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Lotte Hotel is filled with Christmas atmosphere as the Christmas season approaches.

Today's goal is the Christmas lunch special at French restaurant, [Pierre Gagnaire].

Starting with the champagne specially provided for the anniversary. It is Ruinart Blanc de Blanc.

I couldn't drink it because I had to bring the car.

If you say it's your wedding anniversary when you make a reservation, they'll show you a window seat with a nice view.

View of Bukhansan and Bukaksan

[Amuse Bouche]

I've emphasized this several times in my past fine dining articles, but [amuse bouche] is the first greeting that welcomes guests at a restaurant.

You can tell if it's a real fine dining restaurant by looking at just three things: a sincere [amuse bouche], a [clean bathroom], and a [minardi] that comes with the bill.

In that sense, Pierre Gagnaire's amuse bouche is a bit too flashy and overbearing.

On the top left is [Tart] with caviar on eel. On the top right is fig compote.

Baguettes, fig bread, and Italian bread are served as appetizers.

The menu says [Amuse Bouche], but it's better to think of the second course as three kinds of appetizers.

[Abalone] with Nantes butter and sea grapes. The butter sauce feels like a warm and soft soup.

[Daepa] stuffed with oysters and smoked salmon. Topped with horseradish cream and caviar.

Of the three appetizers, the most delicious was the foie gras/turnip/quince bread.

On the English menu, it says dentelles (French bread similar to crepe), but this looks like a crustini no matter how you look at it...

Anyway, it's delicious, so let's move on.

[Agu wrapped with pancetta] [Truffle dwaejigamja velouté].

[dwaejigamja velouté] I vividly remember wrestling with the bumpy, ginger-like skin of a pig potato to make this...

But it was delicious. I tore open the baguette and ate it all.

In addition to the appetizer bread, there are also mini baguettes. This is almost like [Pierre Gagnaire] signature bread.

If you take them off one by one and spread butter on them, they are delicious..

Sweetbread. Served with Jeju shrimp, ginger opaline, carrots and orange sauce.

Sweetbread sounds like bread, but it is actually calf pancreas.

Today's main dish, chicken ballotin. Mushrooms, chestnuts, roasted cabbage, sweet pumpkin sauce, citrus jelly.

It's a dish where chicken thighs are made into confit, breasts are sliced thinly, wrapped, cooked, and then cut into sausages.

But the main dish... um, what should I say? If I say it like this, it might sound like I'm bragging a little, but...

I feel like the one I made was tastier. No matter how I look at it, it's not as tasty as when the CIA made ballotin.

In that sense, the lobster that my wife changed because she said, “Eating too much meat is burdensome to digest” was a huge success.

The lobster with risotto was much better than the chicken.

After finishing the main meal, the pastry chef will come out and show you today's cake.

Noel Cake!

After showing you a sample to take a picture of, you take it away, and the cake is served cut into small pieces.

At first, I was like, 'Is he really going to cut this in front of me to give it to me? My heart was pounding,' but then I saw him take it back in and thought, 'Well, that's what happens.'

They gave me a lettering service because it was our wedding anniversary, but they didn't do it for me and only did it for my wife's plate, so I was a little upset.

Let's rush to the Provencal Christmas dessert table.

The dessert table displayed at the entrance features 13 kinds of Christmas treats traditionally eaten in the South of France.

It seems like a strong intention to make passersby pay extra for a special Christmas lunch instead of the usual lunch menu.

Don't expect too much. Common snacks like [walnuts, almonds, dried figs and even tangerines] fill the table.

From the top left of the plate, in order, [citrus confit, nougat Montelimar, hazelnut chocolate, pâté de coin, dates, tangerines, dried figs, almonds, walnuts, fougasse fleur oranges, calissons, pain des fices, and navettes].

Many of the names sound plausible because they are new to me, but in reality, they are more like common desserts than high-end snacks.

People may have different tastes, but if you only look at the quality of the desserts, you might be disappointed and say, "It's nothing special."

However, in terms of experiencing French food culture, it is a satisfying experience.

I came back with a plate full of Christmas desserts. The table was set with [espresso] and [petit pours].

Black garlic ice cream topped with gingerbread

The last of the last. A piece of chocolate that came out as Minyardi.

It looks like a whole chocolate on the outside, but there is actually a soft filling inside.

The last piece of sweetness that eases the bitterness of the cold reception.

The original Christmas lunch is 210,000 won per person, but with the membership wedding anniversary special, we got a 50% discount, so it was 210,000 won for two.