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Lobster, Foie Gras, Cavier, More at Table 34,
Comtemporary Cuisine at Grand InterContinental Seoul
Lucas Spoel, chef de cuisine of Table 34 of the Grand InterContinental Seoul

The contemporary restaurant, Table 34, located on the 34th floor of the Grand InterContinental Seoul, introduces superior variety of menu items that can be enjoyed along with the restaurant's splendid view. Lucas Spoel, chef de cuisine of Table 34, has created an upscale menu using lobster, foie gras, cavier, and other fresh ingredients. The new menu will be available from Jan. 12 to Feb. 28, 2006.

The sautéed foie gras with tarragon, shallot and goat's cheese salad or the poached abalone with smoked tomato jelly, basil oil, and truffle aioli fill their roles as appetizers perfectly. Main dishes include whole grilled lobster with tomato, basil, champignons, and cavier as well as seared corvine venison with pumpkin beignet, potato, chestnut roesti, and venison jus.

The Dukkah spiced beef tenderloin with potato, chickpea cake, grilled baby eggplant, and tomato sauce is sure to satisfy. Moreover, pan-fried duck breast with avocado, chili risotto, and honey-soy sauce and salmon fillet with white asparagus, Du Puy herbed lentils, spinach, and yogurt are all quite delicious.

The price of these dishes ranges from\12,000 to 42,000 won (except for the lobster dish) and the price range for set menus is from 40,000 to 120,000 won. (VAT and service charge are not included.) 02-559-7631.






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