The simplicity and serenity of Korean cuisine is reflected in this restaurant with use of French, Italian, and American technique and flavours. Soigné literally means “well groomed” in French, which is Chef Jun Lee’s nickname during his culinary school days. The ‘Episode menu’ changes every three months and features the very best seasonal specialties prepared with ingredients mainly from Korea. An exclusive selection of wines is also available, including some rare choices in the whole of Seoul.

Main dining area faces the open kitchen, behind a wine table in a “U” shape format capable of hosting 17 persons on a glamourous black table top with outer table sitting up to 16 persons, enabling guests to view the chefs in action. Soigné have their own special meat knives each with it’s own unique wooden handle made in France for diners to select based on the dishes served.

Designed with contemporary clean lines to reflect the simplicity and serenity of Korean culture, Soigné employs stone and black hues with soft lighting to create a intimate atmosphere. Perfect for any occasion be it formal or casual from business dinners to that romantic date or gathering with family and friends.

Tasting as amazing as it looks is Fennel & Snapper, cucumber juice with pickled celery, dash of citrus powder made from three elements orange, lime and lemon. The raw fish with outstanding freshness is a wonderful match with the clean cucumber sauce and gentle citrus notes. Each component aromas are released upon chewing, a true feast for the senses.

Herb Ganudi Pasta comes in tantalizing shades of white and green, homemade pasta topped with slices of almost raw white cauliflower adding a delightful crunch covering the pasta with edamame beans hidden at the bottom. All dishes served are very delicate highlighting the ingredients to the maximum.

Lemongrass, Cumin & Prawn is a fresh take on market-to-table dining world, lovingly prepared and graciously presented carrot and prawn sprinkled with cumin powder for a touch of spice and finished with micro cilantro. A light concoction of comforting lemongrass milk is poured table side. Sugar is placed on the prawn and torched before serving yielding a mesmerizing slightly burnt flavour.

Transforming market-fresh ingredients into delicious dishes is evident with Scallion and Clam with a smooth celeriac puree base, scallion and sun-dried tomatoes topped with seasonal aromatic herbs. A impressive and well balanced course with herbaceous green parsley oil and plump juicy clams.

Main dessert incorporates superior ingredients while paying respect to their origins, Rosemary & Carrot Cake comes with a side of blueberry and lavender cream on a base of blueberry jam, best enjoyed with the premium carrot cake with real carrot slices on top alongside distinct rosemary ice cream and cheese cream.

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ADDRESS:
46 Banpo-daero 39-gil, Banpo-dong, Seocho-gu, Seoul, South Korea
PHONE:
+82 2-3477-9386
WEBSITE:
http://soignerestaurantgroup.com/wp/soigneseoul/en/