Each year, Maison Krug puts one ingredient in the spotlight as part of its “Single Ingredient” program. 13 international chefs are called upon to use their creativity to imagine new flavor combinations between gastronomy and champagne.
After potatoes, mushrooms, eggs and fish, it’s now the turn of the bell pepper to be sublimated by chefs, in harmony with Krug champagne.
For France, Julien Lefebvre, Michelin-starred chef at Château Cordeillan Bages in Pauillac (33), has imagined a recipe that bridges the gap between Aquitaine and Mexico, for an original, spicy pairing of chili peppers and a glass of Krug Rosé 21st Edition: Basque tacos with espelette chili pepper, Anglet sweet green chili pepper and sweet peppers paired with Krug Rosé 21st Edition.
Individuality is the art of considering each plot of vines, and each wine born from that plot, as a unique ingredient in its own right. The cornerstone of Krug’s savoir-faire, this philosophy has given rise to the Single Ingredient program. Each year, the House selects an ingredient and brings together Chefs Ambassadors from the 4 corners of the world who share a common bond: their love for Krug Champagnes. Together, they imagine new combinations of flavors between gastronomy and champagne. After potatoes, mushrooms, eggs and fish, it’s now the turn of chillies – whether Espelette chillies , peppers or Anglet sweet peppers – to be given pride of place by the chefs, in harmony with Krug Champagne.
In France, a number of establishments have come up with combinations of Krug and chili pepper to mark Krug Months.
Julien Lefebvre, Michelin-starred chef at Château Cordeillan- Bages in Pauillac (33), has created a surprising combination of chili pepper and Krug Rosé 21st Edition, with a recipe conceived as a bridge between Aquitaine and Mexico.
Basque tacos with espelette chilli, sweet green Anglet chilli
and sweet peppers, with Krug Rosé
This dish combines Mexican and French culinary traditions, particularly those of the Aquitaine region. Inspired by street food, these gourmet tacos are a bridge between finger food and haute cuisine. This reinterpretation of Mexican tacos is stuffed with axoa, a traditional Basque dish made from veal.
Cette publication est également disponible en :
