I had heard rumors that Table for Four had moved, but I had no idea it was in such a lovely spot.. It made me think Hannam-dong has gotten a lot nicer again.

Entrance

The building was really beautiful. I never expected Patisserie Mur to be in the same building..

The view outside

Nothing has been built in front yet, so the view is great. It sounds like there are various things going on, but a space like this in the middle of Hannam-dong probably won’t last long. It will surely be developed one way or another before long..

Table setting

It was Blue Ribbon Restaurant Week, so the menu was more lavish than usual.

Starting with Krug

Krug is great whenever you drink it, I think. It has that toasty flavor..

Today’s ingredients

Gorgeous.

Gopchang laver (curly gim)

Apparently this is what they serve.

Bread and butter with laver

I couldn’t really taste the laver, though.

Appetizers

Taean eggplant, tuna, whole wheat cracker
Brioche, wild pine mushroom duxelles, truffle
Taean tomatillo, tomato jelly, fresh sea urchin

Three kinds of appetizers came on one dish. Nice bite-sized portions.

Salted cod, laver tuile

It looked great and tasted good too. Perfect with wine.

Bourgogne Aligoté

Sylvain PATAILLE. All the pairing wines are good.

Caviar, golden apple, Goseong scallop

Gorgeous.

Taean butternut squash

They show you the ingredients.

Taean butternut squash, Taean tiger prawn, bisque foam, caviar

Maybe because it was Blue Ribbon Week, it felt like there was extra caviar on top.

Tuna and gizzard shad carpaccio

I almost thought I was at a Japanese restaurant.. It tasted excellent.

Camellia oil, pine pollen salt, Alchanmi rice, and so on

They show you that these are the ingredients they use.

Taean laver

I love laver too..

Taean octopus, squid ink sauce, Taean potato cannelloni stuffed with octopus ragù

Since it’s Taean, there seem to be a lot of seafood ingredients.

Okra

So Korea has okra too. Somehow that’s a bit surprising..

Taean blue crab oil sauce, piccolo linguine

The crab was so plump and meaty that this pasta couldn’t help but be delicious. Seafood really is their strength.

RULLY

The wine is so good.

Rockfish jeotguk (salted-seafood broth) sauce

Grilled Taean red sea bream

Dishes that are practically main courses keep coming one after another.

Pinot Noir

Now the red wine is starting to come out.

Australian lamb chops

Meat is always delicious, of course.

Mango, passion fruit sorbet

The passion fruit dessert had a wonderful passion fruit aroma.

Taean Jerusalem artichoke tea

I like that they serve such a distinctive tea.

Fig, fig jam, goat cheese cream

The figs were delicious too

Hennessy brandy cake

I enjoyed it right down to the cake.

I didn’t expect the portions to be this big; I guess you need stamina to get through a course meal.. If I had one small regret, it’s just this: octopus, crab, red sea bream, all sorts of high-quality ingredients came out, which was great, but I wasn’t really sure whether those were truly specialties you can only eat in Taean.. Still, I ate very well and went home happy..

한국어로 읽기日本語で読む