Korea Dinner

Bailliage of Korea
Seoul, February 18, 2022

Starting the year on a high note
" a magnificent French dinner that uniquely paired literary passages with food and wine "

General Manager Mini Cho of the Sofitel Ambassador Seoul and her team, headed by Executive Chef Anne-Cécile Degenne, orchestrated a magnificent French dinner that uniquely paired literary passages with food and wine.

The evening began with a reception in Fait Maison, the hotel’s chic French bistro/bar. Guests sipped champagne and savoured classic foie gras canapés whilst taking in views of Seokchon Lake. Diners were escorted to their seats with personalized tubes containing beautiful scrolled menus. Simple yet elegant flowers alluding to the impending spring greeted us.

Amuse-bouches were served on a book as a prelude to the creative idea about to unfold throughout the night. Hotel Manager Vincent Gernigon presented each course in beautiful fluent French. He recited an inspirational passage from French literature that elevated the mood and amplified appreciation of each dish served.

From scallops, mero, and duck to classic cheese and dessert, diners indulged in delicate, well-balanced taste of diverse fresh ingredients. Everything was prepared in a contemporary style rich yet light on the palate. Exquisitely-paired French wines, that included two excellent private labels specially sourced by the Sofitel from the Loire, were the perfect complement.


“Gastronomy is the joy of all situations and all ages.
It gives beauty to the spirit.”
Charles Monselet (1825-1888)

Potato waffle, Oscietre caviar
Champagne Barons de Rothschild Brut NV

“Good cooking is the foundation of true happiness.”
Auguste Escoffier (1880-1935)

Scallop carpaccio, Périgord black truffle
Saumur Blanc ‘Soliterre’ 2020 - Thierry Germain

“Any man who loves fish has a delicate mind.”
Edmond de Goncourt (1822-1896)

Mero fillet confit
caviar and dill sauce, braised endives
Saumur Champigny ‘Bonne Terre’ 2020 - Thierry Germain

“Of all the passions, the only respectable one
seems to be the love for food to me.”
Guy de Maupassant (1850-1893)

Champagne and raspberry sorbet

“We become cooks; however, we are born roasters.”
Jean Anthelme Brillat-Savarin (1755-1826)

Roasted duck breast
celeriac confit and puree, cacao jus
Château Croix de Labrie 2014 - Saint-Émilion Grand Cru

“A dessert without cheese is a beauty missing an eye.”
Jean Anthelme Brillat-Savarin (1755-1826)

Truffled Langres, apricot chutney
Rivesaltes 1982 - M. Chapoutier

Amandine tart

Lemon madeleine

Although the Sofitel Ambassador Seoul only opened as recently as September 2021 the spectacular evening was clear proof that being new is not a handicap when the show is run by a team of strong, creative professionals who work together to create wonders.

Bailliage members and their guests had the pleasure to start the year on a high note giving sincere thanks to its graceful hosts. We hope to be back at the Sofitel soon.

Soon Chul Kim
Chargé de Presse

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