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Krug x Rice in Hong Kong

One plot, one wine, one ingredient. A cornerstone of Krug’s savoir-faire, individuality is the art of understanding that every plot of vines, as one wine, is in itself a single ingredient in Krug Champagnes. Each year, the House of Krug honours this philosophy by paying tribute to a humble single ingredient and inviting Krug Ambassade Chefs around the world to explore the many pleasures it can reveal when paired with a glass of Krug Grande Cuvée or Krug Rosé.

 

 

In 2022, the House of Krug celebrates a global symbol of sustenance and vitality, the culinary chameleon we call rice. A unifying staple, the very element that the Ming Dynasty used in the mortar binding the bricks of the Great Wall of China, today nourishes half the world’s population. Versatile and charismatic, it is the backbone of emblematic national recipes everywhere, as comfortable in the spotlight as it is in a supporting role. By nature, an invitation calling for diversity on the plate, rice is a mirror of the human gastronomic adventure throughout the ages.

Rice reminds me of traveling – paella in Spain, risotto in Italy, sushi in Japan – an opportunity to discover different cultures through gastronomy. Beneath the surface of an elegant rice dish, there is great skill that you may not see, for example how it is grown or prepared. Depending on the technique and style of the Chef, it will not have the same expression.

Julie Cavil
Krug Cellar Master

Rice reminds me of traveling – paella in Spain, risotto in Italy, sushi in Japan – an opportunity to discover different cultures through gastronomy. Beneath the surface of an elegant rice dish, there is great skill that you may not see, for example how it is grown or prepared. Depending on the technique and style of the Chef, it will not have the same expression.

Julie Cavil
Krug Cellar Master

A GLOBAL GASTRONOMIC ADVENTURE

Inspired by this universal grain, we are inviting – for the very first time – our global network of Krug Ambassade Chefs to embark upon a gastronomic adventure in a collaborative cookbook of recipes for Krug Lovers to easily replicate at home. Over 25 nationalities and more than 75 Michelin stars are represented in this Krug x Rice cookbook, a unique opportunity to delve into the creative minds of highly renowned and extremely talented Chefs around the world.

Available as a gift with the purchase of Krug Champagnes, the Krug x Rice cookbook Rice Here, Right Now is available at Hong Kong’s local Krug Ambassades or via the following selected retailers: Watson’s Wine, Burgundy etc, Rare & Fine Wines, Liquid Gold, House of Connoisseur and Avize.

 

 

HONG KONG CHEFS
RICE TO THE CHALLENGE

This September, discover the Krug x Rice recipes of Krug Ambassade Chefs in restaurants throughout Hong Kong. Participating chefs include:

  1. Vicky Cheng (VEA)
  2. Uwe Opocensky (Petrus, Island Shangri-La)
  3. Robin Zavou (The Krug Room, Mandarin Oriental, Hong Kong)
  4. Guillaume Galliot and Victor Petiot (Caprice, Four Seasons Hong Kong)
  5. Umberto Bombana (8 ½ Otto e Mezzo Bombana)
  6. Nathan Green (Rex Wine & Grill
  7. Agustin Balbi (Ando)
  8. Ricardo Chaneton (MONO)
  9. Barry Quek (Whey)
  10. Mori Tomoaki (Sushi Mori)

Discover a selection of their recipes below.

SWIPE TO MEET THE CHEFS FROM HONG KONG

GUILLAUME GALLIOT

"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."
 

 

GUILLAUME GALLIOT

"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."
 

 

MORI TOMOAKI

"I am a big Krug Rosé lover and rice is a big part of sushi. Chirashi is a typical festive food that is eaten with family and friends."
 

 

MORI TOMOAKI

"I am a big Krug Rosé lover and rice is a big part of sushi. Chirashi is a typical festive food that is eaten with family and friends."
 

 

UWE OPOCENSKY

"The best food of any culture is always found on the street level."
 

 

UWE OPOCENSKY

"The best food of any culture is always found on the street level."
 

 

VICKY CHENG

"Rice is very important in Chinese culture. We have a saying: ‘Your stomach will not be full unless you have rice’ meaning a meal is not complete without rice. At VEA and WING, it is a tradition to finish with a rice course."
 

 

VICKY CHENG

"Rice is very important in Chinese culture. We have a saying: ‘Your stomach will not be full unless you have rice’ meaning a meal is not complete without rice. At VEA and WING, it is a tradition to finish with a rice course."
 

 

ROBIN ZAVOU

"Rice Pudding was something my grandma used to make, and I loved the skin that formed on top after baking. This always brings back childhood memories. Turning that into ice cream gives a different twist on an iconic dessert, while serving it with mango adds an Asian element."
 

 

ROBIN ZAVOU

"Rice Pudding was something my grandma used to make, and I loved the skin that formed on top after baking. This always brings back childhood memories. Turning that into ice cream gives a different twist on an iconic dessert, while serving it with mango adds an Asian element."
 

 

NATHAN GREEN

"Rice is an ingredient which provokes a sense of adventure, it makes me think of travel and different cultures and the origins of their cuisines."
 

 

NATHAN GREEN

"Rice is an ingredient which provokes a sense of adventure, it makes me think of travel and different cultures and the origins of their cuisines."
 

 

AGUSTIN BALBI

"Growing up rice was my favourite foods to eat, especially my grandma's, Lola Caldoso. Even today rice has a very special place in my heart that connects with the best memories of her."
 

 

AGUSTIN BALBI

"Growing up rice was my favourite foods to eat, especially my grandma's, Lola Caldoso. Even today rice has a very special place in my heart that connects with the best memories of her."
 

 

BARRY QUEK

"The beauty of rice is its versatility. It can be transformed into savouries or sweets; and it complements almost every food imaginable."
 

 

BARRY QUEK

"The beauty of rice is its versatility. It can be transformed into savouries or sweets; and it complements almost every food imaginable."
 

 

RICHARD CHANETON

"There was a point in my life when rice was all that I would eat – my only comfort food. It amazes me to this day that a singular ingredient can still conjure up so much for me."
 

 

RICHARD CHANETON

"There was a point in my life when rice was all that I would eat – my only comfort food. It amazes me to this day that a singular ingredient can still conjure up so much for me."
 

 

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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 ROSÉ 26ÈME ÉDITION

Krug Rosé 26ème Édition was composed around the harvest of 2014. It is a blend of 28 wines from 7 different years, the youngest from 2014, and the oldest from 2005.

 

 

Krug Grande Cuvée
Krug Grande Cuvée
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