For its third year to pair its Grand Cuvée with a nominated ingredient, champagne house Krug has selected the mushroom. The challenge: chefs in top restaurants the world over must incorporate mushroom in a dish that they deem to be a perfect pairing with the always-well-thought-of elegant and complex first-tier champagne: Grand Cuvée.
Across Hong Kong until the end of the year, selected restaurants present sophisticated pairings. The mushroom can be a relatively simple ingredient, as were the first two foodstuffs selected in 2015 and 2016: the potato and the egg, respectively.
Some of these fizz and fare pairings are already in motion, others pop their corks from next month.
Pairings to look out for at restaurants already serving, include the very moreish crispy-edged sautéed potato gnocchi with maitake mushroom, pine nut cream and Australian black summer truffle at Arcane. Sounds like it might overpower a glass of champagne? The Grand Cuvée stands up to this well, as it does with slow-cooked egg raviolo with sautéed girolles, summer truffle and bellotta ham at ON Dining Kitchen & Lounge.
Elegant Cantonese matches are already happening at Yan Toh Heen – smoked sliced matsutake with pan-seared Wagyu beef and sea salt – and at Duddell’s: pan-fried garoupa marmoreal mushroom and black truffle.
The most relaxed take selected by Krug is a gourmet burger option, available from September 4 at Beef & Liberty: a brioche bun filled with a patty of wild mushroom and duck meat, adding black truffle, fried duck egg and rocket in the mix.
More information on this year’s pairings can be found at krug.com.