1 Michelin Starred restaurant Stay, brings the best in French fine dining to South Korea’s capital, standing tall and proud amidst the competitive food and beverage market in Seoul. Perched on the 81st floor of SIGNIEL Seoul, which is local mega-brand Lotte’s highest luxury hotel brand under the group company, Stay offers unparalleled stunning views of the city.

A trio of amuse bouche begins this sublime experience for the senses, potato tart and cauliflower moose topped with caviar, secondly king crab jelly with white wine vinegar (naturally translucent with lovely acidity from the vinegar making it a good palate opener) and lastly the delightfully sour Korean raspberry juice with peppermint foam. Recommended to start from left to right. Perfect with a glass of vintage 2009 Moet champagne.

A superb starter, broiled Mahogany clam from Maine’s coastal waters with sweet pepper and citrus. Cooked with parsley butter and garlic on a base of red bell pepper confit covered with fresh parsley and bread crumbs. Finished with lemon jelly and red bell pepper extraction tabasco drops for added spice.

Equally as good is steamed Californian scallops studded with golden button mushrooms. Large scallop is gently steamed and covered with a mousse made from smoked cheese, fish extracts and more scallops. Complete with lentils by the side and mushrooms on the top. These button mushrooms only grow on pine trees and has mild flavours that is very delicate with a clean after-taste.

Duck foie gras poached in dashi with layers of seaweed coated with Korean traditional alcohol soju, apple and red radish with gold flakes on top. Enjoyed with toasted brioche with seaweed and hibiscus powder. The rich and buttery liver from south west France goes well with the umami flavours of the seaweed and lovely touch of sweetness from the apple. This delicious dish is well received even from diners who do not usually eat liver.

Delectable bread-like terrine made with cutlass fish, egg, butter and cream looks dense at first glance but actually rather fluffy and light in the mouth, celeriac moose center with celery leaves and celeriac extraction sauce poured table side. The cutlass fish is from South Korea’s most famous island Jeju also known for other seafood like abalone, fruits and vegetables.

An interactive course served table side is Ravioles Cappelletti. Freshly made ravioles with generous fillings of ricotta cheese, parmesan and spinach is enhanced with a drizzle of sole milk and further elevated with raw langoustines that has been marinated with lime, olive oil and a touch of salt. A dish that has components of land and sea represented in unison.

As the name describes, one of the best renditions of chicken around is Chicken Supreme, poached chicken breast with spinach and ossetra caviar. The meat is tender and moist paired well with the well sauteed vegetable. The rich sauce is made from extracts of roasted corn. Goes well with a glass of two of Terres De Famille pinot noir vintage 2016 from France, light bodied with a smooth finish.

The Souffle is perfect for those with or without a sweet tooth, made using mandarin fruit juice and zest from Jeju island, flambéd with grand marnier and served with chestnut ice cream. The mandarin is a citrus fruit similar to oranges and tangerines with a lovely reddish orange colour when ripe. A dessert worth all the calories it carries.

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ADDRESS:
Jamsil 6(yuk)-dong, Songpa-gu, Seoul, South Korea
PHONE:
+82 2-3213-1231
WEBSITE:
https://www.lottehotel.com/seoul-signiel/en/dining/restaurant-stay-modern.html