One plot, one wine, one ingredient. A cornerstone of Krug’s savoir-faire, individuality is the art of understanding that every plot of vines, as one wine, is in itself a single ingredient in Krug Champagnes. Each year, the House of Krug honours this philosophy by paying tribute to a humble single ingredient and inviting Krug Ambassade Chefs around the world to explore the many pleasures it can reveal when paired with a glass of Krug Grande Cuvée or Krug Rosé.
In 2022, the House of Krug celebrates a global symbol of sustenance and vitality, the culinary chameleon we call rice. A unifying staple, the very element that the Ming Dynasty used in the mortar binding the bricks of the Great Wall of China, today nourishes half the world’s population. Versatile and charismatic, it is the backbone of emblematic national recipes everywhere, as comfortable in the spotlight as it is in a supporting role. By nature, an invitation calling for diversity on the plate, rice is a mirror of the human gastronomic adventure throughout the ages.
Rice reminds me of traveling – paella in Spain, risotto in Italy, sushi in Japan – an opportunity to discover different cultures through gastronomy. Beneath the surface of an elegant rice dish, there is great skill that you may not see, for example how it is grown or prepared. Depending on the technique and style of the Chef, it will not have the same expression.
Rice reminds me of traveling – paella in Spain, risotto in Italy, sushi in Japan – an opportunity to discover different cultures through gastronomy. Beneath the surface of an elegant rice dish, there is great skill that you may not see, for example how it is grown or prepared. Depending on the technique and style of the Chef, it will not have the same expression.
Inspired by this universal grain, we are inviting – for the very first time – our global network of Krug Ambassade Chefs to embark upon a gastronomic adventure in a collaborative cookbook of recipes for Krug Lovers to easily replicate at home. Over 25 nationalities and more than 75 Michelin stars are represented in this Krug x Rice cookbook, a unique opportunity to delve into the creative minds of highly renowned and extremely talented Chefs around the world.
Available as a gift with the purchase of Krug Champagnes, the Krug x Rice cookbook Rice Here, Right Now is available at Hong Kong’s local Krug Ambassades or via the following selected retailers: Watson’s Wine, Burgundy etc, Rare & Fine Wines, Liquid Gold, House of Connoisseur and Avize.
This September, discover the Krug x Rice recipes of Krug Ambassade Chefs in restaurants throughout Hong Kong. Participating chefs include:
Discover a selection of their recipes below.
The 170ème Édition of Krug Grande Cuvée was composed around the harvest of 2014. It is a blend of 195 wines from 12 different years. The youngest is from the year 2014 and the oldest dates back to 1998.
Krug Rosé 26ème Édition was composed around the harvest of 2014. It is a blend of 28 wines from 7 different years, the youngest from 2014, and the oldest from 2005.
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