Every year, the House of Krug partners with talented chefs around the world for a culinary exploration of a single ingredient. In 2015, it was the humble potato that received this gourmet treatment, resulting in a series of imaginative and audacious dishes that paired brilliantly with Krug Grande Cuvée. This year, the Champagne producer’s ingredient of choice is none other than the egg, which is set to step into the spotlight in July.
A new book titled Poached, scrambled or fried features 17 of the world’s finest chefs from Hong Kong, Japan, Germany, United Kingdom, USA, Singapore, Malaysia, Denmark, Belgium, Italy and France — and their unique pairings of egg dishes with Krug Grande Cuvée. Although the publication is sadly not for sale, the brand has provided us with a digital version which includes Hong Kong’s own Umberto Bombana from 8½ Otto e Mezzo Bombana, Uwe Opocensky from Mandarin Grill & Bar and Nurdin Topham from Nur, all three of whom are Krug Ambassades.
In conjunction with this new culinary exploration, Krug has also partnered with 14 local chefs, so Hongkongers will be able to enjoy Krug & Egg pairings at some of the city’s finest restaurants including Caprice, Gaddi’s and Yan Toh Heen. All special egg dishes will be available on the à la carte menus at participating restaurants from 1 July onwards. Let’s take a look at what these outstanding talents have to offer!