fbpx Andreas Bagh | Krug

Andreas Bagh

Marchal, Hôtel D'Angleterre, Denmark
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WHAT DOES COOKING MEAN TO YOU?

I believe it is the Chef’s responsibility to make people happy. I cook to put a smile on the faces of my guests.

WHAT DOES COOKING MEAN TO YOU?

I believe it is the Chef’s responsibility to make people happy. I cook to put a smile on the faces of my guests.

I believe it is the chef’s responsibility to make people happy.
Which person made you love the job?
Chef Thomas Wal because he was my first teacher and his was the first restaurant in Denmark to earn a Michelin star. He gave me a great foundation and taught me to work hard and stay humble. I do not cook for ego, I cook for others.
What is your earliest memory of an experience with the pepper in the kitchen?
I have childhood memories of my father making a Portuguese dish with salted cod and slow-cooked red pepper, which he prepared often. I realised at a young age that the pepper is an interesting ingredient to use in the kitchen because it has so many flavours and textures to work with.
If you could prepare a meal with a Krug pairing for anyone in the world, who would it be?
Ernest Hemingway in Paris. He famously loved oysters and Krug, so I would prepare a seafood meal with a lot of oysters – maybe even our Oyster Bloody Mary, which is also pepperinspired with piment juice and Tabasco. We would most probably have one bottle too many as I listened to his stories and we talked about life.
Do you remember your first glass of Krug?
One summer, my girlfriend and I were staying at a beautiful Danish inn. Before dinner, we sat on the beach under the night sky and shared a bottle of Krug 1998. It was different from anything I had tasted at the time and I will never forget it.

A talk with Andreas Bagh

ALL KRUG Chefs

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Krug Grande Cuvée — Grand Soleil
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