Pierre Gagnaire’s food conceals my peculiarity.
So he’s a 3 michelin star, world renown French chef. Yes. Most of us may know that...In truth, I was a bit too nervous the first time I met him because I wanted to be ‘as professional’ as possible (so this is the before meeting him planning in my head thoughts). Then in actuality, as soon as I saw his smile, I melted. Hahaha. Ok. Not so much in the romantic sense. Chef Gagnaire has a tender soul and a genuine spirit about him. I could see why he’s a natural leader in the kitchen, and why his staff waits for the beat of his drum.
My first visit to this restaurant was to meet the chef while he was here in Seoul for a short one week visit. Restaurant was completely booked. Staff running around. Phones off the hook. Perfection is the norm but nothing less than godliness on his watch. In the heat of this moment, I arrived with my Canon S95, and one of his books to get signed. Yup, a true food nerd.
Feuilites to the left...Grilled scallops coated with LEONARDI 10 years one: pear & turnip dices to the right...
This time around, I had the honor to spend a moment with Executive Chef Julien Boscus. Originally from France, he’s been with Pierre Gagnaire since 2008. He started in Paris, then moved on to Hong Kong. He’s been transplanted to Seoul for a few years now, and was part of the opening team of Pierre Gagnaire à Séoul. During dinner, he came out to the dining hall to check up on us, and to make sure we were having the time of our lives. Uh, just kidding. Ever so sweet, he was open to discussing any random questions we had about the food. However, the real conversation began when we were led to the kitchen, and asked him questions like what his favorite eateries were in Seoul. We concluded that he’s like one of us. He loves hole-in-the-wall dives with food that simply taste good for a great value. I always find it interesting in what the Frenchies really think about Korean food, haha. When he mentioned that he wasn’t a huge fan of Makgeolli (the unfiltered Korean rice wine) my heart did ache a little. Well, I’ll have to work on this one.
Albert Camus dining hall
Lettuce braised with bordeaux sauce (bone marrow inside), pomme maxime,
shiitake mushrooms & green beans
The handsome in white...
Bon appetit indeed.
All bubbly inside...
The man himself...
Pierre Gagnaire à Séoul
1, Jung-gu, Sogong-dong 100-070, Seoul, Korea 서울특별시 중구 을지로 100-070
Inside Lotte Hotel-Myungdong, 35th floor
Euljiro 1-ga station, (line #2)
Exit 7 or 8, you will see Lotte hotel to your left