Celebrating individuality and the art of understanding that every plot is in itself a single ingredient, the House of Krug once again explores in 2016 an extraordinary and versatile single ingredient, one that is able to stimulate the curiosity and the talent of chefs around the world: the Egg.
Poached, scrambled or fried – the book that documents the diversity and creativity unleashed at this delicate, yet essential ingredient – features Chefs from Krug Ambassades from all over the world and more specifically Hong Kong’s very own Umberto Bombana (8½ Otto e Mezzo Bombana), Uwe Opocensky (Mandarin Grill & Bar), Nurdin Topham (Nur).
Bringing the concept to life, these three Krug Ambassade Maestros will be joined by 14 of the finest Chefs and Restaurants Hong Kong has to offer, painting the city in Krug x Egg colors. They will be serving Krug Grande Cuvée, the emblematic Champagne blending over 120 wines from more than 10 years, with their very own creations from July 1st in their restaurants.
Each of these passionate and freethinking Krug Lovers have shared with the House the obsessions that drive them, their most special moments and, of course, which eggs hold a special place in their kitchen. Click on the names below to discover each Chef’s portrait and their restaurants.
Aberdeen Street Social – Chef Chris Whitmore
Akrame – Chef Akrame Benallal
Amuse Bouche – Chef Ng Wing Shun
Caprice – Chef Fabrice Vulin
Catalunya - Chef Josep Casas
Foxglove – Chef Yuri Liuzzo
Gaddi’s – Chef Xavier Boyer