Cover The lab-like display for single ingredients at Krug’s Kitchen in Paris
The lab-like display for single ingredients at Krug’s Kitchen in Paris
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The champagne house marks a decade of its Single Ingredient campaign with a Parisian soirée, bringing together the world’s top chefs
In the heart of Paris, the historic Gare des Invalides—a former railway station, air terminal and soon-to-be museum—was transformed into Krug’s Kitchen in late September to celebrate the champagne house’s annual Single Ingredient campaign. Now in its tenth year, the event brought together ten of the world’s most acclaimed chefs for a remarkable ten-course culinary experience featuring recipes inspired by each of ten single ingredients, accompanied by Krug champagne pairings.
The evening began as one might expect—with a glass of Krug champagne in hand, as we entered a softly lit space designed to feel like a contemporary Parisian living room. Olivier Krug, the brand’s director and sixth-generation custodian of the family’s legacy, alongside cellar master Julie Cavil, shared insights that revealed the philosophy at the heart of the house and the event: much like the individual plot of vines are treated as a singular element in the creation of Krug’s champagnes, each chef used a single ingredient as the basis for their creative culinary expressions.
Above The historic Gare des Invalides in Paris
The historic Gare des Invalides in Paris
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This philosophy lies at the core of Krug’s Single Ingredient concept, which began in 2014. Over the past decade, ingredients have been reimagined by Krug’s Ambassade (ambassador) chefs in component but as the foundation for something greater—a reminder of the transformative potential that lies within a single ingredient. Next, we entered Krug’s Kitchen, which was buzzing with the sounds of knives chopping, pans sizzling and soft murmurs of concentration from the ten world-class chefs—who collectively hold over 45 Michelin stars across their multiple restaurants: dishes that complement the champagne, with a new addition each year: tomatoes, potatoes, eggs, mushrooms, fish, peppers, onions, rice, lemons and, this year, flowers.
After a glass or two, we were led into a new space, where a lab-like display showcased the ten featured ingredients in intricate detail. Aromatics from various mushrooms were extracted and contained in glass jars, and guests were invited to inhale their earthy aromas. Onion peels were steeped in solutions to reveal a spectrum of colours, while the distinct terroirs of different potatoes were carefully examined. Each ingredient was presented not merely as a simple culinary component but as the foundation for something greater—a reminder of the transformative potential that lies within a single ingredient.
Above Chefs at work in
the kitchen with Krug
Chefs at work in the kitchen with Krug
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Next, we entered Krug’s Kitchen, which was buzzing with the sounds of knives chopping, pans sizzling and soft murmurs of concentration from the ten world-class chefs—who collectively hold over 45 Michelin stars across their multiple restaurants: Hiroyuki Kanda from Kanda in Tokyo; William Bradley of Addison in San Diego; Anne-Sophie Pic, best known for Maison Pic in Valence, France; Hélène Darroze from London’s The Connaught; Enrico Bartolini of Mudec in Milan; Guillaume Galliot from Hong Kong’s Caprice; Jérôme Banctel from Paris’s Le Gabriel; Jan Hartwig of Jan in Munich; Esben Holmboe Bang of Maaemo in Oslo; and Arnaud Lallement of L’Assiette Champenoise in Champagne.
Highlights from the menu included a dish by Japanese chef Kanda, who focused on egg, presenting a steamed egg pudding with edamame and caviar, paired with Krug Grande Cuvée 171ème Édition. The champagne’s effervescence lifted the dish’s indulgence, cutting through the creaminess for a refreshing contrast.
Above Krug’s Kitchen in Paris set up
Above The menu was accompanied by Krug champagne pairings
Krug’s Kitchen in Paris set up
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He was followed by Pic, who used one of her favourite ingredients—the tomato. Her heirloom tomato creation featured surprising yet harmonious layers of caraway, lavender and smoked vanilla. It was paired with Krug Rosé 28ème Édition, the bright, fruity profile of which elevated the dish’s complexity. “In the search for aromatic balance, I pay tribute to the terroir,” explains Pic. “It’s a tasty reinterpretation of the tomato to enjoy with the champagne”.
Above Anne-Sophie Pic crafting her tomato creation
Above Heirloom tomato with caraway, lavender and smoked vanilla
Anne-Sophie Pic crafting her tomato creation
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Galliot elevated red mullet with Amandine potatoes, cuttlefish Bolognese and seaweed, creating a dish which, he playfully admits, uses several more than one of the featured ingredients: tomato, potato, fish, flowers (saffron) and mushrooms. “This recipe combines the richness of red mullet with Krug Rosé’s structure and spice,” he explains. It was paired with Krug Rosé 21ème Édition, poured from a magnum bottle, the minerality of which enhanced the flavours of the sea.
Above Red mullet with Amandine potatoes, cuttlefish Bolognese and seaweed
Above Guillaume Galliot of Caprice elevated red mullet in his dish
Red mullet with Amandine potatoes, cuttlefish Bolognese and seaweed
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Each dish embodied the shared philosophy of Krug and its Ambassade chefs: that craftsmanship, passion and attention to detail can elevate even the most modest of elements. Each plate told a story, one that spoke of innovation and the joy of discovery.
By the final toast— whether it was the champagne lending unexpected clarity or the ingenuity of the dishes—the significance of Krug’s Single Ingredient campaign became clear: focusing on a single element can unlock new realms of creativity, proving that limitation can, in fact, be the greatest inspiration.
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
