Yesterday 2nd of August, WILDE introduced its new exclusive dining experience: a menu created to harmonise with Champagnes from the prestigious house Krug, available only from 4th August to 30th September 2017.
Dishes created by Executive Chef Sandeep Singh were expertly paired by renowned sommelier Julie Dupouy with Krug Grande Cuvée 163rd edition, 164th edition and Krug Rosé.
Guests were able to enjoy a preview of the experience, enhanced by the gorgeous 1930’s inspired surroundings of WILDE, located above Harry Street, seconds from Grafton Street (access is through The Gallery of The Westbury Hotel).
The evening started with a balanced entree of Dublin Bay prawns with asparagus and Iberico ham, accompanied by Krug’s blend Grande Cuvėe 163rd Edition. The delicate texture of the prawns and the savoury accent of the ham matched perfectly with the Champagne’s pleasant contrast between matured flavours and vibrant freshness.
Diners can choose between the Dover Sole Meuniėre or the Rack of Spring Irish Lamb as their main. The fish, served with caper beurre noisette, is paired with Grande Cuvėe 164th Edition. The combination brings in the minerality and creaminess of the dish as the Champagne’s richness mirrors and complements its character.
The lamb is paired with Krug’s elegant and light Rosé. A more recent addition to the Krug family, this bubbly “is a Krug Champagne first, then a rosé”, comments Julie as she introduced the harmony. Fruity and subtle, the glass exalted the earthiness of the dish, elegantly highlighted by the presence of artichoke and broad beans.
The evening ended on a sweet note with a classic Baked Alaska for dessert, also paired with Krug rosé. The playful contrast of textures and temperatures of the dish was elevated by the Champagne’s structure and elegance.
Sandeep Singh, WILDE Executive Chef pointed out how the restaurant and Krug share a similar philosophy which values simplicity and respect for the ingredients to let them become their very best “so there is a great synergy between the identities of WILDE and the House of Krug. We have therefore created dishes that allow the quality of the ingredients to come together in exceptional style and paired with each Champagne’s unique, intense bouquet and complex flavour range, it is the perfect combination.’’
Julie Dupouy Sommelier and brand ambassador for Edward Dillon & Co’s portfolio of Champagne houses says: “This collaboration between Krug and WILDE is very unique and special and is a first in Ireland. It has been an exciting journey working on the Champagne pairings with Sandeep and the rest of the team.”
The Krug Dining Experience at WILDE is available all day from 4th August – 30th September 2017.
While it is possible to indulge in the full three-course pairing menu, diners also have the option to enjoy a paired starter or a main from the menu below:
Dublin Bay Prawns
asparagus, Iberico ham, aged balsamic syrup, feta
KRUG Grande Cuvée 163rd Edition
Dover Sole Meunière
natural potatoes, caper beurre noisette
KRUG Grande Cuvée 164th Edition
Rack of Irish Spring Lamb
braised artichoke, broad beans
peach and sour cherry
Three Courses (Starter, Main & Dessert with KRUG Champagne Pairing for each course) €180.
To make a reservation wilde.ie or by phone on +353 1 646 3352.