Arnaud Lallement, Chef and owner of l’Assiette Champenoise & Master Chef of the Krug Family House, talks Krug x Pepper.
The Krug x Pepper Creations
A Krug Lover from the first sip, twenty years ago I had the opportunity to begin what would become a lasting relationship. I create all the menus for the Krug Family House paired with Krug Champagnes, the fullness of flavours and aromas of which beautifully complement a meal from start to finish.
Krug is a House which has been defying conventions for over 175 years. Today it reveals, through the transcendent recipes of 13 talented culinary masters, the exquisite harmonies possible between Krug Champagnes and an unexpected single ingredient. The enticing pepper manifests its myriad forms differently around the world with varied expressions – raw, grilled, roasted, as a condiment or even iced – making it an intriguing match for Krug, the most versatile of Champagnes.
As Chefs, we are tasked with connecting with the land and adapting to what nature provides us. Whether a single ingredient is the wine from a unique vineyard plot of my homeland in a Krug Champagne or a pepper from the Land of the seven moles, the House of Krug, these Chefs and I share a profound respect for the terroir, as well as for the dedicated women and men who cultivate it.
I am inspired, as I know you will be, by the recipes they have created.
That the House of Krug is delighted to present Krug 2008 alongside Krug Grande Cuvée 164ème Édition in a rare, limited-edition set of two different expressions of nature in 2008: Les Créations de 2008.
I love eating fried food with Champagne, and the crunchy scales of the fish add the perfect textural component to make the dish start as a playful snack food but still satisfy as a bonafide seafood dish.