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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

For more information, visit www.drinkwise.org.au

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
Black And White Portrait of David Bouley with crab
food
David Bouley
A gem in New York

In 1990, influential New York Times restaurant critic Bryan Miller gave the restaurant four stars and stated: “Its dedication to using regional products, intellectual approach to flavors and textures and obvious pleasure in stunning and surprising its clients are what make Bouley the most exciting restaurant in New York!” Twenty-five years after, the pleasurable experience is intact.

David Bouley Kitchen
A gem in the New York culinary scene

Born in Connecticut, David Bouley was influenced by his grandparent's French heritage: love for their land, fresh products and clean cooking. At nineteen, David met in Santa Fe well known Chef Michel Ricard and followed him to Los Angeles. He then flew to France and studied before working with Gaston Lenôtre, Roger Vergé, Paul Bocuse, Joël Robuchon and Frédy Girardet: the icing on the best cake in French gastronomy! Back in New York, David worked successively for the best restaurants of the time and became in 1985 the Chef of one of New York's top of them: Le Montrachet. Finally, in 1987, he opened his own restaurant, Bouley, in TriBeCa. Bouley rapidly became a do-not-miss hotspot serving “new haute American cuisine”. Not long after, he opened a bakery which became immensely popular and was equally rewarded with four stars from The New York Times. After September 11th, Bouley Bakery served as a base site for the preparation of over one million meals for firefighters and rescue workers in partnership with the Red Cross.

David Bouley fruits

Truffles, Japan and new creations

Bouley reopened in 2002 on the corner of Duane and Hudson Street in TriBeCa. A French cuisine with a strong hint of truffles: corn flan with Dungeness crab and black truffle broth or organic roast duckling with Balinese pepper and white truffle honey… In April of 2011 he started Brustroke, a Japanese restaurant he runs in collaboration with the Tsuji Culinary Institute of Osaka. Brustroke obeys the “Kaiseki” traditions, a Japanese meal ritual which requires seasonal products and highlights the “well being” aspect of cooking. At the same time, David opened Bouley Test Kitchen, a space created for private events as well as a place to test and taste new ideas with visiting chefs. David Bouley is one of the world's only chefs to personalize his dishes according to his clients' tastes and desires. Kings and queens, stars and artists as well as his loyal anonymous customers never forget lunch or diner at Bouley!

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