Tatler Dining+ Krug
The storied champagne house returns this year to present chefs with a new pairing challenge
Krug Champagne's annual single ingredient campaign returns in its sixth edition this year to celebrate the humblest of ingredients, the onion. This year the House of Krug has invited seven esteemed chefs across Hong Kong to reinterpret the onion in their own unique ways, all the while expanding the repertoire of Krug's much-lauded champagne expressions with pairings that surprise and astound.
The Krug x Single Ingredient programme has explored a myriad of overlooked ingredients since its conception: the potato in 2015, the egg in 2016, the mushroom in 2017, fish in 2018, the pepper in 2019, and after a brief hiatus last year, the onion in 2021. Each time, the pairings that Krug Ambassade Chefs created have placed the single ingredient squarely in the spotlight, prompting diners to reconsider their relationships to oft-overlooked elements to the dining experience and turning the hierarchy of prestigious ingredients on its head.
Each yearly campaign coincides with the unveiling of a new edition of the Krug Grande Cuvée and Krug Rosé. The former features a blend of over 120 wines from more than 10 different years which is then rested in the cellar for seven years, making for an exceptional pairing with a panoply of dishes; while the Rosé is best suited to unexpected food pairings, often replacing a good red wine at the table.
