Krug celebrates the lemon and publishes special cookbook by international Chefs

Wines & Spirits


Each year, Krug celebrates a single ingredient to illustrate its savoir-faire and propose pairings with the latest édition of Krug Grande Cuvée or Krug Rosé. After previously paying tribute to rice, the onion, the egg and the pepper, Krug has for the first time selected a fruit: the lemon. The zesty and vibrant citrus has brought together 112 international chefs for a cookbook of original recipes.    

 The cornerstone of Krug’s savoir faire is “l’Individualité”, the art of treating each individual plot of vines as a single and unique ingredient in Krug Champagne through the wine it yields. Each year Krug honors this philosophy by paying tribute to a humble single ingredient. For 2023, Krug celebrates the lemon. The first fruit honored by Krug, the lemon has a vibrant taste that brings tension and balance to pairings of dishes with Krug Grande Cuvée 171st edition and Krug Rosé 27th edition. Deliciously tasty and fresh, the lemon surprises and seduces with vibrant energy.

Chef Cheng (Hong Kong)

Inspired by the vitality and myriad varieties of lemon, 112 Krug Ambassade chefs – representing 25 countries and a total of 113 Michelin stars – have created original dishes. Contributors include Anne-Sophie Pic, Tim Raue, Hélène Darroze, Juan Amador, Umberto Bombana, Guillaume Galliot, Enrico Bartolini, Hiroyuki Kanda, Tristin Farmer, Björn Frantzén, Pepijn Vanden Abeele, Aldo Sohm, to name but a few. Their recipes have been published in a truly remarkable cookbook entitled “The Zest is Yet to Come”, shining a light on the exceptional notes that lemon reveals in the latest Éditions of Krug Grande Cuvée or Krug Rosé.

Working with Krug Cellar Master Julie Cavil, these established maestros and rising culinary artists have all brought exciting creative flair to the task. The lemon cake from Hélène Darroze, for example, pairs perfectly with the ripe citrus aromas of Krug Grande Cuvée 171st edition. The pan-roasted bass, with lime beurre blanc, caviar and finger limes from Nina Compton marvelously brings out the intense freshness of Krug Rosé 27th edition. And Arnaud Lallement’s reconstituted trompe-l’oeil lemon is an absolute marvel!

I work daily alongside creative talents – both winegrowers and chefs – and I am continually 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. Grapes or lemons, blends or recipes, all lead to a diversity of tastes, cultures, and inspirations” says Julie Cavil, Krug Cellar Master

The book The Zest is Yet to Come  is available in French, English, Italian, Japanese, German and Korean.


More information on Krug x Lemon.