Maison 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, one bottle, one raw material: at the heart of Krug’s winemaking philosophy, individuality is an art that treats each grape variety and each wine from this terroir as a unique raw material. Every year for the past seven years, following on from artichokes, onions and eggs, the House of 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 culinary technique, brought to life by the creativity of Chef Ambassadors from around the world. As is traditional at what is now a renowned Champagne House, the House of Krug has been celebrating this philosophy every year for the past seven years with a single ingredient: a tribute to a unique ingredient whose history is linked to a specific region and cooking technique, brought to life by the creativity of Ambassador Chefs from around the world.

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

International chefs have devised new rice pairings and original recipes combining fine dining and 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 concept of simple culinary pairings, bringing genuine expertise and a shared vision to the relationship between champagne and gastronomy.

For the first time, these recipes, conceived by the chefs at the Krug Embassy, have been brought together in a single book, taking the form of a collaborative cookbook that food lovers 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 great chefs from around the world. Presented in several countries and available at partner wineries, the book allows everyone to discover new flavour combinations between gastronomy and champagne.