• KRUG CHAMPAGNE ANNOUNCES KRUG X FISH CAMPAIGN WITH 6 OF HONG KONG’S KRUG AMBASSADES

    Chef Robin
    Chef Bombana
    Chef Uwe

    Tails

    of

    the

    sea

    HONG KONG

    THE STORY OF 6 KRUG AMBASSADES,

    BROUGHT TOGETHER TO LIVE A UNIQUE ADVENTURE.

    FOR IMMEDIATE RELEASE

    For high-resolution Krug x Fish images, please click HERE

    <<15th October, 2018 – Hong Kong>> Individuality, the art of understanding that every plot of vines is in itself a single ingredient, lies at the heart of the House of Krug’s savoir faire. In the fourth book of the series, Krug once again explores the world of creativity that a single ingredient can inspire. Tails of the Sea brings together an elite network of chefs from Krug Ambassades to unleash their imagination on the ocean’s greatest and most versatile single ingredient: Fish. Eager to craft unforgettable experiences, the chefs have designed unique dishes which promise delightful pairing with a glass of Krug Grande Cuvée or Krug Rosé.

    THE FISH: A VERSATILE CATCH

    Appreciated for millennia as a prized form of sustenance, the fish is cherished as both a nourishing food source and a captivating gastronomic staple. From being a mythological symbol dates back millennia, to being enjoyed as a palatable delight in the modern culinary world, the versatile fish is represented in myriad ways. Fish has surely exercised their magic power on the Krug Lover Chefs who have made this remarkable ingredient the star of their dishes.

    KRUG AMBASSADES: WHERE KRUG LIVES

    Whether they are three-Michelin-star maestros or rising culinary stars, the chefs who have contributed to this remarkable gastronomic journey all share the philosophy of the House of Krug. These Krug Lovers at heart bring their passionate, determined and creative flair to everything they do.

    This year, six incredible Hong Kong based chefs took the bait and joined this playful challenge, unleashing their imagination and creativity to prepare unique fish-based dishes to enhance the experience of enjoying a glass of Krug champagne.

    Full details of Krug x Fish dishes by six Hong Kong Krug Ambassades below:

    8 ½ Otto e Mezzo – Chef Umberto Bombana

    Dish – Roasted Turbot, Broccolini Emulsion, Orange Anchovies Dressing

    Price – HK$550+10%, plus HK$490+10% with a glass of Krug Grande Cuvée

    Caprice – Chef Guillaume Galliot

    Dish – “Nodoguro et Marmelade de Tomates, Sauce au Safran” – slow-cooked Nodoguro fish with tomato marmalade, saffron sauce

    Price – HK$1,688 + 10%

    Sushi Mori Tomoaki – Chef Mori Tomoaki

    Dish – Fatty Tuna Marinated by Tuna Bone, Soy Sauce & Bone Marrow Mousse

    Price – HK$680 includes a glass of Krug Rosé

    The Krug Room, Mandarin Oriental Hong Kong – Chef Robin Zavou

    Dish – John Dory, Amalfi Lemon, Caviar and Apple

    Price –HK$888+10% with a glass of Krug Grande Cuvée

    UWE – Chef Uwe Opocensky

    Dish – Seabass Tajine, with dates, figs, smoked paprika, cumin cilantro, garlic, saffron and turmeric

    Price – Dish with a glass of Krug Rosé included in the Krug Menu (Krug Menu, 7 Course at HK$2,488+10%)

    VEA – Chef Vicky Cheng

    Dish – Silver pomfret, Sichuan chili oil, fermented cabbage

    Price – Part of the Tasting Menu (Tasting Menu at HK$1480+10%)

    KRUG GRANDE CUVÉE

    Krug Grande Cuvée, the most original Champagne of the House, is an ideal match for original, refined gastronomy. Indeed, this blend of over 120 wines from more than 10 different years offers beautiful food pairing opportunities, ranging from sophisticated gourmet creations to simple, quality raw ingredients.

    “Blending so many different wines across so many years allows me to express a fullness of flavors and aromas that would not otherwise be possible with the wines of one single year. The generosity of Krug Grande Cuvée allows everyone to find something in it that stirs their emotions,” says Eric Lebel, Krug Cellar Master.

    KRUG ROSÉ

    Krug Rosé is the emblem of the recreation of the highest expression of pleasure at each harvest, aptly nicknamed “Born to be Wild”. The only prestige cuvee rosé to be blended from a rich palette of wines derived from three different grape varieties, Krug Rosé is blended with skin-fermented Pinot Noir wine to deliver an unparalleled colour and spice. Best suited for unexpected food pairings, the wonderfully expressive glass invites the most daring combinations.

    “Krug Rosé is decidedly the most non-conformist of Krug Champagnes. It is an unexpected delight, surprising at every sip with its texture, colour and taste,” says Lebel.

    From the humble potato in 2015, simple egg in 2016, protean mushroom in 2017 and the versatile fish in 2018, the House of Krug continues its exploration of unexpected ingredient pairings. The single ingredient series is a tribute to Krug’s unique craftsmanship and to the precious bond that exists between Krug Ambassade Chefs, Krug Lovers and the House.

    Tails of The Sea – Global Edition

    This February, 12 Krug Ambassade Chefs from all over the world embarked on an unconventional adventure off the coast of Mallorca. Armed only with their creative minds and a handful of tools, they set off with local fishermen to unearth the sea’s greatest treasure – Fish. Each chef created a dish that would complement the aromas and flavours in Krug Grande Cuvée or Krug Rosé but method and inspiration varied greatly. Tails of the sea book illustrates the full story of this adventure and the dishes the Krug Ambassade Chefs.

    For high-resolution Tails of The Sea images, please click here or download from below

    https://www.dropbox.com/sh/qqoyuycydzg9nfc/AADwbwjfElA-8RwAvmZC_Kfja?dl=0

    To view the new Krug x Fish booklet, please VISIT HERE

    https://goo.gl/VjSoZh

    <<ENDS>>

    ABOUT THE HOUSE OF KRUG

    Krug has always lived up to its reputation as the first and still unique Champagne House to create only Prestige Champagne every year since its foundation.

    The House was founded in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to offer the very best Champagne every single year, regardless of climate annual variations. Paying close attention to the vineyard’s character, respecting the individuality of each plot and its wine, as well as building an extensive library of reserve wines from many different years allowed Joseph Krug to fulfill his dream. With a very original approach to Champagne making, he decided to go beyond the notion of vintage to create the fullest expression of Champagne every year. Thus, he founded a House in which all Champagnes are of the same level of distinction, each illustrating a particular expression of nature. Six generations of the Krug family have perpetuated this dream, enriching the founder’s vision and savoir faire.