OLIVIER DEBOISE MÉNDEZ | Krug
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To enter our website, you must be of legal drinking age in your location or residence. If no such laws exist in your location you must be over 21 to visit our site.

Pour visiter notre site, vous devez être en âge de consommer et/ou d'acheter de l'alcool selon la législation en vigueur dans votre localisation de résidence. S'il n'existe pas de législation à cet égard dans votre localisation vous devez être âgé d'au moins 21 ans.

Per visitare questo sito, è necessario essere abbastanza vecchio per consumare alcol in base alle leggi vigenti nel proprio localizzazione di residenza. Se non esiste una legislazione in tal senso nel vostro localizzazione è necessario avere almeno 21 anni.

Sorry, you are not of legal drinking age in your location of residence.

Désolé, vous n'êtes pas en âge légal de consommer de l'alcool dans votre localisation de résidence.

L'ETÀ INDICATA NON È CONFORME ALL'ETÀ MINIMA LEGALE PER IL CONSUMO DI ALCOL NEL SUO LOCALIZZAZIONE DI RESIDENZA.

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Per maggiori informazioni, visiti il sito http://www.wineinmoderation.eu

詳しくは、http://www.wineinmoderation.euをご覧ください。

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KRUG iD
DISCOVER THE STORY BEHIND YOUR BOTTLES
OLIVIER DEBOISE MÉNDEZ_header

OLIVIER DEBOISE MÉNDEZ

LA TABLE KRUG MEXICO

What comes to mind when you think of Krug Champagne?

The House of Krug reflects the pursuit of excellence, which is also my main goal as a chef. Krug is an example of how craftsmanship becomes art when pushed as far as it can go. It respects the land and what it creates and that is a level of refinement you can taste.

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My work is about more than cooking, it is about sensibility and honouring ingredients.

Olivier Deboise Méndez

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Have you always enjoyed cooking  with fish?

My love story with fish began when I was in cooking school in Deauville, France. There was nothing like being that close to the water and seeing the boats arrive in the port with fresh products each day.

Why does it inspire you today?

I like being in contact with the entire fish: seeing it, studying it, tracing it with a knife like a surgeon. It reminds me that each animal is different and needs to be treated differently. My work is about more than cooking, it is about sensibility and honouring ingredients. It is important to show respect for the fish and part of that is understanding its texture and form.

What are the secrets to teasing out the flavours in fish?  

There used to be secrets decades ago, but not anymore. Today it is all about meticulous sourcing and working with the best of what is available. It is about the relationship we have with the people producing the ingredients we want and their quality.

Now a real secret: for whom do you  wish you could prepare a meal paired with Krug?

My French grandmother who passed away in 2010. She loved to cook and while she did not have great means, she always brought the best ingredients to the table. She would be so proud of me.

They share your passion for now.
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