SOIGNE has presented 20 episodes introducing over 300 new dishes for 6 years.
The ‘Preparation Day’, three day-long shutdown, involving every staff delving deep to develop new repertoire is now our tradition. The archive has accumulated, elaborated into an immense history and inspires us with other new ideas. Our members named the restaurant ‘SOIGNE’ meaning ‘refined, well-groomed’ have endeavored to be truly soigne, and for this episode, we are to show you our present, inspirations from the past.
＃Ep.21: BE SOIGNÉ
Seoul Modern Fine Dining
The first amuse following the previous theme, ‘aroma’ of herbs and spices, is ceviche of raw scallop dressed in apple shiso juice with fresh acidity and herbal scent. In addition, soft scallop creates a nice contrast with hamcho and caviar and stimulates appetite.
Yam and eel Tart
Next amuse is inspired by our 18th episode ‘STAMINA’. Fire grilled eel and yam known as ‘mountain eel’ with cauliflower puree liaising every ingredient create bite sized tart, yet deeply layered with flavors and textures.
The dish from the 3rd ‘Ordinary Meals’ brings us to the last amuse. Crisp white asparagus is impeccably dressed with crunch baby anchovies and sweet white chocolate. Refreshingly moist asparagus will get you ready for the main course.
Appetizer begins with ‘Hoe-muchim’ which is Korean sashimi salad, derived from cold sashimi soup in our first episode ‘Winter of Seoul’. We added vinegar to soybean paste reminiscent of chili paste with vinegar and topped it with thinly sliced mustard leaf to give the feeling of vegetable ‘Ssam’.
Lamb Rack Tartare
Lamb rack tartare previously introduced in 2017 Collaboration with Chef Andre Chang is realigned. Uncooked lamb rack is smoked till it gives off charcoal like flavor served while staying balanced with fermented blueberries and piquancy of nasturtium leaves.
King Crab Raviolo
Chef Lee has introduced a variety of fresh pasta starting from the pop-up restaurant before SOIGNE to DOUGHROOM. This time we tried ‘Raviolo’ a witty dish, for the first time in Korea we assume, where pressed parsley pasta is crammed with king crab meat and warm egg yolk is oozing out from it.
Roasted Rock fish
Do you remember we did some food pairings for our 14th, ‘Better Together’? We went one step further. Pan-fried rock fish and pepperonata, a balanced combination of grassy and spicy taste of chili pepper and garlic, with rich corn cream bring out the best in this dish.
Quail & Beet
Quail instead of chicken is cooked in two different methods to emphasize how fascinating poultry can be. Quail breast dunk in pine nut and garlic crust mixture mimicking Korean style seasoned chicken, and its legs signifying farm to table freshness are gently cooked at a low temperature and flavored with fragrant spice crumble to go extra mile.
Roasted Iberico pork with ancient recipe
The modern day rendition of recipes in ancient cookbooks of our own was presented in the 16th episode. The most profound finding was “roasting in dough” resembling sous-vide technique. Meat wrapped around with seasoned dough cooks slowly in its own moist while retaining tenderness and in depth flavor.
Strawberry & Yuzu Sorbet l Rose Infused Watermelon
The dessert course focuses on various tastes red ingredients possess. For a start, intensely flavorful strawberry, in a form of sorbet with a hint of grassy mint oil cleanses the palate. Rose flavored watermelon firstly introduced in ‘STAMINA’ is accompanied. The fruit, infused with sensuous rose scent gives extraordinary sensation.
Chocolate & Pistachio
The main dessert is raspberry chocolate mousse inspired by the dish ‘From the sky from the ground’ in the second episode. Thick raspberry compote with dark chocolate mousse elevates the nuttiness of pistachio espuma to the next level and green tea chip with amaretto complements the whole dish and helps the aroma stand out.
Seoul Modern Fine Dining
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