The 2017 ‘Mois Krug’ and Mushrooms

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It’s a tradition for Krug, and now in 2017, mushrooms are the singular ingredient with multiple facets inspiring the most prestigious chefs on the planet. From Bordeaux to Lille with Paris in between, a number of big names in cuisine are working with this multi-dimensional ingredient in original ways to create a plethora of captivating dishes. Krug’s chef ambassadors are offering this food in all its various forms in accordance with the inspirations and techniques of each participant.

The idea: stimulate creativity with a challenge by releasing complementary flavors and ingredients. Like every year, this unique culinary experience attempts to pair the savoir-faire and inventiveness of the greatest local chefs with the iconic Krug brand, Krug Grande Cuvée. This champagne is a harmonious assembly of 120 champagnes from different reserve wines and years. Krug Grande Cuvée is now mixing with mushrooms for an infinite number of options, all of them loyal to the nonconformist spirit of Joseph Krug.

In July, ‘Mois Krug’ will take place on the Côte Basque – in Ithurria, Place du Fronton, Ainboa, or Le Kaiku in Saint-Jean-de-Luz. From September to October, these flavorful associations will be available in Marseille, Bordeaux, and Lille. From November to December, Strasbourg and Reims will have the opportunity to delight the most exigent of palates with the inventiveness of the brand and its guest chefs. Finally in December, ‘Mois Krug’ will take over the Royal Monceau and the Shangri-La among other venues in Paris to once more awaken the senses, before ending this culinary Tour de France in Courchevel at the legendary venues Chabichou and 1947.

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