Last week, our very own Georgina Crawley and guests took over the exclusive Krug Room at the Dorchester for an evening of fine dining and plenty of slurping. Chef, Henry Brosi designed a menu around the four Krug cuvees on tasting: Grande Cuvee, Vintage 1998, Collection 1989 and Rose.
A truly gourmand evening was enjoyed by all. Hopefully the menu below will whet your appetite and give you some ideas for Champagne and food matching.
Amuse bouche
Krug Grande Cuvee
Isle of Mull scallops with poached lobster with cauliflower puree, apricot and key lime coriander nage
Krug Vintage 1998
Confit of Sea Bass with ginger and parsley crust, caper beurre blanc
Krug Collection 1989
Orange and grapefruit with passion fruit sorbet and espuma
Lemon grass infused brûlée and red berries, honey and apple blossom
Krug Rose
