Perrier-Jouët Society Debuts in Korea with Michelin Star Chef Pierre Gagnaire

World-renowned champagne house Perrier-Jouët launches its 'Perrier-Jouët Society' in Korea with Michelin-starred chef Pierre Gagnaire, celebrating fine dining and artistic gastronomy.

The Art of Gastronomy Meets the Elegance of Champagne

On March 27, 2025, the world of haute cuisine and luxury champagne collided at a stunning gala lunch hosted by Perrier-Jouët Korea at Pierre Gagnaire Seoul, nestled inside Lotte Hotel. This event marked the official launch of the Perrier-Jouët Society in Korea—part of a global embassy program celebrating the harmony of nature, art, and gastronomy.

A Michelin-Studded Affair

At the heart of the event was Pierre Gagnaire, legendary French chef and global ambassador for Perrier-Jouët. As a holder of three Michelin stars, Chef Gagnaire brought his artistic culinary vision to Seoul, crafting an unforgettable five-course menu paired with four signature Perrier-Jouët champagnes.

The lunch was a collaborative masterpiece prepared alongside Frederic Eyrier, Executive Chef of Pierre Gagnaire Seoul, and Thierry Méchinaud, Sous Chef from Gagnaire's global team. Dishes featured Korean ingredients like Jeju bacon and abalone, seamlessly integrated into French haute cuisine—each plate paired with a distinct Perrier-Jouët expression.

Introducing the Korean Culinary Ambassadors

The event also introduced the six inaugural Korean chefs selected as part of the Perrier-Jouët Society Embassy:

• Kim Doyun (Yun Seoul)

• Hee-eun Kim & Daehyun Yoon (SOUL)

• Um Tae-chul (Soseol Hannam)

• Yoon Yerang (Moulin)

• Jang Myungsik (L’Amitié)

These chefs, leaders of Korea’s fine dining scene, were presented with custom chef coats embroidered with Perrier-Jouët’s iconic anemone flower design, as well as specially designed plaques celebrating their new role as gastronomic ambassadors.

Inspiring the Next Generation of Taste

In a nod to the future of Korean cuisine, young chefs from CJ CheilJedang’s Cuisine.K program also participated. They had the rare opportunity to engage in a Meet & Greet session with Chef Gagnaire and the ambassador chefs—exchanging ideas on the evolving synergy between champagne and contemporary cuisine.

A Timeless Culinary Icon: Q&A with Chef Pierre Gagnaire

Following the exquisite meal and champagne pairing, guests were treated to a quiet, intimate Q&A session with Chef Pierre Gagnaire, a chef often described as an icon of his era. As the global chef ambassador for Perrier-Jouët, Chef Gagnaire had traveled to Korea alongside his head chef and pastry team—the very same team he has worked with in France for over 14 years—bringing a rare, complete ensemble of culinary brilliance to Pierre Gagnaire Seoul.

The discussion was reflective and generous, offering insights not only into gastronomy but also into life and creativity. One of the questions posed to Chef Gagnaire struck a deeply personal note:

“Many chefs spend their careers trying to find their own style. How did you discover the 'Pierre Gagnaire style'?”

His response was simple but profound:“You become yourself.”

He explained that finding your style isn't about forcing a concept, but rather about embracing who you are at every stage of your life—your twenties, thirties, forties. Being yourself means being present in the moment, letting go of societal pressures and others’ expectations, and above all, having the courage to stand alone. It was a message that transcended culinary boundaries, resonating deeply with everyone in the room.

On a lighter note, when asked how he deals with stress, he smiled and said, "I drink a glass of water." But the conversation soon returned to creativity: How do you cope with a lack of inspiration?

Chef Gagnaire recalled his younger years, when he often tried to place too much into a single dish, thinking more was better. Over time, he realized that clarity and delicacy require focus. Rather than chasing after inspiration, he believes that staying honest and grounded in the present moment allows creativity to flow naturally—without pressure.

The conversation concluded with a warm exchange among Chef Gagnaire, the newly appointed Korean ambassador chefs, and young talents from Cuisine.K. It was a beautiful moment of mentorship, encouragement, and shared passion for the art of food and champagne.

A Toast to Culinary Elegance

"Champagne is the final touch to any great dish. Perrier-Jouët elevates that moment with its elegance and grace," said Chef Pierre Gagnaire during the luncheon. "I believe this program will open new culinary chapters for Korea and bring its food culture to a truly global level."

With over 200 years of heritage, Perrier-Jouët remains a pioneer in blending fine champagne with artistic expression. Known as the first house to introduce the dry Brut style, the brand continues to inspire with its Chardonnay-forward blends and the signature anemone-adorned bottles—a symbol of nature, beauty, and harmony.

Korea’s Moment in the Global Gourmet Spotlight

The Perrier-Jouët Society gala lunch was more than a celebration—it was a statement. A symbol of Korea’s rising presence in the world of gastronomy and a showcase of how luxury champagne and local culinary excellence can blend into an unforgettable experience.

For lovers of fine wine, fine art, and fine food, the Perrier-Jouët Society is a name to remember—where champagne isn’t just paired with food, but with culture, creativity, and community.