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Krug puts the Fun into Fungi with champagne and mushroom trail

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Krug x Mushroom dish at Jaan

Krug has launched an exclusive champagne and mushroom tasting trail across top restaurants in Singapore from now until September 30th as part of its latest single ingredient showcase. Chefs at five eateries in the city have created mushroom focused dishes designed to pair perfectly with Krug Grand Cuvee, a champagne blended from over 120 wines from more than 10 different years and aged for a further 15.

“We want to show the individual character of the champagne,” Moet Hennessy brand manager Lucie Pugnot says of the collaboration which sees Krug select one ingredient for chefs to work with. “The first year we chose the simple potato, then last year the humble egg. This year we chose the mushroom which is also familiar but multifaceted.”

The beauty of this fascinating fungi is that it comes in many varieties, including the luxurious truffle, with some types only available in certain months. So the Krug mushroom dishes may evolve according to what produce is available on the day.

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Chef Kirk Westaway at Jaan

“The mushrooms keep changing throughout the year and we are all about what’s in season in Europe, particularly in France and the UK,” says Kirk Westaway, head chef at Jaan. So while we sampled the very last morels of the season in his exquisite langoustine with Hollandaise sauce course, this month the dish will segue into grey and blue chanterelles. It’s part of a six course menu matched with three types of Krug champagne including the Grand Cuvee.

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Krug x Mushroom dish at the Tippling Club

Similarly at Tippling Club, chef owner Ryan Clift has moved on to girolles sourced from a small farm near Lyon in France along with black truffles as part of a six course menu. “I like to lightly sautee the girolles in butter and add salt at the end,” he says. “Mushrooms should never be seasoned until the last minute – if you add salt at the beginning you draw out the moisture and lose the caramelisation.” A surprisingly delicious component on the plate is a cocks comb which has been confited and pan fried to crispy perfection.

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Chef Ryan Clift at the Tippling Club

At the fine dining Song of India restaurant Manjunath Mural is presenting a platter for two people including a tandoori chargrilled portobello mushroom stuffed with Roquefort cheese and spiced with two types of cardamom, chilli and a tamarind foam, matched with a half bottle of Krug Grand Cuvee. “The cheese pairs well with the champagne and I think Indian spices also go very well with it,” says Mural and we have to agree.

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Krug x Mushroom dish at Song of India

“We have a lot of very good mushrooms in Japan,” says Hashida Sushi’s Chef Hatch who is originally from Tokyo. “I chose the shitake because it is juicy and has good flavour.” The chef has cleverly transformed the four day fermented mushrooms into an ice cream served with tempura vegetables in a stunning mix of hot and cold on the same plate. The Shitake Ice Cream comes as part of an omasake menu and vegetables featured in the tempura will change according to produce available.

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Krug x Mushroom dish at Hashida Sushi

At Atlas you can enjoy a glass or bottle of Krug Grand Cuvee with a gourmet snack befitting its gorgeous bar area. “As an Italian, when I was growing up mushrooms to me meant porcini,” says executive chef Daniele Sperindio. As such he has used porcinis to make a rice “bark” crisp and as the basis of a “Mont Blanc” paste topping along with blue foot mushrooms from France and Singaporean king oyster mushrooms. The result is a striking and richly flavourful canape.

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Krug x Mushroom dish at Atlas

An added amusement, and unique to the Lion City, is that diners can collect stamps for a Forest to Fork “passport” after they sample the dishes at each restaurant. Krug lovers probably don’t need any incentive to try the entire trail but even so the first 10 people to collect three stamps stand to win a bottle of Krug Grand Cuvee Edition 163 and for all five stamps, the first five win a magnum.

 

Ode to Odette

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Odette restaurant, Singapore

[UPDATE: Odette has entered Asia’s 50 Best Restaurant 2017 list at number 9 making it the highest new entry and the highest new entry since the list was created.]

Julien Royer, formerly head chef of the acclaimed Jaan, now has his own restaurant in the form of Odette, a bread roll’s throw away from his alma mater, within Singapore’s stunning new National Gallery.

Odette is named in homage to Royer’s grandmother. And the family theme continues as the dreamy design is down to artist Dawn Ng – wife of the restaurant’s co owner, Wee Teng Wen of the Lo and Behold group – in conjunction with Universal Design Studio.

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Ode to Odette

Odette -  Interiors 7

Odette restaurant, Singapore

Julien Royer, formerly head chef of the acclaimed Jaan, now has his own restaurant in the form of Odette, a bread roll’s throw away from his alma mater, within Singapore’s stunning new National Gallery.

Odette is named in homage to Royer’s grandmother. And the family theme continues as the dreamy design is down to artist Dawn Ng – wife of the restaurant’s co owner, Wee Teng Wen of the Lo and Behold group – in conjunction with Universal Design Studio.

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The specially designed open kitchen at Odette

With its romantic, cream interiors, Odette is the White Swan to Lo and Behold stablemate, Black Swan nearby in the CBD. But back to the food.

Royer is continuing to mix classical French with modern techniques in his new home. Some of his greatest hits from Jaan are on the menu: Mushroom “tea”; 55 mins Onsen Egg; Heirloom Beetroot Variation; and Hay Smoked Pigeon.

In it’s new incarnation though the Pigeon is served two ways: the breast cooked sous vide then grilled and the leg cooked for six hours. And the Onsen Eggs are smoked on a bed of pines – foraged by the chef’s father and sent over from France (another family link).

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Julien Royer Chef de Cuisine Odette

Royer has also added some new creations such as the standouts Hokkaido Uni with Apple, Mussel and Caviar and Trout with Miso Glazed Kurobuta Pork.

The welcome champagne trolley includes Chartogne-Taillet rose, Henri Giraud for Odette and Krug – said to be Royer’s favourite.

Desserts, by pastry chef Nicolas Vergnole, are also impressive including Confit Victoria Pineapple (below): toasted coconut ice cream, banana cake, passionfruit coulis, tapioca and Kaffir lime.

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Royer and his team are clearly shooting for a few Michelin stars when the Singapore Guide launches later this year.

[UPDATE: Odette was awarded two stars in the inaugural Michelin Guide Singapore on July 21st 2016].

http://www.odetterestaurant.com

 

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