Krug Champagne goes wild for onions in Hong Kong
For the sixth edition of the Krug x Single Ingredient programme, the eponymous fizz house explores the potential of Champagne pairings based on the ingredient ‘onion’.
The Krug x Single Ingredient programme was launched in 2015, choosing a theme of potato, followed by egg in 2016, and then mushroom in 2017. It was fish in 2018, pepper in 2019, and now, for 2021, it’s onion’s time to be in the spotlight.
This year, from Tokyo to Chicago, Mumbai to London, eleven chefs at different ‘Krug Ambassades’ (settings in which you can experience Krug pairings) have taken up the challenge to create unique onion-based dishes to enhance the experience of sipping a glass of Krug Grande Cuvée or Krug Rosé.
According to the Champagne house, onion is a key component in almost every fundamental recipe from stocks, sauces, and stews, to baked goods and roasts. Its multifaceted expressions marry both the fullness of flavours and aromas of Krug Champagne. As onion can be sweet, savoury, pungent, and aromatic; roasted, grilled, pickled, caramelised, battered, and deep-fried; sliced thin or chunky, served cooked or raw, it is one of the most versatile ingredients in the kitchen.
In Hong Kong, the Krug Ambassades chefs participating in this year’s programme include Uwe Opocensky (Restaurant Petrus at Island Shangri-La Hong Kong), 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).
A dedicated Krug x Onion Book is available in Krug Ambassades and restaurants with which Krug partners, all of whom will participate in the Krug x Onion programme throughout the rest of 2021 with specially crafted pairing menus and experiences. All portraits and recipes from the collection will also be featured on krug.com.
This year, from Tokyo to Chicago, Mumbai to London, eleven chefs at different ‘Krug Ambassades’ (settings in which you can experience Krug pairings) have taken up the challenge to create unique onion-based dishes to enhance the experience of sipping a glass of Krug Grande Cuvée or Krug Rosé.
According to the Champagne house, onion is a key component in almost every fundamental recipe from stocks, sauces, and stews, to baked goods and roasts. Its multifaceted expressions marry both the fullness of flavours and aromas of Krug Champagne. As onion can be sweet, savoury, pungent, and aromatic; roasted, grilled, pickled, caramelised, battered, and deep-fried; sliced thin or chunky, served cooked or raw, it is one of the most versatile ingredients in the kitchen.
In Hong Kong, the Krug Ambassades chefs participating in this year’s programme include Uwe Opocensky (Restaurant Petrus at Island Shangri-La Hong Kong), 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).
A dedicated Krug x Onion Book is available in Krug Ambassades and restaurants with which Krug partners, all of whom will participate in the Krug x Onion programme throughout the rest of 2021 with specially crafted pairing menus and experiences. All portraits and recipes from the collection will also be featured on krug.com.
