• Krug champagne announces Krug x Pepper campaign with 6 of Hong Kong’s Krug Ambassade Chefs

    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. 

    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 167èmeÉdition

    Price – HK$1,000 + 10%

     

    Caprice – Chef Guillaume Gailliot

    Cocoa Pigeon and Piquillos Condiment

    Pepper Ingredient – Piquillios Pepper

    Paired with a glass of Krug Rosé 21èmeÉdition

    Price – TBC

     

     

    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 21èmeÉdition

    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 167èmeÉdition

    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 167èmeÉdition

    Price – TBC

     

    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 21èmeÉdition

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

     

    On the evening of Thursday, 3rdOctober, 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.