Krug celebrates this philosophy with Single Ingredient

Rice, the ‘Single Ingredient’ of Krug Champagne in 2022

Rice pudding, sushi, arroz, risotto – rice takes many forms inKrug Champagne. One vineyard plot, one bottle, one raw ingredient: at the heart of Krug’s philosophy, individuality is an art that treats every grape variety and every wine from this terroir as a unique raw ingredient. Every year for the past seven years, following on from artichokes, onions and eggs, Krug has celebrated this concept with a single ingredient: a programme that pays tribute to unique ingredients whose history is linked to a specific region and cooking technique, brought to life by the creativity of Ambassador Chefs from around the world. As is now tradition at this fine Champagne house, Maison Krug has celebrated this philosophy every year for the past seven years with a single ingredient: a tribute to a unique (simple) ingredient whose history is linked to a specific region and a particular culinary tradition. technique, created by and brought to life through the creativity of Ambassador Chefs fromaround the world.

This year, Hélène Darroze, Arnaud Lallement, Arnaud Faye and many others took part in the exercise. In addition to recipes specially designed for the occasion, Krug’s partners will also be offering a ‘drink in the cup’ during ‘Krug Month’ in October and November, to be paired with snacks, dishes or new menus built around unique ingredients.

International chefs have thus devised new pairings with rice, as well as original recipes blending gourmet cuisine with street food, each designed to complement the 170th vintage of Krug Grande Cuvée or the 26th vintage of Krug Rosé. The connection between Krug and these unique ingredients aims to go beyond the notion of simple culinary pairings, bringing genuine expertise and a shared vision between champagne and gastronomy.

For the first time, these recipes, created by the chefs at the Krug Ambassade, have been brought together in a single volume, taking the form of a collaborative cookbook that enthusiasts can easily recreate at home. More than 26 countries and 75 Michelin stars are represented in the book *Le Riz’thme dans l’assiette*, offering an opportunity to discover the creative spirit of leading chefs from around the world. Presented in several countries and available from partner winegrowers, the book allows everyone to discover new flavour combinations that bring together fine dining and champagne.