Each year, one single & unexpected ingredient is selected, and Krug Ambassade chefs are invited to create recipes around it to pair with Krug Grande Cuvée and Krug Rosé. The single ingredient program is truly unique to Krug, as it pays tribute to our core principle of individuality. After the potato in 2015, the egg in 2016, the mushroom in 2017, the fish in 2018, we are happy to announce that 2019 is the year of the pepper. Join us on November 15th for a custom Krug pairing dinner featuring the pepper.
Louis Henrion was born in Reims (Champagne) in 1988. He received a master’s degree in Marketing from Audencia Nantes Business School and joined Moët Hennessy as a trainee in 2010. Before working for Krug, Louis worked for 3 years as an Education and Training Manager for the Moët Hennessy Travel Retail based in Miami. Henrion joined Krug as an Education and Training in September 2018.
hoecakes, chives, grated egg, fried capers, smoked crème fraiche
Paired with Krug Grande Cuvée 167th Edition
potato tostones, cured olives, preserved lemon, piquillo pepper espuma, squid ink aioli
Paired with Krug 2006
anson mills polenta, bitter greens, foraged mushrooms, game sauce, burgundy truffle
Paired with Krug 2004
cocoa spiced duck breast, anson mills farro piccolo, duck confit, mustard greens, tangier roasted carrot, hazelnuts
Paired with Krug Rosé 23rd Edition
Pineapple & Cardamom
braised pineapple, rum cake, cardamom syrup, zabaione gelato, sesame granola
Paired with Krug Grande Cuvée 162nd Edition
For more information, please call the general manager of the hotel.
For more information on our guest rooms, please go to our Stay page and click on the “Details” button for each room type.