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.
"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.
Poached, scrambled or fried? features Krug Ambassade Portraits :