Zero complex, which I love. I went there again.
When I think about the cost of a round trip from Ulsan to Seoul, I always think… With that money, I went to Zecom one more time and thought of Ra. It's always a new and fun place.
Prior to posting.
Chef Lee Chung-hoo didn't give details, but he said there will be minor changes to Zero Complex starting in mid-April (aiming for more naturalness).
Also, the weather is getting better and better, and the herbs of Zero Complex are in full bloom is coming. *You also talked about opening a natural wine bar as a pop-up in April.
I'll share the news when it becomes more specific.
Spring is coming.
Natural wine pairings are being offered in earnest.
San Pellegrino.
Gilles Berlioz 'Le Jaja' 2011
The large, strong scent of Chardonnay abounds. Sommelier Clément seems to have been very prepared. The scent was wide open.
It's a wine with a long finish. The smell of pebbles clinging to the back of the fruit scent? It continues naturally to be the same natural wine. The light acidity provides pleasant minerality.
Savoie, Jacquere
It's amazing. Plating that makes you laugh
Scallop. arugula. sesame. Trout eggs
The manager served and told me that this was the first menu that appeared. A dish that mixes Korean elements well and creates complexity in a zero-complex style. The soft, chewy texture, which is thought to be the main specialty of Chung Fu Sheb, is coated with a crunchy texture that shakes the mind in the mouth. The combination of trout roe and sesame seeds adds a Korean flavor to the scallops, just like sesame salt. The aroma of arugula captures the finish
Marc Kreydenweiss' KRITT '2015
Clément gave me KRITT, saying it would go really well with the next menu, and next was the rose and mackerel dish I actually wanted to try again.
The scent is amazing. Even if it's a dessert wine, a place full of red floral aromas that you can trust
When you take a sip, you can feel the rich florality of the scent that comes from the scent as the cool scent of Riesling fills your mouth.
This wine has a mild sweetness and is likely to be very popular among women.
The sweet, floral, and calm balance makes you wonder if this is the wine that ordinary women who aren't good at wine are looking for. It's a very KITTY-like wine.
Alsace. Gebratztraminer
Spanish mackerel, strawberry, rose, honey vinegar, fennel
Ha… The words âOh, it's prettyâ pop out of nowhere.
Meet ZERO COMPLEX's Quichon Skills It's a very tasty and beautiful dish.
There is a rosy scent from Spanish mackerel, and when paired with a pair of cleats, roses really bloom in your mouth.
Domaine Pignier 'en Chone' 2015
Cherry scent Its scent is as wild as the scent of wild cherries. Light anise-like spicies stick closely to the stomach, so it's natural to be healthy while drinking it, right? The feeling hehehehe
The scent seems to give a very heavy body feeling, but when you drink it, it's mild
Jura. Poulsard
Sylvain BOCK 'RAFFUT' 2014
Rest in the face of the most difficult type of Ron… Wine that feels too heavy for beginners can be frightened.
It seems that the color of the wine already shows all the flavors.
Ron, Shira
Right: Sylvain BOCK 'RAFFUT' 2014/Left: Domaine Pignier 'en Chone' 2015
Cuttlefish wrapped in cabbage and deep-fried. Ink tartar sauce. truffles.
Cuttlefish wrapped in cabbage and deep-fried, the cabbage flavor embodies the flavor of cuttlefish. The combination of the two is great
Domaine Henri Milan 'Papillon Blanc' 2015
The wine of Henri Milan, who recently visited Zero Complex. Clemons will taste it for you.
It has the freshness of an unripe citrus. A clean wine that seems to cleanse the mouth with freshness rather than being floral and bright.
Provence.
Grilled monkfish. Grilled green onions. Buttercup. Kohlrabi puree. shrimp. broccoli. host.
A dish that seemed to have been unusually more concerned with this day. In particular, it seems that the condition of the shrimp is not normal.
Better cooking and freshness than ever before. The shrimp is in such good condition that when chewed, the fat bursts and melts softly in the mouth, and even the flavor of the shrimp is so intense that it feels aromatic.
Chef Lee Chung-hoo! I think I'll go to the Lobstar menu as the main dish.
I wonder if a very cool dish like Pierre Garnier's bright biscuits could come out.
Philippe Viret 'Mareotis' 2011
A producer I've met in Swaniye in the past. The combination of granache and syrah is like carbene sauvignon… Finished with a moderately inexpensive comment.
Ron, Granach*Shira
1. Philippe Viret 'Mareotis' 2011
2. Sylvain BOCK 'RAFFUT' 2014
3. Domaine Pignier 'en Chone' 2015
Pluma. romaine. FreeCell Roasted anchovies. raspberry powder
Take the vegetables little by little and eat them thoroughly.
This day was an exceptionally good harvest day. The roasted anchovies that appeared one day ago are really interesting.
chocolate mousse, pear, walnut, cocoa powder.
I ate a dish with an almost similar shape at Saturn in Paris; although the shape is similar, it has very different points.
If Saturn makes the chocolate mousse have a warm temperature and berry jam inside the mousse to swell the two to make them taste like they are breathing rum, then Zero Complex gives the opposite image.
It's the same principle that the crunchy texture and coolness of a pear meet warm chocolate and make the stomach softer, just like the combination of scallop sesame seeds on the front.
Crispy crumble such as corn cereal is offset by pear and chocolate, which also shows zero-down complexity.
Cuisine name: Mole
Zephyr Ice Cream from Pacoam Mercenary, newly hired by Zecom
The shape is very cute. It's really fun when Zephye's scent becomes ice cream. The astringency unique to zephyr is slightly dissolved in the ice cream, and that feeling is not mouthwatering that draws saliva out of the mouth, but rather the saliva that wipes away the astringency, so I think it's a clear feeling? It's a very funny feeling that the inside of the mouth is being cleansed.
The weather is getting warmer, and new changes to the Zero Complex are progressing along with it.
As spring comes, the complex flavors on the plate come to life even more. Zero Complex, where gastronomy blossomed when it met the pairing of sommelier Clement.
*Spring, the herb season, is coming~
I accidentally tasted Step Meal Super Limited* One Million Complex by NARAESSAWA
Complexity is gimbap.
