Individuality, or the art of understanding each plot of vines, through its wine, as a single ingredient is at the heart of the House of Krug’s savoir faire. With the third book in its series, Krug once again celebrates the passion, creativity and delight that a single ingredient can inspire. From forest to fork brings together 18 chefs from Krug Ambassades across 3 continents and 11 countries, who unleash their imagination on a familiar yet multifaceted single ingredient: the mushroom.
Some of the world’s gastronomic greats have applied their unique skills to this protean ingredient, creating a symphony of dishes composed with love, talent and devotion, all designed for singularly good pairing with a glass of Krug Grande Cuvée.
From forest to fork is also a tribute to the special never-to-be-forgotten moments brought about when eighteen of the world’s finest chefs from Krug Ambassades in several great cities around the world come together.
The exchanges between the featured chefs and the portraits of their exquisite dishes are passionate and freethinking testimonials of Krug Lovers, brimming with the pleasure and dedication that went into the creation of this culinary experience, all for the purpose of inventing new sensations to share.
The chefs who have contributed in this remarkable gastronomic adventure, whether they are three-Michelin-star maestros or rising culinary stars, all share the uncompromising philosophy of the House of Krug.
The book From forest to fork is available in Krug Ambassades and Krug’s partner restaurants, all of which will celebrate Krug x Mushroom throughout 2017 with specific menus and experiences.