korean restaurant / LOTTE HOTEL PIERGANIERE, 6-stroke truffle course – 684

[LOTTE HOTEL ] Pierre Gagnaire. Pierre Garnier/ 6 Seizure Truffle Course . 6Balzac Truffle

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The first dining in 2016

A fun meal with good friends from all over the world. New York Metty . Helmat Mansebro .

This is a place where elegance and dignity flow in simplicity

The truffle course that happened at the end of 2015 and the 6 seizures that changed a while ago As a menu combination .

A special meal has been prepared .

In a nutshell, think of it as Kisungjeon's truffle course .

Domperignon 2005

The new Payyute

Even though it's simpler, the weight of the flavor has increased.

Egg scramble . truffles . Gruyère cheese .

foie gras . Puff with black garlic cream

Jamon wrapped in grapefruit jam

langoustine jelly . Horseradish cream .

Fish mousse with a poultice egg

Enhance your taste buds with a powerful combination of truffle gruyère cheese .

Small but strong . Langoustine jelly .

Our third Langoustine Gel contains the souls of 50

langoustines It's called extract gelatin . I sang it .

Snack bread that always satisfies

Amuse is ready .

Stunning .

Black truffles gratin with Gruyère cheese , chicken breast mousse . Bechamel biscuits .

A neutral dish that isn't too heavy . The center of chicken mousse with its light texture and flavor I'm adjusting it well .

Use truffles as a kick to give the overall flavor a twist . Seems simple . It is a dish that clearly reflects the spectrum of Garnier style .

Quince jelly , apple and tandoori sorbet .

I felt it on Vegetarian last time, though . Tandoori Hanan is very good at using it .

French foie gras . Cream infused with royal balm . 60% dark chocolate crumble

Press this dish to capture the aroma and flavor left on the front .

I feel like it's a process of simplifying flavors .

Abalone , sweetbread and mushroom stew .

I think the main one has already come out …

There's nothing to be disappointed about . The fragrance is balanced . The scent of sweetbread adds an even more colorful flavor to abalone .

The lobster here is always true .

The scent of sweet pumpkin gnocchi and biscuits makes your mouth vibrate .

After eating the whole pattern about 3 times . The umami is at its peak at the end .

This is a really nice amuse set .

Chef Frederick's appearance .!!

To explain the value of the following menu in advance .

It is said that they struggled because the supply of truffles was difficult . Thanks to this, I am so happy to be able to enjoy excellent food.

… I thought it was going crazy .

The beginning of 2016 was unusual …

Truffles …

They say they're adding that they're afraid the scent will be weak . source .

I asked him what it was .

Black truffle sauce …

Pierre Garnier was in such a place … I'm afraid of being hungry .

A person who rapes the tongue with taste .

Looking intently .

French grilled flatfish , langoustine juice , pork potato puree , asparagus ,

Hwarong Songdo , Blounger Wulangustin .

With umami . Truffle bombs and flounder are also insanely good at cuchon .

It's so nutty .

I don't know how what works. It's delicious …

Flounder juice . truffle , langoustine , cream butter

This mousse you asked me to accompany …

Terrible indeed .

Rather than a flounder dish with a big plate in front . This one has a stronger flavor ..

Can I eat it again ..

The only menu left now is Halabuji's Korean restaurant menu and Lespree It's left over, though . I'm looking forward to future visits .

Last time, I tasted the crepe soup of life .

Chef Jeremy .

They said they prepared a great dessert for the new year .

TT T Truffle Maker Frederick & Jeremy Chef
Truffle Soufflé, Truffle Icecream

It's a truffle in Kisungjeon .

Sweet soufflé flavors and melting truffles …

I want to live in there, and I'm a binge eater . Fragrant …

Petit dessert provided as a service

Apple cream , white balsamic , meringue stick

It's so sweet and sour , so wonderful. A smaller, but more pierganier-like dessert .

The last petit four .

Korea's best

Pierre Garnier lemon verbena

I tasted it here, so I went out of my way to try Starry Star Lemon Verbena . The truth is Pierre Garnier ,

Raspberry marshmallow sweetened with red pepper

Amaretto ganache .

It was always a chocolate full of regrets . It looks great and I am satisfied with the taste .

Every time I visit, Pierre Garnier has a fun and happy meal.

Starting with great dining in 2016 .

I wonder how many good people I'll meet and have a great time this year It's already exciting and fun .



Happy New Year everyone , and good news I'll greet you again . ^^