A world-renowned Michelin 3-star chef stands before us. Pierre Gagnaire, often dubbed the “Picasso of the culinary world” and a legend in French gastronomy, wears a warm smile as young Korean chefs present their creations. Their faces reveal a mix of nervousness and anticipation, and even the observers can feel the tension in the air. We captured this rare and meaningful encounter between Pierre Gagnaire, celebrated for his creative and boundary-pushing style, and rising Korean chefs in a truly unforgettable culinary exchange.
Cuisine.K: Exploring New Possibilities in Korean Cuisine
On March 28th, a special event unfolded at CJ The Kitchen on the first floor of CJ CheilJedang Center: “Pierre Gagnaire & Cuisine.K Young Chefs: A Pairing of Perrier-Jouët Champagne and Korean Cuisine.” The event celebrated Chef Garnaire’s visit to Korea as the global ambassador for the prestigious champagne house Perrier-Jouët.
Seven young chefs from the Cuisine.K* Alumni formed Team Cuisine.K and presented a unique menu that reinterpreted regional Korean ingredients through the lens of French cuisine. The gathering marked a powerful convergence of Korean and French gastronomy, pushing boundaries and exploring bold new possibilities of Korean cuisine.
*Cuisine.K is CJ CheilJedang’s next-generation chef training program, designed to promote the evolution and global reach of Korean cuisine.
*Cuisine.K Alumni participants: Shin, Yong-joon (Joo052); Um, Ji-won (Jungsik); Choi, Soo-bin (Soul); Yoon, Sang-hee (CSC); Choi, Hyun-seung (Escondido); Kim, Ha-eun (Independent); and Choi, Yu-jin (Kwonsooksoo)
“Our team has prepared a special course menu that reinterprets traditional ingredients and cooking methods from across Korea through French cuisine. We hope you will fully enjoy the harmony of fresh seasonal ingredients and creative pairings.”
Chef Shin, who owns Joo052 – a restaurant recently featured in the Selected Restaurants of the Michelin Guide Seoul & Busan 2025 – confidently introduced the concept behind the menu as he led Team Cuisine.K. Chef Pierre Gagnaire nodded with evident interest. With a blend of tension and anticipation in the air, the tasting session officially began.
while a young chef prepares the dish “Lobster Sundae with Bisque Gochujang”
The true stage for any chef is the kitchen. While the tasting may have been the highlight of the event, Pierre Gagnaire’s first stop was where the magic truly begins – the main kitchen at CJ The Kitchen. Amid neatly arranged seasonal ingredients, the rhythmic sound of knives on cutting boards created a culinary symphony.
The master chef observed the young talents’ brisk movements with careful attention, exploring every corner of CJ The Kitchen and asking thoughtful questions about the layout and appliances. After completing his tour, he exchanged quick greetings with the chefs. Despite the language difference, gestures and eye contact were more than enough to create a sense of connection, naturally followed by a group photo. Though visibly tense, the young chefs radiated quiet pride and excitement – simply sharing the same space with a culinary legend made the moment unforgettable.
Korean Ingredients Dressed in French Flair: The Birth of a New Culinary Experience
Team Cuisine.K began their presentation with delicate bites made from freshly harvested local produce, followed by Chungmu Gamtaebap, a dish inspired by the classic Chungmu Gimbap. Next came a scallop dish with a theme of “A Plate of Spring,” a creative homage to squid sundae from Yeongdong. With each new presentation, the room fell silent. Only the occasional clink of silverware and focused gazes of diners broke the stillness, as the dishes captivated everyone in attendance.
When the main course arrived, all eyes turned to the plate. Inspired by Korea’s culinary tradition of utilizing every part of the pig, the dish featured a harmonious arrangement of various pork cuts that sparked the imagination even before the first bite. French-inspired touches, such as Carabiner jeotgal and pork liver campagne, elevated the dish with refined contrast. As a hidden surprise, a delicate wheat noodle dish was unveiled, crafted with Yeongam soy sauce and a rare 9-year-aged black vinegar, eliciting unexpected gasps of delight from the guests. The meal concluded with six traditional Korean desserts, reimagined in a contemporary plating, delivering an elegant and memorable finish to the extraordinary dining experience.
A Master’s Words – Recognizing the Potential of Cuisine.K
Following the final course, the room settled into quiet reflection and thoughtful feedback. “It was impressive to see how Korean ingredients were refined and elevated through the language of French cuisine,” said Chef Yoon, Ye-rang of Moulin. Other industry experts, including Chef Kim, Hee-eun of Soul, also shared their observations, having experienced the dishes firsthand. Their comments reflected extensive experience, deep expertise, and genuine passion. Though this reporter was not able to taste the dishes myself, I realized I was witnessing a rare glimpse into masters’ culinary discourse – an unexpected privilege.
as Team Cuisine.K listens intently, taking in every word
When Chef Gagnaire finally spoke, he offered not detailed critiques of individual dishes but rather one powerful statement: “If someone were to ask me, ‘Would you want to come back to this restaurant?’ I would answer, ‘Yes,’ without hesitation.” This concise assessment carried profound meaning, recognizing both the potential he saw in Korean cuisine and the sincerity Team Cuisine.K had poured into every plate.
In that moment, the tension on the young chefs’ faces slowly gave way to relief and pride. They had reached this culmination after countless late-night rehearsals and preparations, carried out only after wrapping up the daily operations of their own restaurants. Despite the immense pressure, Team Cuisine.K expressed only gratitude for the opportunity to present their food on this stage. One chef quietly shared, “It was not easy, but this is one day I will never forget.”
This marks only the beginning of their journey toward the future of fine dining. After such an encounter, one cannot help but anticipate the impact these Cuisine.K chefs will create on the global culinary stage, guided by their innovative interpretations of Korean cuisine.
