I went to Au Bouillon, the hot spot in Geumho-dong. It’s an Instagram favourite, so getting a reservation wasn’t easy.

The entrance

Inside

Inside

Everyone decorates their places so beautifully these days — where does all this taste come from?

The counter

I got there early and shot the place from every angle while it was still empty.

The bottles

They have Ragnaud-Sabourin~ Someone here knows their drinks.

Inside

Inside

The menu

The prices are so reasonable. No wonder it’s this popular. Where on earth do today’s good restaurants make their margin?

A light glass of wine

Amuse-bouche

Pâté de campagne with salad

Pâté on the menu equals a place where you can settle in with a glass of wine. Nothing goes better with wine, and yet there were hardly any restaurants here serving pâté like this. Who knew a place like this would open in Korea~ Every time I went to Japan I was amazed by restaurants in this style, and now it’s finally happening in Korea too.

Shrimp crêpe with salad

It looks like a rolled omelette, but it tastes wonderful. Another one for the wine..

Bread

Good bread comes out too.

Escargots à la bourguignonne

No need to be squeamish just because they’re snails.. this is another perfect thing to drink wine with. Really, why is every single item on this menu so good?

Onion soup

There are already plenty of places in Korea that do onion soup well, so this one was just okay.

Served alongside the soup..

John Dory, bouillabaisse style

They do fish well too, and the portion is generous.

Scallops with ttaksaeu (Jeju ridgeback shrimp) bisque and tagliatelle in spinach sauce

Fresh ingredients and good sauces — a taste that keeps to the fundamentals of French cooking.

Native-breed chicken blanquette in puff pastry with vin jaune sauce

This one was seriously good as well. Every dish is signature-level good and the prices are reasonable. Judging by the portions and the crowd, they seem to be aiming at people in their twenties, which feels like a good direction.

Mille-feuille with vanilla ganache and Saint-Honoré with crème anglaise

They’ve put a lot of care into the desserts too.

Black Forest-style chocolate cake with chantilly cream and cherry coulis

I ate well right to the end.. and got very, very jealous of the people who live in this neighbourhood.

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