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When it comes to the personality that defines the Krug maison, there are few words that do it justice.
One such word, though, is individuality. Krug Grande Cuvée and Krug Rosé are built on the foundation of the understanding that every plot of vines in Krug’s vineyards gives rise to a unique wine. It’s the cellar master’s job to find the perfect recipe within the overall blend – one that takes in a dazzling number of wines and requires the utmost care, passion, skill and experience. More than 400 wines go into Krug Grande Cuvée – 250 from the current year and 150 reserve wines. It’s the perfect combination of all of them, as well as Krug’s distinctive ageing methods, that result in the flavour that’s so loved by both drinkers and chefs alike.
A special initiative
Now in its seventh year, Krug’s Single Ingredient initiative is a cornerstone of the brand’s work to excite drinkers by hands-on partnerships in the restaurant industry. Each year, the House collaborates 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.
From the potato to the onion and more besides, Single Ingredient has celebrated straightforward items used in ingenious and delicious ways by Krug’s Chef Ambassades. In previous years, this has been by way of special-occasion, one-off dinners in some incredible restaurants, and collaborative events between chefs, all backed by the vibrant flavour of Krug champagne. This year, however, the House has gone a step further – not only have chefs come together in person to celebrate the latest ingredient, rice, but their recipes have been immortalised in the beautiful cookbook Rice Here, Right Now. Put simply, it’s the only place you’ll find the culinary prowess of more than 180 Chef Ambassades in one place, brought together by Krug.
Down in the cellar
Of course, an initiative like this begins with Krug Grande Cuvée – but that also means it begins with Julie Cavil. Julie joined the House of Krug in 2006 after studying oenology in Champagne, and after 14 years on the Krug Winemaking Committee she became the brand’s chef de cave – or cellar master – in 2020. It’s her creativity that drives the power, finesse and refined flavour of both Krug Grande Cuvée and Krug Rosé – which, in turn, provides the inspiration for Krug’s Chef Ambassades when it comes to devising their dishes.
I work alongside winemakers, winegrowers, chefs, and musicians, and I am constantly amazed by how similar we are
“I work daily alongside creators,” she says of this year’s initiative. “Winemakers, winegrowers, chefs, and even musicians, and I am constantly amazed not only by their skill but also by how similar we are. Just as I do with champagne, chefs bring their creations to life by combining surprising ingredients. Champagne or rice, blend or recipe, all command diversity of taste, culture, and inspiration.”
The chefs
The final ingredient in the Krug x Rice initiative is, of course, chefs. Without the work of some of the world’s best, there would be no Single Ingredient initiative – and that’s especially true of this year, given the number of chefs who have been a part not only of the book, but of special events that celebrate Krug, too. In London, Adam Handling has played host to an incredible Krug x Rice dinner at his restaurant Frog by Adam Handling, while further afield chefs including Lorna McNee and Michael O’Hare have created incredible dishes at genre-topping, Michelin-starred venues.
Adam Handling's crab sticky rice and tom yum, paired with Krug Grand Cuvée 170th Edition
Adam cooking in the kitchen at Frog by Adam Handling
Michael O'Hare at The Man Behind the Curtain
Michael O'Hare's aged beef and caviar donburi paired with Krug Grande Cuvée 170th Edition
Whether or not you manage to make it to a Krug x Rice event in person, the only place to take in the individuality and creativity of this year’s Single Ingredient is in the book. Simply put, it’s the biggest ever celebration of this iconic House, and a champagne that continues to inspire so many, in homes and in the kitchens of the world’s best restaurants.
The cookbook
In honour of seven years of Krug x Single Ingredient initiative, the chefs selected from seven themes ranging from finger food, dishes to share, Krug Rosé pairings, vegetarian meals, street food to music-inspired culinary creations, and sweet recipes with rice.
Within these categories, the chefs drew inspiration from their native or adopted cultures, experiences, personal preferences, or simply their desire for a challenge. Through their culinary interpretations, which take readers from earth to sea, and from Japan to Italy via the United States, you can discover the endless facets of rice through these inspiring recipes that can all be replicated at home.
Read more about Krug x Rice at krug.com
