Cream with akitakomachi rice, caramelized white chocolate, fresh chestnuts, woodruff caramel & verjus with milk sorbet
by Oscar Samuelsson Dorsia, Sweden
I try to go to Japan every year to keep my inspiration flowing. My first trip was back in 2014 for the World Sushi Cup in Tokyo, when I was already a Sushi Chef. This gave me the opportunity to meet Edomae Sushi Chefs and convinced me to pursue the Edomae style in my cooking.
These layers of complexity and great length of Krug Grande Cuvée deliciously enhance the pairing experience, while its freshness is complemented by the recipe’s creaminess and its bubbles by the varied textures.