Krug and Theo Clench Honour the Lemon a Single Ingredient Gastronomic Experience

2 June 2023

Krug and Theo Clench Honour the Lemon a Single Ingredient Gastronomic Experience

Krug Ambassade Chef Theo Clench and Cellar Master Julie Cavil are set to honour the house’s philosophy of ‘one plot, one wine, one ingredient’ with an exclusive Single Ingredient Gastronomic Experience paying tribute to the zesty Lemon at Michelin starred Cycene on Tuesday 11 & Wednesday 12 July.

Since the dawn of civilization, humankind has revelled in nature’s nourishing gifts and sought ways to amplify their beauty, understanding that true craftsmanship is born from simplicity and a connection to terroir. A cornerstone of Krug’s savoir-faire, individuality is the art of understanding that each individual plot of vines, through its wine, is in itself a single ingredient in Krug Champagne. Each year, the House of Krug honours this philosophy by paying tribute to a humble single ingredient and the many pleasures it can reveal when paired with a glass of Krug Grande Cuvée or Krug Rosé.

In 2023, Krug is celebrating a beacon of generosity and vitality – the vibrant citrus called lemon. The first fruit to be elected single ingredient, its zingy character and electric energy bring tension and balance to a Krug pairing. Mouth-watering and acidic, nutritious and surprisingly complex – throughout the world, lemon garners praise for its abundant virtues.

Gathering his inspirations, Theo Clench – who as Executive Chef lead Cycene to receive its first Michelin star this year only five months after opening, embarked on a culinary adventure to the lemon groves of

Brazil, developing a gastronomic experience which embodies Krug’s luxury maverick spirit. Guests will enjoy a series of dishes shining a light on the humble lemon, a truly universal ingredient whose versatility, freshness and texture delightfully enhance the sensorial experience of a pairing with the latest Édition of Krug Grande Cuvée or Krug Rosé. Menu highlights include a mouth-watering dessert of Baked Amalfi Lemon Cream, Burnt Lemon Granita and Lemon Balm, with the electric energy of the dish bringing tension and balance to the pairing of Krug Grande Cuvée 171ème Édition.

“Cultivating differences is a limitless source of creativity. I believe this to be the Cellar Master’s mission in the vineyards. Whether we seek harmony or balance, only through the diversity of our terroir and by showcasing the individuality of each plot can we express the generosity of Champagne. This reconciliation of paradoxes enables us to re-create the dream of Joseph Krug each year” – Julie Cavil, Krug Cellar Master

“It’s a privilege to work with Krug as part of the Single Ingredient experience, which started with an incredible trip to Brazil earlier this year. Taking some of the inspiration I gathered there, I am looking forward to creating a few new dishes that elevate the lemon in interesting ways, but of course in the usual cooking style I share at Cycene which celebrates extracting optimum flavour from simple ingredients.” – Theo Clench, Krug Ambassade Chef

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