Krug journeys to Brazil, bringing together 12 chefs to create remarkable pairings between lemon and Krug champagnes

Published on 07.03.2023 • 2 minutes
  • Partnerships
  • Wines & Spirits
  • Europe
Cover - Krug journeys to Brazil, bringing together 12 chefs to create remarkable pairings between lemon and Krug champagnes

Each year the House of Krug invites Krug Ambassade chefs to tap into their creative talents around a single ingredient. After selecting the lemon for 2023, Krug invited 12 chefs and Krug Cellar Master Julie Cavil on an inspiring culinary journey in Brazil. In this country that produces over 200 varieties of lemons, the chefs unleashed their imaginations to propose dishes that pair perfectly with a glass of Krug Grande Cuvée 117ème Édition or Krug Rosé 27ème Édition. 

For three days, the culinary artists immersed themselves in the myriad incarnations of lemon in every shape, savor and color. The scent of the trees, the smell of the leaves and the different tastes of the zests all offered sources of inspiration for chefs from 11 different countries. Jacob de Neergaard, Stefan Fäth, Pierre Chomet, Paolo Lavezzini, Vicky Cheng, Kenta Kayama, Kihak Lim, Kenjiro Hashida, Nina Compton, Rafa Zafra, Justin Cogley and Theo Clench compared their gustatory memories and forged new bonds thanks to fresh experiences. Brazilian researchers at the Sao Paulo Citrus Center shared their own experiences with lemon preservation. Just as Krug vineyard plots are considered individual ingredients, different lemon varieties are all distinctive. Meyer lemon, Cravo lemon, Sicilian lemon, Tahiti lime, Harvey lemon, Eureka lemon, Buddha’s hand and other varieties all offer new sensorial discoveries. Cellar Master Julie Cavil and the chefs also accompanied the local producers.  Whether a single ingredient is a wine from a unique vineyard plot in Champagne or a lemon from São Paulo, the House of Krug and the Chefs share a profound respect for terroirs, as well as the women and men who cultivate them. Mouthwatering and acidic, nutritious and surprisingly complex, lemon is a key component of almost every fundamental recipe.

After this three-day adventure, Julie Cavil and the chefs had gained an even deeper appreciation of their Single Ingredient as the chefs created delectably unexpected recipes to complement the flavors and aromas of Krug Grande Cuvée 171ème Édition or Krug Rosé 27ème Édition. The zingy character and electric energy of the lemon bring tension and balance to a Krug pairing.

In addition to this Brazilian journey, Krug also invited its global community of 112 Krug Ambassade chefs from 25 countries to share their creativity around the fruit, resulting in the publication of a collection of original recipes that celebrate lemon. Entitled ‘The Zest is Yet to Come’, the cookbook reveals the remarkable possibilities of unbridled creativity.

To find out more visit Krug.

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