Launching on 17th March, Michelin Star restaurant Seven Park Place will be offering a creative new ‘Egg and Krug’ inspired pairing menu designed by Executive Chef William Drabble.
Krug Partnership: Each year, Krug celebrates a different humble ingredient. Krug then invites chefs to create dishes that express their style of cooking using the selected ingredient paired with Krug Grande Cuvee, the flagship of Krug Maison.
This year, the ingredient is the egg; its rich and creamy texture works perfectly with the fresh yet full-bodied style of Krug Grande Cuvee. Drabble is known for his creative and beautifully sourced and created dishes. He too is a huge fan of Krug, making this a great partnership.
Highlight dishes include: duck egg yolk warm potato mousse, English asparagus, cured ham, shallot and caper dressing to start, and Fillet of Turbot poached in champagne with morels for main. To finish, Pink champagne and strawberry jelly with vanilla egg custard will be available.
Drabble will also be serving up a modern interpretation of the Snowball cocktail, by replacing the most commonly used lemonade, for Krug Grand Cuvee. This will be served as an aperitif at the start of the pairing menu gourmand.
The menu will run until the end of April, including over the Easter period, the ingredient’s biggest moment of the year.