Krug pays tribute to the mushroom

Champagne house Krug has united with 18 of the world’s best chefs to create mushroom-centred dishes to pair with its Grande Cuvée in its new book From Forest to Fork.

Chef Xavier Boyer from Gaddi’s in Hong Kong created a dish using Morel custard and ragout with broad beans and green asparagus, buckwheat tuile.

The book brings together 18 capable chefs including four chefs based in Hong Kong – Umberto Bombana from three Michelin starred 8 ½ Otto e Mezzo, Mori Tomoaki of Sushi Mori Tomoaki, Vicky Cheng of VEA and Robin Zavou of Mandarin Grill – to highlight this year’s star ingredient mushroom’s versatility to pair with its Grande Cuvée, a blend of over 120 wines from more than 10 different years.

This is the Champagne house’s third book to focus on one multi-faceted ingredient following previous years’ theme of potato and egg.

Chef Umberto Bombana created a dish with red abalone, chestnut gnocchi, mushroom jus and Alba white truffle. Speaking of the dish, the Italian chef said, “When I designed this dish, I paired what I consider to be the most prestigious mushroom, the Alba white truffle, with the most prestigious Champagne, Krug Grande Cuvée.

“The earthiness of the Alba truffle complements perfectly the sweeter fruit and almonds notes in the Champagne. Truffle and Krug Grande Cuvée are a classic combination that is always exquisite.”

As part of the culinary project, Krug also engaged a number of local chefs and ‘Krug Lovers’ to create their own versions of ‘Krug x Mushroom’ recipes around different fine dining restaurants in Hong Kong including Caprice, VEA, Mandarin Grill, On Dining, Aberdeen Street Social, Beef & Liberty, Arcane, Aqua, Duddell’s to name a few. For more details, please visit Krug’s website.

The book is available in Krug-partnered restaurants in Hong Kong.