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Korea Dinner

Seoul, October 12, 2013

For this year’s dinner at the Grand Hyatt Seoul, the concept was ‘A Paris brasserie of the 1930’s’.

The hotel’s award-winning signature restaurant “The Paris Grill” was the venue for this event. Paris Grill, an upmarket brasserie style restaurant, designed in dark wood and marble with an open kitchen, wood-burning oven, rotisserie and grill was the perfect setting for the menu served.



To offer as many as possible classic brasserie dishes during that event, the team, under the leadership of Executive Chef Stefan Moerth assisted by Marco Mehr Chef de Cuisine, created a menu with some great food combinations, including terrine of foie gras with calf’s sweetbreads, crispy sole and poached Atlantic lobster and saddle of veal with Burgundy-style snails. The menu also featured French classics like bouillabaisse and kir royal sherbet presented with a modified modern and lighter touch.



The wines and champagne for the evening had been carefully selected to complement the fine food served. The evening began with Champagne Louis Roederer followed by a balanced Gewürztraminer from Alsace. After this a fruity yet composed Cœur de Grain Château Romassan Rosé entered the fray. Next from Côtes de Beaune, a delicate and minerally Meursault was followed by a perfectly-balanced Gevrey-Chambertin from the Côtes de Nuits.



An evening of French wines would not be complete without a beautiful Pauillac and Echo de Lynch-Bages was a fine addition into the equation. The dinner concluded with a Carmes de Rieussec from Sauternes accompanying the dessert. Afterwards, members and their guests were invited for Cognacs in the Paris Bar.

The evening rhythm was with music from the 1930’s in France, or namely chansons françaises. The entertainment gave the perfect background to showcase the beautiful French wine and food.

Didier Beltoise
Chargé de Presse

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