Soigné — Restaurant in Seoul

A Culinary Narrative Unfolding: A Review of Soigné (Seoul) Stepping into Soigné, discreetly located in Seoul's bustling Gangnam district, is to enter a realm where contemporary dining becomes a deeply engaging narrative. The name itself, meaning "well-groomed" in French, perfectly encapsulates the meticulous attention to detail evident in every facet of the establishment. The modern interior, chic and understated, creates an atmosphere that is both elegant and remarkably comfortable. A prominent open kitchen serves as a captivating stage, offering diners a dynamic view of the focused artistry behind each creation. This transparent setup fosters a unique connection to the culinary process, enhancing the overall sense of anticipation and engagement.

The culinary philosophy at Soigné, guided by Chef Jun Lee, is one of bold innovation rooted in a profound understanding of global cuisines, seamlessly interwoven with the essence of Korean culinary heritage. Rather than strictly adhering to traditional Korean recipes, the kitchen bravely explores diverse techniques and flavors acquired from international experiences, yet always with a discerning nod to local ingredients and sensibilities. The menu is brilliantly structured into "Episodes," a concept that lends a compelling narrative arc to the meal. Each episode revolves around a distinct theme, allowing for a dynamic exploration of seasonal ingredients and a fresh perspective on culinary creativity. This approach ensures that every visit promises a unique and evolving gastronomic journey.

Dishes are crafted with remarkable precision, showcasing an intricate balance of taste, texture, and visual appeal. There's a clear emphasis on allowing the pristine quality of ingredients to shine, elevated by thoughtful, nuanced preparations rather than heavy seasonings. Signature offerings often exemplify this fusion; for instance, a dish like the Seorae Escargot might ingeniously blend Western elements with Korean flavors, creating a surprisingly harmonious and memorable bite. Other highlights could include an exquisite abalone dumpling bursting with umami or a thoughtfully deconstructed bibimbap, presenting familiar Korean flavors in an entirely novel and artistic form. Even seemingly simple components like truffles and potatoes are transformed into surprisingly delightful dessert creations, demonstrating the kitchen's imaginative flair. The presentations are consistently exquisite, each plate a meticulously arranged composition of colors and forms that delights the eye before tantalizing the palate.

The service at Soigné is impeccable and contributes significantly to the sophisticated yet relaxed dining atmosphere. The staff are attentive, professional, and possess an impressive depth of knowledge regarding each dish. Their explanations are insightful, providing context and details that enrich the understanding of the flavors and techniques. The pacing of the meal is expertly managed, allowing guests to savor each course without feeling rushed, fostering a truly leisurely and enjoyable experience. Whether it's a special occasion or a desire for an unparalleled exploration of contemporary cuisine, this establishment consistently delivers a world-class dining experience.

Soigné is a testament to culinary evolution, demonstrating how a creative vision, combined with impeccable execution and genuine hospitality, can transform a meal into an unforgettable artistic and sensory adventure. It's a truly remarkable destination for those seeking to experience innovative flavors crafted with precision...

I visited another two-Michelin-starred restaurant in Korea, known for its fusion of French and Korean cuisine. The dishes were exceptionally creative and innovative, with perfectly balanced textures and a variety of sauces that elevated the flavors. The overall food quality was outstanding, making for a memorable dining experience. Pairing the meal with a bottle of Burgundy wine was an excellent choice, and they also offer a well-curated wine pairing option.

The meal began with three beautifully crafted seasonal amuse-bouches: deodeok, a distinctive Korean ingredient; yuzu, a fragrant citrus fruit; and nurungji, the crispy rice layer from the bottom of the pot, layered with beef tartare in a garlic sauce. Each bite was thoughtfully prepared, showcasing different flavors in a refined way.

One standout dish was a reinterpretation of bibimbap, featuring pumpkin purée, hazelnuts, and herbs—a delightful combination of textures and flavors. The cold Korean broth with scallops, Korean soybean paste, apples, and yuzu was refreshingly unique. However, the escargot with spinach, cheese, and steamed egg felt a bit too rich for an appetizer.

A simple yet remarkable dish featured oysters and zucchini, complemented by shrimp, caviar, and tofu, creating a great balance of texture and umami. The seasonal fish dish, enhanced by bacon foam and chili sauce, had a mild spiciness that made it even more enticing.

One of the highlights for me was the abalone dumpling, filled with mushrooms and scallops, presented with a seaweed sauce—deeply umami and absolutely delicious. Another standout was the smoked quail, prepared to perfect tenderness and served with pickled blueberries, adding a refreshing contrast to its rich flavor.

For the main course, the restaurant served premium Hanwoo beef, a rare indigenous Korean breed known for its exceptional marbling and deep meaty flavors. The 1++ grade sirloin was grilled briefly and rested for an extended period to ensure perfect doneness.

The accompanying side dishes were thoughtfully crafted: Oxtail Ssamjang – Oxtail simmered with doenjang, chili, and garlic, served with candied pecans for a spicy-sweet contrast. Sea Snail Muchim – Moist, steamed sea snails tossed with chive-anchovy sauce and radish, adding a briny depth. Fermented Cucumber – Served with a sauce made from cucumber, red pepper, and paprika, cutting through the richness of the beef with its cool, spicy notes.

For those preferring seafood, the turbot dish was equally impressive.

The dessert course was just as refined, with the standout being the Black Chestnut. A blackened cake sheet soaked in tonka bean syrup provided subtle luxury, while hazelnut oil enriched the nutty profile. Black chestnut anglaise and sherry cream captured the essence of Korean winter chestnuts, melting seamlessly into the cake.

Another excellent dessert was Cheese & Cherry, featuring tart cherry compote and consommé over creamy Chaource cheese ice cream—evoking a romantic winter landscape.

The meal concluded with an elegant selection of petit fours: Seasonal Korean fruit Parmesan and basil ganache sandwich cookie Churros infused with the nutty flavor of Job’s tears A chocolate bar combining five roasted grains with smooth caramel

A specially infused tea provided a satisfying and aromatic end to the meal. The service was impeccable—attentive and refined—enhancing an already remarkable...

This is my 2nd visit since last year. I was so impressed by the Maitre d' who brought up my dinning experience to the highest level. Not only he explained the whereabouts of ingredients and history, he also explained to me how to enjoy the plates

This year 2024, with a 2nd star attached, I have high hopes that my date would feel the same. The second we stepped in, about right on time; no one greeted us. They eyed each other? No one offer to take my jacket.

Now, I am a strong advocate on mentorship. You need to demonstrate how to greet the patrons in front of the staff that shadowing you. You made her so tensed and uncomfortable. I smiled trying to make her feel at ease.

Plates are really scratchy. Looks and tastes like it is a work in progress. It is a taste test without feedback needed.

It is a rainy day, very dim and the atmosphere inside is underwhelming 심삼해. The lightings is not adjusted accordingly. It is not romantic neither. Just not pristine. A few plates look like a blob you see when unclogging the sink.

Season fish is......lol....you wont believe it, not Black Cod, but something muddy....the lack of or missing in translation, to me, i was thinking... snapper or cheap herring? It has a slight crispness on the charred skin, but the fork won't cut through to pick the flesh under. It is smudged.

Below was my review in 2023.

Warm greetings upon arrival. Coats were checked right away and I could see the big show kitchen. The dinning room's ambience was understated, quite a sharp contrast to the dishes they brought out. Each table has a PDA which explains the dishes in different languages. The taste, the texture and the plating were so intriguing. Never a dull moment. Service was friendly and catering to your needs. The associate spent time explaining the background of the dishes in English. Definitely one of the...