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Korea Dinner

Seoul, January 24, 2015


(c) InterContinental Hotels Group

The Bailliage’s first dinner of 2015 was held at The Grand InterContinental Seoul with the theme of ‘Around the world in 80 minutes’.

Six chefs, all from different countries, composed an eight course menu with dishes from seven different countries. Those included in our ‘travels’ were Japan, China, Italy, the USA, Korea, India and France (which provided two courses!).

The evening started with a cocktail reception at the hotel’s renowned Table 34 where Schramsberg Blanc de blancs sparkling wine from the USA was paired with hot and cold canapés. A live string quartet provided extra cultural interest.

In the dining room the tables were decorated to portray the countries which had inspired the courses. Furthermore, each table was hosted by a member of the service brigade wearing the costume of the country related to the table’s décor.




The hotel’s culinary team, led by Hans Bae and Executive Sous Chef Federico Rossi, showed its talents by serving courses including Japanese seafood salad, French pot au feu, a Chinese seafood dish, Italian red mullet stuffed tortellini, American pomegranate granite, Korean galbi, Indian cheese and French dark chocolate mousse. Each dish was styled in a contemporary way using the best ingredients available.

Complementing the many different cuisines were carefully-selected wines by the InterContinental’s Head Sommelier Brad Yoo. The selection comprised:
- Clos Henri Sauvignon Blanc (New Zealand)
- Hugel Pinot Gris (France)
- Tenuta Pianirossi ‘Solus’ (Italy)
- Stag’s Leap ‘Cask 23’ (USA)
- Yalumba ‘Y’ Series Shiraz/Viognier (Australia)
- Dow’s ‘Nirvana Reserve’ Port (Portugal)




As a surprise the Grand InterContinental arranged for four opera singers who sang arias stimulating the participants and adding another element to the overall international theme of the evening.

With the performers moving in and around the tables getting the group involved, many of the guests sang along with plenty of clapping and cheering in a truly convivial manner.

The evening ended with the presentation of both the kitchen and service brigades both of which received rapturous applause for a job well done.

Didier Beltoise, Chargé de Presse

Seoul views (c) InterContinental Hotels Group

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