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KRUG iD
DISCOVER THE STORY BEHIND YOUR BOTTLES
Krug X Fish Single ingredient Krug X Fish Single ingredient

Tails of the Sea

#Events

07/03/2018

4 min

When Krug Ambassade Chefs go to sea in search of a single ingredient.
Back to Stories

There is a decisive moment, somewhere between the alarm sounding at 4:30 a.m. and the arrival at a pin-drop-quiet harbour, when the adrenaline of anticipation kicks in and supplants any of the apprehensions one might expect to accompany an adventure at sea. 

Fisherman at Krug x Fish event Fisherman at Krug x Fish event
This February, a group of Krug chefs from all over the world embarked on an unconventional adventure off the coast of Mallorca. Inspired by Krug’s philosophy of seeing every plot of vines as a single ingredient that, through its wine, brings its unique character to the blend of Krug Grande Cuvée or Krug Rosé, they decided to explore the creative possibilities that their own single ingredient – fish – could inspire. Guided by expert fishermen they journeyed to the source and imparted their distinctive styles to a host of exceptional fish-based dishes.
Krug x Fish Boat Krug x Fish Boat

Krug-x-Fish-Chef-Tada-boat Krug-x-Fish-Chef-Tada-boat

Within minutes of venturing out into the sea, the profound darkness at that hour had an electric power that brought them all into silent reverence. “Over there!” said a fisherman suddenly, gesturing to an area of schooling and passing the rod to Chef Middelweerd. As the anchors dropped, another instructed Chef Kanda to attach the lure, cast the reel, and stay focused while he waited for the fish to bite. As a soft veil gradually lifted to illuminate the sky in all its pastel brilliance, the fishermen enlightened the chefs with the knowledge of their craft, helping them haul in seasonal catch such as dour-faced John Dory, spine-covered scorpion fish and fiery-toned red mullet, the foundation for the harmonious dishes that their catch would inspire.

Chef back at the harbour Chef back at the harbour

Back at the harbour, now ablaze with mid-morning light, the chefs huddled around a fire with their fishing partners, Krug Grande Cuvée in hand, sharing stories of their morning expedition before they would embark on the culminating moment of the adventure – the pairing.

You have to spend time feeling, smelling, and understanding the fish to know how best to reveal its flavours and express its texture

Chef Deboise Mendez

Krug x Fish Chef cooking Krug x Fish Chef cooking

Armed with their trusty knives and boundless inspiration, they stepped into their seaside kitchens to work their magic. A hush descended as each chef surveyed their ingredients, pausing for measured reflection before developing their masterpieces and then delicately made the first incision with the tip of their knives.

Between moments of pure concentration, the chefs would lift their gazes to share a jaunty nod with their peers as a sign of camaraderie, as if to say look at what we have created from our catch.

Krug x Fish Chef cooking Krug x Fish Chef cooking

Krug x Fish Chef cooking Krug x Fish Chef cooking

The fishermen were eager to see how the chefs had turned their morning’s work into a creative, edible masterpiece. “This would go wonderfully with my dish,” said Chef Zavou, reaching for a handful of azucena de mar, a pale green shrub also known as sea purslane. One of fishermen, Sebastián, smiled in surprise: “I would never have thought of cooking with it.”

Each chef created a dish that would complement the aromas and flavours in Krug Grande Cuvée or Krug Rosé but method and inspiration varied greatly. For chefs Ryan Clift and Michael Cimarusti, fish as a focal ingredient has always been inextricably tied to their memories of summers spent fishing with family, of learning to prepare the whole catch-of-the-day in the utmost respect for its life cycle. Their dish, they said, would tell a nostalgic story.

Krug-x-fish-recipe Krug-x-fish-recipe

Krug-x-fish-net Krug-x-fish-net

the best thing a chef can do is connect with the source. Catch it and cook it directly and the fish retains its story.

Chef Domenico Soranno

For most, the ritual they know intimately is the careful selection of their fish from providers they trust. Their bounty arrives directly into their kitchens. The thread through that process – of transforming an ingredient into culinary pleasure – is the relationship between man and animal. 

More than chefs toiling away to create creative dishes, they were part of a community built on passion and honour. And on this particular day, that passion was expressed through a diverse single ingredient whose gustative and cultural significance transcends borders. These spirited chefs spun magical pairings out of an unforgettable adventure at sea, celebrating the pleasure of moments shared with friends and loved ones around the table, a glass in hand.

Text by Lindsey Tramuta, food and travel writer

You can discover the full story of this adventure and the dishes the Krug Ambassade Chefs created in the "Tails of the sea" book, available from May in Krug Ambassades and selected establishments.