SeaKyung Kim

Seakyeong Kim graduated from the Culinary Institute of America (CIA) in New York in 2005, before working for various Michelin-starred restaurants in the United States and Europe, including Aureole (New York), The Ledbury (London), and Clerkenwell (London), to name a few. More recently, he is working as the casting director and advisor on Taste of Korea: Global Masters, a popular TV show on traditional Korean cuisine airing on Olive TV.

A talk with SeaKyung Kim

Krug Champagne pairs wonderfully with many different dishes, as it has great balance and delicate bubbles.

What is the name of this creation?

Onion and Hanwoo 1++ Tenderloin.

Please tell us why you think it pairs so wonderfully with a Krug Champagne?

Krug Grande Cuvée is a generous Champagne, so it is a great match for a hearty dish like tenderloin slices with truffle au jus. Instead of being overpowered, the Champagne’s yeasty notes and delightful freshness bring out its lovely flavours.

What makes you a Krug Lover?

Its elegant body and flavours stand out not only when paired with food but when enjoyed by itself.

When was your most recent sip of Krug?

Last night.

When is your favourite time to enjoy Krug?

At the end of a busy day, when relaxing in a quiet corner and sharing simple food with my favourite people.

How did you become a Krug Lover?

At restaurants, guests sometimes offer the Chef a glass of Champagne. That is how I got to try Krug often and became fascinated by its amazing flavours and aromas.