chef Michael Robin’s Pantry at the Sofitel Pémaison, the home of a French chef

chef’s Secret Weapon: Mustard, Vinegar, and Salt

“French cuisine is world-renowned for its sauces.” chef Robin makes most of his sauces from scratch, but one exception is French mustard. “You really need a great mustard to make a great mayonnaise.

whether it’s lobster, vinaigrette, or anything else, mustard is a friend in my kitchen

.” Another secret weapon is vinegar

whether it’s champagne vinegar, red wine vinegar, or apple cider vinegar, vinegar balances the flavors so that sweet, salty, or bitter flavors don’t overpower.

even the smallest amount is said to dramatically enhance the flavor of a sauce.”

The chef’s identity stems from his native Brittany

“For me, Guerande salt is the best salt in the world, and I feel uneasy without it.” his kitchen is always stocked with Guérande flower salt ([translate:Fleur de Sel de Guérande]).

this mineral-rich salt adds a gentle finish to the dish.

Brittany flavors and French

classics Pémaison’s signature menu is a reflection of the chef’s philosophy and identity

it originated from the medieval practice of wrapping meat in a pie crust, and is served with ‘gueridon service’, where the meat is cut in front of the customer’s table for a unique experience.

Lobster dish: Served with a mayonnaise made from mustard and lobster oil, the lobster dish

chef’s proudest creations, reminding him of the flavors of his Brittany hometown

“Taste is non-negotiable”

Chef Michael Robin’s most important principle is not to overly manipulate ingredients: “Taste is non-negotiable. You can manipulate the texture or the look with techniques, but you can’t change the original flavor

focusing on the unique flavors of raw ingredients, which change with the seasons, is the language of gastronomy that Fait Maison aims to convey.

Frequently Asked Questions (FAQ)

Q.

what does “Fait Maison” mean?

A. It means “homemade” in French.

it captures the restaurant’s philosophy of serving warm, quality dishes that stay true to the essence of French cuisine, just like a home-cooked meal made with care.

Q.

do you have any menu recommendations for a visit to Femaison?

A. The breakfast buffet is particularly popular, with French toast and an extensive a la carte menu

for lunch and dinner, we recommend trying the signature pâté en croute and the lobster dish, which captures the flavors of the chef’s homeland

.

are reservations required?

A. Yes, reservations are essential, especially on weekends and during dinner. window seats with views of Seokchon Lake are popular, so it is recommended to make a reservation in advance. reservations can be made on the hotel’s official website or through the restaurant’s reservation app