![[LOTTE HOTEL] Pierre Gagnaire. Pierre Garnier/ Menu Végétarien. The god of vegetarian menus in the dining world. blood](https://www.sugarywinzy.com/wp-content/uploads/2023/02/LOTTE-HOTEL-PIERGANIER-Vegetarian-menu-jpg-webp.webp "LOTTE HOTEL PIERGANIER")
[LOTTE HOTEL] Pierre Gagnaire. Pierre Garnier/ Menu Végétarien. Vegetarian menu
The god of dining. I went to Pierre Garnier in Sogong-dong, where Pierre Garnier's touch was melted.
Chef Jeremy was happy to welcome you.
This is a place where elegance and dignity flow through simplicity.
Isigny butter
Longue-Dog Rouge 2013
A must-have for vegetarians. The mild acidity supports the food here very well. It's weak, but you can think of it as playing a huge role.
Clockwise from 12:00
Squid mousse roll with crayfish powder. Paprika puree,/mango marshmallow, tomato puree./biscuits sanded with foie gras cream. Onion puree./Chocolate with coriander leaves. Scallop puree
Avocado puree, anchovies, onion puree. Langoustine powder
I enjoy playing a match with the rightmost spoon in the direction of 12 o'clock.
You can enjoy a complex city. I am always satisfied with the fine details.
Velouté de châtaigne, cubes de café./Humus de lentilles vertes du Puy, tuile de pomme.
/Navet glacé Ap cius, salade de champignons de Paris. i
Chestnut velouté, coffee cubes/lentil hummus, apple chips/Apicius' style radish and mushroom salad
Wrapping hummus with sprout vegetables crunchy. Apple chips add a light crispness.
You can think of it as a process of preparing to support velouté to eat later.
Actually, you can think of the main one as velute.
Bambelute with a rich, deep autumn atmosphere. Chestnut chips that are soft yet soft and crispy. The light coffee jelly cube expands the spectrum of flavors.
Radish is cooked, and its sweetness and texture are similar to the feeling of roast.
I feel like I'm pushing the heavy velute in front of me off my tongue. The occasionally hidden scent of cayenne pepper prepares the base for the next menu.
Tandoori apple tart, endive, celery, walnut, and white balsamic yogurt ice cream
It finally appeared. The menu I was really curious about
Add a large portion of yogurt ice cream.
Spray syruped tandoo sauce.
Tenderloin steak has an enviable flavor
The taste of tandoori bursting like an active volcano from a medium ripened apple…
On top of that, yogurt ice cream is cold and holds the balance without excessive tandoori flavor.
The accompanying vegetable garnishes are fun to support the apple tandoori with the aroma and texture of each vegetable so you don't get tired of it.
Tandoori syrup seems to give a feeling of satiety by adjusting the richness of the food so that it is not too light. It's a satisfying menu.
I ate at Zero Complex the other day. A dish with a very similar context to butternut squash soup (it was a hit dish!!).
Black truffles, steam-cooked potatoes, celery consomme, green onions
Today's main
You can think of black pieces as black truffles.
Gnocchi hidden between cute mushroom and gnocchi. Cool celery corn sleeves
The menu was refreshing and heartwarming.
I think it would be fun to solve a kind of homemade rice like this.
Give the clam stock a kick with cilantro and layer the flavor with zucchini and green onions…
It was a very satisfying meal on this day, but… I was so surprised to see this situation;;
What are these guys doing. Because the visuals are so classic. Why is this coming from here.
What's that potion…
Les desserts de Pierre Gagnaire. /Pierre Garnier dessert.
Chef Jeremy is very upset.
We just sit back and watch… Helmetbro Even if I think about it again, it's a big hit…
The Best Crepe Suzette by Jeremy Chef with Pierre Hermett-Mansebro
Garnier Seoul. First. Meet Kreb Sujet
You can think of Pierre Garnier as Chef Jeremy's meticulous consideration for Helmetbrough, who always thought and loved like her grandfather.
Thanks to this, when I got a lotto, I just worked so hard to shoot the camera shutter.
While making a huge dessert potion,
Big ice cream full of vanilla beans. 2 spoons.
Crep suzette with a strong lemon scent and Brandy scent.
Just as Korean people marinate kimchi well, French food should be eaten by French people. I felt that it tasted delicious… It makes me think I might never be able to eat it again.
The best crepe Suzette ever that I have! I'm loving it!
It melts in my mouth!
*** THANK YOU SO MUCH JEREMY CHEF
Even when I sleep… It really reminds me. Once again, even in a dream…
Last Café et Petits Fours
An unforgettable Garnier lemon verbena.
After my last visit to Garnier, I bought and tasted all the processed verbenati. I went around here and there and tasted lemon verbena, though.
I learned three times that Pierre Garnier lemon verbena is special.
I asked the manager. They say they roast their own lemon verbena, dry it, and let it mature. A beautiful scent you can't feel anywhere else…
It has a floral, clear energy like Riesling.
A very pretty raspberry marshmallow. Even petit frittes that are slightly acidic and unusual.
Menu Végétarien/Vegetarian menu. Garnier's unchanging menu.
Personally, I think Pierre Garnière is the best menu to understand.
The intention to solve the course by reflecting the most Garnier-like logic is most visible.
It was a happy meal that I definitely want to try again.
I would also like to express my gratitude to Hooray My Bro Helmets for being with me. ^^ Thank you~