“The Koreans are very fond of Grands Crus de Bordeaux”

Hello Yanis, what made you decide to become a Sommelier in South Korea? Can you tell us a bit more about your background and current responsibilities?

It all started in 2011. At the time, I was 21 and working as a Head Sommelier at the Claude’s restaurant in Sydney. I lived in a houseshare with Koreans but I didn’t know much about their country apart from LG fridges and Samsung TVs (laughs). When I went on holiday there, I instantly fell in love with the country and never left! I began working as a sommelier in a small wine bar. I then worked in several gastronomic establishments in Seoul, particularly L’Impression which offered French cuisine made from Korean products. Finally, last year, I joined the two Michelin-starred restaurant Evett. I was won over by the words of the owner-chef.

He told me: “I am going to do something big. I need you. Today, we have 200 French wines on the menu. When you arrive, we will be at more than 2000.” He knew how to win me over (smiles). Our wine list now has over 2,500 references and many extraordinary bottles, particularly Grands Crus de Bordeaux.

You also have a YouTube channel, which is very popular among Koreans. Can you explain its success?

When I arrived in Korea, the Sommelier profession didn’t really exist... It was hard to obtain a work visa! Since then, wine culture has really developed, particularly since COVID. Koreans have a geeky side. When they put their minds to something, they give it their all and use all the resources available. More and more people are undergoing training, following influencers, watching videos, etc. On my YouTube channel (www.youtube.com/@wine__story), I release a video every Thursday at 6pm and the Koreans love listening to my advice. I am already on episode 112. As a result, many of the clients at the restaurant want to try my food and wine pairings, because they are fans of the channel. I explain to them that my role as a sommelier in a gastronomic restaurant is to complement the food, to find a perfect accompaniment to support the structure and texture of the dish and reveal its aromas.

Do you offer food and wine pairings with Grands Crus de Bordeaux ?

At L’impression, the signature dish was scampi with zabaglione served with Château d’Yquem. At Evett, I would like to offer Grands Crus de Bordeaux pairings. I am currently working on this, particularly on a pairing with Château La Conseillante.

Are Koreans fond of fine wines?

Absolutely. They like fine wine including Italian wines, particularly Sassicaia. They are also big fans of the Napa Valley: Opus One, Screaming Eagle... And of course, they love French wines, particularly Grands Crus de Bordeaux. Which is great for me because I love Bordeaux wine! (laughs)

Where does your love of Grands Crus de Bordeaux come from?

I am from Limoges, which is not that far from Bordeaux. I was born in 1989, which is an exceptional vintage. I had the opportunity to taste a 1989 Château l’Évangile when I was a young Sommelier in Australia, and it was extraordinary. When you are 20 years old and you can taste this great Pomerol 20,000 kilometres away from home, it has a wow effect! I am a really big fan of Bordeaux, particularly Saint-Émilion and Pomerol. When celebrating special events, I always recommend fine Bordeaux wines: Château Pavie, Château Angélus, Domaine de Chevalier. I am really lucky because at Evett, I have an absolutely incredible wine cellar. I recently had the chance to taste a 1989 Cheval Blanc. I have 17 Château d’Yquem vintages, a few very old Château Latour and even some bottles of 1939 Cheval Blanc! Thank you, Bordeaux! (laughs)