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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 and CEEV.
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 et de CEEV. En entrant sur ce site vous acceptez nos conditions d'utilisation Nos emballages peuvent faire l'objet de consignes de tri.
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.
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Krug Celebration 2014

Welcome to your magazine.

Where the surprising is always to be expected.

Where Krug helps you make the most of life’s pleasures.

Where the most precious moment is always Now.


Choose your interests
Picture of hands holding a meat mushroom with a knife
From forest to fork
From forest to fork

Individuality, or the art of understanding each plot of vines, through its wine, as a single ingredient is at the heart of the House of Krug’s savoir faire. With the third book in its series, Krug once again celebrates the passion, creativity and delight that a single ingredient can inspire. From forest to fork brings together 18 chefs from Krug Ambassades across 3 continents and 11 countries, who unleash their imagination on a familiar yet multifaceted single ingredient: the mushroom.

Some of the world’s gastronomic greats have applied their unique skills to this protean ingredient, creating a symphony of dishes composed with love, talent and devotion, all designed for singularly good pairing with a glass of Krug Grande Cuvée.

From forest to fork is also a tribute to the special never-to-be-forgotten moments brought about when eighteen of the world’s finest chefs from Krug Ambassades in several great cities around the world come together. 

The exchanges between the featured chefs and the portraits of their exquisite dishes are passionate and freethinking testimonials of Krug Lovers, brimming with the pleasure and dedication that went into the creation of this culinary experience, all for the purpose of inventing new sensations to share.

The chefs who have contributed in this remarkable gastronomic adventure, whether they are three-Michelin-star maestros or rising culinary stars, all share the uncompromising philosophy of the House of Krug.

The book From forest to fork is available in Krug Ambassades and Krug’s partner restaurants, all of which will celebrate Krug x Mushroom throughout 2017 with specific menus and experiences. 

Link to the PDF

Slider Krug x Mushroom
Picture of chef James Won with mushrooms in his pocket, with  Christian Le Squer and Vicky Cheng
Slider Krug x Mushroom
Portrait of Cassidee Dabney cooking in a filtered environment.
Visual of BerlutixKrug Collection
Berluti for Krug
Berluti and Krug are embarking on the next chapter of their collaboration
Berluti for Krug

Berluti and Krug have embarked on a journey together, as both Houses have a close history and strong common values: refined maverick and obsession with detail.

It is the most representative item in the history of the House of Krug which inspired the artisan craftsmen at Berluti: Joseph Krug’s dark cherry notebook, where the founder of the Champagne House immortalized his vision of Champagne.

Today, Berluti and Krug continue this long-term collaboration with a collection of two bags, restyling Berluti’s emblematic Un Jour briefcase for the Krug Lover and traveller.


The small design, Short Journey, features three removable compartments in a bag supplied with a bottle of Krug Grande Cuvée accompanied by two Joseph glasses in a flannel pouch signed « Berluti pour Krug ».

The large design, Long Journey, features six removable compartments in a bag supplied with a bottle of Krug Grande Cuvée and one of Krug Rosé, accompanied by four Joseph glasses, also presented in a flannel pouch.

For the end of 2016, the bags are available in limited-editions  with only 100 numbered examples available in Berluti shops or on special order. 


Visual of BerlutixKrug Collection
Visual of BerlutixKrug Collection
Crowded street in Hong Kong
Krug x Egg in Hong Kong
Celebrating the Single ingredient with Hong Kong’s finest Chefs
Krug x Egg in Hong Kong

Celebrating individuality and the art of understanding that every plot is in itself a single ingredient, the House of Krug once again explores in 2016 an extraordinary and versatile single ingredient, one that is able to stimulate the curiosity and the talent of chefs around the world: the Egg.

Poached, scrambled or fried – the book that documents the diversity and creativity unleashed at this delicate, yet essential ingredient – features Chefs from Krug Ambassades from all over the world and more specifically Hong Kong’s very own Umberto Bombana (8½ Otto e Mezzo Bombana), Uwe Opocensky (Mandarin Grill & Bar), Nurdin Topham (Nur).

Bringing the concept to life, these three Krug Ambassade Maestros will be joined by 14 of the finest Chefs and Restaurants Hong Kong has to offer, painting the city in Krug x Egg colors. They will be serving Krug Grande Cuvée, the emblematic Champagne blending over 120 wines from more than 10 years, with their very own creations from July 1st  in their restaurants.

Each of these passionate and freethinking Krug Lovers have shared with the House the obsessions that drive them, their most special moments and, of course, which eggs hold a special place in their kitchen. Click on the names below to discover each Chef’s portrait and their restaurants. 

The Restaurants

Aberdeen Street Social – Chef Chris Whitmore

Akrame – Chef Akrame Benallal

Amuse Bouche – Chef Ng Wing Shun

Caprice – Chef Fabrice Vulin

Catalunya - Chef Josep Casas

Foxglove – Chef Yuri Liuzzo

Gaddi’s – Chef Xavier Boyer

Seasons by Olivier – Chef Olivier Elzer

Serge et le Phoque – Chef Frederic Peneau

Ta Vie  - Chef Hideaki Sato

The Continental – Chef Joey Sergentakis

The Drawing Room – Chef Gabriele Milani

VEA Restaurant & Lounge – Chef Vicky Cheng

Yan Toh Heen – Chef Chef Lau Yi Fai

Krug App
Curious about your bottle of Krug Champagne? Download the Krug app and discover the story your bottle has to tell, via its Krug ID.