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Tippling club

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Over the course of his 20-year career, Ryan Clift has worked with some of the world's best Chefs. From London to Singapore, his ambition has been to take modern food and cocktail pairing to a new level.  

A talk with Ryan Clift

Never lower your standards.
How would you describe your cooking style?
I take a scientific approach and apply many different techniques in an effort to highlight taste. That is followed by a focus on scent, texture, temperature and – always lastly – appearance.
Does fish play a big role in that approach?
Absolutely. It has been a big part of my career, as I was placed in the fish section of almost every kitchen I worked in as a young Chef. I loved receiving the 5 a.m. delivery because it was an immediate connection with the ingredient.
Is there a particular fish-related moment that stands out in your mind?
My most memorable experience of eating fish was in Tokyo at the famous fish market. I was lucky enough to be invited to a tuna auction, very early in the morning. On the spot, one of the buyers invited me back to his restaurant to watch his chefs break down the whole fish and then immediately serve me the freshest sushi I have ever eaten in my life.
If you could prepare a meal paired with Krug for anyone in the world, who would it be?
I would definitely cook for my mother. I have not done a massive amount of cooking for her, but it would mean a lot to me to show her what I have achieved and thank her for believing in me.
Can you share an unforgettable experience with Krug?
I saved for months to treat myself to a trip to France for my birthday when I was a young commis in London. I saved just enough to be able to eat at Alain Ducasse in Monaco but not enough to make the most of the Champagne trolley. Out came Mr Ducasse himself to greet me personally. He handed me a glass of Krug Grande Cuvée and so my story with the fullest expression of Champagne began.


Krug Grande Cuvée
Krug Grande Cuvée
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