Founded in 1843 by Joseph Krug, Maison Krug is renowned for their unique approach to champagne craftsmanship. At the heart of Krug's craftsmanship lies the philosophy of individuality—the recognition that each vineyard plot, expressed through its wine, serves as a unique component in the creation of Krug Champagnes. 

The Krug Grande Cuveé is crafted from over 120 wines sourced from different plots, spanning more than 10 vintages. The art of blending wines from numerous vintages provides the blend with its deep flavors and aromas, achieving a complexity unattainable with wines from a single year. Since 1843, the House of Krug has honored this tradition with each new Édition of Krug Grande Cuvée released.

Annually for over a decade, Maison Krug honors this craftsmanship by selecting a single culinary ingredient and inviting Krug Ambassade Chefs to create pairing recipes with Krug’s renowned champagnes. This year, from 23rd to 30th September Inside Krug’s Kitchen brought together ten distinguished Three-Michelin-Starred Krug Ambassade Chefs. Held at the historic Gare des Invalides in Paris, the event showcased a curated menu of dishes featuring 10 iconic ingredients, each paired with Krug Grande Cuvée or Krug Rosé in bottles, magnums, and jeroboams. These dishes served reflected each chef’s distinctive style, by elevating simple ingredients into fine dining. 

The menu featured the following pairings:

Paired with Krug Grande Cuvée 171Ème Édition:

• Japanese Steamed Egg Flan with Edamame & Caviar – Chef Hiroyuki Kanda
• California Style Mushroom with Porcini and Dashi – Chef William Bradley

Paired with Krug Rosé 28Ème Édition:

• Heirloom Tomato with Caraway, Lavender, and Smoked Vanilla – Chef Anne-Sophie Pic
• “Txangurro” Style Spider Crab with Pomelo and Long Pepper – Chef Hélène Darroze

Paired with Krug Grande Cuvée 169Ème Édition Magnum:

• Iodized Red Pepper – Chef Jérôme Banctel
• Onion, Quail Egg with Smoked Spinach Cream, Almonds, Parmesan, and Crispy Chicken Skin – Chef Jan Hartwig

Paired with Krug Rosé 21Ème Édition Magnum:

• Risotto with Red Beet and Gorgonzola Sauce “Evolution” – Chef Enrico Bartolini
• Red Mullet with Amandine Potato, Cuttlefish Bolognese, Seaweed, and Saffron – Chef Guillaume Galliot

Paired with Krug Grande Cuvée 162Ème Édition Jeroboam:

• Mountain Potato, Elderflower, and Blackcurrant with King Crab and Caviar – Chef Esben Holmboe Bang
• Lemon – Chef Arnaud Lallement

Krug Champagne at the Table: A Passion for Pairing, A Culinary Journey

In tandem with this event, a collaborative book with Rizzoli Editions was released this September, detailing this decade-long culinary journey. The book highlights the stories of the ten acclaimed chefs who were invited to refine a single ingredient to create a recipe pairing with an edition of Krug Grande Cuvée and Krug Rosé. 

Kanpai!

88 Bamboo Editorial Team