Dinner – Episode Menu / Tasting of SOIGNÉ

SOIGNÉ
SOIGNÉ
13 TH EPISODE MENU
THE BEST SOIGNÉ TASTING MENU
[ WINTER OF SEOUL VOL.2 ]
구쁨 [goo-peum] : {Amuse Bouche}
구쁨 [goo-peum] : {Amuse Bouche}
Charles Dufour "Bulles de Comptoir" 4 Vinorama Extra Brut NV
Charles Dufour "Bulles de Comptoir" 4 Vinorama Extra Brut NV
Fermented Sea Bass | Beet ∙ Daikon ∙ Brussel sprouts ∙ Fermented oyster
Octopus & Celery | Yerusalem Artichoke ∙ Quinoa ∙ Lime
Marchesi de Frescobaldi Castello di Pomino "Pomino Bianco" 2014
Alain Chavy Bourgogne Blanc 2010
Home-Made Tofu | Bok choy ∙ Kelp ∙ Orange
Seorae Escargot | Truffle custard ∙ Spinach ∙ Scallion
Wei
Domain Guerrin & Fills Pouilly-Fuisse “Les Crays” 2014
Chuli-jang Risotto | Barley ∙ Scallop ∙ Dried Cod
Moutain herbs & Tajarin | Roasted Garlic ∙ Perilla oil
Ca'Lojera Lugana Superiore, Veneto 2009
Bernhard Ott ‘Am Berg’ Gruner Veltliner, Wagram 2013
Bone Marrow Soup | Assorted mushroom ∙ Beef Shank ∙ Knee Cartilage
Branzino & Red Bean Tea | Brown rice ∙ Sorghum ∙ Adlay ∙ Garlic
Luigi Pira Langhe Nebbiolo, Langhe 2014
Yume-akari, Junmai-daiginjo, Iwate (55%, -1/1.2)
Rump Steak & Mt Herbs | Various Mt. Herbs ∙ Passion fruit ∙ jerky
Leek & Lamb rib-eye | Clam ∙ Celeriac ∙ Wild parsnip leaf
or
or
2+ Grade Korean Beef Tenderloin | Romaine ∙ Parmesan (Supplement +3.5)
2+ Grade Korean Beef Tenderloin | Romaine ∙ Parmesan (Supplement +3.5)
Solaria Brunello di Montalcino 2011 / Ch. Lamarsalle, Montagne St-Emilion 2011
Solaria Brunello di Montalcino 2011 / Ch. Lamarsalle, Montagne St-Emilion 2011
Chamomile | Strawberry ∙ Lemon ∙ Pine nut
Chamomile | Strawberry ∙ Lemon ∙ Pine nut
Roasted Chestnut | Chestnuts ∙ Chocolate ∙ Lychee ∙ Lemon
Perilla leaf & Vanilla | Perilla oil ∙ Cocoa nip ∙ Salted caramel
청감주(Chung-gam ju)
Wild Beer Co, Millionaire, Milk Stout
꼬두람이 [kkodulam-i] : {Petit four}
꼬두람이 [kkodulam-i] : {Petit four}
11.0
15.0
(Wine Pairing +10.0)
(Wine Pairing +10.0)
ExecutiveChef|JunLeeDessertChef|InkyungNa
Beef,Duck,Escargot–Domestic,Lamb–AUS