L'Oignon 르오뇽 L' OIGNON

No meat and no meat stock go into this French tasting course; vegetable stock, butterfat, fish and shellfish carry the soups, sauces and mains instead. The name means onion in French, and the separately ordered French onion soup is built on vegetable stock, concentrating the sweetness of cooked onion. Courses change with the season. In summer 2026 the sequence ran from seasonal vegetables through an abalone dish, fish en papillote steamed in a paper parcel, and house-made pasta to fresh fruit. Chef Heo Jin-seok cooks in a small open kitchen, and diners at the counter watch each plate come together.