House of Krug debuts ‘From forest to fork’, a beautiful ode to the mushroom

Updated on July 10 2017

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

Post image Related: House of Krug reveals culinary exploration of the egg

Sushi Mori Tomoaki – Chef Mori Tomoaki

8 mushroom minced toro roll

Availability: 1–31 July

Price: HK$320 includes a glass of Krug Grande Cuvée 

Aberdeen Street Social – Chef Chris Whitmore

“A Hunter Breakfast”

Availability: 1–30 September

Price: HK$500 plus 10% surcharge 

Arcane – Chef Shane Osborn

Sautéed potato gnocchi with mousseron, pine nut cream, and black truffle

Availability: Through 31 July

Price: HK$608 plus 10% surcharge

Armani / Aqua – Chef Tatsuya Iwahashi

Wagyu beef with enoki tempura, chargrilled shiitake and nameko mushrooms with Krug onion purée

Availability: Through 6 September

Price: HK$845 plus 10% surcharge; Krug free-flow #BecauseBrunch through 6 September includes complimentary Krug X Mushroom dish for HK$1388 plus 10%.

Beef & Liberty – Chef Uwe Opocensky

The Krug Hamburger – Wild mushrooms, duck, truffle, rocket and duck egg

Availability: 4 September–3 October 

Price: HK$1,388 for 2x The Krug Hamburger plus 1 bottle of Krug Grand Cuvée 

Café Gray Deluxe – Chef Eric Raty

Mount Cook Alpine Salmon, chanterelle mushroom, and sorrel Champagne beurre blanc

Availability: 1–31 July 

Price: HK$425 plus 10% surcharge, HK$1,400 plus 10% surcharge with half bottle of Krug (375ml)  

Caprice – Chef Guillaume Gaillot

“Festive Turbot”

Availability: Through 31 December

Price: HK$640 plus 10% surcharge, add HK$390 for Krug pairing

Catalunya – Chef Ferran Tadeo

Infused duck with morels and cream

Availability: 15 June–14 July

HK$500 includes glass of Krug Grande Cuvée, HK$1,250 includes half bottle of Krug Grande Cuvée; price subject to 10% surcharge.

Duddell’s – Chef Fung Man Ip

Pan-fried garoupa with black truffle and marmoreal mushroom

Availability: 1–31 August

Price: HK$380, HK$900 includes a glass of Krug Grande Cuvée

ÉPURE – Chef Nicholas Boutin

Cultivated & wild mushroom, verbena, ‘pain perdu’ & ‘violette’ grape-must mustard

Availability: Through 31 July

Price: 4-course set lunch at HK$568 per person or 4-course set dinner at HK$988 per person, plus HK$620 per person for wine pairing which includes a glass of Krug Grande Cuvée.

Gaddi’s – Chef Xavier Boyer

Morel custard and ragout with broad beans and green asparagus, buckwheat tuile

Availability: 12 June–11 July

Price: HK$330 plus 10% surcharge, add HK$560 includes a glass of Krug Grande Cuvée

Hoi King Heen - Chef Leung Fai Hung

Steamed garoupa with morel and matsutake mushroom

Availability: 1–31 August

Price: HK$268, add HK$480 includes a glass of Krug Grande Cuvée

Kaiseki Den by Saotome – Chef Hiroyuki Saotome

Grilled hairy crabmeat in shell with mushroom and egg yolk sauce

Availability: Through 31 July

Price: HK$1,180 with half bottle of Krug, HK$2,080 with full bottle of Krug

ON Dining – Chef Philippe Orrico

Egg raviolo, sautéed girolles mushroom, summer truffle, and bellotta ham

Availability: Ongoing

Price: HK$480 plus 10% surcharge 

Seasons by Olivier – Chef Olivier Elzer

Morel mushrooms & sweetbread, yellow wine with licorice sauce on crispy baguette

Availability: Through 31 July

Price: HK$388 tasting portion, HK$588 a la carte portion, plus HK$1,000 for 375ml bottle or HK$1,980 for 750ml of Krug Grande Cuvée.

Serge et Le Phoque – Chef Nicholas Chew

“Magic Ice-Cream”

Availability: Through 31 July

Price: HK$980 includes a mini bottle of Krug Champagne

Takumi by Daisuke Mori – Chef Daisuke Mori

Shiitake consommé with summer truffle

Availability: Through 31 July

Price: $1,180 includes half bottle of Krug, HK$2,080 includes full bottle of Krug

Yan Toh Heen – Chef Lau Yiu Fai

Smoked sliced matsutake with pan-seared wagyu beef with sea salt

Availability: 1 August–30 September

Price: HK$2,288 plus 10% includes the dish for two persons and a half bottle of Krug Grande Cuvée