After previously paying tribute to rice, the onion, the egg and the pepper, this year the House of Krug celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called 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.
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!
Pictured: Chef Cheng (Hong Kong)
The book The Zest is Yet to Come is available in French, English, Italian, Japanese, German and Korean.
