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Krug x Rice Challenge:
Another one bites the rice

Sumptuous morsels, crafted with simplicity, the amuse-bouche sets the stage for a memorable dining experience. A prelude to the meal and so much more, be inspired by the beauty of the bite-sized.

Japan

Inside-out Sushi

"The elegant maturity of Krug Grande Cuvée 170ème Édition is a refreshing match for the mushroom notes of the pairing. The freshness of the Champagne cuts through the rich buttery and cheesy flavours of the Risotto, while the brioche notes of the Krug elevate the truffle and black garlic."
Ryuta Iizuka, Japan

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"The elegant maturity of Krug Grande Cuvée 170ème Édition is a refreshing match for the mushroom notes of the pairing. The freshness of the Champagne cuts through the rich buttery and cheesy flavours of the Risotto, while the brioche notes of the Krug elevate the truffle and black garlic."
Ryuta Iizuka, Japan

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Akkeshi Oysters with Koshihikari rice & lettuce

"The lettuce sauce that binds the rice is extremely earthy, sweet, and slightly bitter. The oyster bavarois has a little acidity to it, so combined with the briny oyster, the freshness of Krug Grande Cuvée 170ème Édition complements these flavours and adds a richness to the dish."
Daniel Calvert, Japan

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"The lettuce sauce that binds the rice is extremely earthy, sweet, and slightly bitter. The oyster bavarois has a little acidity to it, so combined with the briny oyster, the freshness of Krug Grande Cuvée 170ème Édition complements these flavours and adds a richness to the dish."
Daniel Calvert, Japan

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Europe

Rice salad, sevruga caviar, carabinero

"The sushi rice combines perfectly with the veal tongue and caviar, thus underlining the freshness and length of Krug Grande Cuvée 170ème Édition."
Juan Amador, Austria

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"The sushi rice combines perfectly with the veal tongue and caviar, thus underlining the freshness and length of Krug Grande Cuvée 170ème Édition."
Juan Amador, Austria

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Pizza sushi

"The buttery flavour of the pizza creates a perfect balance on the palate with the Champagne, enhancing the flavours and aromas of Krug Grande Cuvée 170ème Édition."
Antonello Cioffi, Italy

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"The buttery flavour of the pizza creates a perfect balance on the palate with the Champagne, enhancing the flavours and aromas of Krug Grande Cuvée 170ème Édition."
Antonello Cioffi, Italy

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Arctic char, artichoke, cockles, garum

"This dish is a great start, as it opens the taste buds with the iodine from the fish, the light bitter notes from the rice, the freshness and acidity of the marinade – a fantastic preparation to go with Krug Grande Cuvée 170ème Édition."
Konstantin Filippou, Austria

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"This dish is a great start, as it opens the taste buds with the iodine from the fish, the light bitter notes from the rice, the freshness and acidity of the marinade – a fantastic preparation to go with Krug Grande Cuvée 170ème Édition."
Konstantin Filippou, Austria

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Truffle & celery risotto with pine shoots

"The elegant maturity of Krug Grande Cuvée 170ème Édition is a refreshing match for the mushroom notes of the pairing. The freshness of the Champagne cuts through the rich buttery and cheesy flavours of the Risotto, while the brioche notes of the Krug elevate the truffle and black garlic."
Przemysław Klima, Poland

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"The elegant maturity of Krug Grande Cuvée 170ème Édition is a refreshing match for the mushroom notes of the pairing. The freshness of the Champagne cuts through the rich buttery and cheesy flavours of the Risotto, while the brioche notes of the Krug elevate the truffle and black garlic."
Przemysław Klima, Poland

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Braised beef in red wine, venus rice & puffed carnaroli rice

"As a dish that has unctuousness and fatness, it finds perfect balance and harmony in the Krug Rosé 25ème Édition, which replaces a red wine at the table splendidly."
Alessandro Lanzani, Italy

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"As a dish that has unctuousness and fatness, it finds perfect balance and harmony in the Krug Rosé 25ème Édition, which replaces a red wine at the table splendidly."
Alessandro Lanzani, Italy

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Sole with sasanishiki rice, rossini almas gold caviar, pearl onions & champagne beurre blanc

"The consistency and taste of the rice, well-cooked sole and pearl onions, butter sauce, as well as the texture of the Almas Caviar create an ultimate pairing experience with Krug Grande Cuvée 170ème Édition."
Jakob de Neergaard, Denmark

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"The consistency and taste of the rice, well-cooked sole and pearl onions, butter sauce, as well as the texture of the Almas Caviar create an ultimate pairing experience with Krug Grande Cuvée 170ème Édition."
Jakob de Neergaard, Denmark

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Tuna nigiri

"These nigiris are made with a 5-year aged soy sauce, deep and full of savoury umami, which supports the roundness of Krug Grande Cuvée 170ème Édition, causing it to linger on the palate."
Vladimir Pak, Norway

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"These nigiris are made with a 5-year aged soy sauce, deep and full of savoury umami, which supports the roundness of Krug Grande Cuvée 170ème Édition, causing it to linger on the palate."
Vladimir Pak, Norway

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Rice, potatoes & mussels: an entirely different story

"With the crispy, fried rice wafer and the coarseness of the pecorino mousse, Krug Grande Cuvée 170ème Édition cleanses the palate and enhances the flavours of the dish."
Leonardo Vescera, Italy

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"With the crispy, fried rice wafer and the coarseness of the pecorino mousse, Krug Grande Cuvée 170ème Édition cleanses the palate and enhances the flavours of the dish."
Leonardo Vescera, Italy

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Roasted rice blinis with crab, cod roe, wild rice & genmaicha

"The roasted flavour of the rice contrasts with the freshness of Krug Grande Cuvée 170ème Édition in a delightful marriage."
Theo Clench, United Kingdom

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"The roasted flavour of the rice contrasts with the freshness of Krug Grande Cuvée 170ème Édition in a delightful marriage."
Theo Clench, United Kingdom

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Langoustine, koshihikari, dashi beurre blanc

"This pairing is characterised by both harmony and contrast. The earthy aromas of the rice and daikon bring umami, and zesty flavours invigorate the palate. The distinctive but soft, ripe freshness of the Krug Grande Cuvée 170ème Édition breaks the creamy consistency of the rice and creates a further connection to the daikon and the beurre blanc."
Christian Bau, Germany

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"This pairing is characterised by both harmony and contrast. The earthy aromas of the rice and daikon bring umami, and zesty flavours invigorate the palate. The distinctive but soft, ripe freshness of the Krug Grande Cuvée 170ème Édition breaks the creamy consistency of the rice and creates a further connection to the daikon and the beurre blanc."
Christian Bau, Germany

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United States of America

Black cod saikyo miso rice

"The oiliness of the fish is balanced by the freshness of the Krug Grande Cuvée 170ème Édition, while there is a delicious interplay of the aromatics in the rice with the Champagne. The subtle sweetness of the miso marinade, combined with the ginger and mitsuba, results in a complex pairing in which both the rice and the wine are enhanced."

Brandon Hayato Go, California, United States

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"The oiliness of the fish is balanced by the freshness of the Krug Grande Cuvée 170ème Édition, while there is a delicious interplay of the aromatics in the rice with the Champagne. The subtle sweetness of the miso marinade, combined with the ginger and mitsuba, results in a complex pairing in which both the rice and the wine are enhanced."

Brandon Hayato Go, California, United States

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Toasted carolina gold rice buñelos with raw scallops

"I love the way the buttery notes of Krug Grande Cuvée 170ème Édition complement the recipe’s salty, crispy elements, while its complexity and freshness pair deliciously with the slight brininess and spice of the raw scallops."

Vinson Petrillo, Charleston, United States

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"I love the way the buttery notes of Krug Grande Cuvée 170ème Édition complement the recipe’s salty, crispy elements, while its complexity and freshness pair deliciously with the slight brininess and spice of the raw scallops."

Vinson Petrillo, Charleston, United States

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Krug Grande Cuvée
Krug Grande Cuvée
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