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Creamy at the core with its signature caramelised top, this cheesecake carried a familiar richness. The hazelnut crumble added texture but the maple syrup was what set it apart . It has this mellow sweetness that gave the slice a different kind of character. That drizzle lifted the dessert beyond the classic, adding warmth and a subtle twist that made it feel more memorable 》₩12,000
đź“ŤDe,Fore
40-140 Hangangno 3(sam)-ga Yongsan-gu Seoul
https://naver.me/54KX5CUD
This sorbet brought a bright citrus lift with a tartness that felt refreshing and clean. The scoops were topped with cookie crumble for texture while the crisp wafer added a playful crunch. More about lightness than richness, it worked as a palate‑cleansing finish 》₩7,000
đź“ŤDe,Fore
40-140 Hangangno 3(sam)-ga Yongsan-gu Seoul
https://naver.me/54KX5CUD
The millefeuille was crisp and neatly layered with the crème pâtissière bringing a smooth richness and the strawberries adding a touch of freshness. The vanilla ice cream on the side offered a cool contrast, rounding out the plate. While enjoyable, it didn’t quite match the character or memorability of their other desserts 》₩15,000
đź“ŤDe,Fore
40-140 Hangangno 3(sam)-ga Yongsan-gu Seoul
https://naver.me/54KX5CUD
This crème brûlée was smooth and creamy with a gentle sweetness that made it easy to enjoy. The caramelised top added a light crack, giving just the right contrast to the custard beneath. Balanced and approachable, it was the kind of dessert that felt complete on its own which left a pleasant and lasting impression at the end of the meal 》₩13,000
đź“ŤDe,Fore
40-140 Hangangno 3(sam)-ga Yongsan-gu Seoul
https://naver.me/54KX5CUD
The fish was well‑seared, giving it a nice depth of flavour while keeping the flesh tender and delicate. The sauce carried a buttery richness with a citrus lift and it really brought the dish into balance. With a clean presentation and no unnecessary extras, the focus stayed on how the fish and sauce worked together 》₩32,000
đź“ŤDe,Fore
40-140 Hangangno 3(sam)-ga Yongsan-gu Seoul
https://naver.me/54KX5CUD
The duck breast was cooked with a nice firmness and depth, giving it a strong base. What really made the dish work was the pairing. The foie gras mousse added a silky richness while the orange glaze and carrot purée brought brightness that kept the flavours balanced. I liked how the citrus lifted the heavier notes, making the duck feel more layered and less heavy 》₩42,000
đź“ŤDe,Fore
40-140 Hangangno 3(sam)-ga Yongsan-gu Seoul
https://naver.me/54KX5CUD
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