The House of Krug is back again to launch its popular annual campaign and cookbook highlighting Krug Grande Cuvée and Krug Rosé paired with a single ingredient. Stepping into the spotlight this year? The humble pepper. After formulating successful food pairings around the potato, egg, mushroom and fish, the fifth instalment of Krug’s playful campaign, this year deemed ‘Rock Pepper Scissors’, highlights the myriad ways that Krug Champagnes can pair with peppers, be it bitter green shishitos, sweet piquillo peppers, or fiery habanero and Sichuan varieties.

Like wines, the world of peppers is expansive, and ‘Rock Pepper Scissors’ aims to pay tribute to the cornerstone of Krug’s savoir faire: the individuality based on the understanding that every plot of vines, as one wine, is in itself a single ingredient. Of course, like prior years, the house has brought in a bit of help in the form of some of Hong Kong’s top culinary talents: the Krug Ambassades and ‘Krug Lovers’, who helm some of the finest and most thought-provoking restaurants across the city. All in all, there will be 13 chefs across four continents participating in this year’s Krug x Pepper campaign, with Hong Kong’s own Guillaume Galliot of three-Michelin-starred Caprice featured in the ‘Rock Pepper Scissors’ book alongside top chefs globally.

In Hong Kong, six chefs have been tasked once again with interpreting how peppers can pair with Krug Champagnes in creative and delightful preparations. They’ll present dishes featuring peppers in different preparations from raw to roasted, grilled to even iced, spotlighted in intriguing dishes matched with Krug Grande Cuvée and Krug Rosé. Each Krug Ambassade Chef will showcase interpretations of their chosen pepper, weaving inspiration from their culinary backgrounds and respective cuisines to create thought-provoking pairings — all pairing beautifully with a glass of Krug.

In Hong Kong, the city’s superstar chefs have brought their full range of culinary expertise to the table: from Caprice chef Guillaume Galliot’s roasted Racan pigeon with piquillo pepper marmelade, to chef Uwe Opocensky’s quail with fermented peppers, and chef Umberto Bombana’s creamy sweet pepper risotto with anchovy. Chef Mori Tomoaki interprets togarashi peppers in the context of sushi, while chef Vicky Cheng brings his signature Chinese-French style to the table with chopped chilli pepper fish maw. Finally, guests to the Mandarin Oriental’s The Krug Room (the only one in the world) can savour how chef Robin Zavou elevates the shishito pepper in a Chinese-inspired dish with braised abalone and cuttlefish noodles.

For more information and to view the Krug x Pepper Book – Rock Pepper Scissors, click here. Visit the restaurants below to try the Krug x Pepper dishes, available for a limited time only. 


Daigo by Mori Tomoaki – Chef Mori Tomoaki

Wagyu sushi with manganji tougarashi peppers

Paired with a glass of Krug Rosé 21ème Édition

Price: HK$680


Caprice – Chef Guillaume Galliot

Roasted Racan pigeon with piquillo pepper marmelade with hibiscus, cocoa sauce

Paired with a glass of Krug Rosé 21ème Édition

Price: HK$1,588 plus 10%


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

Braised Abalone, Cuttlefish noodle and Shishito Pepper Tempura

Paired with a glass of Krug Grande Cuvée 167ème Édition

Price: HK$888 plus 10%


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

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

Paired with a glass of Krug Grande Cuvée 167ème Édition NV Magnum

Price: HK$788 plus 10% surcharge 


VEA Restaurant & Lounge – Chef Vicky Cheng

Chopped chilli pepper fish maw

Paired with a glass of Krug Rosé 21ème Édition

Price: HK$1,680 plus 10% surcharge (included in tasting menu)

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.