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Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS et de CEEV. En entrant sur ce site vous acceptez nos conditions d'utilisation wineInModeration Nos emballages peuvent faire l'objet de consignes de tri. www.consignesdetri.fr consignes de tri
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On Dining

Philippe Orrico

On Dining

The concept behind the dish

Krug is fruity, complex with a nice freshness, a well balanced Champagne so I need to find some ingredients who match those 3 elements.
I choose a fruity mushroom as Girolle mushrooms, which are crispy, powerful and delicate with some notes of fruit as apricot, a Belotta ham for the complexity. I need also something to balance the freshness of the Champagne. A runny eggs yolk will be perfect for that.

On Dining On Dining MIDDLE2
A well balanced Champagne

Philippe Orrico

On Dining portrait

Can you please tell us why you think it pairs so wonderfully with a Krug Grande Cuvée?

Eggs is a comfortable ingredient; the texture of runny yolk cook at 63 degres is balancing very well with the acidity and freshness of a Champagne and the crispiness and the fruitiness of the Girolle mushrooms balance well the crispiness of Krug. The bellota ham will add some delicate touch of nuts flavor and a good complexity.

Can you list all the ingredients that go into the dish you have created?

  • Handmade Ravioli pasta
  • 63 Eggs
  • Girolles Mushrooms
  • Bellota ham
  • Sauce Poulette

How would you like to call your creation?

Eggs Raviolo , Sautéed Girolles Mushroom and Bellotta ham.
 
 

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