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Lume

Italie
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The Chef affirms that the elegance of a dish or a bottle of Krug Champagne comes from its apparent simplicity, which evokes myriad sensations – the only real language we all understand – elevating an experience from ordinary to extraordinary.

I embrace new techniques whilst understanding their origins in our history.
How would you describe your culinary philosophy?
I see cooking as synonymous with constantly elevating and aiming toward perfection. Always open to new techniques, through my studies and research, I felt the need to create dishes in my own personal, instinctive and natural way. Aware of the cultural and social importance of my line of work, as a Chef I try to build a sensory journey whereby I seek to interpret and express the natural essence of my raw ingredients within the gastronomic universe.
What is your culinary obsession?
The lemon, for the addition of its acidity has become my hallmark. I re-create olfactory and sensory nuances that contextualize tradition in the contemporary sphere, enriching the experience with alternating tactile and gustative sensations that give my dishes brio, speed, force and freshness.
What are your sources of inspiration?
Today, my inspiration comes from my home country, Italy. I was born in Liguria, but my father is from Puglia, while my grandfather is from Tuscany and my grandmother from Molise. My culinary thinking was formed by these influences, which embrace this incredible country. My grandparents left me indelible memories of produce picked from the garden and cooked straightaway. They exposed me to the aromas of Italian cooking early on, engendering in me a romantic urge to become a Chef.
What is your idea of pleasure?
Longing for novelty, creating something new and original that’s fully mine, without disowning the past but which allows me to enjoy the present. This is my gastronomic mission is and what I wish to express through my dishes.
When is your favourite time to enjoy Krug?
At dinner, sitting in a small restaurant by my Ligurian sea, tasting a glass of Krug Grande Cuvée with a freshly caught fish.

A talk with Luigi Taglienti

TOUT KRUG Ambassades

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Krug Grande Cuvée — Grand Soleil
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