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Korea Gala Dinner

Seoul, January 24, 2014

Experiencing the culinary expertise of Chef Patrice Guibert at the Grand Ambassador Seoul

Our first event of 2014 was held at the Grand Ambassador Seoul in Jangchung-dong, the heart of Seoul’s young and creative fashion district.

In the Grand Ballroom, located on the 2nd floor of the hotel, the mood of the evening was one of high anticipation. The 60 members were about to taste and experience French Master Chef Patrice Guibert’s culinary expertise.

Champagne Sagesse Brut Reserve 2006, Domaine Franck Pascal, was served at the reception. Then, with everyone seated at table, Bernhard Brender, Member of the Conseil Magistral and Bailli Délégué, formally greeted the members and their guests. Chancelier Alan Timblick followed by detailing the evening’s programme including a discourse on the food and wines to be served.

Everyone was intrigued and excited to begin the eight-course dinner. Being French, Chef Guibert had dreamt up a superb French-inspired menu but with each of his creations he was determined to enhance local Korean food products. It was not long before ‘oohs’ and ‘aahs’ permeated the ballroom with each taste of a fantastic mouthful of wonderful sensations.


Silky tofu and seared Akami tuna

wasabi cream, crunchy ‘Bloody Mary’ and tōgarashi
Pouilly-Fuisse 2011, Bouchard Père & Fils

Pan-roasted Boston lobster

Tong-yeong oyster and winter truffle
Sancerre ‘MD de Bourgeois’ 2012, Domaine Henri Bourgeois

Winter cabbage wrapped sea scallop
with Sevruga caviar, duck liver and vanilla seed sauce
Château Montus Sec, AC Pacherenc du Vic Bilh 2010

Cocoa sorbet with a dash of curry
Ragnau-Sabourin Cognac XO

Civet of beef and giant prawn
citrus fruit chutney, Taleggio cheese ravioli, glazed mountain roots and turnip
Pommard 2009, Domaine Joseph Drouhin

Korean tomme cheese, pear and blueberry
Côteaux du Layon ‘La Poterie’ 2011, Château de Suronde

Grand-Marnier crème brulee

with Dulcey & Manjary chocolates, citrus peels
Noble One 2009, De Bertoli

Coffee and mignardises

Samalens Armagnac XO

With each course a different wine was served to complement the food. All were in perfect harmony. Throughout the evening glasses were raised to toast the camaraderie of the evening and especially to celebrate the upcoming Chinese New Year of the Horse.

At the close of the evening, Bailli Délégué Brender introduced the hotel’s President Kim Kwang-Wook, General Manager Kim Nam-Wook and Master Chief Patrice Guibert, together with the members of the kitchen and service brigades. They were received with thunderous applause by the very satisfied and satiated guests.

It was a great evening in anticipation of the Year of the Horse, which should be an exciting, thrilling, fast moving and energetic year.

Didier Beltoise
Chargé de Presse