Soigne 스와니예

An open kitchen greets diners at the entrance of this two-Michelin-star room on the second floor of Sinsa Square. Soigne moved from Seorae Village to Sinsa and gained space, and the cooking applies French technique to Korean ingredients and a wide range of herbs. Seorae Snail sets pan-fried snails in egg custard with truffle oil, spinach and Parmesan. Hanwoo sirloin is seared quickly over binchotan charcoal, rested, and served with an oxtail ssamjang made from oxtail meat, soybean paste, chili, garlic and pecans. Tablets on each table carry dish notes. Expect a long course, close-set tables in the main room, a corkage fee and a per-person charge for private rooms.