According to Gaudard “cooked in a light vanilla syrup, potato becomes fruit and surprises for its texture, crispy and melting at the same time. The almond-hazelnut paste cover makes this dessert particularly tasty.”
This unusual pairing will be available between December 15th and 31st, 2015 at the “Salon de Thé des Tuileries de Sébastien Gaudard”, 1 rue des Pyramides, Paris Ist.
Two options will be available:
-Eat in : a glass of Krug Grande Cuvée with one desserts “Krug & Potato” for EUR 38.
-Take away : ½ bottle of Krug Grande Cuvée with two desserts “Krug & Potato” for EUR 90.
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