Krug
in the
Kitchen
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.
A Tribute to the Carrot
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.
The Root of Inspiration
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.
THE COOKING CHALLENGE
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.
MEET THE CHEFS
“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
“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
“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
A Story of Experimentation
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.
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.