A cornerstone of Krug’s craftsmanship, individuality is the art of understanding that every plot of vines gives birth to a unique wine, a single ingredient in Krug Champagnes. From the humble potato in 2015 and the simple egg in 2016; the protean mushroom in 2017 and sundry fish in 2018, the enticing pepper in 2019, the unspoken onion in 2021, and now in 2022, the culinary chameleon we call RICE.
In the seventh edition of the Krug x Single Ingredient programme, Krug once again explores the passion, creativity and delight that a single ingredient can inspire. This year, the House of Krug continues its exploration of unexpected food pairings and brings together 75 brilliant Krug Ambassades Chefs from 25 different countries who have taken inspiration from the House’s unique approach to Champagne creation, unleashing their imagination on the universal grain, rice.
The House of Krug presents RICE HERE, RIGHT NOW, the first-ever cookbook featuring original recipes by the 75 Krug Ambassade Chefs from all over the world. Through their culinary interpretations, which takes the audience from earth to sea, Japan to Italy via the United States, discover the endless facets of rice through these inspiring recipes that can be replicated at home. Available as a gift with the purchase of Krug Champagnes, RICE HERE, RIGHT NOW is available at the following selected retailers: Watson’s Wine, Burgundy etc, Rare & Fine Wines, Avize and Liquid Gold, CitySuper.
“Rice reminds me of travelling – paella in Spain, risotto in Italy, sushi in Japan – an opportunity to discover different cultures through gastronomy. Beneath the surface of an elegant rice dish, there is great skill that you may not see, for example how it is grown or prepared. Depending on the technique and style of the Chef, it will not have the same expression.”
– Julie Cavil, Krug Cellar Master
RICE: THE MOST VERSATILE GRAIN
In 2022, the House of Krug celebrates a global symbol of sustenance and vitality, the culinary chameleon we call rice. Today, the unifying staple nourishes half the world’s population. Versatile and charismatic, it is the backbone of emblematic national recipes everywhere, as comfortable in the spotlight as it is in a supporting role. By nature, an invitation calling for diversity on the plate, rice is a mirror of the human gastronomic adventure throughout the ages.
Its multifaceted expressions marry both the fullness of flavours and aromas of Krug Grande Cuvée and the elegance and boldness of Krug Rosé. Rice can be served as the perfect complement of meat, fruits, vegetables and legumes – making it one of the most versatile grains to ever exist in the culinary arts.
RICE TO THE CHALLENGE
In honour of seven years of Krug x Single Ingredient, the Chefs have selected from 7 themes ranging from finger food, dishes to share, Krug Rosé pairings, vegetarian meals, and street-food, to music-inspired culinary creations and sweet recipes using rice. Within these categories, the Chefs drew inspiration from their native or adopted cultures, experiences, personal interests or simply their desire for a challenge.
The 7 Krug x Rice challenges are as follows:
The world of rice is a culinary treasure trove of possibilities. Arborio, Jasmine, Basmati, or Wild – rice has surely exercised its enticing appeal on the KrugAmbassades, who have made this remarkable ingredient the star of their respective dishes. Krug Ambassades & two Krug Lover Chefs participating in this year’s program from Hong Kong include Vicky Cheng (VEA), Uwe Opocensky (Petrus, Island Shangri-La), Robin Zavou (The Krug Room, Mandarin Oriental, Hong Kong), Guillaume Galliot and Victor Petiot (Caprice, Four Seasons Hong Kong), Umberto Bombana (8 ½ Otto e Mezzo BOMBANA), Mori Tomoaki (Sushi Mori Tomoaki), newly joined Krug Ambassades including Agustin Balbi (Ando) and Ricardo Chaneton (MONO) and two Krug Lover Chefs including Nathan Green (REX Wine & Grill) and Barry Quek (Whey).
Their interpretation of rice dishes are as follows in their respective restaurants starting from September:
The Krug Room – Chef Robin Zavou
Rice Type – Fermented Koji Rice
Dish – Red Prawn “Thermidor”, Fermented Rice Crepe, Truffle
Price – HK$3,988 + 10% per guest (part of tasting menu)
Caprice – Chef Guillaume Galliot
Rice Type – Basmati Rice
Dish – Caviar Contemporary Rice
Price – HK$2,400 + 10% per guest (part of tasting menu and by request only)
Petrus – Chef Uwe Opocensky
Rice Type – Koshihikari Rice
Dish – Rice Krispy & Krug
Price – HK$1,288 + 10% per guest (part of tasting menu) or HK$888 + 10% for a la carte order
VEA – Chef Vicky Cheng
Rice Type – Chinese Rice
Dish – Fish Maw with Caviar Rice Sauce
Price – HK$1,580 + 10% per guest (supple to tasting menu including a glass of Krug Grande Cuvee)
8 ½ Otto e Mezzo BOMBANA – Chef Umberto Bombana
Rice Type – Risotto Rice
Dish – Cuttlefish Squid Ink Risotto
Price – HK$520 + 10% per dish (a la carte menu) + HK$640 per glass of Krug Grande Cuvee
Sushi Mori Tomoaki – Chef Mori Tomoaki
Rice Type – Japanese Sushi Rice
Dish – Chirashi Sushi Rice Bowl
Price – HK$3,200 + 10% per guest (part of dinner tasting menu)
Ando – Chef Agustin Balbi
Rice Type – Yumepirika Rice
Dish – A Summer’s Afternoon
Price – HK$1,888 + 10% per guest (part of dinner tasting menu)
MONO – Chef Ricardo Chaneton
Rice Type – Basmati Rice
Dish – Arroz Con Leche
Price – HK$820 + 10% per guest (part of lunch tasting menu)
KRUG X RICE COOKING DEMONSTRATION CLASS IN HONG KONG
From 5th-9th (Monday-Friday) September 2022, the House of Krug will host its first ever series of ticketed cooking demonstrations and classes led by its esteemed Krug Ambassades and Krug Lover Chefs in Hong Kong.
Each session will be hosted by two different Krug Lover Chefs, during which the chefs will each provide an exclusive cooking demonstration as well as lead an interactive cooking class. The two Krug Lover Chefs will each demonstrate the process of cooking their restaurant dishes centred on the ingredient of rice with KrugChampagne pairings, as well as cook together with the guests to create their special dish designed with an at-home recipe in mind.
The cooking demonstration classes will take place at K11 MUSEA Gentry Club, a private members-only club located against Hong Kong’s opulent skyline. The luxurious space features a fully equipped cooking studio with eight cooking counters connecting to a private dining room, which is located at the heart of Gentry Club for hosting this exceptional culinary experience for Krug Lovers.
The full Krug x Rice cooking class schedule at K11 MUSEA Gentry Club is as follows:
5th September – 2-6pm – Ando x Mono
6th September – 2-6pm – Whey x The Krug Room
7th September – 2-6pm – Petrus x Sushi Mori Tomoaki
8th September – 2-6pm – 8 ½Otto e Mezzo BOMBANA x REX Wine & Grill
9th September – 2-6pm – VEA x Caprice
KRUG GRANDE CUVÉE & KRUG ROSÉ
Since 1843, Krug Grande Cuvée has embodied the vision of the House’s founder, Joseph Krug. Beyond the notion of vintage, Krug Grande Cuvée is the most generous 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 Edition 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. 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.
Krug Rosé is the emblem of the recreation of the highest expression of pleasure at each harvest, and aptly nicknamed “Born to be Wild”. 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.
Best suited for unexpected food pairings, the wonderfully expressive glass rises to the challenge of the most daring and sumptuous combinations like the varied interpretations of rice from all over the world.