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

Myungsik Jang

South Korea

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

Myungsik Jang is the owner chef of the French restaurant, L'Amitié. In 1995, he began his career at the Josun Hotel where he worked for 11 years. Then he started his own restaurant in 2006 and has since been its Chef and owner. His culinary philosophy is to put his love and dedication into every dish that he serves to his guests. He makes sure that each day a guest comes to L'Amitié is a special one for them.  

A talk with Myungsik Jang

Krug Grande Cuvée is lovely: with its generous flavours and aromas, I discover new sensations each time I try it.
Please tell us why you think it pairs so wonderfully with a Krug Champagne?
The delightful freshness and persistent delicate bubbles of Krug Grande Cuvée 169ème Édition blend with the sweetness of the red onion purée. The garlicky notes of the boiled escargots gently temper the Champagne’s effervescence. Close your eyes and take a sip. You would feel as though you are traveling to the winery on the hills of Reims.
What makes you a Krug Lover?
Krug makes your heart pound even before you take a sip. The very first mouthfull envelops your palate with subtle aromas and freshness; a beautiful effervescence in the background creates an unforgettable experience.
What is your favourite Krug food pairing?
My favourite food to pair with Krug Grande Cuvée is dauphinoise potatoes topped with caviar and sabayon sauce.
Why do you love Krug?
I still vividly remember the intense flavours and delicate touch of Krug Grande Cuvée that captivated me when I tried it for the first time. It has naturally become my go-to Champagne for special days.

Escargots with a red onion purée and cresson oil

Escargots with a red onion purée and cresson oil

  • timing
  • preparation time
  • Cooking time


Red Onion Puree 

Red onion - 500g
Butter - 30g
Pure olive oil - 30mL
White wine - 150mL
Salt and pepper

Cresson Oil

Cresons - 200g
Canola oil - 200mL


Snails - 120g
Garlic - 2
Butter - 30g


Step 1

Halve and slice red onions.

Step 2

Put butter and olive oil into a pot. Add and sauté the red onion slices over low heat.

Step 3

Once the slices become transparent, add wine and cook the mixture thoroughly over low heat for an hour.

Step 4

Transfer the mixture into a blender. Season it with salt and pepper and blend it finely.

Step 5

Blanch cressons in boiling water and cool in iced water. Drain them thoroughly.

Step 6

Blend cold canola oil and the blanched cressons. Strain the mixture through a fine cloth.

Step 7

Sauté escargots with garlic butter in a pan.

Step 8

Place the red onion purée on the plate. Put the escargots on top.

Step 9

Drizzle the cresson oil around the purée and serve.


icons/arrow Created with Sketch.
icons/arrow Created with Sketch.
Krug Grande Cuvée
Krug Grande Cuvée
Composed by
Selected by