Michelin 3-Star Chef, Lotte Hotel Seoul Mugunghwa Gala Dinner

Lotte Hotel Seoul announced on the 25th that Chef Pierre Gagnaire, known as the 'Picasso of the culinary world,' will present a gala dinner for the first time in four years on the 3rd of next month.

Pierre Gagnaire has been active as a world-renowned chef for over 30 years. He was ranked first in a survey of Michelin star chefs conducted by the leading French culinary magazine 'Le Chef,' earning him the nickname 'Grand Chef.' In last year's Michelin Guide, his restaurants in Paris and London (Pierre Gagnaire Paris, Sketch) were each awarded 3 stars. His flagship restaurant, Pierre Gagnaire Paris, has maintained its 3 Michelin stars since 1998.

Chef Pierre Gagnaire [Photo by Lotte Hotel Seoul].

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This gala dinner will feature a special collaboration to celebrate the 15th anniversary of Pierre Gagnaire Seoul, which opened in 2008. Chef Pierre Gagnaire will collaborate with Mugunghwa, Lotte Hotel Seoul’s longest-running Korean restaurant, under the theme 'The Meeting of Korea and France,' attempting to harmonize the finest ingredients and cooking methods from both countries. This collaborative gala dinner, the first of its kind by Pierre Gagnaire in Korea, consists of a total of 9 courses, from the pre-meal amuse-bouche 'Pate' to the finishing 'Petit Four.'

The menu includes amuse-bouche such as burdock gangjeong and ginseng-scented Fenouil de Royale, appetizers like jingujeol and jjukkumi dumplings, followed by the main courses featuring poisson (fish dishes) such as tilefish, fish soup, and potato mousseline, and viande (meat dishes) including 1++ grade Korean beef anchangsal steak and grilled white flower mushrooms. Desserts like omija granite and beer ice cream are also prepared for palate cleansing.

The gala dinner menu blends uniquely Korean ingredients unfamiliar in French cuisine, such as ginseng, kimchi, dried pollack, gamtae seaweed, and omija, with internationally renowned delicacies considered among the world's top three gourmet treasures: foie gras, truffles, and caviar. It is explained that Chef Choi Byung-seok, head chef of Mugunghwa, contributes Korean elements, while Pierre Gagnaire adds his creativity to offer a special gourmet experience.

The menu commemorating the 50th anniversary of Hotel Lotte’s founding will also be available at Pierre Gagnaire until the 31st of next month. Guests can enjoy six types of amuse-bouche including blue Auvergne cheese ice cream, ruby-colored lobster rouelle, veal popiette wrapped in abalone, and Osetra caviar. The 50th anniversary menu can be selected with or without wine pairing.

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