Autumn” theme, reflecting the imminent change of seasons.

The Ballroom, the venue for the gala dinner, was transformed into one of the city’s crimson coloured, tree-lined streets. The centrepiece for each table featured a giant tree with yellow-and-red-tinted leaves and softly lit lights, adding to the autumn flavour. The atmosphere for the evening was filled with live jazz and contemporary music, performed throughout the reception.

A luxury hotel, Conrad Seoul offers banquet facilities with flawless service that stimulate and inspire exotic dining options making it the perfect setting for this highpoint event of the year for the Bailliage of Korea. Bailli Délégué Bernhard Brender, in his capacity as a Member of the Conseil Magistral, presided over the Induction Ceremony welcoming new inductees and confirming promotions in his own inimitable style.

The banqueting team, under the leadership of Executive Chef Warren Pearson and assisted by Chef de Cuisine Marco Lee, created a menu featuring contemporary interpretations of classic European cuisines, fused with a touch of Asia.

The menu included a composition of forest and feathered game, bisque of king crab perfumed with anise and a modern rendition of the classic Mont Blanc dessert. Also featured were Asian-inspired delights equally presented with a contemporary seasonal touch. Of special note were the tartare of akami tuna with Korean caviar and asparagus with Cheju yuzu. Between courses, an explanatory video was shown, capturing the live preparation process of the next dish to be served.

To deliver the freshest produce and locally-inspired ingredients representing the best quality of products available in Korea, a carefully selected list was assembled, including citrus from Cheju Island, sustainable sturgeon caviar from Korea, fresh wild game from the Taebak Mountains, native vegetables, fresh local cream and butter.

The wines were carefully selected to partner the courses:
- a delicately fresh La Chablisienne 2011 Chablis 1er Cru ‘Fourchaume’
- an organic, old vine 2011 Chenin Blanc ‘Secateurs’ by A A Badenhorst, Swartland, South Africa
- a velvety yet well-balanced Allegrini 2009 Palazzo Della Torre, Veronese IGT, Veneto, Italy
- Kourtaki Samos Muscat from Greece which presented a delightfully harmonious bouquet of honey
- Rémy Martin VSOP Cognac was fitting as an after-dinner grand finale

The hotel meticulously choreographed an elegant evening of food, wine and conversation for the members and their guests to enjoy.

Didier Beltoise
Chargé de Presse