The latest event for the National Bailliage took place in the famous Paris Grill restaurant of the Grand Hyatt Seoul.

Guests enjoyed a Champagne cocktail during the reception with canapés. Upon entering the Paris Grill, members and guests discovered a restaurant softly lit with white floating candles, brilliantly decorated with white lilies and orchids.

A live quartet expertly played classic and modern jazz throughout the evening.

The menu, beautifully presented on individual cards in a wooden tray, not only described the food and wine selections, but also showed images and descriptions of the various art pieces from French Artists exhibited at Paris Grill and Bar. To name a few, Francois-Xavier Lalanne for “Mouton” at Paris Bar, or Claude Lalanne for “Olympe II” at the Paris Grill entrance.

The menu was themed around French cooking techniques and ingredients with a light, modern touch. Guests were able to enjoy dishes such as Foie Gras ganache with Calvados jelly, whole salmon steamed in cabbage with an opulent Caviar sauce, or a light version of Camembert mousse with ginger prepared using the espuma technique.

Grand Hyatt Seoul’s in-house Ice Carver lovingly crafted individual sorbet lighted ice blocks, adorned with the Chaîne logo, presenting a small cup with a refreshing spring elderberry sphere in sour cherry Champagne.

The dinner was capped off by the Hyatt Chefs entering the restaurant to pour warm citrus sauce over a golden chocolate dome for dessert. As the dome melted under the hot sauce, it revealed a flower shape and the crunchy orange mousse hidden below.

Wines were carefully chosen to match the flavour profile of each dish. Everything combined perfectly to create a wonderful and successful evening in the pure tradition of the Grand Hyatt.

Didier Beltoise
Chargé de Presse