A collaboration event took place at Gucci's Osteria in Seoul, themed around caviar and champagne.
The event featured Solbam, a Michelin one-star restaurant in Seoul, and FREYJA from Melbourne, Australia. Chef Hyungkyu Jun of Gucci, Taejun Eom of Solbam, and Chef Jae Bang of Freyja, who studied together at the Culinary Institute of America over a decade ago, had long dreamed of this collaboration.
During their school days, they pursued their individual paths, building their careers at various prestigious restaurants. Now, as head chefs of their respective establishments, they showcased their unique culinary styles at this event. It was a delightful evening, offering a harmonious gastronomic experience centered on the luxurious ingredient caviar, infused with the creative flair of the three chefs.
The Caviar Night event was presented in partnership with Sturia Caviar. Before the dinner began, guests were treated to Beluga Caviar paired with Grand Cicele Champagne, a particularly impressive combination. Sturia's 100% French Beluga Caviar, produced in limited quantities of just 100 kg per year, was exceptional in flavor and even more enjoyable with champagne. Sturia’s 100% French Beluga caviar is a product of their expertise in sturgeon breeding. This caviar, sourced from the Huso sturgeon, is known for its distinct characteristics.
Beluga caviar is among the most prestigious, sought-after, and expensive varieties due to its size, color, and prolonged flavor. Sturia’s Beluga caviar is characterized by its chewy texture and large grains with anthracite gray reflections. The texture of Sturia's Beluga caviar is buttery, with flavors that include almond and tonka bean, followed by a tangy finish reminiscent of lime. Its prolonged presence in the mouth offers a distinctive tasting experience. So good!!!
The wine pairing was equally impressive. The full champagne pairing offered a perfect complement to each dish.
N26 Laurant -Perrier, Grand Ciecle
NV Egly-Ouriet, Grand Cru Extra Brut
MV Bruno Paillard, Premiere Cuvee
2008 Piper Heidsieck, Rare
2009 Dom Perignon, Vintage Rose
The highlight of the menu was the "Under the Sea" pasta prepared by Gucci Osteria. This dish featured Ringguini pasta noodles, which were twice as long as regular noodles. Despite being described in just four lines on the menu, it offered a substantial culinary experience. The pasta was topped with delicately steamed and sliced Korean abalone and abalone sauce. Finally, the dish was generously garnished with a large amount of caviar.
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