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Krug x Rice Challenge:
Go Green

True expressions of the terroirs where they are born, rice or grape, fruit or vegetable, these noble ingredients hold the key to limitless pairing possibilities. Healthy and environmentally conscious, the benefits of a vegetarian diet are abundant.

Europe

Rice flour pancakes made with grilled eggplant & shiso stock

"Sustainability plays a major role in our kitchen and lives. We think it is important to protect our world, so that our children also have a beautiful life in the future."

Dick Middelweerd, The Netherlands

DÉCOUVRIR > 

"Sustainability plays a major role in our kitchen and lives. We think it is important to protect our world, so that our children also have a beautiful life in the future."

Dick Middelweerd, The Netherlands

DÉCOUVRIR > 

Aromatic pilaff

"I worked with Andrew since the age of 17. We continue to carry on his ethos with an emphasis on produce, flavour, and an underlying simplicity. Every Chef thinks their larder is the best, but in Scotland this really is the case."

Stephen McLaughlin, United Kingdom

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"I worked with Andrew since the age of 17. We continue to carry on his ethos with an emphasis on produce, flavour, and an underlying simplicity. Every Chef thinks their larder is the best, but in Scotland this really is the case."

Stephen McLaughlin, United Kingdom

DÉCOUVRIR > 

Lightly smoked risotto with seasonal cauliflower

"I grew up in a humble family in Parma with my paternal grandmother who, when she cooked for my grandfather on Sundays, became the best cook in the world. I would wake up, the windows all fogged up and she would be rolling out the pasta by hand."

Paolo Lavezzini, Italy

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"I grew up in a humble family in Parma with my paternal grandmother who, when she cooked for my grandfather on Sundays, became the best cook in the world. I would wake up, the windows all fogged up and she would be rolling out the pasta by hand."

Paolo Lavezzini, Italy

DÉCOUVRIR > 

Celeriac & kale leaf risotto

"My family owns two extraordinary wine estates in Friuli Venezia Giulia, so when I’m out of the kitchen, I dedicate myself to them and to looking after the countryside and the cellars."

Alessandro Rotolo, Italy

DÉCOUVRIR > 

"My family owns two extraordinary wine estates in Friuli Venezia Giulia, so when I’m out of the kitchen, I dedicate myself to them and to looking after the countryside and the cellars."

Alessandro Rotolo, Italy

DÉCOUVRIR > 

Porcini mushrooms with shio koji-beurre blanc & rice

"I have really only ever wanted to be a Chef. However, if I could not be a Chef, I think I would probably be an architect or in design. I am very meticulous and detail-oriented in my creations, there is an elegant art to both fine dining cuisine and architecture, so I think this profession also aligns with who I am and how I like to work."

Heiko Nieder, Switzerland

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"I have really only ever wanted to be a Chef. However, if I could not be a Chef, I think I would probably be an architect or in design. I am very meticulous and detail-oriented in my creations, there is an elegant art to both fine dining cuisine and architecture, so I think this profession also aligns with who I am and how I like to work."

Heiko Nieder, Switzerland

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Americas

Sushi shojin

"Rice is the most important ingredient in the cultural part of my Japanese heritage, where it is present at every meal from breakfast to dinner. In my country of origin, Brazil, rice also plays a very important role along with beans for our everyday meals, being one of the basic ingredients of my life."

Alberto Hideo Morisawa, Brazil

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"Rice is the most important ingredient in the cultural part of my Japanese heritage, where it is present at every meal from breakfast to dinner. In my country of origin, Brazil, rice also plays a very important role along with beans for our everyday meals, being one of the basic ingredients of my life."

Alberto Hideo Morisawa, Brazil

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Asia

Kashmiri morel pulao with morel yakhni & walnut chutney

"At the restaurant we complete each meal with a rice course and try using a different variety each time on the menu. As of now we have used about 25 varieties."

Prateek Sadhu, India

DÉCOUVRIR > 

"At the restaurant we complete each meal with a rice course and try using a different variety each time on the menu. As of now we have used about 25 varieties."

Prateek Sadhu, India

DÉCOUVRIR > 

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Krug Grande Cuvée
Krug Grande Cuvée
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