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Many of the world's best champagne producers create you might call 'gastronomic' wines – cuvées whose intensity of flavour and complexity make them the perfect partner to not only stand up to, but pair beautifully with, some of the finest food in the world.
Krug is undoubtedly one of those producers, and Krug Grande Cuvée, Krug Grande Cuvée Rosé and Krug vintage cuvées are all testament to that fact. And when it comes to pairing them, there's no better proving ground than Krug Single Ingredient – an annual campaign that sees the House collaborate with some of the best chefs in London, the UK and the world, and asks them to create a tribute to Krug Grande Cuvée and Krug Rosé via a dish based around one Single Ingredient.
This year is no different, with Krug's Chef Ambassade Adam Handling playing host to an incredible Krug x Rice dinner at his restaurant Frog by Adam Handling and Andy Beynon doing the same at Behind in Hackney, while further afield chefs including Lorna McNee and Michael O’Hare have created incredible dishes at genre-topping venues.
Alex Dilling with a bottle of Krug Grande Cuvée
Justin De Souza
A dish from Alex Dilling's Krug x Rice menu
Justin De Souza
Meanwhile, back in London, one of the most acclaimed and anticipated recent openings is doing the same, as Alex Dilling – the chef formerly of two-Michelin-starred The Greenhouse, who has worked under chefs including Alain Ducasse and Hélène Darroze – puts his experience to stunning use with a Krug x Rice menu guaranteed to bring the best out of a stellar line-up of Krug cuvées.
Guests on 24 November can expect the likes of Fine de Claire oyster bavarois with Kohishikari rice, Kaluga caviar and Indonesian long pepper; Acquerello 'arancini' with beef cheek, bone marrow, and bordelaise sauce, and blanquette de veau with riz pilaf, to name a few – a menu that personifies the classic French backbone and contemporary, global flourishes of that Alex Dilling at Hotel Café Royal has become known for in the short time it's been open.
The best thing? Dilling's dishes are all made to pair with Krug, and a line-up of Krug Grande Cuvée and Grande Cuvée Rosé – including Krug Grande Cuvée 170ème Édition, Krug Rosé 26ème Édition and even a Krug Vintage 2002 served in magnum – is as much of a drawer as the food. The menu will show the House at its absolute best – it's a truly gastronomic champagne, and this dinner will be a once-in-a-lifetime opportunity for any champagne lover to discover its distinctive blend of power, intensity, refinement and finesse alongside some of the best food in London.
