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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.

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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
Krug Celebration 2014
Krug
NOw!
Krug Now

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.

Enjoy.

Choose your interests
Crowded street in Hong Kong
events
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 x Egg krug Now article Collage
events
Krug x Egg
"Poached, scrambled or fried?"
"Poached, scrambled or fried?"

Individuality, the art of understanding that every plot is in itself a single ingredient, is at the heart of the House of Krug's savoir faire. Every year, it is also at the source of Krug’s exploration of an extraordinary and versatile single ingredient, one that is able to stimulate the curiosity and the talent of chefs from Krug Ambassades around the world.

 

 

 

The result is imaginative and audacious dishes creations which enhance the experience of tasting Krug Grande Cuvée. In this book; Poached, scrambled or fried?,  the second publication of the series, the House of Krug once again celebrates the passion, diversity, and joy that surround a single ingredient. After the humble, yet noble potato, it is the turn of the egg to be edged delicately into the limelight.

Savour the result 

Krug x EGG montage oeufs
Chefs Portraits

"Poached, scrambled or fried?" Is a portrait of great talents and true characters, 17 of the finest Chefs from Krug places around the World. From three Michelin-starred chefs to new rising stars, they all share the philosophy of the House of Krug.

 

In the global network of Krug Ambassades, restaurants, wine cellars, hotels… true Krug Lovers bring their passionate, determined and creative flair to everything they do.The resulting creation is an inspirational unique egg-based dishes made with love, creativity and dedication.

Krug x Egg les chefs en groupe
Chef Won, Westaway & Clift
Where Krug Lives

Poached, scrambled or fried? features Krug Ambassade Portraits :

Hiroyuki Kanda, Kanda
Tim Raue, Tim Raue 
Torsten Vildgaard, Studio
Michael White, Marea
Bert Meewis, Slagmolen
Umberto Bombana, 8½ Otto e Mezzo Bombana
Ryan Clift, Tippling Club,
Yosuke Suga, Sugalabo  
 
 
 
 
 
Arnaud Lallement, L'Assiette Champenoise
Nurdin Topham, Nur
Kirk Westaway, Jaan
Christopher Millar, Stellar
Vivien Durand, Le Prince Noir
Leonardo Vescera, Il Capriccio
Uwe Opocensky, Mandarin Oriental
Michael O’Hare, Man Behind The Curtain
Krug x Roma Krug now
events
Krug x Roma
A month dedicated to the House of Krug
Krug x Roma

From April 20th to May 20th 2016, the House of Krug is pleased to present Krug x Roma, an exclusive month dedicated entirely to Krug, in Italy’s most fascinating city.

A series of tasting events, aperitifs and dinners organised throughout the month in some of Rome’s most exclusive restaurants, wine and lounge bars, where one can taste the finest Krug Cuvées and enjoy the fullness of aromas and fragrances offered by these Champagnes in a truly unforgettable experience. 

 

Krug x Egg Roma
Key ingredient

During Krug x Roma, the House of Krug will present the key ingredient of 2016: the egg.

Special menus and creative egg-based dishes prepared by Chefs from Krug Ambassades and other restaurants will celebrate the pairing with Krug Champagne. 

 

Krug & Egg is the new bold and unexpected pairing chosen by Maison Krug to offer yet another surprising culinary combination after the success of Krug & Potato in 2015. Indeed, if the egg - an essential ingredient found in kitchens across the world - might be considered as simple, its pairing with Champagne is nevertheless complex.

Krug x Egg oeufs et bouchon de champagne
THE EGG
Event Calendar

 

 

 

 

 

 

 

 

 

Unique & exclusive locations
Krug App
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