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To enter our website, you must be of legal drinking age in your country or residence. If no such laws exist in your country you must be over 21 to visit our site.

Pour visiter notre site, vous devez être en âge de consommer de l'alcool selon la législation en vigueur dans votre pays de résidence. S'il n'existe pas de législation à cet égard dans votre pays 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 paese di residenza. Se non esiste una legislazione in tal senso nel vostro paese è necessario avere almeno 21 anni.

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

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

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

申し訳ございません。お客様の国の法律で飲酒が認められている年齢に達していません

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For more information, visit http://www.wineinmoderation.eu

Pour plus d'informations, rendez-vous sur http://www.wineinmoderation.eu

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。

We are sorry but due to regulations in your country, you cannot access this website.

For more information,
visit www.wineinmoderation.eu
Drink responsibly. We support the responsible consumption of wines and spirits, through Moët Hennessy, member of the European Forum for Responsible Drinking
as well as Discus, CEEV and Avec Modération!.
By entering this site you accept our terms and conditions. The abuse of alcohol is dangerous for your health. Consume with moderation.
Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS ,CEEV et de Avec Modération!. En entrant sur ce site vous acceptez nos conditions d'utilisation Nos emballages peuvent faire l'objet de consignes de tri. www.consignesdetri.fr
BERE IN MODO RESPONSABILE. Sosteniamo il consumo responsabile di vino e alcolici tramite Moët Hennessy, membro di SpiritsEUROPE, discus, CEEV e Avec Modération!. Entrando nel sito, conferma di accettare i termini e le condizioni di utilizzo. L'ABUSO DI ALCOL È PERICOLODO PER LA SALUTE.
お酒は節度を持って楽しみましょう。 クリュッグは SpiritsEUROPE, discus, www.wineinmoderation.eu およびAvec Modération!のメンバーであるモエヘネシー社のブランドとして、責任ある飲酒を推進しています。このサイトに入ると、その使用条件に同意されたものとみなされます. 不適切な飲酒は、あなたの健康を害するおそれがあります
Chef Olivier Elzer's recipe with Eggs and Krug
Olivier Elzer
Seasons by Olivier E.
IN ESSENCE

The instinct for cuisine is not only in Chef Olivier Elzer’s bones. With his grandfather once a chef to the last Tsar of Russia, culinary creativity courses through Olivier’s veins. This Michelin-starred chef has proven to be one of the most interesting chefs in, and now outside of, France, being named amongst the country’s 22 best young chefs in 2007 by Gault Millau.

An explorer at heart, Chef Olivier always sought out the toughest kitchens in which to learn his craft, choosing to study under celebrated perfectionists of the French gastronomy. Mentored by culinary luminaries Joël Robuchon and Pierre Gagnaire, Olivier Elzer has enjoyed an education at the masters of today’s French cuisine. Chef Olivier has made it his own mission to popularize the finest French cuisine on his own terms. Arriving in Hong Kong in 2009, Olivier has drawn recognition and adoration for his work at L’Atelier de Joël Robuchon and Pierre Restaurant Hong Kong. Now he is proud to embark on this, his first venture in Hong Kong.

Chef Olivier Elzer with bottles of Krug and eggs Seasons restaurant's green house
Krug Grande Cuvée brings me specific emotions
Olivier Elzer
Portrait of the Chef Olivier Elzer for Krug

How would you describe your culinary philosophy?

My culinary philosophy has certainly changed since I arrived in Hong Kong.

With my French background I quickly understood how important it is to be both reactive & competitive.

Today French gastronomy suffers from too much complexity. I really want to thank Mr. Joel Robuchon for transmitting me his take on French cuisine: focused on taste, technical mastery & simplicity.

What is your culinary obsession?

My creations are first and foremost based on seasonality and the respect for product.

Secondly, I defend the French gastronomic classics, which means tome a defending a set of values including “terroirs”, traditions and “art de vivre” .

Finally, creativity is very important to create new inventions, challenging known standards to exceed our guest’s expectations without forgetting simplicity.

What was the most memorable meal you either cooked or ate?

The most memorable meal I ate was in 2009, at Joël Robuchon’s Restaurant in Galera, Hôtel Lisboa, Macao with Chef Francky Semblat.

Which hens lay the most interesting eggs?

To me, the most interesting eggs come from my Grandmother hen’s farm.

What does the area that your restaurant is situated in bring to the food you serve?

Thanks to the organization in Hong Kong, I am able to work with the same producers which I was already working with back in Burgundy.  They provide me with the finest French ingredients.

Building on that, I also benefit from the best Japanese, Hong-Kong or Australian products.

If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?

If one day I have the chance to sit around a dinner table and share a glass of Krug with a historical personality, I will choose Muhammad Ali.

For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?

Krug Grande Cuvée brings me specific emotions that I can also feel when I am listening to Charles Aznavour: Love, Effervescence & Memories.

Which came first? The chicken or the egg?

That’s actually a tough question but for me… What came first?  A glass of Krug!!!

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