Cosmos, one of Naver’s power bloggers, had posted the news of Bien Être’s move on her blog. Bien Être has been known for its authentic French-style cooking ever since it opened. I never had any complaints about the food, but the location, the atmosphere and the service always left a lot to be desired, and from Cosmos’s blog it looked like the place had been reborn, so I hurried over.
The restaurant from outside
The modern interior is really striking. Not a trace of the old place remains, no matter how hard you look. Compared with any restaurant in Korea – Pierre Gagnaire aside – it has turned into a place that lacks nothing. It is not just the exterior either: there are more floor staff and kitchen staff now, so the service is friendly and very steady. If Michelin ever came to Korea, I thought two stars would not be too much. (It has already picked up two ribbons in the Blue Ribbon guide.)
Olive bread to start
Tastier than the bread at most dedicated bakeries, it really whets the appetite. I polished it off in no time.
Herb butter
Went very well with the bread.
A glass of wine
I ordered it just for a casual drink, and it tasted fine too. The price also feels cheap for a restaurant of this level..
Amuse-bouche
I have no talent for memorising menus like this, so I cannot recall the exact names, but every dish was delicious. And with the Bien Être-style cooking now served on plates that suit it, it is even more impressive. Compared with the old days, it feels like a different era. I was glad to see the mille-feuille again after such a long time; personally I think of it as Bien Être’s signature dish ^_^
Grilled scallop
I was too distracted that day to photograph the menu, so I cannot quite remember what this dish was. Anyway, it was very good.
Shrimp appetiser marinated in aromatic olive oil
On my previous visit I think the flavours were a bit heavier, but this time it starts off light and fresh.
Foie gras terrine
I am not particularly fond of foie gras, but paired with fig and jelly it tasted good.
Pan-seared foie gras
Just looking at it you can tell how much work went into this dish. This much foie gras in a course at this price is excellent.
Grilled nodoguro (blackthroat seaperch)
The fish itself is nicely cooked, but as befits authentic French cooking, it is the sauce that stands out.
Chicken tenderloin and abalone wrapped in cabbage leaf
Half of it was abalone, half chicken tenderloin. A main like this beats most beef steaks.
Lamb steak
The lamb was cooked without a hint of gaminess and tasted great, and being served on a plate that matched the dish so well made it even more impressive. Every dish so far has come on a plate that suits it, and thinking of the old Bien Être, it feels like a different era.
Cheese
A palate cleanser before moving on to dessert.
Soufflé
Bien Être was always famous as a place where you could get a good soufflé. Even after the move, that taste is unchanged.
Crème brûlée
It had something like chestnut in it and tasted rich and nutty.
Ice cream
A palate-cleansing ice cream comes out too.
In place of petits fours
Usually petits fours means baked biscuits, but here little cakes came out instead. They go well with tea.
Herbal tea
From start to finish it was one stylish, delicious dish after another. Seoul has gained plenty of French restaurants with flashy interiors and plenty of good-value French bistros, but I cannot think of another place doing authentic French at this level. It is a really wonderful restaurant, so do visit if you get the chance.