Champagne Pairing with Crave Culinaire

By October 4, 2015 Uncategorized

Team Crave had the opportunity to pair food with one of the most extraordinary Champagnes in the world: Krug.

Menu:

Passed Hors d’oeuvres
Krug Grande Cuvee – Magnum

Galangal Cured Steelhead Trout –
Toasted Hazelnut Nigiri, Yuzu-Amazu Shoga, Sweet Basil Nori, Frizzled Ginger
~
White Truffle Vichyssoise –
Crispy Potato “Threads,” Fennel Crystals, Black Truffle Sel de Gris, Snipped Chive
~
Baked Quail Egg en Cocotte –
2 Year Parmigiano Reggiano, Heirloom Tomato Confit, Watercress, Crème Fraîche, Tarragon

First Course:
Shaved Florida Snapper Crudo-
Tōgarashi Blini, Mizuna, Sweet 100 Tomato, Thai Basil Salmuera
Warm Shiro-Citronelle Vinaigrette, Almond Tuile
Clos du Ambonnay 2000
~
Second Course:
Thyme Roasted Sous Vide Rabbit Loin –
Curry Chestnut Puree, Ibérico Seared Pink Lady, Petite Herb Brioche Pain Perdue
Saw Palmetto Honey Gastrique, Lavender Jus
Krug 2000 and 2003 side by side
~
Third Course:
Cavendish Farms Bobwhite Quail –
Pancetta Braised Savoy Cabbage, White Asparagus, Jasmine Rice Soccarat
Spiced Champagne Syrup, Dried Apricot Emulsion
Krug Rose
~
Cheese Course:
Hudson Valley Foie Gras “au Torchon” and Aged Comté Soufflé
Shaved Grafton Village 4 Year, Hakurei Turnip Confit, Rhubarb & Caramelized Onion Jam
Savory Mission Fig Bread Pudding “Croûton”
Krug 98 – Magnum

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