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October 10, 2009updated Feb 07, 2013

The Dorchester Uncorks Krug Room Redux

By Pardhasaradhi Gonuguntla

The Dorchester, the iconic London flagship of the Dorchester Collection, is setting table for the reopening of The Krug Room at The Dorchester. Following a complete redesign, The Krug Room – London&rsquos original chef&rsquos table – will dazzle on October 1, 2009 with perfectly paired menus by Executive Chef Henry Brosi and new culinary master classes commencing this month through Spring 2010.

The newly revamped space pays homage to the heritage, elegance and subtlety of Krug and The Dorchester. The new Krug Room features rich walnut paneled walls, accentuated by soft hanging pendant lights in the distinct shape of the Krug bottle, finished in glossy black with a matte gold interior. Low-hung mirrors and commissioned gold-leaf artwork by English artist Harriet Green, are offset by a contemporary glass table with seating for 12 and scarlet leather red chairs. A specially designed walnut Krug cellar displays up to 30 bottles of Champagne, and the kitchen is on display, framed by a state-of-the-art liquid crystal glass wall which is capable of conversion from frosted to clear glass at the flick of a switch.

To compliment the new room, Henry Brosi, Executive Chef at The Dorchester, has created a range of menus to accentuate the notes of the Krug portfolio including Krug Grande Cuvée, Krug Rosé and Krug vintages. Furthermore, Brosi will also lead a calendar of new culinary master classes in the Krug Room to share his passion for seasonal ingredients and fine wines. With almost 30 years culinary experience, Brosi invites guests to a series of informative, but relaxed lunch courses where diners will have the rare chance to sit down with him to an exquisite meal made from the finest ingredients. Guests will also be involved in the menu creation from start to finish. Dishes will be paired with a selection of wines and Krug Champagnes, and the best of British and international produce will be on the menu, such as Native French Oysters, Black Perigord Truffle, White Alba Truffle, Spring Lamb and English Wild Strawberries.

www.thedorchester.com

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