La Cave du Cochon introduced the first charcuterie wine bar in Korea. Various pâtés, terrines, rillettes, saucisses and charcuterie products were produced by chef Kihak Lim at L’Espoir du Hibou.
TinLab was in charge of the project management and developed the brand concept, brand identity and packaging, exterior design, space styling, furniture, lighting and film. It took five months of preparation and the bar operated for five years. Now, it has reopened as the retail shop, Monsieur le Cochon.
