Seasons represents all that is best
in French dining - a classic style cuisine that is modernized
to reflect the latest culinary trends while still maintaining
traditional values. Delicious and inspired French cuisine,
exceptional service, and wonderful ambience are all
mainstays of this highly acclaimed restaurant that is
known as la creme de la creme. Private dining rooms
are also available.
Seasons also hosts the Gourmet Circle Dinner four
times a year. This exceptional dining extravaganza
takes place at the start of each season, and is representative
of Executive Chef Park’s finest culinary talents.
The multi-course dinner is accompanied by a selection
of complementary fine wines. The Gourmet Circle Dinner
is greatly anticipated each season by discerning gourmands
in Seoul.
Composed and prepared by
Executive Chef Park Hyo Nam
__________________________________________
Seared Scallop Galette in Hazelnut Oil
Cucumber and Baby Leaf Salad
Mediterranean Vegetables
Truffle Cream Soup
Baked Salmon Flavoured Thyme and Lemon
Potato Purée and Green Asparagus
or
Marinated Entrecôte of ‘Hanwoo’
Champignon Mushrooms Glazed with Balsamic
or
Natural Rock Salt Crusted Roast U.S. Prime Rib
Selection of Farm House French Cheeses
or
Chestnut Vermicelli Mousse with Green Tea Macaroon
Strawberry Ice Cream
Coffee or Tea
KW55,000
Including a Glass of Wine KW64,000
Prices are subject to 10% service charge and 10% value added tax.
Should you have any special dietary requirements, please advise us.
상기 메뉴에 사용되는 스프의 육수 닭뼈는 국내산, 쇠고기 스테이크는 미국산,
스테이크 소스의 쇠뼈는 호주산입니다.
* This is a sample menu and changes daily.
EPICUREAN MENU
Composed and prepared by
Executive Chef Park Hyo Nam
__________________________________________
Alaska King Crab and Avocado Charlotte
Sweet Ginger in Dashi Cappuccino Sauce
Green Asparagus and Truffle Soup
‘Jeju Hanrabong’ Sherbet
U.S. Beef Tenderloin and Grilled Lobster
Selection of Vegetables and Linguine
Hazelnut Praline Parfait with Lemon Jelly
Yoghurt Ice Cream
Coffee or Tea
KW70,000
Including a Glass of Wine KW79,000
Prices are subject to 10% service charge and 10% value added tax.
Should you have any special dietary requirements, please advise us.
상기 메뉴에 사용되는 스프의 육수 닭뼈는 국내산, 쇠고기 스테이크는 미국산,
스테이크 소스의 쇠뼈는 호주산입니다.
* This is a sample menu and changes weekly.
Dinner Set
Chef Park’s
MENU DEGUSTATION
Composed and prepared by
Executive Chef Park Hyo Nam
__________________________________________
Seared Scallop Galette in Hazelnut Oil
Cucumber Rosette and Baby Leaf Salad
’09 Chardonnay, Montes Alpha Chile
Mediterranean Vegetables
Truffle Cream Soup
Ox-tail Ravioli
Truffle Thyme Beurre Blanc
Jeju Mandarin Sherbet
Entrecôte of ‘Hanwoo’
Green Asparagus Purée and Champignon Mushrooms
’09 Founder’s Cabernet Sauvignon Beringer, U.S.A.
Selection of French Cheeses
Chestnut Vermicelli Mousse with Green Tea Macaroon
Strawberry Ice Cream
Coffee or Tea
Mignardises
Five CourseKW82,000 / With Wines KW 123,000
Full Course KW95,000 / With Wines KW 136,000
Prices are subject to 10% service charge and 10% value added tax.
Should you have any special dietary requirements, please advise us.
상기 메뉴에 사용되는 스프의 육수 닭뼈는 국내산, 쇠고기 스테이크는 미국산,
스테이크 소스의 쇠뼈는 호주산입니다.
* This is a sample menu and changes weekly.
A la Carte
MAIN COURSE
주요리
Natural Rock Salt Crusted Sea Bass Sesame and Basil Leaves, Served with Tomato Linguine
소금으로 싸서 구운 농어 요리
KW 80,000 (for two)
U.S. Tenderloin 180gr / 240gr 최상의 미국산 안심 KW 48,000 / KW 56,000
Maine Lobster 바닷가재
KW 70,000
DESSERT
후식
Flambé Choice of Crêpes Suzette, Strawberry, Cherry or Banana
크랩 수제트, 딸기, 체리 또는 바나나 플람베
KW 18,000
Soufflé of Your Choice Grand Marnier, Chocolate, Cherry or Strawberry
(Please allow 30 minutes for preparation)
수플레
KW 18,500
Prices are subject to 10% service charge and 10% value added tax.
… and more of A la Carte selections are available.
"If our language is whiskey, I will hand out in silence a glass of whiskey and you just receive it and then, quietly drop it into your throat. It is too simple, too friendly, and too accurate. However, regretfully, our language is just a language. We live in the world where a language is just a language.", which is a phrase excerpted from the preface of 『Trip to Whiskey Holy Land』 written by Murakami Haruki, a Japanese novelist.
It is impossible to express in a language the top stage that whiskey or whatever reached or the sincere heart for it.
It is same to Hyo-Nam Park, Managing Director in charge of cooking for Millennium Seoul Hilton. If the language between him and us is his cuisine, it will be okay that we just eat deliciously his 'salt-roasted steak wrapped with a perilla leaf' and then, exchange thankful nod with him. Even though we are his customers, we will have to stoop to pay our respects to him if we know the path he has passed.
<Excerpted from the June 17, 2001 issue of JoongAng Ilbo >
It is difficult to rank cuisine, but it is not too much to call Hyo-Nam Park, General Chef of Hilton Seoul, 'the most powerful cook of Korea'. When he was in 30s, he was promoted to the position of 'director', and he is the first native general chef in tens of Hilton chains in the world. His experience like this proves his competency. He was a gold medallist of Singapore International Cooking Contest held in 1994, one of the top three cooking contests in the world.
…. I think that there is the art of cooking just like knighthood or the art of ceremonial tea-making. Cooks need to have keen will and professionalism to master cooking. I don't drink or smoke because drinking or smoking may make my tongue dull. It is my philosophy that I don't eat before cooking. If I am full, I can't do my best for cooking.
…. Cooking is not a chemical process. Do you think that the same recipe, the same quantity of materials and the same cooking time can guarantee the same taste of food? Absolutely not. Every dish has a different taste. That is, the taste of a dish depends on a cook's mind. Dishes are not followed by after sales service. If a dish is out of the kitchen, there is no way to recover it. Consequently, I have to concentrate all of my energies on every dish.
…. I think that cooking is two-way communication with customers. It is not a cook's work only. Because of the customers who enjoy food, cooking can be completed. Some say that cooking is like love affair. I think it is right in an aspect that a cook and a customer communicate with each other.
<Excerpted from Chosun.com May 22, 2002>
It is said that the best cuisine leads to the stage of art. The lure of taste infatuates human so food is called one of five desires of humans. Most of women are in awe of the world of the palate. Food is often expressed as a crystal containing humans' hardships and difficulties, which seems because food is closely related with a human's peripheral nerves. It is same as a glass of wine is often used for expressing the human history with many epigrams. I met a man entitled the best cook who leads us to the world of such desire.
…. He participated in an international cooking contest and developed a unique sauce with the Korean taste added, using "soy sauce" as the main material, which made the French shocked. In addition, he himself served a soup to his regular customer who was in hospital. He showed an attitude that 'real cook' should have.
His success doesn't result from the fact that he is good at cooking. "Cooking is really interesting. It is the key to how I could stand here for more than 20 years. Now I am cooking for those who would like to meet me, and I feel happy to see them enjoy my food. However, as time goes on, I feel strong responsibility for serving the world people with Korean dishes because I am not just a cook. My job is to taste food, and drinking and smoking are bad for my palate so I have not drunk or smoked at all in my life." We can find a true artisan from him. Returning after the interview with Mr. Park, I thought that he reminded me of the ordinary truth, "Will and efforts can make everything possible."
<Excerpted from Gangwon Youngdong Web Magazine Vol. 31, No. 3 in 2003>
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