The Krug Festival Lights Up The ‘Puces de Saint-Ouen’

Home / Hotels & Chefs / The Krug Festival Lights Up The ‘Puces de Saint-Ouen’

An unparalleled source of inspiration for decorators, bargain hunters, and gallery owners around the world, the Paul Bert-Serpette market in Saint-Ouen, France organized its first international antique market. It’s without a doubt because Krug shares these same values of exceptionalism, savoir-faire, and preservation of centennial heritage that the Krug Festival accompanied this market on July 1st and 2nd. For one weekend, the Puces de Saint-Ouen market just outside Paris dedicated itself even further to discovering and rediscovering subtle alliances between art and cuisine, music and champagne.

Just for the occasion, a number of privatized spaces were entirely dedicated to tasting Krug champagnes through an exploration of different vintages, with a number of unique tasting and musical experiences from the brand also on the menu. Bold and brand new, open stages, pop-up spaces, and an event terrace delighted guests. The contributors were hand-picked by Krug for their savoir-faire, passion, and curiosity.

Caroline Villain and Matthieu Gazier thus reflected on varied and inspired culinary and musical pairings within an eclectic setting. Each experience was imagined as a rich and unique tasting moment. Krug entrusted chef Alexandre Giesbert with the tasting experience for three Krug champagnes with inventive flavors that mingled together with the musical and tasting atmosphere created by Caroline Villain and Matthieu Gazier. Even better, at the heart of the market, a special dinner awaited invitees as the Paul Bert-Serpette market opens its doors at night as well. This meal was imagined by chef Chloé Charles, with a musical tasting by one of the talents proposed by the collective Radiooooo.

Each year Krug lets its “Ambassadors” (establishments that are friends of the brand) take part in a number of pairings that bring together two ingredients: Krug champagne and a simple food ingredient. This year, the mushroom was selected after the egg in 2016.

Leave a Reply

Your email address will not be published.