La Main de Chef — Restaurant in Seoul

The owner Chef, Mr. ByungYong Lee, presents contemporary Italian Cuisine based on seasonal Korean ingredients. He studied in Japan and studies his own Culinary Arts with the convergence and harmony between Asian and European. So, many of his cuisines are based on seasonal Korean domestic ingredients for freshness and wellness. His restaurant has been continuously listed onto Blue Ribbon Survy since year 2017.

There are many A La Carte dishes, but I try Chef’s course to enjoy his signature dishes in Omakase course. Chef’s course 1 (68K KRW): Bread, Salad, Appetizer, Pasta, Main (Fish or Meat), Desssert Chef’s course 2 (88K): Today’s Journey of flavors starts with: La Main de Bread & Garden Salad: The homemade jam is based on olive and gives unique flavors to the crispy bread. Appetizer1: Octopus Carpaccio (낙지 카르파쵸): Compared to authentic Italian, it is very different style. The slimy and chewy texture is impressive and good for appetizer, recommendable with Champagne. Appetizer2: Enoki Mushroom Frittata (팽이버섯 프리타타): It is an Italian style omelet. The texture of Enoki mushroom and creepiness of dried barley shrimp are in harmony with the lemon sauce. Pasta (가리비와 금귤 파스타): Oil Pasta flavored with Yeosu scallops and fresh tangerines gives full of flavors! Main1 Grilled ridged-eye Flounder (도다리 구이): Normally I do not like fish dishes but this dish with Mugwort sauce is wonderful. It seems that the harmony between the ridged-eye Flounder and Mugwort is traditionally excellent because there is also a traditional soup for them (도다리쑥국) Main2: Chicken Piccata (치킨 피카타) or Inside Skirt Steak (토시살 스테이크 +10K) or Lamb T-born Steak (양티본 스테이크 +15K): I choose Piccata which is Italian style Pan-fried battered chicken (like 육전). It is tender and very delectable and the caper cream sauce is savory! Even though I recommend this dish, my friends with other dishes say, they are also tasty. Dessert: Cake (호박케이크) with Ice Cream: It’s a homemade cake made of old pumpkins and it’s light and delicious.

It is really well organized full coursed dining with generous amount at very reasonable price. The Chefs course should be booked 2 days in advance. Corkage is free for 1 bottle (for 2-3 people) and additional corkage is 50K for per bottle. Various Wines, Champagne, Beer and even Soju can be ordered at the moderate price. The staffs are very kind, friendly and attentive. The restaurant is recommendable especially for couples and friends, or for the tourist who stay in Shilla...

If you're getting tired of Korean food for lunch all the time decently prices pasta place near Bang Bang. But found mostly women and portions were a little small. Ordered the special of the...

여자친구와 1주년 기념하여 1월 15일에 방문하였습니다.코스 요리라 기대를 했지만, 정말 최악이였습니다. 한우 카르파쵸 제외하고 모두 다 별로였습니다.

보리새우 프리타타와 전갱이는 비린내가 아주 심하게 났으며 봉골레 파스타의 조개는 해금이 덜 됐는지 씹을 때 마다 모래가 씹히더라고요. 토시살 스테이크는 다 식어서 나오고 너무 기분이 나빠서 디저트는 사양하고 나왔습니다. 코스 요리인데 포크나 나이프를 따로 주지도 않더라구요. 전 음식에서 먹은 포크를 다음음식에도 다시 쓰셔야 합니다. 아니면 나올 때마다 요청 하셔야 하구요.

코스요리라고 걸어놓고 장사하시면 코스요리 답게 서비스 하고 품질을 올려주세요. 어중간한 가격으로 대충...