CAVIAR GOURMET DINNER

The Plaza Hotel, Seoul

Monday 12. September 2016

THE PLAZA HOTEL SEOUL / CAVIAR GOURMET DINNER 12. September 2016, SOUTH KOREA The table set up for 26 The menu Nice setting We love Caviar Hannes in conversation Chef Tony with Taiwanese friends Chef Aiden with KCA President Please to be seated Chef Aiden & Transleter explains the menu I explain them what is CN and why this dinner is happen A room with a nice view over looking the City Hall Chen Jo AA chairments has a speech The chefs are ready for action A smiling chef Eric Chef Kim, Exc. Chef of Plaza Hotel The New President of KCA Very tasty bread basket Tuna carpaccio with Argula Juice Cured salmon with seafood jelly Chef Jake explains he’s creation The next course ready to serve Herb marinated lobster Chef Cho highlights he’s dish Here comes the soup Cauliflower-Soup & Beluga Caviar Chef Kim in Action Yuzu sherbet with SoJu, just the perfect combination A happy chef Eric tells us How it was done The kitchen brigade preparing the next delight Chef Aiden but’s the final touch on Crispy Sea-bream and Steamed Seabass Smiling guest, means good gfood Sous-Vide Korean top Beef Sirloin He loves every course It just looks like the dream of all chocolate lovers chocolate ball stuffed with a caramel nougat cream Chef Eric’s creations are the best Chef Aiden thanked all for joining and make it possible Presenting the culinary team to the Guests Certificates & Medals ready Give a big Hand to all chefs and cooks Presenting letter’s of appreciation to all A smiling New Execuitve Gourmet Welcome Professional Chef Kim Professional Member Chef jake Another smiling Chef Eric A proud Jo Chef Cho so proud Hannes the wine expert In discusion with the KCA The happy young lady cooks New and Exsisting Cordon Noir members No Party without smiling Girls The final group fotos with members & cooks Photos by Chitthip & Chef Tony Chang On the invitation of the Cordon Noir Chef Aiden of AA Chefs, my wife and myself, together with Hannes and Cindy Landolt, also Cordon noireans, we had the opportunity to enjoy and sample the Korean hospitality during the recently hold Cordon Noir Gourmet Dinner at the Plaza Hotel in Seoul. Our good friend Tony Chang from Taiwan was also make his way after the Contest in Bangkok to Seoul, to ensure nor missing another opportunity to sample caviar, good food and wine, and meet some old an new friends. During the dinner Tony was Honored with the Title of executive Gourmet for Taiwan, and I would congratulate him for all he’s effort and time he has spent since become a member 4 years ago in Bangkok. With 5 new professional members to introduce at a Private Dining Room the Menu that was presented was superb and above of all our expectations. The 4 Korean Chefs and one pastry Chef went over there creativity and orchestred a nine course menu for the attending 26 guests plus the 5 chefs in an outstanding presentation, combination of flavors, colors, textures and different Korean Farmed Caviar from the upper Han river. The two Brothers Jake and Eric Dongsuk were assisted by some pretty female culinary Students from the AA Chefs, Chef Kim, Chef Jo and Chef Cho were busy preparing the great course one after another like a Swiss clock work, the service of the plaza Hotel team assisted under the watchfully eyes of chef Aiden, noticed every detail of the service and kitchen operation. A very large congratulation to the host and the 5 new members that are true cordon noirean and for sure will add a bonus to the standard of the presented dishes and the camaraderie we all had experienced during our stay in Seoul. A Special thanks also goes to the management of the Plaza Hotel, the Korean Chefs Association and AA chefs for their great support during this event and we are looking forward to the next exiting Cordon noir Caviar Dinner in Korea, as during the dinner already 3 persons were very interested to join our Gourmet club MB/20-9-16

Amuse Boucher

Fruit flavored Tuna Carpaccio and Sevruga Caviar with Arugula Juice

Cold appetizer

Cured salmon with citrus emulsion

Avocado cream and salmon caviar, Sea food jelly

Micro salad and pickled vegetable

Hot Appetizer

Pan fried Herb marinated Lobster with Korea’ Yellow Sea Blue Crab Mousse with Sevruga caviar

Sous-Vide White Asparagus Pickle, Jamon Cheese Tuille

Season Vegetable, Sesame Oil, Lemon foam, Bisque Sauce

Soup

Cauliflower soup with smoked scallop, lemon basil oil, toast bread and Beluga caviar

Sherbet

Yuzu sherbet with caviar with Korea traditional SoJu

Entrée

Crispy Sea bream and Steamed Sea bass with Potato, Spinach

Three Color Puree (Carrot, Asparagus, Bell Pepper), Basil Olives Ciabatta, Oscietra Caviar

Dried Turnips, Shallot Butter flavored Tomato Sauce

Main course

Sous-Vide Korean style Beef 1++ sirloin steaks with green herb crumble, celeriac puree,

Garlic flavored Potatoes pie, seasonal vegetables, beef jus

Cheese

Deep fried cranberry walnut fresh mozzarella cheese with Oscietra caviar Sour-Cream dipping sauce

Selection of Fine Imported Cheeses

Dessert

Eric’s Gourmet Creations

Menu per person 150. - $ US

Including 2 red & 2 white wines, Cafe  or  Tea