Krug Kitchen at Aveqia

Jun 21, 13 Krug Kitchen at Aveqia

Posted by in Champagne, London

Last year I visited Aveqia in Farringdon and took part in a very fun evening, making dinner whilst being supervised by very friendly and helpful Aveqia chefs. So I was delighted to be invited back to preview The Krug Kitchen, a private cooking studio designed by Italian design studio Minotticucine and kitted out with Gaggenau’s state of the art appliances. I especially liked the wine fridge full to the brim with Krug Grande Cuvee. Of course the entire studio is overlooked by a golden K set on the background of  a burgundy coloured sign. I was there with a group of wine friends and we thoroughly enjoyed ourselves, cooking up a storm whilst sipping on Krug Grande Cuvee. The premise behind the Krug Kitchen is to match Krug’s champagnes with the 4 courses that we prepared. Aveqia prides itself on having a staff of Michelin starred chefs on hand and it’s certainly reflected in the quality and imagination put into each dish that we cooked up. We started with the Krug 1998 paired with Grapefruit cured salmon with a buckthorn dressing, salted pistacios and smoked mayonnaise. I really liked the ’98 with this dish as the grapefruit really stood out and the ’98 cut right thought the fatty salmon. A pleasure to eat and drink. The second course was one of my favourite dishes, foie gras – yum! Unfortunately, there was a very sweet verjus gelee, glazed pineapples and red grapes as garnish which in my opinion did nothing for the Krug 2000. I love the 2000, a rich and toasty wine, it was great with the foie gras by itself but was overpowered by the sweet accompaniments. The Krug rosé is one of my favourite rosés because it is so delicate yet full of intense flavours. I’m always happy to see it when it makes an appearance. It’s even better when you drink it with a meal and the roasted guinea fowl, vasterbotten cheese croquettes and morels were hearty but not too much for the rosé....

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Aveqia – Swedish cooking classes

Jan 28, 13 Aveqia – Swedish cooking classes

Posted by in Food and Wine

I seem to be going to cooking classes a lot lately. I don’t know if that’s because I need lessons or not but they are a lot of fun. Swedish cooking seems to be on a lot of radars these days and having recently visited Malmo, Sweden myself recently, I was very much looking forward to cooking at Aveqia. They call themselves a “new restaurant concept”. So, if you want to do more than just sit there and wait for your food, this is certainly for you. All kidding aside, it really is a great evening out. We started off with glasses of sparkling wine, so it can’t be that arduous. The venue of Aveqia is, while not exactly hidden, there is no outside signage to let you know you’ve arrived – only a red velvet rope. Hmmm, maybe that does mean you’ve arrived… They primarily focus on cooking classes as a corporate activity but Saturday nights are turned over to private parties. The evening I attended, there were mixed groups of people, from singles to groups of 3 to 4 friends. After welcome drinks, we were ushered into the dining area/kitchen space and given a tour and health and safety brief by the 3 chefs who would be supervising our cooking experience. Aveqia has been running in Sweden for the past 3 years and has proven very successful, with 2 sites in Sweden and now their third site here in London, in Farringdon. It was founded by entrepreneur Johan Kadar and Chef David Berggren, who has experience in both Michelin starred restaurants and 5 star hotels. Our chefs for the evening,Peter Hencz, Celine Fauvelle and Daniel Johanssen (you can read up on the chef bios here) all have been based in the flagship restaurant in Stockholm but have now relocated to work here in London. We paired off in groups, my friend Jeanne had come along with me, and we volunteered to make the starter of foie gras with winter apples, brioche and almond...

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