Preconceptions were changed!
" A delicious and enlightening event "
Vital Wine and Domaine Frerejean Frères proved that a champagne-only multi-course dinner was indeed possible. Demonstrated using a delicious range of champagnes paired with dishes ranging from scallops and rabbit to monkfish and veal. That champagne’s rich flavours could be enhanced through the use of glasses other than the typical flutes.
President Johnathan Yi from Vital Wine, Owner-Sommelier Young Shim Kim from Gastro Tong, and CEO Rodolphe Frerejean-Taittinger from Frerejean Frères (who kindly joined from France via Zoom) proudly presented the house, its wines, and the food pairings at the event.
Pen shell and scallop carpaccio
with tomato raisins
Champagne Frerejean Frères 1er Cru Brut NV
Rabbit tourtière* with foie gras
Blue Ribbon pickles, bacon-wrapped monkfish
fall squash, Tellicherry pepper jus
Champagne Frerejean Frères
Blanc de Blancs ‘VV26’ Grand Cru NV
Braised veal shanks with cremolata
Champagne Frerejean Frères 1er Cru Cuvée Rosé NV
chestnut puree, cherry vanilla mousse
Silvio Nardi Moscadello di Montalcino 2018
Korea OMGD (Ordre Mondial des Gourmets Dégustateurs) members, already fans of Champagne, fell hopelessly in love with the wonderful Frerejean Frères wines.
A delicious and enlightening event following which the aura and a longing for Blanc de Blancs VV26 Grand Cru and 1er Cru Cuvée Rose remain to this day!
Soon Chul Kim
Chargée de Presse
* Tourtière is a double-crusted meat pie that is likely named for the shallow pie dish still used for cooking and serving tourtes (pies).
** Swiss vermicelles is one of the easiest desserts. Chestnut puree in the form of vermicelli on crisp meringue topped with whipped cream.