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Digest 6 Chefs In Hong Kong To Collaborate With Krug Champagne On New Pepper Campaign

6 Chefs In Hong Kong To Collaborate With Krug Champagne On New Pepper Campaign

6 Chefs In Hong Kong To Collaborate With Krug Champagne On New Pepper Campaign
By Wilson Fok
By Wilson Fok
September 27, 2019
The celebrated house of champagne teams up with chefs to create notable dishes featuring the unlikely pairing

This autumn, the House of Krug Champagne is renewing its annual tradition in collaborating with chefs by creating a unique dish based on a single ingredient with Krug champagne pairing. On the fifth year of this campaign, six chefs from Hong Kong are crafting these exclusive dishes based on peppers, available throughout this season. 

Chopped Chilli Pepper Fish Maw by Vicky Cheng (Photo: Krug)
Chopped Chilli Pepper Fish Maw by Vicky Cheng (Photo: Krug)
Sweet pepper risotto with anchovy by Umberto Bombana (Photo: Krug)
Sweet pepper risotto with anchovy by Umberto Bombana (Photo: Krug)

Peppers exist in different textures, sizes, colours, and flavours, the myriad of such ingredient excites the palate with complexity of sensation, from the fiery Amazonian habanero pepper to numbing Sichuan peppercorns. Six Krug Ambassade chefs will interpret their chosen pepper, creating a dish that will present a surprising pairing with Krug Grand Cuvée and Krug Rosé.  

Six Krug Ambassde chefs will create champagne pairing dishes based on peppers. (Photo: Krug)
Six Krug Ambassde chefs will create champagne pairing dishes based on peppers. (Photo: Krug)

The six creative chefs include Umberto Bombana (8 ½ Otto e Mezzo), Vicky Cheng (VEA), Uwe Opocensky (Petrus), Guillaume Galliot (Caprice), Mori Tomoaki (Daigo by Mori Tomoaki), and Robin Zavou (The Krug Room at Mandarin Oriental Hong Kong) Together the chefs will present their bespoke champagne pairing dish, each available at their respective restaurants. 

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Digest Krug Krug Champagne Pepper

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