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Actualités en ligne / News On-Line

Korea Chapitre

Seoul, November 28, 2014

Our last event of 2014 took place at the recently-opened JW Marriott Dongdaemun Square Seoul and saw the induction of new members to the Chaîne.

The theme for the evening was ‘the Italian Job’, an exciting challenge for the chef to showcase classic Italian dishes with exquisite style and character.



After the well-coordinated Induction Ceremony presided over by our Bailli Délégué, Bernhard Brender, in his capacity as a Member of the Conseil Magistral, members enjoyed a gastronomic tour of Italy with the menu specially created by the hotel culinary team under the leadership of Executive Chef Stephano Di Salvo.



The menu reflected classic Italian dishes with all the flavours this great cuisine can offer.

We began with ‘scallop carpaccio and black truffle’ in which the truffle enhanced the delicate texture and flavour of the scallop and Masi Modello delle Venezie Bianco IGT also added its delicate flavours to the overall pleasure.

The next course was a saffron risotto with a veal ossobuco ragout. The accompanying Masi Modello delle Venezie Rosso IGT had aromas of fresh cherries with hints of vanilla.



Cod, lentils and cotechino sausage is another great Italian classic dish. The fish roasted in olive oil was perfectly cooked. The addition of foie gras was an interesting twist.

The main course of aged striploin in a hunters-style mushroom and red wine sauce was served with a beautiful Bolgheri Le Serre Nuove dell'Ornellaia DOC.



Dessert was a modern interpretation of Tiramisu. The mascarpone was coated with a thin layer of chocolate. At its centre was a viscous coffee ganache. This was topped by coffee sponge and served with a delicate Marsala ice cream. The sweet flavours of Ceretto Moscato d'Asti were a perfect match.

It was a wonderful event with many surprises for the palate and eyes – not forgetting the ears given the melodious harp music played through the evening. What a great way to end the year!

Didier Beltoise, Chargé de Presse

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