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Tommie Lee

South Korea
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A graduate of the Culinary Institute of America (CIA), Tommie Lee built his career in New York and San Francisco.
In 2009, he started a Parisian bistro named Bistrot de Yountville. His neo-Parisian salon, Honnetes Gens, opened its doors in 2020.
 

A talk with Tommie Lee

The respect and love for French gastronomy have been the key drivers of my life. It is delightful and fulfilling to be a Krug Lover and selected as a Krug Ambassade Chef.
What is the name of this creation?
The Onion Flower and HG Onion Soup.
Please tell us why you think it pairs so wonderfully with a Krug Champagne?
Caviar offers a complex touch of saltiness, and eggs add richly sweet flavours. For the Onion Flower, the subtle deep spiciness of onions is contrasted by the bitter flavours of onion flowers. Then, for the HG Onion Soup, classic French onion soup meets the extravagant notes and mouthfeel of truffle. The harmony between the two dishes pairs marvellously well with Krug Grande Cuvée.
Can you describe your first sip of Krug?
To me, Krug Grande Cuvée is the golden standard of excellent balance. It was during my time in Paris when I first tried this Champagne with a signature caviar dish at Joël Robuchon. It was a wonderfully complementary pairing.
When was your most recent sip of Krug?
In Korea, the very first birthday of a child is a very important day of celebration. On my child’s first birthday, all my family got together for a fine Chinese dinner at a hotel restaurant. Sharing a magnum of Krug Rosé during our meal was such a thrilling experience.

The Onion Flower and HG Onion Soup

The Onion Flower and HG Onion Soup

  • STARTER
    2
  • timing
    2H 30MIN
  • preparation time
    2H
  • Cooking time
    30MIN

INGREDIENTS

Pickled pearl onion

Lime juice - 250mL
Champagne vinegar - 250mL
Water - 125mL
Sugar - 200g
Salt - 20g
Pearl onion - 200g

Onion duxelles

Onion - 500g
Champignon mushrooms - 300g
Sun-dried tomato - 70g
Galric - 50g
White balsamic vinegar - 50mL
Cream - 30mL

Onion crumbles

Ap flour - 80g
Brown sugar - 25g
Almond powder - 50g
Onion powder - 3T
Garlic powder - 1T
Olive oil - 2T
Soy sauce - 2T

RECIPE DEVELOPMENT

Pickled pearl onion

Trim pearl onion as a single piece of petal
Mix all the liquid and sugar into a pot and heat it up to simmering
Pour the liquid onto the pearl onion petal and let it pickled 

Onion duxelles 

Dice onion and caramelize it on the pot
Once onion caramelized, add the miced champignon mushroom, sun-dried tomato, white balsamic vinegar and cream
Cook the mixture until all the liquid get evaporated and cool it down

Onion crumbles 

Sieve all the powder into mixing bowl and mix with oil and soy sauce 
Bake the mixture at 180C for 10mins and spread onto tray and cool it down
 

All KRUG Chefs

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Krug Grande Cuvée
Krug Grande Cuvée
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