Chef Yim Jung-sik and Dom Pérignon “Snaacks”

Chef Yim Jung-sik is at the avant-garde of new Korean cuisine. A true pioneer, his Jung Sik Dang restaurant in Seoul has been the first and only Korean restaurant to appear on the “Asia’s 50 Best Restaurants” list; while his New York venue received two stars from the famed Michelin guide. Chef Jung-sik’s creativity and ingenuity shine as he offers exciting, gourmet variations of traditional Korean gastronomy.

The concept of “Snaacks” broke into elBulli in 1994. From then and until 2011, more than 400 recipes were created, making them a strong concept. Replacing the traditional welcoming appetisers that usually went along with cocktails or champagne, Ferran Adrià’s Snaacks turn the bienvenida into a much more generous and elaborate ritual.

From left to right: Vincent Chaperon (Winemaker of Dom Perignon Champagne House) and Chef Yim Jung-sik.

For the launch of Dom Pérignon Vintage 2005 in Korea, we asked chef Jung-Sik to combine the universe of Dom Pérignon with Ferran Adria’s concept of snaacks and his own vision of Korean cuisine. He visited us for a three-day creative retreat in Épernay. His inventiveness was readily apparent in the dishes conceived during his stay: caviar with smoked sturgeon foam; octopus with chorizo salsa; Hoe: tuna and yellow tail rice; and Okdom: red tilefish with shrimp gambas.

As they were served in his restaurant in Seoul for the launch of Dom Pérignon Vintage 2005, the wine became the sun around which these snaacks revolved, forming a unique solar system. This event, boldly titled “This is not a dinner”, re-invented our approach of food and wine pairings by putting the wine back at the center of the experience. Jung-Sik’s creations for this occasion delivered the necessary licence to explore the four dimensions of Dom Pérignon Vintage 2005: minerality; harmony; seamlessness; and intensity.

From left to right: Chef Yim Jung-sik and Vincent Chaperon (Winemaker of Dom Perignon Champagne House).

Originally published at on January 29, 2016.

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