Vicky Cheng

VEA, Hong Kong
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WHAT IS THE CONCEPT BEHIND THE DISH?

There are so many different types of mushrooms in the world, all are unique in their own ways. I wanted to highlight some familiar mushrooms, fresh in season, that are more common in European cuisine. At the same time, I wanted to show off mushrooms from China, fresh or dried, that are much less common in French cooking, using various methods. The earthiness of the whole dish reminds me of the forest floor, hence the name.

WHAT IS THE CONCEPT BEHIND THE DISH?

There are so many different types of mushrooms in the world, all are unique in their own ways. I wanted to highlight some familiar mushrooms, fresh in season, that are more common in European cuisine. At the same time, I wanted to show off mushrooms from China, fresh or dried, that are much less common in French cooking, using various methods. The earthiness of the whole dish reminds me of the forest floor, hence the name.

The earthiness of the whole dish just reminds me of the floor of a rain forest
Can you please tell us why you think it pairs so wonderfully with Krug Grande Cuvée?
The earthiness of the mushroom goes really well with the toasted bread and hazelnut notes, as well as the bubbles of the Krug Grande Cuvée. The dish has whole roasted mushrooms, which retain all their juices and leave a slight nuttiness on the palate that ends on sweetness, which is very interesting with the Krug.
Can you list all the ingredients that go into the dish you have created?
Fresh girolles, Fresh maitake mushrooms, Fresh beech mushrooms, Dried Chinese shiitake, Dried Chinese bamboo fungus, Fresh Chinese cordyceps, Fresh Chinese wood ear, Enoki mushroom, Toadstool, Cauliflower, Nutritional yeast, Nasturtium Isomalt rain drops, Parmesan and truffle crumble (the mud in the rain forest), Butter, Thyme, Garlic, Apple wood chips, Ponzu, Soy sauce.
How would you like to call your creation?
Lost in the rain forest

A talk with Vicky Cheng

ALL KRUG Chef

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Krug Grande Cuvée — Grand Soleil
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