At Seasons during the months of April and May, Executive Chef Hyo Nam Park will introduce white and green asparagus dishes, both on the a la carte menu and on a special tasting menu. To enhance the dining experience, Chef Park has also included suggested pairings with Riesling wines. These German wines are the ideal accompaniment to the asparagus dishes.
A gastronomic harbinger of spring, asparagus has been used from very early times as a culinary vegetable, owing to its delicate flavour The tender young expanded shoots or spears are prepared in a wide variety of ways in different world cuisines. Asparagus is low in calories, contains no fat or cholesterol, and is a good source of folic acid, potassium and fiber.
Marked by sophistication and beautifully-decorated surroundings, Seasons offers contemporary French gourmet cuisine accented by traditional flavors.
At Il Ponte, Chef Anita Bidini has designed a five-course menu as a salute to salmon. The menu is only available during the month of April and will include creations such as: King Crab and Asparagus Wrap with Smoked Salmon, Extra Virgin Olive Oil and Herb Dressing; Casarecce with Fresh and Smoked Salmon, Artichoke and Vodka in Cream Sauce; and Pan-fried Salmon Steak on Mushrooms Bruschetta, Served with Red Wine Sauce. The five-course meal is priced at KW69,000++ per person.
Pink-hued and delicious, salmon is also a healthy dining choice. Low in calories and saturated fat, salmon is high in protein and omega-3 essential fatty acids. Salmon is also an excellent source of vitamins and minerals.
Il Ponte features the finest Italian cuisine from tempting pasta and wood-fired brick oven pizza to mouthwatering regional dishes. Il Ponte also has an extensive choice of exquisite Italian and international wines.
For reservations or enquiries, please call Seasons at (02) 317-3060 or Il Ponte at (02) 317-3270.
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