The delicious regional foods of southern France will be presented at Haevichi Hotel & Resort Jeju’s Millieu fine dining restaurant. Local ingredients picked out by the chefs themselves will include Jeju mackerel, pork tile fish and buckwheat noodles as well as rosemary, bay leaves, thyme and various other herbs handpicked from the hotel’s vegetable garden. The course will start off with a Nice style amuse-bouche, the Olive Tapenade made with brioche bread, pickled Jeju mackerel and salmon gravlaks. The entrée will be ravioli with lobster bisque sauce along with endives with feta cheese and Jeju tangerine juice or couscous with mushrooms and cheese. The main will be a choice between tile fish and Jeju pork cooked in dwenjang, lamb shoulder rack brazed in a cocotte and hanwoo steak with French style hollandaise sauce. As for desert, a dish made with chocolate and inspired by a 2 Michelin Star chef will be presented as the finale. This menu is only available for dinner. The course will be 110,000 won for a 6 course meal and 138,000 won for a 9 course meal (incl. of tax and service fees).
