• KRUG CHAMPAGNE ANNOUNCES KRUG X PEPPER CAMPAIGN WITH 6 OF HONG KONG’S KRUG AMBASSADE CHEFS

    Rock

    Pepper

    Scissors

    KRUG CHAMPAGNE ANNOUNCES KRUG X PEPPER CAMPAIGN WITH 6 OF HONG KONG’S KRUG AMBASSADE CHEFS

    For high-resolution images, please click HERE or visit below:

    https://www.dropbox.com/sh/qv0c1g0ta52v4kj/AAB6M9S4X5OoQfFq5ytEHvL5a?dl=0

    <<27th September 2019 – Hong Kong>> A cornerstone of Krug’s savoir faire, individuality is the art of understanding that every plot of vines, as one wine, is in itself a single ingredient. Year after year, the House honours its savoir-faire by inviting Krug Ambassade Chefs to interpret a humble single ingredient and craft unexpected pairings with Krug Grande Cuvée and Krug Rosé. In the fifth book of the Krug x Single Ingredient series, the House once again explores the passion, creativity and delight that a single ingredient can inspire. Rock Pepper Scissorsbrings together 13 chefs from Krug Ambassades across four continents to unleash their imagination on the piquant and versatile pepper.

     

    KRUG X PEPPER: AN UNEXPECTED PAIRING
    After the simple potato, the humble egg, the fantasy mushroom and the sundry fish, in 2019 the House of Krug continues its exploration of unexpected food pairings. The enticing pepper manifests its myriad forms differently around the world with varied expressions – raw, grilled, roasted, as a condiment or even iced – making it an intriguing match for Krug, the most versatile of Champagnes.

    The multiform pepper exists as a rainbow of colours, textures, flavours and sizes around the world. From the bitter green shishito and sweet piquillo to the fiery Amazonian habanero and numbing Szechuan variety, the world of peppers is a culinary treasure trove of possibilities. Peppers have surely exercised their enticing appeal on the Krug Ambassade Chefs, who uniquely interpreted their chosen pepper, drawing inspiration from their respective cultures, to create surprising pairings. The resulting creations match beautifully with both Krug Grande Cuvée and Krug Rosé.

     

    KRUG AMBASSADES: WHERE KRUG LIVES

    Whether they are Michelin-starred maestros or rising culinary stars, these Krug Lovers at heart bring their passionate, determined and creative flair to everything they do.

    Throughout its history, Krug has been bringing people together for unforgettable moments. Wherever a Krug Champagne is shared, the feeling of belonging emerges and connection occurs. Emboldened by their strong kinship with the House, these Krug Ambassade Chefs embarked on an unforgettable journey into the heart and heritage of the pepper, where the roots of a humble shrub became those of a lasting bond between likeminded craftsmen.

    This year, six Hong Kong Krug Ambassade Chefs participated in this remarkable gastronomic adventure, unleashing their imaginations and creating unique pepper-inspired recipes to pair with a glass of Krug.

     

    Full details of Krug x Pepper pairings by six Hong Kong Krug Ambassade Chefs are as follow:

    8 1/2 Otto E Mezzo Bombana – Chef Umberto Bombana

    Sweet pepper risotto with anchovy

    Pepper Ingredient – Pimiento, Friggitello, Cruschi, Senise, Red Cherry Chilli Peppers

    Paired with a glass of Krug Grande Cuvée 167ème Édition

    Price – HK$1,000 + 10%

    Caprice – Chef Guillaume Galliot

    Roasted Racan Pigeon with Piquillo Pepper Marmelade with Hibiscus, Cocoa sauce

    Pepper Ingredient – Piquillios Pepper

    Paired with a glass of Krug Rosé 21ème Édition

    Price – HK$1,588 + 10%

    Daigo by Mori Tomoaki– Chef Mori Tomoaki

    Wagyu sushi with manganji tougarashi peppers

    Pepper Ingredient – Red & Green Manganji Tougarashi

    Paired with a glass of Krug Rosé 21ème Édition

    Price – HK$360 + 10%

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

    Braised Abalone, Cuttlefish noodle and Shishito Pepper Tempura

    Pepper Ingredient – Shishito Pepper

    Paired with a glass of Krug Grande Cuvée 167ème Édition

    Price – HK$888 + 10%

    Restaurant Petrus, Island Shangri-La Hong Kong – Chef Uwe Opocensky

    BBQ quail with smoked, aged, pickled, and fermented peppers

    Pepper Ingredient – Trinidad Scorpion, Scotch Bonnet, Habanada, Shishito Pepper, Red Sweet Italian Pepper

    Paired with a glass of Krug Grande Cuvée 167ème Édition

    Price – HK$728 + 10%

     

    VEA Restaurant & Lounge – Chef Vicky Cheng

    Chopped chilli pepper fish maw

    Pepper Ingredient – Red Jalapeno, Red Habanero, Italian Sweet Chilli Peppers

    Paired with a glass of Krug Rosé 21ème Édition

    Price – HK$1680 + 10% (as part of Tasting Menu)

     

    On the evening of Thursday, 3rd October, six Hong Kong Krug Ambassade Chefs will gather to present a remarkable Krug x Pepper dinner experience in Hong Kong. The collaborative dinner, which pairs Krug Grande Cuvée and Krug Rosé with an exclusive preview of each chef’s pepper pairing will be a special by-invitation only event.

     

    KRUG GRANDE CUVÉE & KRUG ROSÉ

    Since 1843, Krug Grande Cuvée has embodied the vision of its founder, Joseph Krug. Beyond the notion of vintage, Krug Grande Cuvée is the fullest expression of Champagne: an extraordinary blend of over 120 wines from more than 10 different years.

    Every year, one creation, one blend, one bottling and thus one new Édition of Krug Grande Cuvée comes to life.  Then a rest of around seven years in the cellars allows it to gain in finesse and elegance.

     

    Krug Grande Cuvée is an ideal match for original, refined gastronomy, offers beautiful food pairing opportunities, ranging from sophisticated gourmet creations to simple, quality raw ingredients.

     

    “Each Édition of Krug Grande Cuvée is a unique orchestra of musicians playing together, developing its own harmonious style throughout the years in the cellar. Over time, different Éditions become increasingly distinctive as certain facets are accentuated, while at their core each retains the essence of Krug Grande Cuvée as the fullest expression of Champagne.”

    Eric Lebel, Krug Cellar Master.

     

    Krug Rosé is a champagne born for bold gastronomic adventures. Since its very earliest days, Krug Rosé has been inspiring great Chefs the world over to create an array of unexpected food pairings. Combining elegance and finesse, Krug Rosé dances a perfect tango with savoury dishes of all kinds replacing a  good red wine at the table with brio.

     

    ROCK PEPPER SCISSORS

    Rock Pepper Scissors is the story of 13 Chefs from Krug Ambassades across four continents and Krug Cellar Master Éric Lebel, who pay tribute to this year’s single ingredient by coming together in Oaxaca, its birthplace, to share a unique food pairing experience. An adventure that brought Craftsmen together through a transcendent bond forged by respect for Nature and Terroir.

     

    To view the new Krug x Pepper Book – Rock Pepper Scissors, please visit

    https://www.krug.com/rock-pepper-scissors

     

    <<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.