Korea Dinner
Seoul, February 18, 2017
Culinary tour at the Grand InterContinental Seoul Parnas

Members and their guests happily gathered for the Bailliage’s first dinner of the year at the Grand InterContinental Seoul Parnas Hotel. With a soothing violin trio playing in a brightly-lit, fragrantly-flowered red-carpeted hall we enjoyed glasses of Laurent Perrier Brut Champagne with mouth-watering canapes along the ice-hewn bar.

As we were ushered to the banqueting room we were greeted by a male voice choir singing opera. Two long tables decorated with fresh, white and yellow spring flower arrangements awaited us under a flower canopy.

Jerome, Yongsan Ambassador & Accor Hotels Cluster Manager, is a newly-appointed National Council member. With the role of presenting the menu his descriptive eloquence made us impatient to taste the menu and wines. He described vividly the artful display of colours, textures, flowers, vegetables, featuring fiery reds and oranges, hues of green, brown, beige. Ingredients carefully selected brought unique flavours giving precious notes to the dishes.


“Italian Sky Lounge”
Scallop and carabinero
sea urchin sabayon, squid ink sponge cake, Sevruga caviar
Beringer Chardonnay Private Reserve 2013

“Wei Lou”
Wild mushroom soup, goldfish wanton
Alsace Riesling Grand Cru ‘Ollwiller’ 2014 - Wolfberger

Grilled red mullet, toro sushi, balloon fish teriyaki

“Grand Kitchen”
Steamed bun

Pear granite

“Table 34”
Hanwoo Korean beef tenderloin
confit of vegetables, Périgourd truffle sauce
Vigorello San Felice 2011

"Asian Live"
Red ginseng jeongkwa, Hallabong oranges, ginger crumble
Sauternes ‘Lions de Suduiraut’ 2010

The well-matched wine selection proposed by the young Korean sommelier reflected the international culinary tour and vibrant conversations in different languages … perhaps aided by the Hennessy VSOP Cognac digestif.

Under the guidance of General Manager Darren Morrish, the Grand InterContinental Seoul Parnas Hotel has set the bar high for 2017. The challenge presented to the hotel’s kitchen and service brigade was met with creativity and skill resulting in a feast of gourmet dishes.

Anne-Isabelle Blateau
Chargée de Presse Elect