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New Zealand Dinner

Bailliage of Wellington, New Zealand
Wellington, February 11, 2022

A Korean dinner with French wines
" the work of Executive Chef Jiwon Do of Hippopotamus Restaurant "

We recently enjoyed a most unusual “degustation” meal: traditional Korean food to celebrate the new Korean Year of the Water Tiger, paired with French wines.

It was the work of Executive Chef Jiwon Do of Hippopotamus Restaurant, well known to the city’s gourmets and Florent Souche the restaurant’s Sommelier. They worked together to produce a four-course meal which delighted Chaîne members.

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Oysters on half shell
Chojang
[Ed. Korean bold sweet, spicy, umami flavour dipping sauce]
Eclipse Sparkling Rosé 2019 (méthode ancestrale)
Domaine des Pothiers, Loire Valley

Mandu Guk
[Ed. traditionally served at Lunar New Year]
Kimchi and pork in a pasta square
decorated with egg royal, nori crisps
caramelised savoy cabbage, dashi
Roussette de Savoie 2017 - Domaine Dupraz

Galbi-Jjim
Braised beef short ribs, chestnut, carrot puree
heirloom carrots, turnips, truffle snow
Chateau Potensac 2005 - Médoc

Bingsu
[Ed. Korean shaved ice meets French milk cream]
Deer milk gelato decorated with red bean gel
soybean sable, granulated pine nuts, pumpkin seeds
Rivesaltes 1961
Domaine Cazes, Languedoc-Roussillon

As one might expect, the food was aromatic with intense flavours. For Koreans, beef represents the festive element of a special occasion. Chef Jiwon Do noted that Korea did not have a strong tradition of desserts although the use of shaved ice was quite common.

The sparkling rose was light, fresh and dry. The Médoc had earthy flavours with strong tannins, ideally matched to the beef’s richness. Highlight of the evening was the Rivesaltes. Made from Grenache, it was rich and warming with overtones of Muscat and a hint of sherry. Overall it was drinking beautifully despite its age.

Bailli of Wellington Helen Meehan praised and thanked Executive Chef Jiwon Do and Sommelier Florent Souche for conceptualising and delivering an exciting, interesting menu with inspired, well-matched pairings.

John Bishop
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