The Krug Onion Burger invigorates the palate with a full spectrum of flavours and textures. The sweetness of the onion and brioche, the saltiness and crunch of the cornichon, and the creaminess of the American cheese echo the fullness of flavours and aromas of Krug Grande Cuvée 168ème Édition.
A beautifully simple recipe where the diversity of the onion converges with the generosity of Krug Grande Cuvée 168ème Édition, it is a sumptuous dance of yellow onions, chives and shallots tied together by a creamy mascarpone base, deliciously contrasting the freshness of the Champagne.
This elegant twist on a finger food classic plays with flavours and textures. While the green onion is comparatively mild in taste, it has a delightful crunch enhanced by the crispy batter, together creating a sensorial interplay with the fine bubbles of Krug Grande Cuvée 168ème Édition.
AMADAI WITH CRISPY SCALES AND LEEK “SOMEN NOODLES”
When considering the onion and Krug from a Japanese chef’s point of view, I thought it was important to play off the sweetness of a leek while keeping the flavors gentle and elegant in order to allow the wine to assert itself.
I love eating fried food with Champagne, and the crunchy scales of the fish add the perfect textural component to make the dish start as a playful snack food but still satisfy as a bonafide seafood dish.