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Krug Ambassade Andrew Fairlie Kitchen

Andrew Fairlie

United kingdom

Andrew Fairlie started out cooking for his brothers and sisters. Later on, he trained alongside Michel Guérard before opening his own eponymous restaurant. His concept? "Modern tributes to the natural world around us that awaken all the senses."

Find a chef you respect and work hard to gain his respect

Andrew Fairlie

Portrait of Krug Ambassade Andrew Fairlie

What do you find so inspiring about fish?

Fish is one of the most evocative foods, best when treated as simply as possible. Its flesh is more delicate than meat so once you understand the cooking temperature and methods best suited to the various species, you can have great fun.
What are the secrets to teasing out the flavours in fish?  

First, you must understand the fish’s genetic make-up, which can vary greatly from one species to another. Temperature is also key. As soon as a fish reaches 40°C, it starts to break down and exude juice. Anything above 50°C and it will be overcooked, lose juice and become dry.

What comes to mind when you think of Krug Champagne?

More than a beautiful Champagne, I think of how elegantly it accompanies food and how often it is the definitive match for dishes with robust ingredients or flavours.

Can you share an unforgettable experience with Krug Grande Cuvée?

It has to be my first introduction to Krug 35 years ago after winning a scholarship organised by Michel Roux which gave me the chance to work in any three-Michelin-star restaurant in France. I visited him to discuss (we settled for Michel Guerard at Les Prés d’Eugénie) and he handed me a glass of Krug Grande Cuvée to celebrate.

Krug Ambassade Andrew Fairlie Restaurant
KA_Andrew Fairlie_Dish close-up 2
KA_Andrew Fairlie_Fish
Andrew Fairlie
United kingdom

Auchterarder PH3 Perth and kinross

+44 1764 694267
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They welcome you heartily.
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