• Krug Champagne’s annual single ingredient campaign returns

    In 2021, the House of Krug continues its exploration of unexpected food pairings and brings together 11 Krug Ambassades Chefs from 9 different countries who have taken inspiration from the House’s unique approach to Champagne creation, unleashing their imagination on the familiar ONION.

     

    Of the eleven internationally acclaimed chefs for I gotta peelin’, Uwe Opocensky of Restaurant Petrus at Island Shangri-La Hong Kong solely represented Hong Kong. Other Krug Ambassade Chefs participating in this year’s program from Hong Kong include Robin Zavou (The Krug Room, Mandarin Oriental, Hong Kong), Guillaume Galliot (Caprice, Four Seasons Hong Kong), Vicky Cheng (VEA) and Krug Lover Chefs including Agustin Balbi (Ando), Ricardo Chaneton (MONO) and Franckelie Laloum (Louise).

     

    The Krug Room – Chef Robin Zavou

    Onion – Roscoff onion

    Dish – Roscoff onion puree, black onion powder, black truffle, chicken stock

    Availability – Throughout the month of September

    Price – HK$3,988 + 10% as part of The Krug Room Tasting Menu

    Caprice – Chef Guillaume Galliot

    Onion – Onion from Cevennes

    Dish – Onion Royale with Saffron Grapes, Foie Gras and Crunchy Brioche

    Availability – Now Available

    Price – HK$2,280 + 10% per guest as part of Caprice’s Tasting Menu

     

    Petrus – Chef Uwe Opocensky

    Onion – Roscoff Onion & Banana Shallots

    Dish – Onion Tarte Tatin

    Availability – from 17th September – end of October

    Price – HK$698 + 10% for dish + 1 glass of Krug Grande Cuvee

     

    VEA – Chef Vicky Cheng

    Onion – White Onion, Red Onion, Shallots, Cipollini Onion, Chives

    Dish – French Onion Soup with Grilled Cheese

    Availability – from 17th September – end of October

    Price – Additional HK$680 for dish + a glass of Krug Rose as part of VEA’s Tasting Menu

    Ando – Chef Agustin Balbi

    Onion – Red Onion

    Dish – “Tardes en San Telmo” – red onion consommé, almond cream, carabinero prawns

    Availability – Now Available

    Price – HK1,888 + 10% as part of Ando’s Tasting Menu

    MONO – Chef Ricardo Chaneton

    Onion – Roscoff onion

    Dish – Roscoff onion, Paris Button Mushroom, black sesame condiment

    Availability – From end of August 2021 onwards

    Price – HK$1,480 (short menu) and HK$1,880 (long menu)

    Louise – Chef Franckelie Laloum

    Onion – Cevennes onion

    Dish – Smoked and stuffed Cevennes onion with black truffle, 24 months comte cheese emulsion

    Availability – From 2nd September 2021 onwards

    Price – HK$328 a la carte, or part of the 6-course signature menu at HK$1,588