A unique gastronomic adventure which featured high quality products originating from local culture, history and traditions of Korea using inspiring, contemporary presentation was the theme of the first Gala Dinner of 2016 at the Conrad Seoul.

The ‘Art of Flavour’ was meticulously choreographed by the host establishment. Another first at this first dinner of 2016 was one of the longest dinner tables in Bailliage of Korea memory. The impressive dimensions of the hotel’s Grand Ballroom were put to good use!

On the table, equally impressive was the air of fine dining created by simple yet elegant flowers, classic candelabra and the utmost attention to detail and perfection by the enthusiastic Food and Beverage Team.

The Conrad Culinary Team devised a menu using local ingredients to achieve a perfect synergy of tastes, colours, unique aromas and textures paired with premium wines.

To deliver freshest produce and locally-inspired ingredients representing the best quality available in Korea a carefully selected list was assembled:  Hoeng Seong beef, Naju pears, Ga Pyeong pine nuts, Kumsan ginseng, hair tail and kumquats from Jeju Island, Wando Island halibut, native vegetables plus fresh local cream and butter.

MENU
Composition of Hoeng Seong beef tartare
Herb-steamed Jeju-do Island hairtail fillet with a blue crab soup
Baked Wan-do Island halibut kataifi with goat’s cheese
Apple & mint sorbet with spicy cotton candy
Slow-cooked Hoeng Seong pave of beef with shallot sauce
Forest berries
Baked Brie

WINES
Sancerre 2014 – Pascal Jolivet (France)
‘Whispering Angel’ Côtes de Provence Rosé 2014 – Château d’Esclans (France)
Morgon 2013 – Domaine Marcel Lapierre (France)
Petra Quercegobbe Merlot Toscana IGT 2009 (Italy)
Brachetto d’Acqui DOCG Asinari Millesimato 6.5% vol 2013 (Italy)
Digestif: The Glenlivet 15-year old French Oak Reserve Whisky

What a grand finale to an elegant evening which surpassed all expectations of the art of flavour!

Our appreciation was expressed to all who made the evening a success.

Didier Beltoise
Chargé de Presse

Created from a press release provided by Hannah Jeon at the Conrad Seoul