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Krug On The Field with Chef de Cave & Business Development Manager:
Mr. Eric Lebel & Mr. Julien Pepin Lehalleur
Date: 18 November, 2015 (Wed)
Venue: Tin Lung Heen, Level I 102, Ritz Carlton
Champagne Tasted:
Krug Grande Cuvee NV Magnum
Krug Clos du Mesnil 2003
Krug 2003
Krug Grande Cuvee recreation 2003
Krug Rose NV
We were delighted to have a great dinner with the presence of Krug Chef de Cave, Mr Eric Lebel & Krug Business Development Manager, Mr Julien Pepin Lehalleur. They have bring a unique and exceptional Krug experience to our esteemed customers.
Menu:
Krug Grande Cuvee NV Magnum
Deep-fried spring roll with crab meat
Roasted ceispy pork belly
Deep-fried shrimp toast
鮮蟹肉春卷、脆皮燒三層肉、窩貼大蝦多士
Krug Clos du Mesnil 2003
Steamed crab claw with egg white and crab roe
珊瑚蛋白蒸蟹拑
Krug 2003
Braised fish maw and fish skin in lobster broth
龍蝦汁花膠公魚皮
Krug Grande Cuvee recreation 2003
Chef's Premium Selection
天龍獻粹
Sauteed prawn skewed with Jin Hua ham and vegetable
Roasted goose with plum sauce
Pan-fried scallop with salmon roe and black truffle
碧玉簪蝦球、掛爐燒鵝、三文魚子松露煎帶子
Krug Rose
Simmered red Italian king prawn with superior sauce
上湯開邊焗意國紅蝦皇
Braised bamboo fungus with spinach and black truffle
Fried rice with barbecued pork and spring onion
松露翡翠竹笙卷、香蔥黑豚肉叉燒炒飯
Krug Grande Cuvee Magnum
Chef's Specialty Desserts
天龍甜品薈萃
Chilled hawthorn and preserved plum jelly
Traditional baked egg custard tart
Chilled almond milk pudding with peach gum
山楂話梅一品糕、傳統酥皮蛋撻、桃膠杏仁鮮奶涷
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