A tasteful marriage of Krug Grand Cuvee and humble potatoes

The pairing of a prestige cuvee and a potato may be surprising to some, but for the House of Krug, the marriage between the humble potato and the exquisite Krug Grande Cuvée is a natural choice. The potato, an ancient staple of European cuisine, is unassuming yet infinitely versatile; in the expert hands of a chef, capable of an extraordinary range of tastes and textures. 

This year, Krug embarks on a remarkable gastronomic adventure to enhance the pleasure of Krug Grande Cuvée with an exploration featuring ‘Krug & Potato’. 

The cunning simplicity of the potato allows these great chefs to unleash their creativity, proposing extraordinary dishes made with love, passion and dedication’.- Olivier Krug, Director of the House of Krug,

Krug Grande Cuvée, the archetype of Krug’s philosophy of craftsmanship and savoir-faire, encompasses a wide range of flavors: a blend of more than 120 wines from ten or more different years. Its exceptional finesse is the result of a stay of at least another six years in the cellars. Over twenty years are needed to craft each bottle of Krug Grande Cuvée, the first prestige cuvee re-created each year, beyond the very notion of vintage.

Uwe Opocensky, one Hong Kong Krug Ambassade Chefs, will be stepping up to the challenge of ‘Krug & Potato’. Their chefs will be using their ingenuity and their unique experiences to create exquisite dishes utilizing specialty potatoes to pair with Krug Grande Cuvée.

Chef Akrame from Akrame Restaurant and Atelier Vivanda created an eye-catching ‘Squid Ink Crusted Black Potatoes’ with hand-picked new potatoes. Chef Josep Casas from Catalunya designed an exquisite dish called ‘The Royal Potato’ from Japanese scrambled egg with potato foam topped with caviar and white truffle. Chef Uwe Opocensky from Mandarin Oriental, Hong Kong reinterpreted the classic ‘Fish & Chips’, with German potatoes and organic trout powder pairing beautifully with the citrus notes of Krug Grande Cuvée. Mott 32, representing Hong Kong culture and cuisine, is also participating with Chef Fung creating a delicious ‘Shanghai Hairy Crab Croquette’, with crab meat and roe croquette on a crispy purple sweet potato cracker, topped with balsamic truffle pearls.

To pursue the experience at home, customers who order a glass of Krug Champagne will receive the ‘Krug & Potato’ book as a gift. This book contains insights and cooking tips from 15 of the world’s finest Chefs and Krug Lovers. The books can also be found at selective wine retailers. The potato-infused creations are a culinary symphony made with love, creativity and dedication. So raise your glass of Krug Grande Cuvée, in the time-honoured tradition, to our chefs and to the noble potato!

Don't miss out this wondering combination! It's only last for a month, started from October 19. To experience this culinary champagne sensation, please visit the participating restaurants:

Akrame | 9B Ship Street, Wanchai, Hong Kong |Telephone: +852 2528 5068

Atelier Vivanda | 9A Ship Street, Wanchai, Hong Kong |Telephone: +852 2109 1768

Catalunya | G/F Guardian House, Morrison Hill, 32 Oi Kwan Road, Wanchai, Hong Kong | Telephone: +852 2866 7900

Mandarin Grill + Bar | 5 Connaught Rd, Central, Hong Kong | Telephone: +852 2825 4004

Mott 32 | Standard Chartered Bank Building, 4-4A Des Voeux Road, Central, Hong Kong | Telephone: +852 2885 8688