Just for ‘Krug Month’, the champagne manufacturer is introducing culinary experiences as inspiring as they are brand new. This time placed within the framework of Parisian gastronomy, this December treat can be enjoyed by the mouthful. Krug and the egg form such a harmonious match that it seems simple and apparent, just like the audacious Joseph Krug. The egg has continuously inspired Krug this year; its minimal aesthetics and infinite possibilities have stimulated the creativity of Krug’s chef ambassadors, first and foremost the chef de cave.
Eric Lebel chose an ordinary ingredient known to all, then got it to be worked by different Krug ambassador chefs around the world. Stimulated by the challenge and knowing how to incorporate just the right mix of other ingredients and flavors, Krug has paired their savoir-faire and inventiveness with Krug Grande Cuvée to yield a gastronomical rendez-vous throughout all of Paris. These unique experiences will take place in a select number of the French capital’s most prestigious establishments all through the month of December. The Hôtel Scribe, the Mandarin Oriental, the Royal Monceau – Raffles, and the Shangri-La Hotel are all on the list!
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