"To achieve greatness, one must possess a defined objective, unwavering dedication, and boundless enthusiasm. I witness these qualities embodied in every pour of Krug champagne." - Ņikita Zaičenkovs
"I see great similarities between crafting a fine wine and creating a remarkable dish. The source of the produce is crucial, as is the season. To this, one must apply knowledge and skill, as well as learn to critically evaluate the result." - Dzintars Kristovski
What is your idea of pleasure?
Ņikita Zaičenkovs : Pleasure can be found in many ways, so I look for it in the details of life. Nature, the taste of delicious food, champagne, the smiles of people passionate about their work. Pleasure comes from understanding what you are doing and why.
Dzintars Kristovski : Home-baked bread—fresh, rested for forty minutes, still warm with a crispy crust. Take a slice of that, spread butter on it, and top it with matured Morbier!
Can you describe any parallels you see between cooking and Music?
Ņikita Zaičenkovs : I cannot cook without music. Preparing a dish is always fun, and the music makes it even more special. Your hands are busy and the music gives you the pace to get things done.
Dzintars Kristovski : There is a creative process behind both mediums until you reach the desired result, which you then replicate for an audience. One of my favorite quotes of all time comes from one of my professors at university, Ms. Zauberga. She said this about translating a text, but I think it can be applied to music and cooking as well: “The translation should be as close as possible and as free as necessary.”
What role does Music play in your life?
Ņikita Zaičenkovs : I count things by sounds, and music is a huge part of my life. Rhythm gives me tempo, and polyrhythm gives me the understanding that you can see more broadly and there is not just one path, there are many.
Dzintars Kristovski : It plays a major role in my life. I wake up with it, commute to work with it, and go to bed with it. I have been listening to punk and ska since I was ten years old, and that energy and attitude have greatly influenced how I think, cook, and live in general.
What qualities do you value most in another person?
Ņikita Zaičenkovs : I appreciate passionate people who are dedicated to their work, with sparkling eyes. People who motivate you to grow, whether they are professionals or beginners, as both can have a huge amount of energy that will push you to try new things.
How would you define your cooking style?
Dzintars Kristovski : I would describe my cooking style as minimalist and produce-oriented—achieving maximum flavour with few ingredients. This stems from the Latvian countryside where I grew up. We lived in the middle of the woods, foraging for everything: tea, mushrooms, berries. We preserved everything, prepared only what was in season, and carefully considered the use of each ingredient.
What is your favourite Krug food pairing?
Ņikita Zaičenkovs : Wagyu teppanyaki steak with homemade ponzu sauce and sturgeon caviar with Krug 2008 andwhite chocolate and kombu ice cream with fennel oil and sturgeon caviar paired with Krug Grande Cuvée 169ème Édition. When I began offering these pairings to our guests, we started getting more Krug Lovers.
Dzintars Kristovski : A classic: gougères with truffle and mature Comté.
Why do you love Krug?
Ņikita Zaičenkovs : Tasting a Krug champagne is a very interesting and versatile experience that I always want to explore. What I like about the Krug is that it gives a lot, but in a gentle way. It opens and changes over time, you will always find a wide variety of interesting dishes to go with it.
Dzintars Kristovski : The vision for my dishes revolves around the main ingredient, which is enhanced with details to create a beautiful combination of flavours that can change with the seasons. It is the same idea behind Krug’s single ingredient, which I fell in love with: the purity, quality and richness of a champagne that goes well with food.
