Krug Single Ingredient Krug X Pepper
by Jean Smullen
Krug launches the 2019 single ingredient Krug X Pepper,
an unconventional and surprising food pairing and the fifth single ingredient
to be celebrated at Krug. The Krug X Pepper promotion will take place in July
and August and in three restaurants, The GreenHouse, Rosa Madre and
Monty’s of Kathmandu, who will specially
create a dish to pair with a glass of Krug Grande Cuvée.
At The Greenhouse (Dawson
Street, Dublin) chef Mickael Viljanen will offer hand dived scallops
with frozen oyster, elderflower & jalapeño pepper, caviar, paired perfectly
with a glass of Krug Grande Cuvee. Available throughout the day the Single
Ingredient Krug X Pepper dish is included in the set four or six course menu,
with a glass of Krug Grande Cuvee costing €65 plus set menu price.
Monty’s of Kathmandu (Temple
Bar, Dublin) has created two dishes which
both beautifully complement Krug’s single ingredient, the pepper. Guests can
opt for Monkfish and Pepper Sashlick, medium spiced barbecued monkfish with
mixed peppers, or Jumbo Prawn Tareko, pan fried medium spiced barbecued jumbo
prawns and mixed peppers. Both dishes are served with a glass of Krug Grande
Cuvee and cost €68 and €69 respectively.
At Rosa Madre (Temple Bar,
Dublin) guests can enjoy anchovies marinated with red & yellow peppers
& croutons, with burrata made with milk and topped with sweet paprika and
toasted pine nuts on the side. Paired with a glass
of Krug Grande Cuvee for €45.
Krug X Pepper Single Ingredient
dishes will be available in the restaurants listed above from now until the end of