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Caviar & contemporary rice

by Guillaume Galliot
Caprice, Hotel Four Seasons, Hong Kong
 

I have been a Krug Lover for over 10 years and have been serving Krug Grande Cuvée by the glass for just as long. The House has supported me since before I had any Michelin stars. We have a great relationship based on trust and integrity.

Caviar & contemporary rice

  • STARTER
    1 PERS.
  • timing
    40MIN
  • preparation time
    20MIN
  • Cooking time
    20MIN

INGREDIENTS

30g caviar
100g Basmati rice
500g chicken stock
150g cream
2g xanthan
 

RECIPE DEVELOPMENT

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.

SERVING INSTRUCTIONS
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.

 

FIND OUT MORE

As I love working on balance and association with wine, I try it until it works out with the champagne. This can take up to a month or – rarely – it can happen in a day. The refined and multifaceted flavours expressed in this recipe delicately enhance the generosity of Krug Grande Cuvée 170ème Édition.
 

KRUG GRANDE CUVÉE 170ÈME ÉDITION

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.

 

 

Krug Grande Cuvée
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