Lauded by the gastronomic press (together with the Michelin Information and French reference Le Fooding), Sétopa could be present in a slightly nondescript backstreet the place eating places are likely to open and shut fairly rapidly, regardless of being extraordinarily near the Odéon metro station (and thus, our lodges).
We determined to go down and style a few of their many marvels…
Few restaurant at 6 Rue Dupuytren final very lengthy. In 2021, the positioning was a restaurant referred to as Le Prince Odéon, then it grew to become the Royal Siam Odéon in 2022, after which within the spring of 2024 Sétopa invested the area. This time, we’re fairly sure, there received’t be any adjustments for some time.
As a result of you may really feel a sure assurance at Sétopa. It’s the fifth Parisian restaurant of Linda Lee, with two cooks who each have two Michelin stars – Mingoo Kang of Mingles in Seoul, and Chang-Ho Shin of the restaurant Joo Okay in New York. It goes with out saying then that the dishes are devised and introduced with excessive care and competency – that is trendy Korean delicacies (it’s even writ massive on the façade of the restaurant), served in an aesthetic impartial area.
On the à la carte menu, a three-course meal will certainly set you again greater than 50€ (take a look at the menu right here), however costs are far more reasonably priced at lunchtime: 30€ for 3 programs, and simply 6€ for a glass of wine. That is fairly the cut price!
Our dinner began with a Topudip (Duboudip) to share, tofu with a lemon-infused mascarpone cream and crudités, a dish each contemporary and crunchy, generously served.
For the primary dishes we selected a Satchal Dubou – a block of tofu surrounded by a various number of seasonal mushrooms (and some crispy fried envelopes of batter to present a little bit of crunch), served with a morel mushroom soy sauce and a aspect bowl of white rice. Very efficiently executed.
The second essential course was a Gochujang Séou – large prawns (actually big) sliced down the center and grilled, served with a gochujang sauce (candy ‘n’ bitter, and spicy), seasonal vegetable (chicory) in a small aspect bowl, and rice with seaweed. Each a part of this dish was good – no notes.
And for dessert, we tried the Ganhang Aissu Crème, soy sauce ice cream (though unusually, we felt it tasted extra of vanilla) with a caramel sauce, all of which was very good, and the Chapsaltok, a inexperienced tea and ssuk (쑥) mochi that (as soon as once more) blended tender and crunchy textures. The pronounced tastes of this dessert and its mixture of softness and chunk have been very agreeable certainly!
When you’re trying to attempt creative, trendy, suprising Korean delicacies, Sétopa (Seoul to Paris) won’t disappoint, and it received’t essentially break the financial institution – the noon fastened menu is an effective way to begin, and the à la carte menu has a number of surprising choices, plus wines that may accompany your meals completely. Advisable!
Sétopa (right here) is open on daily basis besides Sundays for lunch and dinner
On-line reserving right here
Web site / Instagram
What3Words ///grand.stuffy.misty
