The theme for 2018 is "Krug x Fish." A Krug pairing project.
Champagne house Krug has announced its 2018 theme, "Krug x Fish," for its fourth annual pairing project with a single ingredient.
Since its founding in 1843, Krug has consistently produced exceptional Champagne each year, unaffected by climate variations, through its meticulous assemblage (blending) process.
This initiative features top chefs, serving as "Krug Ambassadors," who create dishes that achieve supreme harmony with Krug Grande Cuvée, centered around the theme of a "single ingredient."
The single ingredient theme for 2018, marking the fourth year, is "Fish" – an ingredient that demands utmost freshness and offers a diverse range of textures, flavors, and ever-changing characteristics.
From Japan, two Krug Ambassador chefs, Hiroyuki Kanda of "Kanda" and Yukiyoshi Tada of "Sushi-dokoro Tada," were selected and have crafted remarkable dishes.
For more details on "Krug x Fish," the Krug x Fish adventure in Mallorca, and the Krug Book – Tails of the sea, please visit Krug's official website.
<Krug Ambassador Chefs Selected from Japan>
Krug Ambassador Chef | Hiroyuki Kanda, "Kanda"
◆ Dish Name
Poached Scorpionfish Sashimi with Umeboshi Paste
◆ Ingredients
Scorpionfish, Umeboshi paste, Celery
◆ Pairing Champagne
Krug Rosé Edition 20
◆ Krug ID
415054
◆ Chef's Inspiration
The nutrients, temperature, and depth of the sea where fish live are crucial elements for understanding the philosophy of Japanese seafood cuisine.
I have entrusted this message to a single dish.
◆ Pairing Notes
The spicy notes and diverse, elegant fruitiness of Krug Rosé beautifully enhance the flavors of sesame and umeboshi paste used in the dish. The vibrant pink of the scorpionfish also perfectly complements the delicate pink of Krug Rosé.
◆ Key to Enhancing Fish Umami
The utmost importance lies in the freshness of the ingredients. First, check the freshness, then decide how to prepare it.
Whether raw, steamed, or fried, freshness is paramount. With good freshness, there are countless ways to cook it.
Krug Ambassador Chef | Yukiyoshi Tada, "Sushi-dokoro Tada"
◆ Dish Name
Chirashi Sushi Mille-feuille
◆ Ingredients
Local fish, rice, gari (pickled ginger), kanpyo (dried gourd strips), shiitake mushrooms, egg, nori (seaweed)
◆ Pairing Champagne
Krug Grande Cuvée Edition 166
◆ Krug ID
117004
◆ Chef's Inspiration
Born in Osaka, the home of sushi, I want everyone to know that sushi is not just nigiri! In Japan, chirashi sushi is eaten during celebratory occasions. I conceived a colorful, multi-flavored cold dish that utilizes various traditional Japanese cooking methods. I also appreciate that it can be served at any point during a meal.
◆ Pairing Notes
Chirashi sushi allows you to experience multiple ingredients in a single bite. The sensation of drinking Krug and the sensation of eating chirashi sushi are truly aligned.
◆ Chef's Approach to the Dish
It's about valuing seasonality and sourcing the finest sushi-grade fish from the market. My aim is to craft sushi that customers remember, wanting to eat that particular seasonal fish when it's available.
▼ Krug Book – Tails of the sea
https://www.krug.com/jp/krug-stories