Table 34

The lunch course at Table 34. The dish on the front is Lobster, black cod, oysters and scallop in bourride sauce. Behind on the right is Presse of foie gras, white onion, smoked eel, and on the left is green apple and toasted brioche / Courtesy of Table 34

By Chung Hyun-chae

As far as media attention is concerned, Table 34 is second to none.

The restaurant located atop the Grand Intercontinental Seoul Parnas Hotel on the 34th floor in Samseong-dong, southern Seoul, was listed in the prestigious Michelin Green Guide and Zagat, a gastronomy guide book from New York, in 2011.

It was also ranked among the top five restaurants in Korea by the Miele Guide that specializes in restaurants in Asia.

The foremost factor for Table 34’s illustrious record might be its ambience. Located on top of the luxury hotel, the venue exudes a classy atmosphere with a beautiful night view of the Han River and Gangnam area. Diners can enjoy it from private booths that can be reserved in advance. There are two more special rooms that cater for up to 10 people and are appropriate for formal occasions such as business meetings.

It is hard to find decent French restaurants in downtown Seoul, especially for those who look for authentic French cuisine. Table 34 satisfies their taste buds by serving high quality seafood such as lobster and sea bass with the world’s three delicacies including caviar, truffles and foie gras in a proper French way.

“French people tend to treat important guests to foie gras as it is a high-end delicacy in French cuisine. We have many dishes with foie gras even including the soup,” Chung Sung-ho, a manager of Table 34, said.

The lunch course this reporter had began with langoustine, followed by a dish of presse foie gras and smoked eel blended into each other. The main dish was roast lobster with saffron glaze and shellfish.

The new chef Bertrand Combe is someone who moves the artistic dynamics of the dishes. “I like customers to feel warm with my dishes, especially in winter and this is the reason why I pursue colorful decorations. For example I use red radish instead of white to give a dish color,” the chef said.

Apart from the food, Table 34 provides top-class service. “In the evening, familiar faces usually appear. The reason why many big names and high-level executives hold business meetings at Table 34 is that high quality food and good service are combined,” Carrie Yoon, an assistant PR manager of the Grand InterContinental, said.

Such high quality food and service is affordable. There are lunch selections on weekdays and OBrunch on weekend for those with relatively light purses. The word, OBrunch, was inspired from a French word “haute” that means high, and Table 34 provides meals cooked with the same quality ingredients at 70,000 won plus 10 percent tax and a 10 percent service charge. You can enjoy unlimited cocktails if you pay 100,000 won.

Another special feature is the selection of wines chosen by the sommelier. With more than 300 top-quality wines in the cellar, Corinee Eom, a star sommelier of Table 34, recommends to diners which goes well with their food. Having a prominent sommelier is one of the key factors why wine enthusiasts choose Table 34 for important occasions.

Address:

34th floor, Grand InterContinental Seoul Parnas, 521, Teheran-ro, Gangnam-gu, Seoul

Direction:

One minute walk from exit 5 of Samseong Station on line number 2

Phone number:

02-559-7631

Price:

Lunch courses from 48,000 to 80,000 won and dinner courses from 98,000 to 180,000 won, all subject to 10 percent VAT and 10 percent service charge

Opening hour:

Lunch served from 12:00 p.m. to 14:30 p.m. and dinner from 18:00 p.m. to 22:00 p.m. For the weekends and public holidays, lunch will be served as OBrunch from 11:00 a.m. to 14:30 p.m.

Parking:

Free for up to three hours at the underground parking lot of the hotel

Private rooms:

Two private rooms that cater up to 10 people each

Recommended by manager:

Duo duck leg and breast with sweet potato espuma and star anise sauce, Slowly cooked sea bass with ricotta dumpling, vegetables and tomato sauce

Total seating:

84 seats and two private rooms

Interiors of Table 34 with the wine rack