THE KRUG ROSÉ GAME DINNER


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On 24th October, Boisdale hosted a unique dinner celebrating Krug alongside UK Brand Ambassador, Joseph Rorke. A suitable collection of sybarites were gathered to reflect on Joseph Krug’s original 1843 philosophy, understanding that the true essence of Champagne is pleasure itself. The menu was pretty compelling too: Shellfish canapes accompanied by Krug Grande Cuvée; Scottish partridge & confit leg pithivier, wood blewits, braised pearl barley and lovage jus; followed by Krug 2002 and three different plates of game, Juniper marinated fallow deer tartare, Scottish border hare and Yorkshire grouse & girolles. The meal was created by Boisdale of Belgravia Head Chef, Chris Zachwieja, and ended with Krug Rosé and a selection of British cheese, including Baron Bigot, Cornish Kern and Mrs Bell’s Blue. 

Hugo Campbell-Davys and Mark Hix

Hugo Campbell-Davys and Mark Hix

 

Boisdale Life regular contributors, Bruce Anderson and Roger Bootle

Boisdale Life regular contributors, Bruce Anderson and Roger Bootle

Juniper marinated fallow deer tartare, baby beetroots, radish, confit quail egg yolk and truffle

Juniper marinated fallow deer tartare, baby beetroots, radish, confit quail egg yolk and truffle

Kelsey Grammer and his wife Kayte Walsh

Kelsey Grammer and his wife Kayte Walsh

 

Claudia Lambeth and Neil Stuke

Claudia Lambeth and Neil Stuke

Ethan Boroian and Bill Knott

Ethan Boroian and Bill Knott


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