Stéphanie de Boüard-Rivoal held an outstanding Angelus evening in South Korea, which included a dinner cooked by the talented South Korean chef Cho Hee-Sook, a highly respected figure in the fine-dining world.

The latter has been a part of the evolution and more especially the internationalisation of South Korean gastronomy.

Constantly seeking the perfect pairing between a foreign cuisine and the world of wine, she says “I spend lot of time thinking about which South Korean dishes would be appreciated by foreign palates.”