On a beautiful sunny and warm evening, Chaîne members and their guests were greeted by the smiling faces of the staff at Le Méridien Seoul, colourful cocktails, champagne and scrumptious canapés.

Betting on good weather Executive Chef Oh and General Manager Martin Sax organised the last Chaîne dinner of the spring programme to be outdoors. They surprised and challenged the guests to become their own master roasters for the evening.

MENU

Chef's tapas recommendations
Poached shrimps with grapefruit cream
Roasted wild mushroom with fresh truffle
Champagne Charles Heidsieck Brut Réserve NV

Spain
Carpaccio of baby scallop with lemon salt
El Coto Rioja Blanco 2018

Italy
One-pot clam broth with fregola pasta
Pieropan Soave Classico 2018

France
-- Gourmet European barbecue platter --
Beef rib-eye, Beef short rib, Aguja Iberico
-- Grilled vegetables --
Leek, mushroom, eggplant, asparagus, cinnamon pineapple
Château les Trois Croix 1995 - Fronsac
Cahors 'Le Cèdre' 2012 - Château du Cèdre

Greece
Two varieties of tomato, hazelnut oil, cauliflower
spicy pickling dressing

Portugal
Chocolate shell with smoky bisque chocolate ice cream

After a series of delicate taste first courses everyone was invited to “dress down” in Méridien apron, slip on oven gloves and head to the big barbecues close to the tables.

There we could make our choices and roast to our own taste colourful vegetables and large portions of three cuts of beef which melted in the mouth. The good mood went up a few notches. Cheerful exchanges took place between the tables and the barbecues on cooking preferences. Helpful staff members were close by to give a hand if necessary and cook for those who preferred instead to continue their animated discussions.

After the heat of the cooking, guests cooled off with the unexpected dessert from Portugal in the shape of a crispy blue swimming crab shell made of chocolate to accompany the smoky bisque chocolate ice cream.

As you can see from the menu the ‘Tour of Europe’ dinner was perfectly supported by well-chosen wines.

Anne-Isabelle Blateau
Chargée de Presse