Krug x Rice Challenge:
Rosé and Rice

"The smoothness and crispy elements on the plate combine with the same elements in the champagne. This pairing brings out both traditional flavours and the excitement of something new."

Rui Paula, Portugal

"The crustacean, together with the acidity and sweetness of the tomato and the butter of the breadstick, embrace the bold elegance of Krug Rosé 26^ème Édition."

Paolo Dalla Torre, Italy

DISCOVER > 

"Both the sauces and the delicate bitter notes of the dish’s reductions hook the fruit and freshness of Krug Rosé 26^ème Édition."

Enrico Bartolini, Italy

DISCOVER > 

"The freshness of the Champagne softens the creaminess of the rice while the spicy notes go well with the shellfish and the persistence of the black truffle is enhanced with the fruity and floral aromas of Krug Rosé 26^ème Édition."

Philippe Chevrier, Switzerland

DISCOVER > 

"The freshness and minerality of Krug Rosé 26^ème Édition go very well with the more persistent notes of Harrysotto, derived from the tomato water."

Matteo Metullio & Davide de Pra, Italy

DISCOVER > 

"The cooked ham’s flavour and umami go well with Krug Rosé 26^ème Édition’s fragrance and body, while the buttery character of the parmesan Risotto is counterbalanced by the Champagne’s freshness and persistent bubble."

Massimo Spigaroli, Italy

DISCOVER > 

"The freshness of the Krug Rosé 26^ème Édition Champagne contrasts very well with the spices of this starter, while the crispness of the puffed rice combines delightfully with the Champagne’s delicate bubbles."

Rui Silvestre, Portugal

"The smoky acidity of the tomato vinaigrette with the bold richness of the fennel puree balance Krug Rosé 26^ème Édition’s playful effervescence. The salinity of the crab and herbaceous notes of the fennel pollen all land harmoniously on the palate with the energizing vibrance of the Rosé."

Cassidee Dabney, United States

DISCOVER > 

"I wanted to create a savoury recipe using “at home” ingredients that would bring a level of unexpected depth and flavour to match the Krug Rosé 26^ème Édition. Richness comes from the fromage blanc and roasted chicken jus, saltiness from the crispy skin, and a touch of smokiness from the grilled Shiitake."

Justin Cogley, United States

DISCOVER > 

"The uni, razor clam, lobster and toasted rice in particular all are well suited for the complexity of the Krug Rosé 26^ème Édition. The salinity and mineral backbone of this Champagne complement the seafood and let the rice be the star."

Eduardo Valle Lobo, United States

DISCOVER > 

"The Krug Rosé accents and balances the subtle earth tones of the duck, rice, and aromatic beets. The rice provides texture, which complements the weight and concentration Krug Rosé offers. We selected Krug Rosé 26^ème Édition for its richness, structure and freshness, as well as the way it brings together the subtle flavours of spice and earth."

Freddy Money, United States

DISCOVER > 

"The flavours of the rendang, braised beef and coconut harmoniously match the fruit and spice of Krug Rosé 26^ème Édition. East meets West in a triangle of aromas from Italy, Indonesia and France."

Gaetan Christopher Biesuz, Indonesia

DISCOVER > 

"In this recipe, both the pink colour and the fatty, oily flavours of the Kamatoro pair exquisitely with Krug Rosé 26^ème Édition. Both have corresponding anthocyanins, which are very important in a pairing."

Hiroyuki Kanda, Japan

DISCOVER > 

"This pairing strikes a balance. While the addition of crustaceans gives the bouillabaisse richer flavours, the crunchy baked rice combines with the crispy bubbles of Krug Rosé 26^ème Édition for a delightful contrast between the flavours and textures."

Kihak Lim, South Korea

DISCOVER > 

"The honey and citrus notes of the Krug Rosé 26^ème Édition are beautifully enhanced by the fish oil in the sashimi."

Mori Tomoaki, Hong Kong, S.A.R., China