100g Basmati rice
500g chicken stock
1 — RICE
Cook and infuse the rice into the liquid, mix with xanthan and with 10% of the rice. Strain and put in the espuma (siphon) bottle.
Put the caviar below and the foam on top.
Discover Chef Guillaume Galliot's Krug x Rice recipe this September
at Caprice, Hotel Four Seasons, Hong Kong.
The 170ème Édition of Krug Grande Cuvée was composed around the harvest of 2014. It is a blend of 195 wines from 12 different years. The youngest is from the year 2014 and the oldest dates back to 1998.