Soigné

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

1. Thematic "Episodes" Menu Structure
Soigné’s menu is uniquely called “Episodes,” which are regularly refreshed and each revolves around a distinct theme. This creates a poetic dining journey with a clear narrative arc of beginning, climax, and resolution, offering diners an evolving and immersive culinary experience rather than a static menu.

2. Fusion of Korean Essence with Global Influences
While Soigné draws inspiration from global cuisines including American and European, it remains deeply rooted in Korean flavors and ingredients. This contemporary reinterpretation of Korean cuisine is designed to reflect modern Seoul dining culture, blending tradition with innovation in a refined and creative manner.

3. Bespoke Dining Spaces Including the Red Room
Beyond the main dining room, Soigné offers private rooms and a bespoke dining space known as the Red Room. This allows for diverse dining experiences tailored to different occasions, adding an exclusive and intimate dimension to the restaurant’s atmosphere.

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

• Local Korean Snails (Seorae Snail): Featured prominently in Soigné's signature warm appetizer, these snails are combined with green onion oil and roasted spinach atop a truffle egg custard. This dish exemplifies the restaurant's philosophy of blending familiar Korean comfort food with novel, foreign ingredients to create a balanced and innovative culinary experience.

• Truffle: Used in the signature steamed egg custard dish, truffle adds a luxurious and aromatic element that contrasts with the humble Korean snail and egg custard, symbolizing the fusion of Eastern and Western flavors.

• Spinach: Roasted spinach is used as a topping in the signature snail dish, adding texture and a vegetal note that complements the richness of the egg custard and truffle.

• Barley (Barley Rice and Barley Tea): Iconic Korean ingredients highlighted by Chef Jun Lee, barley is used in various forms such as barley rice and barley tea, emphasizing the restaurant's commitment to Korean culinary roots and traditional flavors.

• Kimchi and Seaweeds: These traditional Korean ingredients are part of the restaurant's ingredient repertoire, reinforcing the essence of Korean flavors even within a contemporary and innovative dining context.

These ingredients are significant because they represent Soigné's core culinary philosophy: combining Korean traditional flavors and ingredients with global influences to create dishes that are both familiar and novel, balancing comfort with sophistication. The signature snail and truffle egg custard dish is a prime example of this approach, showcasing how Soigné elevates local ingredients through refined techniques and creative pairings.