Légume

Here are three unique and unconventional aspects of the Michelin-starred restaurant Légume in Seoul:

1. 100% Plant-Based, Upcycled Ingredients for Sustainable Dining
Légume is notable for its innovative use of entirely plant-based ingredients and its commitment to sustainability by incorporating upcycled items in its dishes. This eco-conscious approach promotes sustainable dining practices, making it stand out in the fine dining scene.

2. Asia’s Only Michelin-Starred Vegan Restaurant with a Distinct Korean Vegetarian Identity
Légume is Asia’s only Michelin-starred restaurant that is exclusively vegan. Chef Sung Si-woo has created a refined vegetarian dining style that transcends typical plant-based meals by highlighting the diversity and direction of Korean vegetarian cuisine. The restaurant’s vegan menu is recognized for its imaginative flavors and sensorial contemporary cuisine that appeals to a broad range of palates beyond just vegetarians.

3. Use of Zero-Waste Sauces and Innovative Mushroom Dishes
One of Légume’s signature dishes features the Ferula Oyster Mushroom, roasted with a shiitake mushroom reduction sauce and paired with a zero-waste sauce made from vegetable skins and fruit peels. This approach showcases the chef’s dedication to zero waste and creative use of ingredients that would otherwise be discarded, emphasizing both sustainability and culinary innovation.

The most honored or signature ingredients at Légume, the Michelin-starred vegan restaurant in Seoul, are:

• Ferula Oyster Mushroom: Featured prominently in the signature "Mushroom" main course, this mushroom is prized for its juicy texture and hearty, earthy flavors. It is roasted with a shiitake mushroom reduction sauce that enhances its umami depth.

• Shiitake Mushrooms: Used to create a rich reduction sauce that is brushed over the oyster mushroom during roasting, adding complexity and depth to the dish.

• Vegetable Skins and Fruit Peels: These are utilized in a zero-waste sauce that accompanies the mushroom dish, reflecting the restaurant’s commitment to sustainability and full use of plant ingredients.

• Pine Nut: Used in a mousse paired with mandarin cream and praliné, showcasing refined plant-based dessert techniques.

• Yuja (Yuzu): Featured in various dessert components such as yuzu sorbet and peanut chocolate with yuja, adding bright citrus notes that balance richness.

These ingredients are significant as they highlight Légume’s philosophy of elevating plant-based cuisine through refined techniques, seasonality, and sustainability, creating dishes that appeal to both vegans and non-vegans alike. The focus on mushrooms and zero-waste sauces exemplifies the chef’s skill in transforming humble vegetables into haute cuisine.

**Légume Restaurant Menu**

- **Lunch Menu**: A selection of seasonal dishes, price available upon request.
- **Dinner Menu**: Gourmet dining experience with multiple courses, price available upon request.
- **Wine Menu**: Curated wine list to complement your meal, price available upon request.

For detailed menu options, please visit the restaurant's website or contact directly for more information.