This page is not valid in your language.
Please change your location to see the article.

Tommie Lee

South Korea

icons/arrow Created with Sketch.
icons/arrow Created with Sketch.

A graduate of the Culinary Institute of America (CIA), Tommie Lee built his career in New York and San Francisco.
In 2009, he started a Parisian bistro named Bistrot de Yountville. His neo-Parisian salon, Honnetes Gens, opened its doors in 2020.

A talk with Tommie Lee

The respect and love for French gastronomy have been the key drivers of my life. It is delightful and fulfilling to be a Krug Lover and selected as a Krug Ambassade Chef.
What is the name of this creation?
The Onion Flower and HG Onion Soup.
Please tell us why you think it pairs so wonderfully with a Krug Champagne?
Caviar offers a complex touch of saltiness, and eggs add richly sweet flavours. For the Onion Flower, the subtle deep spiciness of onions is contrasted by the bitter flavours of onion flowers. Then, for the HG Onion Soup, classic French onion soup meets the extravagant notes and mouthfeel of truffle. The harmony between the two dishes pairs marvellously well with Krug Grande Cuvée.
Can you describe your first sip of Krug?
To me, Krug Grande Cuvée is the golden standard of excellent balance. It was during my time in Paris when I first tried this Champagne with a signature caviar dish at Joël Robuchon. It was a wonderfully complementary pairing.
When was your most recent sip of Krug?
In Korea, the very first birthday of a child is a very important day of celebration. On my child’s first birthday, all my family got together for a fine Chinese dinner at a hotel restaurant. Sharing a magnum of Krug Rosé during our meal was such a thrilling experience.

All KRUG Chefs

icons/arrow Created with Sketch.
icons/arrow Created with Sketch.
Krug Grande Cuvée
Krug Grande Cuvée
Composto da
Selezionato da