"Korea is a country well known for gastronomy. It has abundant spices and seasonings, and a wide range of textures. In particular, as long as the heat is not too aggressive, spicy flavors pair well with champagne."
On the 28th at Maison Le Cercle in Gangnam, Seoul, Severine Frerson, cellar master of Perrier-Jouët, who met with ChosunBiz, said, "I want to learn more about the individuality of Korean cuisine and how Korean chefs make use of it. Korea is an emerging country in the champagne market with great potential."
A cellar master is the chief winemaker of a champagne house. They oversee the wine's blending, aging, and style. Frerson majored in oenology at the University of Reims and joined the French champagne house Perrier-Jouët in 2018 after working at the champagne house Piper-Heidsieck. In 2020, she was appointed the eighth cellar master of Perrier-Jouët. She is the first female cellar master since Perrier-Jouët was founded in 1811.
She visited Korea to attend an event wrapping up the global gastronomy program "Perrier-Jouët Society," which was introduced to Korea in February. Perrier-Jouët Society features chefs from around the world, including France, Japan, Italy, Spain, and Hong Kong, as ambassadors presenting dining experiences infused with their own philosophies, paired with Perrier-Jouët. Global ambassador Pierre Gagnaire, a world-renowned chef, participates in the program. The Korean ambassadors selected were chefs Kim Do-yun and Song Hong-yun (Yun Seoul), Eom Tae-cheol (Soseol Hannam), Yun Dae-hyeon and Kim Hee-eun (Soul), Yun Ye-rang (Moulin), and Jang Myeong-sik (L'Amitié).
On the 27th, a "10 Hands Dining" event with the chefs took place. With "nature and art" as its theme, the ambassadors presented pairing menus. Master Frerson also attended. She said, "Korean cuisine has a distinct yet refined character, so it pairs well with champagne," adding, "I hope Korean consumers will try it without hesitating and wondering, 'Do Korean food and champagne really go well together?'" The following is a Q&A.
— What was the most impressive dish at the "10 Hands Dining"?
"Premium Korean beef, known as hanwoo, is characterized by its tenderness and softness, and it paired very well with the fruity feel of Perrier-Jouët Belle Époque rosé. I was once again reminded that champagne can pair beautifully with Korean cuisine. The combination of king crab rillettes and Belle Époque Blanc de Blancs was also impressive. The soft texture of the king crab blended with the champagne's minerality to create a range of textures in the mouth. Blanc de Blancs also pairs well with spicy flavors. And when we paired a dongchimi-based chilled seafood dish with Belle Époque 2015, it felt as if it warmly enveloped you, like being inside a nest."
— Is the Perrier-Jouët Society program run differently by country?
"The concept is the same in every country. It is a global platform launched at the headquarters in Épernay, France, with Chef Pierre Gagnaire and his disciple Sébastien Morellon. The goal is to present authentic gastronomy suited to the culture of each country where the program is held, because we want consumers to experience Perrier-Jouët with a variety of foods. Whether Korean or French, we wanted to show that Perrier-Jouët champagne pairs well with any cuisine. For the Society program in Korea, the headquarters team and Korean chefs worked together like one team for months. We put great effort into exploring combinations of Korean flavors and Perrier-Jouët champagne."
— These days, you can often see people enjoying champagne with light foods.
"I see it as a change emerging among younger generations. They want authentic experiences and are very interested in how to respect nature. In that context, they seem to prefer a less heavy drinking culture. Pairing champagne with food can be done in diverse and flexible ways."
— How are the values that Perrier-Jouët considers important realized in its products?
"The three core values Perrier-Jouët pursues are art, nature, and wine. Perrier-Jouët continues a variety of collaborations with artists around the world. I hope we can collaborate with Korean artists someday. Also, because founder Pierre-Nicolas Perrier and his son Charles Perrier were both botanists, the tradition of respecting nature continues today. Building on this spirit, we are putting regenerative viticulture into practice. We cover the spaces between the vines with clover, rye, and field peas to cycle oxygen and nitrogen in the soil. It is an essential step to maintain the sustainability of the vineyard ecosystem."
— What is your favorite champagne?
"It is hard to choose just one. I want to share every smile in champagne with people. I like to invite guests over and cook, and if a friend is tired and worn out, I bring out Blanc de Blancs. That is because it is a spring-evoking champagne. In Blanc de Blancs, you can feel the energy and dynamism of spring. If I want to console sadness, I recommend Belle Époque 2012 or 2015 vintages. They can give and receive a feeling of warmth, comfort, and solace."
— What would you like to say to Korean consumers?
"I hope you will enjoy Perrier-Jouët's champagne with Korean cuisine without hesitation. Around the world, more and more people are taking an interest in Korean food. I want to learn more about Korean cuisine's rich seasonings, textures, and how chefs make use of them. Someday, I would like to capture that inspiration at Belle Époque House, Perrier-Jouët's historic mansion and headquarters."