Korea Dinner
Seoul, June 20, 2020
Even the plates were freshly made!
" the dinner was timely and impeccably well-orchestrated "

Travel is probably on everyone's mind these days not because of the approaching summer season but because of deprivation. Park Hyatt Seoul and Seoul Wines and Spirits were quick to come to the rescue with an immaculately staged, multifaceted journey across time, cultures, and geographies that nourished the body and soul.

Korea Furniture Museum, an oasis on a peaceful hillside in a secluded neighbourhood of bustling Seoul, was the location. We travelled back in time to an elegant, traditional Korean mansion on a clear, sunny day, just before the arrival of the monsoon rains. The crowd basked under the gentle, golden rays of the setting sun. During the cocktail reception, held outdoors in the museum's peaceful gardens, perfectly-chilled Champagne Duval-Leroy NV poured from magnums was sipped.

Dinner was served in the mansion's cosy dining hall. Chef Federico Heinzmann fed the guests' pride and fuelled their interest in Korea's cultural heritage. He took us on a culinary journey showcasing the nation's greatness and the goodness of the land as seen through the eyes of a well-travelled Argentinian with past aspirations to become a ceramic artist.

Betraying his interest in ceramics, Chef Heinzmann asked local pottery artist Sung Ryong Kim to create "Ongi" plates (earthenware) especially for the dinner. The plates were delivered just a few hours before the meal. History was therefore made with the freshest plates ever used at a Bailliage event. In fact, they were fresher than many of the ingredients served in the meal!


Seafood ceviche
sustainable prawn, scallop, seaweed, Korean mustard gel
Cocktail with leche de tigre

Smoked ricotta ravioli
truffle consommé, arugula pesto
Mercurey 1er Cru ‘Clos du Roy’ Blanc 2016
Domaine Chanzy, Côte Chalonnaise, France

Sous-vide Korean duck breast
baked Korean sweet potato purée
ginger and ‘Incheon’ rice espuma
Moulin-à-Vent ‘Les Trois Roches’ 2018
Domaines Chermette, Beaujolais, France

Rosemary and lime sorbet

Korean ‘Cham ye woo’ beef sirloin
pickled mustard greens, beef jus
Aurel 2012
Domaine les Aurelles, Pézenas-Languedoc, France

Dark chocolate ganache
Cheonian walnut, cherry semi-freddo, cherries
Cognac Ragnaud-Sabourin ‘Fontvieille No 35’

Chef Heinzmann paid tribute to his South American origins with the first course. It was made with the freshest seafood from the eastern island of Ullungdo marinated South American style and served with a pisco sour type of cocktail with a hint of leche de tigre (Peruvian ceviche) for an exceptional pairing.

Not to be outdone, Seoul Wines and Spirits teleported the guests on a whirlwind trip across France's distinct wine regions. Exquisite wines paired impeccably with each of the subsequent courses. From Champagne to Cognac, smiles grew bigger as the evening progressed.

Overall, the dinner was timely and impeccably well-orchestrated. It was graced by the presence of His Excellency Einar Jensen Ambassador of Denmark and His Excellency Jakob Hallgren, Ambassador of Sweden.

The extensive efforts made by the dedicated staff of the Park Hyatt Seoul to ensure guest safety amidst COVID19 was well appreciated.

This enjoyable event will be remembered for a long time.

Vive la Chaîne!

Soon Chul Kim