Having a meal at a Michelin-starred restaurant in Seoul for the second time was unforgettable. It’s surprising that one of the most genuine French Michelin dining experiences I’ve had was at L’impression in Seoul.
Eating at a Michelin-starred restaurant in Korea can feel challenging because of the language barrier and not knowing how to make reservations. It often requires someone familiar with the process to guide you through and experience the essence of it.
Twenty of us came over in a minibus, arriving at this hidden gem, like a boutique street tucked away in an oasis.
The second floor sells clothing and luxurious interior design items. There’s a sofa at the entrance that’s perfect for Instagram photos, but it’s marked “No Sitting,” so we probably shouldn’t sit on it for pictures.
The destination, L’impression, a Michelin two-star restaurant, is located on the 5th floor, accessible directly by elevator. The address of the restaurant is 5th floor, 24, Eonju-ro 164-gil, Gangnam-gu, Seoul, Korea.
➡️ 進入Limpression官網
This Michelin-starred French restaurant, which has consistently received Michelin honors, is led by a very young Korean male chef.
In the middle, Chef Allen Suh is discussing the sequence of dishes with two other chefs. He has previously worked at renowned Michelin-starred restaurants in San Francisco, New York, and Las Vegas.
The restaurant isn’t large, with only about 20 seats in a 50-square-meter space, creating an intimate atmosphere with soft lighting.
A complete team of 12 professionals provides top-notch dining service with precision and expertise.
Chef Allen is carefully plating the appetizers, which look more like desserts, but they’re actually just the first course.
Allen Suh, a true Korean, emphasizes the use of seasonal Korean ingredients in his cooking, blending the essence of French cuisine. He works closely with local farmers to source the freshest vegetables, seafood, and meats from Korea.
The entire restaurant was reserved exclusively for our group. With only a few seats available, this Michelin-starred restaurant prioritizes quality over quantity. On the right is the French sommelier.
Sommelier Yanis began his career at Michelin-starred restaurants in France. He has a passion for exploring the complementary relationship between food and wine, expanding his palate’s depth between the nuances of food and exquisite wines. Later, he embarked on a global career, working in England and Australia.Deeply fascinated by Korean cuisine and culture, Yanis settled in Seoul to further refine his wine-tasting skills, catering to diverse tastes.
As the sommelier at L’impression, Yanis showcases his culinary insights by offering meticulously curated wine-tasting experiences.
The interior decor of the restaurant follows a simple yet thoroughly naturalistic style. Dried leaves crafted into floral arrangements adorn each table with fresh blooms.
They also use mini cotton trees made from Korea’s blooming cotton flowers as decorations.
The pink flower, perhaps a blend of hibiscus and hydrangea, exhibits characteristics of both
By the window, you get to enjoy the upscale Gangnam district of Seoul while indulging in the first Michelin-starred French cuisine in the area—a delightful surprise around the corner.
Authentic French cuisine, where guests feel right at home and enjoy exclusive privileges.
Each cup has a different pattern. This one depicts the chef’s beloved grandmother, his favorite motif.
The crisp sound of mineral water meeting glass is unmistakable. Hailing from the renowned Panna mineral water brand in Tuscany, Italy, it’s a favorite among upscale restaurants.
The apron in the painting looks translucent in the clear water, symbolizing the chef’s grandmother, a skilled cook who influenced his Korean cooking techniques, even as he became an internationally acclaimed French chef.
Guess who this character is? It’s not too hard to guess that it’s the second soul of this place, the sommelier Yanis, a Frenchman deeply in love with Korean culture.
On the sturdy oak door of the restroom, there’s a small round ceramic art painting used to distinguish genders.
impressionist realistic style.
It’s a bit like a split-screen in a movie.
There’s also mouthwash prepared in the restroom, in convenient single-use packets.
Elegant and delicate scented candles.
Lunch menu revealed!
The most anticipated appetizer is about to be served!
It looks like a dessert lineup, all beautifully arranged in a row, vying for attention like contestants in a beauty pageant. Which one should I start with?
This is a single serving, and it looks so beautiful from every angle. I can’t quite tell if it’s a dessert or an appetizer.
The sommelier suggested that we taste this dish from left to right. The bottom layer is a crispy rice cake made of squid, and in the middle, there’s a refreshing and tangy sauce made from fresh squid.
The white part is a thin slice of radish. You can taste a hint of pickling, and on top, there are edible roses and green leaves.
Curried Cauliflower
The dish presents a rich curry flavor without the usual vibrant color associated with curry. Instead, it maintains a clean white appearance, enhancing the distinct aroma of cauliflower.
Cheese Cabbage
Cheese cabbage rolled into a shape resembling a cream puff, presented with the concept of molecular gastronomy.
Pistachio-fried Foie Gras
The foie gras is lightly fried over low heat and sprinkled with freshly ground pistachio crisps atop a crispy biscuit base resembling a Western-style pie crust.
Sweet Beet Foie Gras
The bottom layer is a crispy biscuit, the middle layer is a soft foie gras sauce, and the top layer is thinly sliced sweet beetroot covering it.
The interesting thing about Michelin dining is that often what you eat doesn’t look like what you see. However, this one is really just a steamed bun, paired with homemade Korean-style miso aged for 30 days.
Using superfood—seaweed gluten to make multigrain steamed buns. Despite their small size, these buns pack a punch. They’re made from a mixture of various flours and fermented, resulting in a softer texture with a bit of chewiness compared to regular steamed buns.
Even the miso sauce has its complexity, blending in various vegetables like green beans, celery, pumpkin, carrots, and more, adding depth and flavor to the dish.
This exclusive miso blend is even smoother and perfect for spreading. It’s a creative and delicious way to experience miso for the first time.
Braised Cabbage-Steamed Fish Delight
The sauce is drizzled on the dish after serving, and alongside the fish dish is braised cabbage. The raw fish is cleverly prepared using the technique of “steaming” after marinating, paired with common spices found everywhere.
This steamed fish dish utilizes the simplest ‘poaching’ technique, intensifying the flavor of the seafood
Lobster and squid Korean-style spaghetti. Also my favorite dish in this set menu.
This dish exceeded my pasta expectations!
Wait a minute – isn’t this a lollipop?
This is actually a lemon sorbet made with 100% lemon juice, maintaining its pure and simple taste. With green and yellow lemons placed in small circular molds, it transforms into a refreshing treat served in the Michelin-starred restaurant.
It’s crafted into spherical shapes, mixed with a little bit of sugar not only to enhance the refreshing taste but also to cleanse the palate, preparing it for the main course ahead.
Raised on special brown rice, the meat stands out in both texture and color. Grass-fed beef is lean and firm, offering a slightly chewy texture and higher nutritional content.
Grain-fed beef is tender and juicy, offering a succulent and flavorful dining experience.
This was my first time trying such a unique dish—yam and corn mash steak with sauce, topped with a sprinkle of green onions. The meat was incredibly tender and melted in my mouth—it was just perfect.
The pale yellow flowers are Korean-grown wild chives. They were expertly prepared by the chef and paired with a special sauce, showcasing his exceptional culinary skills.
Strawberry, fromage blanc, crème brûlée ganache
Strawberries and buffalo yogurt sit atop a caramelized crème brûlée, with fresh cream drizzled over chocolate. The mixture is whipped until smooth, sometimes with added liqueur or flavor extracts for extra taste. For a glossier appearance and smoother texture, butter may be added as well.
A refreshing osmanthus green tea infusion paired with chocolate ganache, made by heating equal parts of fresh cream and chopped chocolate to create a smooth confection.
Limpression ～Very impressive ！This is the most ceremonial, beautiful, and unforgettable French Michelin feast I’ve ever experienced in my life.
