FREE standard delivery on orders above £140 | UK delivery only

Introducing The Story of Krug Single Ingredient

The house of Krug has always championed individuality. Founder Joseph Krug’s mission was to go beyond vintage and create the very best champagne each year, regardless of conditions in the vineyard. In the same way, Krug’s chef ambassadors seek excellence, and each year a group of world-class gourmets is chosen by Krug to create unique recipes based on a single ingredient. They then travel to a vibrant and inspiring country to create masterful recipes that interpret one single unassuming ingredient, chosen to be paired with Krug champagne. The first group took on the potato, followed by egg, mushroom, fish and pepper. Most recently the saga continued in India, with the onion.


Honouring a humble ingredient

“At Krug, we pay tribute to this savoir faire, or individuality, by honouring a humble ingredient,” says Krug Cellar Master Julie Cavil. “It will be a wonderful surprise to see how the chefs pair Krug Grande Cuvée and Krug Rosé with the onion using elements of contrast, harmony or a combination of the two. The choice of the onion may come as a surprise but, regardless of pedigree or origin, each ingredient is beautiful if tended with care – from the growers who cultivate it to the chefs or cellar masters who transform it.”

Creative recipes from world-class chefs

Cavil and former Krug Cellar Master and Deputy Director of the House, Éric Lebel, accompanied 11 Krug ambassador chefs on a journey to India, where they discovered how the onion became a staple of every cuisine in the world. From the colourful lens of Jaipur’s bustling street food scene to the serenity of the neighbouring countryside, they experienced the vegetable’s versatility, tenacity and modest virtue, which inspired a full spectrum of creative recipes to pair with a glass of Krug Grande Cuvée or Krug Rosé.

The art of champagne creation

“Witnessing their careful concentration as they prepared these creative recipes, I was reminded of the similarities between the culinary art and that of champagne creation at Krug,” says Lebel. “Both require you to assess each ingredient individually, and artfully combine them to find their most generous expression of aromas and flavours.”