The "Fairmont X Evian® Four Hands" event at the Fairmont Ambassador Seoul was a delightful culinary journey, perfectly blending French, Thai, and Korean flavors in a luxurious setting.
Held over two days at Mariposa, the hotel's modern European restaurant on the 29th floor, the event showcased the extraordinary talents of Arnaud Dunand, the Michelin-starred chef from Maison Dunand in Bangkok and Evian® Water’s brand ambassador, alongside the executive chef Daegun Lee of Mariposa.
From the moment we arrived, the ambiance set the stage for what was to come. Mariposa’s butterfly-inspired decor, coupled with breathtaking views of the Yeouido Financial District and the Han River, created a serene yet sophisticated environment that perfectly matched the luxurious image of Evian®.
The evening began with three welcome cocktails and canapés, each artfully crafted to highlight the refreshing essence of Evian® sparkling water. This set the tone for the six-course meal that followed, where each dish was a harmonious fusion of the chefs' culinary philosophies and the cultures they represent.
The first course, a delicate king crab paired with corn espuma and trout roe, was a delightful introduction, showcasing the finesse and attention to detail that would define the meal. This was followed by a sumptuous caviar dish, complemented by the rich flavors of potato and sea urchin, further elevating the dining experience.
The standout dish for many was the lobster with green curry beurre blanc, a nod to the vibrant flavors of Thailand, masterfully balanced with the buttery richness of French cuisine. The grilled hairtail with morel mushrooms and chili bisque added a Korean twist, while the grilled Korean beef tenderloin, served with a fragrant massaman sauce and lettuce, provided a hearty, satisfying main course.
The meal concluded on a high note with a dessert that combined traditional Korean flavors with modern culinary techniques: a doenjang caramel ice cream served alongside sikhye, offering a sweet, umami finish that left a lasting impression.
Throughout the evening, the carefully selected wine pairings enhanced each course, allowing the flavors to shine even brighter. The collaboration between Chef Dunand and Chef Lee was evident in every dish, reflecting their shared passion for "Cuisine with Pleasure" and their ability to create something truly unique and memorable.
Overall, the "Fairmont X Evian® Four Hands" event was a brilliant success, offering a rare opportunity to experience the combined expertise of two world-class chefs. It was a celebration of culinary artistry and a true testament to the power of collaboration in the kitchen. This event will undoubtedly be remembered as a highlight in Seoul’s dining scene, leaving guests eagerly anticipating the next culinary adventure at the Fairmont Ambassador Seoul.
Comments