Korea Chapitre

Bailliage of Korea
Seoul, December 18, 2021

Farewell 2021 at the Four Seasons Hotel
" Members appreciated the Four Seasons' innovative approach to the evening "

Fighting the first real snowfall in Seoul this year, members reached the Four Seasons Hotel Seoul for the Bailliage’s annual Chapitre. New members and promoted members were recognized and inducted at the ceremony presided over by Bailli Délégué Roland Hinni.

The Bailliage’s AGM and banquet to celebrate the end of the year followed. The event was graced by the presence of His Excellency Wolfgang Angerholzer, the Ambassador of Austria, and his wife Susanne.

Executive Chef Jae Young Lee and his team prepared a menu creatively paired with specially concocted cocktails by “Charles H”, the Four Seasons Hotel Seoul’s renowned bar. The bar was ranked No. 42 by the 2021 edition of the “World’s 50 Best Bars”. As the only one in Korea to be listed, this made it the No. 1 bar in the country.

Members appreciated the Four Seasons’ innovative approach to the evening. They enjoyed the well-prepared and presented dinner characteristic of the hotel. This year’s menu showcased some of the most prized local ingredients from the land and the sea such as Alma caviar, Hanwoo beef, Jeju blowfish and hallabong (a citrus fruit from Jeju Island), and Yeongdeok snow crab.

Cocktails and beverages also showcased local drinks and ingredients, such as kimchi (spicy fermented cabbage) essence, Pungjeongsagye Chun (a rice wine that won a Presidential Award in 2021), and gin by Tokki (a Korean spirits’ brand born in Brooklyn but winning a steady following back in Korea).


Masan monkfish liver terrine with omija jelly
Champagne Delamotte NV

Andong Hanwoo 1++ beef tartare with kimchi rice chips
soy mayonnaise, micro leaves
Kimchi Highball

Jeju blowfish clear soup
Pungjeongsagye Chun

Yeongdeok snow crab
crab cake with Jeju mango salsa, dynamite sauce
Dancing Papa Rosé

Jeju hallabong sorbet, Naju pear
Melon Hwachae

Appletree smoked Andong Hanwoo 1++ beef sirloin
yam cake with XO sauce, bokbunja sauce
Châteauneuf-du-Pape Rouge 2017
Domaine Bosquet des Papes

[Long, cylindrical “tteok” (rice cake)
made with non-glutinous rice flour]
Sikhye (rice punch)


COVID-19 severely limited the Bailliage’s activities in 2021, including the cancellation of the traditional reception and the change of the black-tie dinner to a business event which was disappointing.

And so we bid farewell to 2021 and pray for normalcy in 2022.

We wish our fellow Bailliages worldwide a Happy New Year!

Soon Chul Kim
Chargé de Presse

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