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Cream with akitakomachi rice, caramelized white chocolate, fresh chestnuts, woodruff caramel & verjus with milk sorbet

by Oscar Samuelsson
Dorsia, Sweden

I try to go to Japan every year to keep my inspiration flowing. My first trip was back in 2014 for the World Sushi Cup in Tokyo, when I was already a Sushi Chef. This gave me the opportunity to meet Edomae Sushi Chefs and convinced me to pursue the Edomae style in my cooking.

These layers of complexity and great length of Krug Grande Cuvée deliciously enhance the pairing experience, while its freshness is complemented by the recipe’s creaminess and its bubbles by the varied textures.

OTHER KRUG X RICE STORIES

Rice pudding tartlet

by Arnaud Lallement & Grégory Masse
L'assiette Champenoise, France

Black & creamy acquerello rice,
chipiron sautéed with chorizo & flat parsley, parmigiano reggiano

by Hélène Darroze
Marsan, France

Krug x Rice Challenge:
I wanna rice with somebody

English

English

Krug Grande Cuvée

Krug Grande Cuvée

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