A single address on Dosan-daero, Cheongdam — Leroy's vision of the most refined hospitality.
Leroy means "the king" in French — Le Roy. For some, it is the most important business meal of a lifetime; for others, the most private and tender one. To set every such occasion as a "king's table" — that is where Leroy begins.
On a quiet stretch of Dosan-daero in Cheongdam, atop a space that carries the mood of an 18th-century Burgundy winery, we have added one more layer of refined courses and attentive detail. Leroy aspires to be not "a restaurant for many," but "a restaurant for one cherished guest."
Leroy's goal is clear: to rewrite the standard of Korean fine dining, right here. Each season, our head chef and kitchen team reshape the course anew, while our service team translates globally minded hospitality into the language of Cheongdam.
We hope an evening at Leroy becomes a moment of elevation for our guests, too. Our vision is for this space to be remembered not as a mere "event venue," but as one of the most refined evenings to be had in Korea.
An authentic selection built around Burgundy,
and a bespoke pairing for a single evening.
Centered on Grand Cru and Premier Cru Burgundy vintages, our cellar reaches through Champagne and English sparkling. Both bottle and by-the-glass pairings can be tailored to the flow of your course and your guests' tastes.
Our in-house sommelier team curates a lineup for a single evening, matched to the character of the event and the host's preferences. Magnum bottles, archive vintages and limited lineups can be arranged as a bespoke setup, by prior consultation.
A kitchen team that unveils new signatures each season. To suit the host's tastes and the character of the event, the course is reworked for a single occasion.
Two dedicated sommeliers running pairings across Burgundy, Champagne and English sparkling, with bespoke curation matched to your event's course.
Our GM, captain and service team communicate directly with the host — from a pre-event meeting through to operations on the day.
Two canapé courses to match the tenor of your event.
Some menu items may change by season.
