Champagne and Gastronomy: Biggest Champagne Maisons Bet On Vibrant Pairings

The Zesty Citrus Has Brought Together 112 International Chefs For A Cookbook Of Original Recipes With Champagne.


Krug celebrates the lemon and publishes special cookbook by international Chefs.

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!

@Ruinart and @Chef Arnaud Donckele – An Alliance Of Excellence

Ruinart and Chef Arnaud Donckele – An Alliance Of Excellence

Ruinart and 3-Michelin-star chef Arnaud Donckele (La Vague d’Or – Cheval Blanc St-Tropez and Plénitude – Cheval Blanc Paris) have a shared vision of champagne and gastronomy. Now their many years of close collaboration have culminated in an exciting partnership for the coming three years.

The deep connection between Ruinart and Arnaud Donckele springs from a common quest for excellence, a love of the terroir, respect for nature, visionary spirit, a desire to pass on savoir-faire, and continually renewed creativity. Chef Donckele will play an active role in exploring new ways to express Ruinart’s vision through culinary creations. He will also develop the gastronomic offering crafted by Ruinart resident chef Valérie Radou in Reims, as well as for high-profile events in France and around the world.

This alliance will take form as well at the two Michelin 3-star restaurants headed by Arnaud Donckele, including the creation of signature menus to accompany prestigious Dom Ruinart cuvées.

“I’m a chef who explores the natural richness of products and tries to extract their quintessence. This approach – which I share with Maison Ruinart – has over the years let us forge a deep and lasting connection,” said Arnaud Donckele.

Both Chef Donckele and Ruinart also recognize the importance of passing on exceptional savoir-faire in both gastronomy and champagne-making and will organize intergenerational events to encourage a new generation of international chefs.

“Maison Ruinart is thrilled to team with this unique artist of taste and flavor in a meaningful collaboration anchored in shared values: a passion for excellence, active engagement with modernity, discreet elegance and authentic savoir-faire. We are inspired by the same desire to spark emotions and find the ideal harmony between nature and the creative process,” said Frédéric Dufour, President of Ruinart.