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Korea Dinner

Seoul, March 13, 2015

‘The Ark of Taste’ was the theme for this event held at the Park Hyatt Seoul.

The ark of taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats. The Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, and invite everyone to take action to help protect them.



 
Members enjoyed a gastronomic feast of outstanding Korean produce during a seven-course dégustation menu specially created by the culinary team under the leadership of Executive Chef Massimiliano Ziano.



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Crudo of freshly sliced Jeju yellowtail belly
with a citronnette of extra virgin olive oil, shallots & thinly sliced leeks

2012 Condrieu

Tong Young natural abalone
with a cauliflower puree and was sous vide for 4 hours with kombu and radish

Gam-hongro (Korean liquor made from sticky sorghum and rice)

Black Ogye chicken consommé
(Yeonsan Ogye is a breed of chicken reared in western central South Korea
and famed for being completely black)

2011 Pouilly-Fuissé

Anjeunbaengi wheat cappellacci
stuffed with Jeju native black pork mixed with mortadella, Parma ham and Parmigiano

2009 Marsannay, Domaine du Château de Marsannay

Roasted Chik-so1 beef entrecote
with roasted eggplant soaked in Katsobushee broth emulsified with squid ink

2011 St Joseph

Don tea ganache triple-layered dessert
glazed with a shiny milk chocolate and served with chestnut honey ice cream

Samalens XO Armagnac was served as a digestif. With its flavours of honey and plum it was the ideal conclusion to a wonderful gastronomic occasion where the courses reflected traditional Korean flavours with rare and unique foods prepared and cooked under a Western style influence.

Didier Beltoise, Chargé de Presse

1 Korean Chik-soo cattle from Ulleung Island are considered to be an endangered species. Raised on wild plants, the Chik-so gives the beef a darker colour, less fat content and a lighter taste than other kinds of beef.




Photos above of hotel (c) Hyatt Hotels & Resorts

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