Krug goes on a quest to find the perfect fish dish for its champagne

Oct 22, 2018

Sea bass tagine, with dates, figs, smoked paprika, cumin cilantro, garlic, saffron and turmeric was the exotic pairing devised by Uwe Opocensky, of Uwe.

The latest instalment in French house Krug’s search for the ideal dish to accompany its acclaimed champagne sees top Hong Kong chefs pit their wits in a contest to produce the perfect piscine pièce de résistance

There’s something fishy going on in these days – and it’s a tail you want to know about.

Roasted turbot in broccolini emulsion, with orange anchovies dressing was the contribution from Umberto Bombana, of 8 ½ Otto e Mezzo Bombana’s in Central.

Luxury champagne house Krug is continuing its quest to find the perfect complement to its liquid gold, this time putting the spotlight on fish. In its global campaign, called “Tails of the Sea”, Krug Ambassades are tasked with coming up with creative new dishes using fish – the ocean’s greatest resource – that pair well with either a flute of Krug Grande Cuvée or Krug Rosé.

Slow-cooked Nodoguro fish with tomato marmalade and saffron sauce, was the offering from Guillaume Galliot, of Caprice.

In Hong Kong, six Krug Ambassades are rising to the challenge: Umberto Bombana of 8 ½ Otto e Mezzo, Guillaume Galliot, of Caprice at the Four Seasons, Mori Tomoaki, of Sushi Moro Tomoaki, Robin Zavou, of The Krug Room at the Mandarin Oriental, Uwe Opocensky of UWE, and Vicky Cheng of VEA.

Mori Tomoaki, from Sushi Mori Tomoaki, came up with fatty tuna marinated with tuna bone, soy sauce and bone marrow mousse.

The dishes, presented either as an à la carte option or as part of a set tasting menu, include a range of fish from turbot to tuna, and John Dory to silver pomfret.

Vicky Cheng, chef at VEA, in Central, chose silver pomfret with Sichuan chilli oil and fermented cabbage.