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Krug x Rice Challenge:
I wanna rice with somebody

Sharing is at the heart of any memorable meal. Recipes, like stories, pass from one person to the next, changing and evolving in the process. Make the moment last forever with a recipe to share.

Europe

Sartù 1916

"Like the House of Krug, I carry on a family tradition in my restaurant, which opened 106 years ago. Our crafts are handed down to us from previous generations and are strongly tied to our terroir."
Salvatore Grasso, Italy

DISCOVER > 

"Like the House of Krug, I carry on a family tradition in my restaurant, which opened 106 years ago. Our crafts are handed down to us from previous generations and are strongly tied to our terroir."
Salvatore Grasso, Italy

DISCOVER > 

Brown rice, matured cuttlefish & green apple

"I try to add a vegetal touch to each of my dishes."
Julien Lucas, Luxembourg

DISCOVER > 

"I try to add a vegetal touch to each of my dishes."
Julien Lucas, Luxembourg

DISCOVER > 

Veal sweetbreads cooked raw au poêlon, risotto, veal juice & truffle

“In Belgium, there is a large Italian community that has allowed us to get to know Italian traditions, including Risotto. With flavour, softness, texture, and creaminess, a well-made rice is worth a well-made pasta. It’s all about cooking and taste.”
Eric Fernez, Belgium

“In Belgium, there is a large Italian community that has allowed us to get to know Italian traditions, including Risotto. With flavour, softness, texture, and creaminess, a well-made rice is worth a well-made pasta. It’s all about cooking and taste.”
Eric Fernez, Belgium

Lemon-scented risotto with peppers, goat cheese & black cardamom

“I believe anything that is good should always be shared because good brings good. By sharing it, the recipe is no longer mine but everyone’s.”
Antonio Guida, Italy

DISCOVER > 

“I believe anything that is good should always be shared because good brings good. By sharing it, the recipe is no longer mine but everyone’s.”
Antonio Guida, Italy

DISCOVER > 

Aged beef & caviar donburi

“I cook what I know and love, what I find beautiful without boundaries of tradition or geography and do this with a very precise aesthetic of how I feel my food should be.”
Michael O'Hare, United Kingdom

DISCOVER > 

“I cook what I know and love, what I find beautiful without boundaries of tradition or geography and do this with a very precise aesthetic of how I feel my food should be.”
Michael O'Hare, United Kingdom

DISCOVER > 

Denia red prawn rice

“In Spain, rice is a religion. It is everywhere. I love to prepare rice close to Paella – dry, tense, with a lot of flavour, taste, and structure. You need to try it!”
Sergio Sierra, Spain

DISCOVER > 

“In Spain, rice is a religion. It is everywhere. I love to prepare rice close to Paella – dry, tense, with a lot of flavour, taste, and structure. You need to try it!”
Sergio Sierra, Spain

DISCOVER > 

Cacciucco in rice tempura all around Italy

“At banquets when I was a child, whenever we would prepare huge pots of rice in the kitchen, my grandmother used to take some leftover rice and the next day prepare a rice al salto for us. Throwing it away was sacrilege.”
Marco Pelizzari, Italy

DISCOVER > 

“At banquets when I was a child, whenever we would prepare huge pots of rice in the kitchen, my grandmother used to take some leftover rice and the next day prepare a rice al salto for us. Throwing it away was sacrilege.”
Marco Pelizzari, Italy

DISCOVER > 

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Americas

Caviar, coconut crème fraiche, crispy rice, furikake

"Through cooking I lend myself to many charities locally and nationally. It is very important to help the younger generations understand the importance of food, whether through cooking, diet, or numerous mentorship programs."

Nina Compton, Louisiana, United States

DISCOVER > 

"Through cooking I lend myself to many charities locally and nationally. It is very important to help the younger generations understand the importance of food, whether through cooking, diet, or numerous mentorship programs."

Nina Compton, Louisiana, United States

DISCOVER > 

Coastal seaweed bap & baby abalone

“Rice is everything in Korean culture – there isn’t a single Korean meal I have had that didn’t include it in some form. Rice is equivalent in value to health and prosperity.”

Paul Chung & his Culinary Team

DISCOVER > 

“Rice is everything in Korean culture – there isn’t a single Korean meal I have had that didn’t include it in some form. Rice is equivalent in value to health and prosperity.”

Paul Chung & his Culinary Team

DISCOVER > 

Cod sunflower rice

“We see rice as a celebratory, shareable ingredient that has the ability to stand on its own. This is a prime example of elevating a humble product into something divine.”

Chris Kostow & Chef de Cuisine Jacqueline Dasha, United States

DISCOVER > 

“We see rice as a celebratory, shareable ingredient that has the ability to stand on its own. This is a prime example of elevating a humble product into something divine.”

Chris Kostow & Chef de Cuisine Jacqueline Dasha, United States

DISCOVER > 

Donabe rice with cultured butter and dungeness crab

“Over time, I have learned to put less on the plate. I focus more on the quality of the ingredients and embrace the philosophy of less is more.”

Ryan Ratino, United States

DISCOVER > 

“Over time, I have learned to put less on the plate. I focus more on the quality of the ingredients and embrace the philosophy of less is more.”

Ryan Ratino, United States

DISCOVER > 

Braised beef short rib, vermont rice, wild watercress, gremolata

“When I moved to Vermont, I was surprised to learn the rice is produced in the northern part of the state. It has an amazing texture with a nutty flavour. I was thrilled that rice would be the Krug Single Ingredient for 2022, because it meant we could showcase our local variety.”

Nathan Rich, United States

DISCOVER > 

“When I moved to Vermont, I was surprised to learn the rice is produced in the northern part of the state. It has an amazing texture with a nutty flavour. I was thrilled that rice would be the Krug Single Ingredient for 2022, because it meant we could showcase our local variety.”

Nathan Rich, United States

DISCOVER > 

Tamaki gold & dungeness crab donabe

“Cooking with a donabe assumes that you will be eating family style, and that’s how I love to serve! I would share this dish with my wife, and we would probably just eat it straight from the pot.”
Olivier Vigneault, Canada

DISCOVER > 

“Cooking with a donabe assumes that you will be eating family style, and that’s how I love to serve! I would share this dish with my wife, and we would probably just eat it straight from the pot.”
Olivier Vigneault, Canada

DISCOVER > 

Alder smoked collar of wild japanese buri

“I have been fishing even longer than I’ve been cooking and it is my all-time favorite activity.”

Michael Cimarusti, California, United States

DISCOVER > 

“I have been fishing even longer than I’ve been cooking and it is my all-time favorite activity.”

Michael Cimarusti, California, United States

DISCOVER > 

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Asia

Caviar & contemporary rice

"I have been a Krug Lover for over 10 years and have been serving Krug Grande Cuvée by the glass for just as long. The House has supported me since before I had any Michelin stars. We have a great relationship based on trust and integrity."

Guillaume Galliot, Hong Kong S.A.R, China

DISCOVER > 

"I have been a Krug Lover for over 10 years and have been serving Krug Grande Cuvée by the glass for just as long. The House has supported me since before I had any Michelin stars. We have a great relationship based on trust and integrity."

Guillaume Galliot, Hong Kong S.A.R, China

DISCOVER > 

Surf & Rice

"Coming from England, rice is not exactly our daily go-to, but after living 10 magical years here in Singapore where it is a daily staple, I am a rice lover. Just one day away and it feels like something is missing.”
Kirk Westaway, Singapore

DISCOVER > 

"Coming from England, rice is not exactly our daily go-to, but after living 10 magical years here in Singapore where it is a daily staple, I am a rice lover. Just one day away and it feels like something is missing.”
Kirk Westaway, Singapore

DISCOVER > 

Hakka rice puff millefeuille, beluga caviar, burnt coconut & lemon butter

“My grandmother made me fall in love with cooking at a young age. She was unschooled but managed to re-create some of the most intricate recipes through trial and error by recollecting her taste memories. She would cook with her senses and mind but, more importantly, with love.”
James Won, Malaysia

DISCOVER > 

“My grandmother made me fall in love with cooking at a young age. She was unschooled but managed to re-create some of the most intricate recipes through trial and error by recollecting her taste memories. She would cook with her senses and mind but, more importantly, with love.”
James Won, Malaysia

DISCOVER > 

Flowery crab chicken soupy rice

“Rice is very important in Chinese culture. We have a saying: ‘Your stomach will not be full unless you have rice’ meaning a meal is not complete without rice. At VEA and WING, it is a tradition to finish with a rice course.”

Vicky Cheng, Hong Kong, S.A.R., China

“Rice is very important in Chinese culture. We have a saying: ‘Your stomach will not be full unless you have rice’ meaning a meal is not complete without rice. At VEA and WING, it is a tradition to finish with a rice course.”

Vicky Cheng, Hong Kong, S.A.R., China

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Krug Grande Cuvée
Krug Grande Cuvée
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