Krug Celebrates 10 Years Of Gastronomic Adventures
Founded by Joseph Krug in 1843 with a vision to craft the very best champagne he could offer, every year,regardless of annual climate variations, Maison Krug is renowned for its unique approach to champagne creation. The cornerstone of Krug’s craftsmanship, individuality is the art of understanding that each plot of vines, through its wine is a « single ingredient » in Krug champagnes. Every year, the Maison honours this philosophy by paying tribute to a humble culinary single ingredient and inviting Krug Ambassade Chefs to create pairing recipes to enjoy with a glass of Krug Grande Cuvée or Krug Rosé.
Over the past ten years, 10 ingredients have been the source of a multitude of unique recipes, dreamt up by chefs from all over the world. The adventure began in 2014 with tomato and continued with potato in 2015. Then followed egg, mushroom, fish, pepper, onion, rice, lemon and flower in 2024.
To celebrate a decade of gastronomic adventures, Maison Krug presented an original culinary experience, curated by 10 Krug Ambassade Chefs: Anne-Sophie Pic, Arnaud Lallement, Enrico Bartolini, Esben Holmboe Bang, Guillaume Galliot, Hélène Darroze, Hiroyuki Kanda, Jan Hartwig, Jérôme Banctel and William Bradley.
True Krug Lovers, the 10 Chefs behind “Inside Krug’s Kitchen” share Maison Krug’s passion and commitment to excellence, meticulous attention to detail and great precision. Each Chef, with a unique style, culture and creativity, has crafted a recipe reinterpreting one of Krug’s 10 single ingredients.
While each course of this collaborative menu reflected the distinctive signature of its Chef, together they shared common inspiration: a humble single ingredient and the infinite ways it can enhance the flavours and aromas of Krug Grande Cuvée or Krug Rosé. “Inside Krug’s Kitchen” paid tribute to these exceptional artisans of gastronomy. It is here, in the kitchen where craftsmanship meets creativity, where ingredients are interpreted and transformed into unique recipes to pair with the Maison’s iconic champagnes: Krug Grande Cuvée and Krug Rosé. Through an immersive journey, guests discovered the culinary creations of 10 chefs inspired by champagnes crafted by Julie Cavil, Krug Cellar Master.