First, there was the humble potato. Next came the versatile egg. Now, it’s the earthy and aromatic mushroom that’s stepping into the spotlight in the third instalment of House of Krug‘s annual cookbook, which aims to highlight a single ingredient and its versatility in pairing with Krug Champagnes.
A collaboration between the venerable Champagne house, Krug Ambassade chefs and “Krug Lovers“, From forest to fork explores the creativity and passion that a single ingredient can inspire — this year, the ubiquitous mushroom — featuring recipes from a handful of the most well-known chefs from around the world. The protean ingredient is highlighted in various recipes from 18 Krug Ambassade chefs, from the familiar and elegant to the unexpected, each pairing expertly with a glass of Krug Grande Cuvée. Along with paying tribute to the multi-faceted mushroom, the tome is a compilation of the unique testimonials and experiences that the journey has spurred in chefs from Tokyo to Paris, San Francisco to New York.
Of course, Hong Kong has a prominent seat at the table — From forest to fork will also feature recipes from four of our city’s culinary superstars: Umberto Bombana of 8 1/2 Otto e Mezzo Bombana, Vicky Cheng from VEA, Robin Zavou from Mandarin Grill, and Mori Tomoaki from Sushi Mori. As part of the culinary exploration, Krug has engaged a number of local chefs and Krug Lovers to create their own versions of Krug x Mushroom recipes around town, available for a limited time only. Scroll down to see where to get a taste of this exclusive collaboration.
All portraits and recipes from the Krug x Mushroom collection can be found on krug.com.