Michael by Haevich × Millieu, Reinterpreting American and French Cuisine... Gala Promotion

'Michael×Millieu, New American & Modern French' Gala Promotion.

[Asia Economy Reporter Yuri Kim] Haevichi Hotel & Resort's American dining restaurant 'Michael by Haevichi,' operated in Jongno, Seoul, announced on the 23rd that it will hold a gala promotion titled 'Michael×Millieu, New American & Modern French' in collaboration with 'Millieu,' a French restaurant within Jeju Haevichi Hotel, on the 9th and 10th of next month.

This gala is a unique gourmet event prepared through the collaboration of four chefs: Michael's Head Chef Seongmuk Kim, who honed his skills in New York; Millieu's Head Chef Paul Semboshi, who has experience at prestigious luxury hotel restaurants in Paris; Chef Minwoo Park from the Food and Beverage Research & Development (R&D) Center; and Haevichi's Food and Beverage Planning Director Chef Mingyu Kim.

Michael stated, "We will present a course meal reinterpreting New American cuisine and modern French dishes favored by global gourmets," adding, "Guests will be able to alternately enjoy the tastes and atmospheres of New York and Paris in each dish." On the 9th and 10th, both lunch and dinner will be served exclusively as gala course menus, with the gala dinner offering 10 courses and the gala lunch providing 6 courses.

For dinner guests, an 'Oyster Bar' will be prepared as a welcome gesture, featuring fresh oysters and champagne, popular in the U.S. and Europe. The meal begins with 'Amuse-bouche,' bite-sized dishes inspired by New York and Paris motifs. Appetizers include 'Tuna Tartare' with American-style Mexican sauce and 'Manhattan Clam Chowder.' Traditional French dishes such as 'Chicken Breast Roulade' and 'Grilled Monkfish' follow. The main courses feature a Korean beef sirloin steak, a variation of American-style steak served with blue cheese, and a French-style 'Meat Pie.' Guests can enjoy a total of 10 courses, including the 'Cosmopolitan Sherbet,' inspired by a representative American cocktail, and desserts capturing the European Christmas atmosphere. Six types of wines paired with each dish will also be served. The event is limited to 70 guests per day.

The gala lunch offers six courses for those who prefer a lighter midday gathering. Guests can sequentially enjoy amuse-bouche, tuna tartare, grilled monkfish, Korean beef sirloin steak, Christmas desserts, and more. This is also limited to 70 guests per day.