The House of Krug continues its culinary excellence series with KRUG x Fish, a collaboration with top-notch chefs from various dining establishments to pair their fish dishes with its cuvée – specifically the Krug Grande Cuvée NV.
Potato. Egg. Mushroom. If these sound like humble ingredients, well, yes they are. But they were also ingredients used by champagne maison Krug to test the creativity of chefs around the world as part of its From Forest To Fork culinary initiative over the past few years.
This year though, the focus is fish – and the results cannot be more different. In Singapore, five leading chefs were given the challenge of using the far less modest ingredient and in almost every case they went all the way with expensive fish – and other seafood – varieties. Chef Gunther Hubrechsen of modern French restaurant Gunther’s picked the prized Japanese kinki rockfish, while Nami head chef Akiba Shigeo will use the collar of the even more scarce tuna, to pair with Krug champagne. Modern Chinese gastrobar Jiu Zhuang will use the silver cod – aka gindara – which is not exactly a cheap fish. Over at Tippling Club, Krug Ambassade Chef Ryan Clift opted to use langoustine, while Head Chef Emanuele Faggi of Zafferano goes berserk in offering an entire seafood platter incorporating Hokkaido scallop, Oscietra caviar, oysters, and other ocean delicacies.
This year’s From Forest to Fork will feature the following restaurants and signature dishes, and promotions will run till 16 November 2018: