Krug celebrates ten years of culinary adventures with an immersive and gastronomic experience in Paris, from September 23rd to 30th.
An unmissable rendezvous , curated by 10 three-Michelin star Krug Ambassade Chefs from around the world, in the iconic former Gare des Invalides.
Step into Krug’s kitchen to discover unexpected recipes and pairings with Krug Grande Cuvée and Krug Rosé, created by these talented Chefs.
Reserve your place for Inside Krug’s Kitchen, where creativity meets craftmanship in an immersive culinary journey. Discover the link that unites Krug and Gastronomy, and the parallels between the savoir-faire of Krug Ambassade Chefs and the House’s Cellar Master Julie Cavil.
Take your front-row seat in Krug’s immersive kitchen and see how humble ingredients are transformed into unique food pairings that accompany two emblematic cuvées: Krug Grande Cuvée and Krug Rosé.
France
France
France
Italy
United States
United Kingdom
Germany
Japan
Norway
Hong Kong
To mark the 10-year anniversary of Krug x Single Ingredient, the House brings ten world-renowned, three-Michelin starred Krug Ambassade Chefs to Paris to curate Inside Krug’s Kitchen.
Krug Lovers at heart, they share with the House the same passion, attention to detail and dedication to excellence. Each of the Chefs – with their own style, culture, and creativity – has created a recipe reinterpreting one of the ten Krug Single Ingredients.
A 2-course tasting with recipes inspired by 2 Single Ingredients, accompanied by 2 Krug champagne pairings.
A 4-course tasting with recipes inspired by 4 Single Ingredients, accompanied by 4 Krug champagne pairings.
A 10-course tasting with recipes inspired by all 10 Single Ingredients, accompanied by 5 Krug champagne pairings. Cuvées presented in bottles, magnums and Jeroboams.
For this one-of-a-kind experience, Krug opens its ephemeral kitchen in an iconic location synonymous with the heart of historic Paris.
The former Gare des Invalides, in the city’s 7th Arrondissement, awed the public when it opened for the Exposition Universelle of 1900. Initially a railway station serving passengers bound for the coasts of Brittany, from the late 1940s it was transformed into an air terminal, welcoming passengers from the four corners of the globe.
Today, as the former Gare des Invalides prepares for a new metamorphosis, its custodians have entrusted the keys to the House of Krug exclusively for Inside Krug’s Kitchen.
"In the same way we cultivate the differences of each plot and its wine, for a Chef, a single ingredient offers a multitude of options: its variety, its terroir, and of course how one chooses to prepare it."
— Julie Cavil, Krug Cellar Master
A cornerstone of Krug’s savoir-faire, individuality is the art of understanding that each individual plot of vines, through its wine, is a single ingredient in Krug Champagne.
Each year, the House of Krug honours this philosophy by paying tribute to a humble Single Ingredient and inviting Krug Ambassade Chefs to create recipes that accompany the Éditions of Krug Grande Cuvée and Krug Rosé.
KRUG X TOMATO BY
"In a search for aromatic balance, I pay tribute terroir with a tasty reinterpretation of the tomato to enjoy with Krug Rosé."
KRUG X POTATO BY
"My recipe amplifies the potato in an unexpected pairing with Krug Grande Cuvée, reconciling fruit of the soil with fruit of the vine."
KRUG X EGG BY
"Traditional Japanese egg dishes are a delicious match with Krug Grande Cuvée."
KRUG X MUSHROOM BY
"Terroirs converge in this dish, unified by a single ingredient that embodies the essence of nature: mushroom."
KRUG X FISH BY
"Transforming humble ingredients, this recipe combines the richness of red mullet with Krug Rosé's structure and spice."
KRUG X PEPPER BY
"Combining the pepper’s powerful flavours with iodized notes, this recipe melds Champagne and Brittany, enhancing the generosity of Krug Grande Cuvée."
KRUG X ONION BY
"In this recipe, I express onion in a fresh way to create surprising flavours for an elevated pairing with Krug Grande Cuvée."
KRUG X RICE BY
"This creamy and balanced risotto showcases the harmony of Krug Rosé and rice, a staple of my native Italy."
KRUG X LEMON BY
"I visually and aromatically highlight lemon, my favourite citrus, in a trompe l’oeil dessert paired with Krug Grande Cuvée."
KRUG X FLOWER BY
"A traditional Basque recipe revisited, this dish highlights the rose in two forms to amplify the elegance of Krug Rosé."
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