Ollie Dabbous’s pepper-themed dinner with Krug

The chef will create a one-off event transforming the vegetable into a gastronomic four-course feast, paired with fine champagne

Ollie Dabbous has created a four-course seasonal dinner featuring inventive iterations of the pepper
Ollie Dabbous has created a four-course seasonal dinner featuring inventive iterations of the pepper

Raise a glass to the pepper this autumn, as chef Ollie Dabbous collaborates with Krug champagne to create a seasonal dinner featuring inventive iterations of the vegetable with every course. The event, on September 26, will begin with aperitifs and canapés at Chelsea’s Hans’ Bar and Grill, followed by a four-course “seasonal table” at nearby Natoora, the upmarket grocer, which will be transformed into a restaurant for the evening – decorated, of course, with tropical arrangements of peppers. 

Dabbous’ career began under Raymond Blanc at Le Manoir aux Quat'Saisons
Dabbous’ career began under Raymond Blanc at Le Manoir aux Quat'Saisons
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“I had a lot of fun curating the menu,” says Dabbous, “and designed each dish to showcase the variety and diversity of the pepper, complemented with Krug grande cuvées and Krug rosés.”

The menu will be complemented by Krug champagne
The menu will be complemented by Krug champagne
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Dabbous began his career with Raymond Blanc at Le Manoir aux Quat’Saisons, before making his name with his eponymous restaurant, which opened in 2012, and achieved a Michelin star just eight months later. He now reigns supreme at his restaurant, Hide.

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