It’s no secret: Krug Grande Cuvée is the most generous expression of Krug champagne. Issued from an assembly of more than 120 wines, each aged to 10 different years, this concoction offers a mosaic of exceptional flavors in the mouth. Since the very beginning, Krug has always explored the creative potential of their champagne alongside the most in vogue international chefs. That’s why for Christmas 2015, Krug teamed up with Sébastien Gaudard, a collaboration that comes off as effortless. They no doubt share the same philosophy, exempt from compromise, free from any preconceived notions. By leaving free reign to the pastry chef’s imagination, Krug invites him to work with an unexpected ingredient and turn it into the perfect counterpart to Krug Grande Cuvée. This year, for the first episode in an international saga, Krug has selected the potato.
“Individuality, that is to say, the art of understanding each morsel as a completely different ingredient, is at the heart of Krug’s savoir-faire. When I heard about the idea of exploring the idea of pairing Krug Grande Cuvée with a unique product, the potato, my interest was immediately piqued. It’s a fantastic association, unusual but surprising.” Eric Lebel, the brand’s chef de caves, never doubted Sébastien Gaudard, who brought a traditional dessert from his childhood back to life. The son of a pastry chef, he calls on bourbon vanilla of Madagascar to develop complex flavors and deliciously respond to the mosaic of flavors that is Krug Grande Cuvée. The “Krug & Potato” Christmas dessert by Sébastien Gaudard will be available exclusively from December 15th to the 31st 2015, at Sébastien Gaudard’s Salon de Thé des Tuileries, 1 rue des Pyramides in the 1st arrondissement of Paris. This hommage to creativity is not one to be missed!
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