Krug <br>in the<br> Kitchen

The Carrot Chapter
A bottle of Krug champagne next to a wooden crate packed with carrots

Behind the Scenes of Craft & Creativity

Welcome to a culinary adventure: 
Krug in the Kitchen. 

Maison Krug unites Krug Ambassade Chefs around the world in a celebration of creative experimentation around the humble and versatile carrot.

In the coming months, discover Krug in the Kitchen for yourself with exclusive dinners and experiences in Krug Ambassades, and recreate the Chefs' recipes at home with our cookbook. Sign up to our newsletter to be the first to know.

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Part 1

UPCOMING EXPERIENCES IN HONG KONG

From now until December, Krug in the Kitchen comes to life in Krug Ambassades across Hong Kong with Krug by the Glass and specially crafted food pairings.

KRUG BY THE GLASS & FOOD PAIRING AT Petrus

Discover Chef’s exquisite creation at Restaurant Petrus: diver-caught scallops paired with vibrant carrot accents, perfectly matched with a glass of Krug Grande Cuvée 173ème Édition. Enjoy this seasonal celebration overlooking the city from Level 56, Pacific Place.

OCTOBER 18-DECEMBER 18, 2025

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KRUG BY THE GLASS & FOOD PAIRING AT Caprice

At Caprice, indulge in a culinary journey where the chef presents an imaginative carrot dish, paired with either Krug Grande Cuvée 173ème Édition or Krug Rosé 29ème Édition. Experience fine dining at its peak in the heart of Hong Kong.

OCTOBER 18-DECEMBER 18, 2025

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KRUG BY THE GLASS & FOOD PAIRING AT VEA

At VEA, discover a refined creation featuring carrot with caviar and a hint of Cajun spice, expertly paired with Krug Grande Cuvée 173ème Édition. Chef’s inventive approach transforms seasonal ingredients into an unforgettable pairing experience in the heart of Central.

OCTOBER 18-DECEMBER 18, 2025

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KRUG BY THE GLASS & FOOD PAIRING AT Ando

Relish the unique textures of local carrots at Ando, expertly paired with Krug Grande Cuvée 173ème Édition. Chef’s inventive dish celebrates the vibrant flavors of the season in a refined setting.

OCTOBER 18-DECEMBER 18, 2025

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KRUG BY THE GLASS & FOOD PAIRING AT Mono

Experience the harmony of flavors at MONO, where carrot heart, sea urchin, and Mexican marigold meet in a stunning presentation. This dish is beautifully paired with Krug Grande Cuvée 173ème Édition for a truly unforgettable evening.

OCTOBER 18-DECEMBER 18, 2025

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KRUG BY THE GLASS & FOOD PAIRING AT Krug Room

Step into the Krug Room and enjoy “The Garden,” a creative carrot dish paired with Krug Grande Cuvée 173ème Édition. This exclusive experience combines gourmet innovation with the prestige of Krug Champagne.

OCTOBER 18-DECEMBER 18, 2025

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KRUG BY THE GLASS & FOOD PAIRING AT 8½ Otto e Mezzo BOMBANA

Savor the elegance of carrots marinated with turbot at 8½ Otto e Mezzo BOMBANA, thoughtfully paired with Krug Grande Cuvée 173ème Édition. Revel in Italian sophistication at this Michelin-starred venue.

OCTOBER 18-DECEMBER 18, 2025

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MORE KRUG IN THE KITCHEN EXPERIENCES

Discover even more Krug in the Kitchen experiences with Krug by the Glass and Food Pairings in Krug Lover bars and restaurants.

A Tribute to the Carrot

Through our cooking challenges, Krug Ambassade Chefs around the world experimented and – dare we say – reinvented the humble carrot.
The Krug in the Kitchen cookbook, Root for Thought

From starters to desserts, the cookbook Root for Thought features 146 recipes to recreate at home, and that pair perfectly with a glass of Krug Grande Cuvée or Krug Rosé.

Showcasing the creativity of Krug Ambassade Chefs in 34 countries around the world, Root for Thought celebrates the diversity and versatility of the unassuming carrot.  

Discover the cookbook at Krug in the Kitchen experiences, in Krug Ambassades and selected retailers globally from May.

Find a Krug Ambassade 

Close up of Krug Ambassade Chef Vicky Cheng cutting a carrot

The Root of Inspiration

A true reflection of terroir and season, carrot reveals its many facets, shaped by nature but also the masterful hands of artisan chefs.
Close up of different varieties of carrots

Orange, purple, red, white, yellow or even black, the carrot balances bitter, fruity and herbal nuances. Variety has little influence on its flavour profile; rather it is the region and time of year that matter.

The unassuming carrot also lends itself to transformation of texture, flavour and aroma. Baked, puréed, boiled, mashed, caramelised, roasted, or juiced — expressions and interpretations of the carrot are infinite. From savoury to sweet, crunchy to creamy, charred or raw, this humble vegetable will shine in associations of both contrast and harmony.

Krug Ambassade Chef Cassidee Dabney and her team

THE COOKING CHALLENGE

Taste, texture, moment and way: we invited Krug Ambassade Chefs to experiment with the essential elements of gastronomy.
Krug Ambassade Chef Arnaud Faye preparing carrots for his recipe

The chefs chose their ingredient – then came the challenge. We invited them to compose a unique combination of fundamental flavours and textures to apply to their dish in new and interesting ways.  

In the intimacy of their creative kitchens, the chefs contemplated, sketched, combined, collaborated with their teams, and above all experimented. Unleashing their imagination upon the modest carrot. 

Taste:

Umami, salty, bitter, sweet, sour

Texture:

Aerated, chewy, creamy, crunchy, fatty

Moment:

Amuse-bouche, starter, main, dessert

Way:

To Stay, To Go

And of course, their recipes had to pair with a glass of Krug Grande Cuvée or Krug Rosé. 

Part 2

MEET THE CHEFS

Get to know three of the Krug Ambassade Chefs who accepted the challenge to create carrot food pairings, to accompany a glass of Krug Grande Cuvée or Krug Rosé.
Krug Ambassade Chef Arnaud Faye

“The creative process is rooted in sensitivity and driven by curiosity. I believe it is deeply connected to seasonality and the quality of the ingredients.”

Arnaud Faye

Épicure***, Le Bristol Paris
Paris, France

Discover Arnaud's recipe

Krug Ambassade Chef Cassidee Dabney

“The majority of these ingredients in this recipe were all growing together in our garden. What grows together, goes together. I love incorporating fire and smoke into my cuisine, as well as finding creative ways to preserve the season’s harvest.”

CASSIDEE DABNEY

Walland, TN, USA

Discover Cassidee's recipe

Krug Ambassade Chef Vicky Cheng

“Creativity in the kitchen is about exploration, risk-taking, and the joy of bringing new ideas to life through food.”

VICKY CHENG

VEA Restaurant*, Hong Kong SAR, China

Discover Vicky's recipe

Krug Ambassade Chef Arnaud Faye's pizza food pairing

A Story of Experimentation

Krug celebrates inspiration at its heart, with the understanding that experimentation is the key to creativity.
A bottle of Krug Grande Cuvee in a kitchen

In 1843, Joseph Krug broke from conventions of champagne making to fulfil his vision of crafting the best champagne he could offer, every year, regardless of annual climate variations. Born from his nonconformist spirit and drive to push boundaries, Krug Grande Cuvée is the annual re-creation of his dream.

In the kitchen, the art of experimentation stems from blending flavours, textures, and methods, much in the way Krug assembles individual plots’ wines from many different years to create a new Édition of Krug Grande Cuvée or Krug Rosé. Every harvest is a chapter unwritten and an opportunity to discover the unique characters nature has to offer: each plot, through its wine, is a single ingredient in Krug champagne.

Echoing this philosophy of individuality, the Maison has called upon its global community of Krug Ambassade Chefs to transform the humble carrot into unexpected recipes to pair with a glass of Krug Grande Cuvée or Krug Rosé.

Part 3

Your 
Experience Awaits

Sign up to our newsletter to be the first to know about exclusive dinners and experiences in Krug Ambassades around the world, as well as the upcoming presentation of the cookbook Root for Thought.
 

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