Krug believes that each individual wine in the finished blend in Krug Grande Cuvée is in itself like a single ingredient. 172 Édition pays tribute to the flowers. Here are three dishes out of over 100 dishes, put together by the skilled chefs. The book contains a list of ingredients and a cooking guide for all dishes.
Chef Josh Emett from restaurant Onslow has paired the 172 Edition with begonia, peas and marshmallow flowers. Together they bring citrus notes and a delicate sweetness to his Scampi Crudo recipe - perfect to pair with a glass of Krug Grande Cuvée 172ème Édition.
Krug Ambassade Chef Matthew Kammerer's Marigold Ice Cream with honeycomb garnish creates a delightful interplay of flavors and textures on the palate when paired with a glass of Krug Grande Cuvée 172ème Édition.
Krug Ambassade Chef Pavel Býček reinterprets a simple and traditional Czech dish, Koprovka: Dill sauce with wild dill flowers, poached egg and potatoes for a glass of Krug Grande Cuvée.
"Each year since the foundation of the house (1843) a new edition of Krug Grande Cuvée has been created, each year the inspiration will be the same, but the creation will be completely unique and different." Olivier Krug
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