The Bailliage celebrated World Chaîne Day (WCD) in the remote mountains of Gangwon-do at Park Roche Resort and Wellness. This little oasis nestled in a pristine valley in Jeongseon is located at the foothill of the ski slopes where 2018 Pyeongchang Winter Olympics Super-G races took place.

Hosted by Sebastian Fischoeder, General Manager of the Resort and a new Chaîne member, a complimentary room upgrade for all members to comfortable suites hinted at the fabulous weekend that was to follow.

A roof top reception saw members and guests, dressed in white and yellow to celebrate WCD, enjoying refreshing Champagne paired with caviar-topped quail eggs. Relaxing out in the open and taking in abundant fresh air from the forested mountains this released stress from a hectic, cosmopolitan life.

Inside Mindfulness Hall, fragrant natural wood and tables decorated with wild spring flowers welcomed us. Excitement grew on reading Chef Choongman Park’s “Tasting Journey through Gangwon-do”, a healthy, creative eight-course menu beautifully paired by Sommelier Haneul Kim with fine wines and spirits, printed on an elegant traditional scroll.

From vegetables to fish, beef, and honey from Jeongseon, Sokcho, Wonju, and Daegwallyeong, Chef Park presented a series of dishes. All featured the freshest, tastiest ingredients proudly sourced through his extensive network and close ties with local eco-friendly farmers and top quality suppliers cultivated over the years.

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Mul-hoe
Southern rough shrimp, cuttlefish, sole
organic leaves
Crémant d'Alsace NV
Marc Kreydenweiss - Alsace, France

Pyeon-yuk
Pork terrine
truffle, dried salted shrimp, green salad
Marsannay ‘Les Echezots’ 2017
Château de Marsannay - Burgundy, France

Mushroom consommé
Homemade mandu (dumplings)
wild mushrooms, potato noodles
Mercurey ‘Clos du Roy Premier Cru’ 2016
Maison Chanzy - Burgundy, France

Root Jeon
Deodeock, burdock, lotus root, buckwheat
sea trumpet, beet, Jangajji relish, crispy vegetables
Sparkling makgeolli (Korean fermented rice wine)
Boksoondoga - Ulsan, Korea

Bokbunja sorbet
Wild raspberry wine, mint
Hwayo 41 (Soju: distilled Korean rice wine)
Kwangjuyo - Korea

Braised Hanwoo beef rib
Soy marinated Hanwoo beef
pickled cabbage
spring namul bibimbap (lit. “mixed rice”)
Brunello di Montalcino 2015
Fuligni - Tuscany, Italy

Song-pyun
Whipped ganache, sweet pumpkin, black sesame
pine nuts, frozen persimmon
homemade shik-hye (a traditional sweet rice beverage)
Rausch Riesling Auslese 2011
Zilliken - Mosel-Saar-Ruwer, Germany

Petits fours
Candied deodeock
(tastes like a mix between carrot and horseradish)
kumquat candy, chocolate

Choice of coffee
or Jeongseon deodeock tea

An extraordinary meal removed all stereotypes that Korean cuisine was not suitable for Chaîne dinners and that fine dining could only be found in Korea’s cosmopolitan cities. This soothing event impeccably orchestrated by a world-class team brought true wellness to both body and soul.

Congratulations and thank you to our gracious hosts at the Park Roche Resort and Wellness.

Vive la Chaîne!

Soon Chul Kim
Chargé de Presse