Krug - The Zest is Yet to Come - English Version

THE ZEST IS YET TO COME

KRUG X LEMON 2023

Written by Kelly Bussell

Art Direction by Terre de Sienne

PREFACE

Since the dawn of civilisation, humankind has revelled in nature’s nourishing gifts and sought ways to amplify their beauty, understanding that true craftsmanship is born from simplicity and a connection to terroir. A cornerstone of Krug’s savoir-faire, individuality is the art of understanding that each plot of vines, through its wine, is in itself a single ingredient in Krug Champagnes. Each year, the House of Krug honours this philosophy by paying tribute to a humble single ingredient and the many pleasures it can reveal when paired with a glass of each new É dition of Krug Grande Cuvée or Krug Rosé.

In 2023, Krug is celebrating a beacon of generosity and vitality –the vibrant citrus called lemon. The first fruit to be elected single ingredient, its zingy character and electric energy bring tension and balance to a Krug pairing. Mouth-watering and acidic, nutritious and surprisingly complex – throughout the world, lemon garners praise for its abundant virtues.

While the four most common varieties – Meyer, Lisbon, Eureka and Bearss – may first come to mind, lemons exist in countless shapes, sizes, flavours and colours. The Pink Variegated lemon is a mutation of the Eureka that is sweeter with fewer seeds, while the costly Buddha’s Hand, native to China, emanates a lavender-like fragrance and is served around the New Year to bring prosperity and good fortune.

The Greek Citron, also known as the Corfu Etrog, is mainly enjoyed for its candied peel, while the Lapithkiotiki uniquely thrives in odd climates where temperatures can drop below freezing. Italy is known for its distinctive Sfusato Amalfitano, or Amalfi lemon, whose majestic trees have adorned the eponymous coast since Roman times. From country to country, from one cuisine to another, each variety of lemon leaves its unique signature on international

Inspired by this vibrant fruit, we have invited our global network of Krug Ambassade Chefs from over 25 different countries on a gastronomic adventure: a collection of over 100 zesty recipes for Krug Lovers to easily replicate at home. Extensions of the House, Krug Ambassades are where Krug lives. These Chefs understand Krug is about sharing and they embody our values, commitment to quality, and refined maverick spirit.

Discover through their original creations how a humble ingredient can be the unifying element holding together flavours, textures, and even cultures.

More than a cookbook, “The zest is yet to come” is an encounter among creators – Cellar Master Julie Cavil and Krug Ambassade Chefs –who show us the boundless inspiration we can harness when life gives you lemons.

“Beyond a cookbook, this is a convergence of crafts and a gastronomic journey around the globe.”

JULIE CAVIL, KRUG CELLAR MASTER

INDIVIDUALITY, FROM VINEYARD TO GROVE

by JULIE CAVIL, Krug Cellar Master

The Champagne region is a winemaker’s fantasy, for it is extraordinarily diverse. Here, 34,000 hectares of vineyards are divided by terroir into 275,000 distinct plots, 90% of which are owned and tended by 16,000 independent growers whose choices are among the innumerable factors contributing to the uniqueness of an individual wine. At Krug, we cultivate these differences, seeking out variety in our plots, grower partners, grape varieties, flavour notes, and even the members of our Tasting Committee. Only in this way are we able to re-create the dream of our founder with a new Édition of Krug Grande Cuvée, an homage to Champagne and the diversity of its terroirs.

When Joseph Krug established the House of Krug in 1843, his vision was to craft the very best Champagne he could offer, every year, regardless of annual variations in climate. Paying close attention to a vineyard’s character, respecting the individuality of each plot and its wine, as well as building an extensive library of reserve wines from many different years, allowed him to fulfil his dream.

To transcend the notion of vintage every year and re-create a new Édition of Krug Grande Cuvée and Krug Rosé, the Tasting Committee and I audition around 250 wines of the year’s harvest and 150 reserve wines from over 10 different years. Each of these individualities captures the unique character of a single plot. In all, we record over 4,000 tasting notes before any blending decision is made. Every Édition of Krug Grande Cuvée and Krug Rosé is thus created anew and rests for around 7 years in our cellars before being presented. Their stories are revealed online via the Krug iD on the back label of every bottle.

Among the many notes we perceive during Champagne creation, the Tasting Committee and I often use the lemon to describe the flavours and aromas of the grapes and base wines. Firstly, when I taste the grapes to determine the harvest date that will achieve each plot’s ultimate expression, I know they must be picked precisely when they give the impression of biting into a perfectly ripe lemon. In the wines themselves, I look for the beautiful bitterness of lemon rind for structure or balance, as the lemony notes in the wines of the year offer freshness, vivacity and tension, which evolve into nuances of candied citrus as the wines mature.

“In the same way we cultivate the differences of each plot and its wine, for a Chef, lemon offers a multitude of options – variety, age of the tree, terroir – and, of course, how one chooses to prepare it.”

Cooked or raw, from amuse-bouche to dessert, lemon can shine on the plate and be combined with a variety of ingredients to create food harmonies with flavours and aromas that will echo or underscore those of the Champagne.

This year, we have launched five Krug x Lemon cooking challenges and invited Krug Ambassade Chefs around the world to unleash their creativity by imagining unexpected yet simple pairing recipes for Krug Grande Cuvée 171ème Édition and Krug Rosé 27ème Édition. Beyond a cookbook, it is a convergence of crafts and a gastronomic journey around the globe. Discover these delicious lemon recipes in the pages that follow.

THE ZEST IS YET TO COME!

JULIE CAVIL, KRUG CELLAR MASTER

RECIPES

2 — IN A SQUEEZE

3 — ZERO WASTE

4 — LEMON THERAPY

5 — JUST IN LIME

CHALLENGE 1/5

Finger food with a twist

Give us a bite to remember!

Washington, D.C., United States —

SAVOURY LEMON MERINGUE TARTS

INGREDIENTS

SEAWEED TART SHELL

Dry Ingredients

130g buckwheat flour

660g all-purpose flour

90g fried ground wakame (seaweed)

60g sugar

10g ground nori (seaweed)

Wet Ingredients

52ml milk

180ml kombu dashi

“Fat and Egg”

150g oil (reserved from frying, cooled)

35g butter

55g egg yolk

MERINGUE

85g egg whites

130g granulated sugar

2g cream of tartar

Pinch of salt

LEMON CURD

200g butter

175g sugar

150g lemon juice (pink lemon preferred)

120g egg yolk

13g gelatine

10g lemon zest (pink lemon preferred)

5g shio kombu

1g salt

FINISHING

1 dollop good caviar (if desired)

Chef RYAN RATINO

1 — SEAWEED TART SHELL

In a medium pot, heat oil to 162°C. Fry the wakame seaweed until crispy, reserving the oil. Place the seaweed on paper towels. Once cooled and dried, blend the seaweed with the buckwheat flour (texture should resemble fine sand). Combine the rest of the dry ingredients in a stand mixer with the paddle attachment. Bring the wet ingredients to a simmer and pour into the dry ingredients ‘scalding’ the flour. Add the “fat and egg” and continue to mix. Once combined, switch to a dough hook and mix on low for 5 minutes. Rest the dough, covered in plastic wrap, overnight in the fridge. Roll the dough to 0.6cm thickness and cut to desired size. Bake the tart shells in mini muffin tins at 190°C for 15 minutes, or until crisp and baked through. Hold shells in an airtight container until needed.

2 — MERINGUE

Combine all ingredients in the bowl of a stand mixer, cook over a water bath in a larger pot until you reach 73°C. Whip the warmed mixture on high for 2 minutes, then lower to medium and allow the mixture to cool while still mixing. Place in a piping bag or store as needed.

3 — LEMON CURD

In a small sous vide bag, combine all ingredients. Seal. Cook at 72°C for 1 hour. Remove and blend until smooth. Chill the curd filling until ready to use.

FINISHING & SERVING INSTRUCTIONS

Fill each tart shell to the top with the curd filling. Level the filling and pipe a mound of meringue on top. Torch the meringue to desired level of darkness. Top with a good dollop of quality caviar, if desired.

PAIRING NOTES

The lemon curd flavour is echoed in the vibrant Champagne, while the salinity of the seaweed notes complements its delicate effervescence. The toasted meringue is washed away with the crisp freshness of Krug Grande Cuvée 171ème Édition.

“Lemon meringue pie is one of my favourites and combining that with the richness of seaweed and caviar is a magical encounter. Pink lemons have a naturally sweeter flavour as they age, which is why I like to use them in this application.”

BITE-SIZED MUSHROOM ILLUSION PIZZAS

“On Italy’s glorious Amalfi Coast our relationship with the lemon is a veritable love affair. Lemons feature in everything: recipes, condiments, refreshments and limoncello.”

Chef ANTONELLO CIOFFI

La Piedigrotta — Italy

Krug Rosé 27ème Édition

x4

INGREDIENTS

TOMATO ‘MAYONNAISE’

500g cherry tomatoes

2.5g methyl cellulose

Basil leaves, as needed

250g grapeseed oil

GELATINE

500ml water

12.5g kappa carrageenan

Cochineal red food colouring

PIZZA BASE

100g of stone-ground organic flour

10g sourdough or 1g fresh beer yeast

75ml water

25g of whole grain

Cervia salt

50g cubed Gargano mozzarella (to be added later)

1 Sfusato Amalfitano lemon

Vegetable charcoal

1 — DOUGH

Prepare the pizza dough one day earlier if possible, preferably kneaded by hand. Add yeast to the flour, then pour 6cl of water, mixing for 1-2 minutes. After 2 minutes, add 25g of salt and the rest of the water. When the dough becomes smooth and consistent, let it rise for 2-3 hours at room temperature (not in the fridge). Leave it overnight and then re-knead it.

2 — LEMONS

Peel the lemons. Put them in salt for a day. Rinse thoroughly and cut well.

3 — GELATINE MUSHROOM HEAD

Boil the water with the kappa carrageenan in a saucepan. Add the cochineal to colour and stir. Bring to a boil. Form into spherical shapes (a toothpick can be used) and lacquer them. Place onto a flat baking tray.

4

TOMATO MUSHROOM CAP

Blend the cherry tomatoes with some seed oil and salt to make an emulsion. Add the methyl cellulose and blend it in for a few seconds. Place into a silicone mould and freeze.

5 — MUSHROOM STALKS

Roll out the pizza dough, add the mozzarella and bake in a wood-fired oven. Cut off the edges and make into 15cmlong strips. Roll them up to form the stalk. The stalk is then topped off with strips of lemon (below the mushroom head).

FINISHING & SERVING INSTRUCTIONS

Bring the tomato cap to temperature. Place all the parts together. Garnish with vegetable charcoal powder. Serve on your chosen plate.

PAIRING NOTES

Like a kiss, savour the glorious, bubbly sensations of Krug Rosé 27ème Édition with a slow sip and a leisurely bite of the “mushroom” to reveal an explosion of moist tomato with a tangy lemon aftertaste to complement the Champagne.

—

VENISON MARROW CROSTINO WITH SALT, LEMON & OLIVES

Chef ANDREAS DÖLLERER

Döllerer — Austria

INGREDIENTS

5 lemons

300g coarse salt

8 slices crispy spelt focaccia

60g venison marrow

Black olives, as needed

Coarse salt, as needed

Beef broth, as needed

Olive oil, as needed

1 — SALT LEMON

Place the lemons with the coarse salt in a preserving jar – they should be completely covered. Seal well and leave to ripen in the refrigerator for about 4 months. Remove 1 lemon from the salt and rinse. Dry and cut into fine cubes. Recipe calls for 24 cubes.

2 — MARROW CROSTINO

Fry thin slices of the focaccia in a little olive oil until crisp and drain. Carefully warm the venison marrow in some beef broth, slice and place on the crostino.

FINISHING & SERVING INSTRUCTIONS

Place the salt lemon and olive pieces on top and season with coarse salt.

PAIRING NOTES

The combination of venison marrow, lemon and olives with Krug Rosé 27 ème Édition is a perfect match, as the gamey flavours and fat of the venison marrow call for a real opponent. Carried by elegance and freshness, Krug Rosé 27ème Édition also combines ideally with the salt lemon and olives.

“When I discovered lemon was this year’s Single Ingredient, our venison marrow crostino with salt lemon immediately came to mind.”

HOTATE LEMON CRISPY

1 — CRISPY SAGU WITH WAKAME

Add all ingredients except the oil in a saucepan. Cook for 30 minutes until the sagu is translucent. Wash the sagu in a sieve under running water. Spread in a non-stick oven dish. Put in the oven to dry for 4 hours and 30 minutes at 75°C. Once dehydrated, fry in oil at 180°C.

Chef ORLANDO MELO

Kinoshita ✽ — Brazil

“The Sicilian lemon, is a versatile ingredient that completes and adds to the elements that surround it. It leaves its mark without

Chef OLIVIER VIGNEAULT

Jatoba — Canada

MADAI TARTARE ON NORI WITH CARAMELISED LEMON VINAIGRETTE, CRISPY LEMON ZEST, LEMON RIND KIMCHI AND DRIED PERSIAN

LIME DUST

INGREDIENTS

SUSHI RICE

100g sushi rice

MADAI TARTARE

80g seabream

5g chives

5g shallots

10g kimchi lemon rind

20g lemon vinaigrette

Salt, to taste

Pepper, to taste

CARAMELISED LEMON VINAIGRETTE

20g grilled lemon juice

20g light soy sauce

4g mirin

2 drops chili oil

5g Nigori sake

1 tsp lemon zest

2g fresh wasabi

AVOCADO CREAM

160g avocado

14g grilled lemon juice

4g olive oil

1 tbsp mirin

Wasabi salt, to taste

Fleur de sel, to taste

CRISPY LEMON ZEST

1 lemon

20g rice flour

20g corn starch

45ml water

LEMON RIND KIMCHI

40g kimchi juice

Rind of 1 lemon cut in small brunoises, mixed together

LEMON SUPREMEMARINATED

8 lemon supremes

30g sake

30g mirin

10g shiro shoyu

8g lemon juice

1 pinch Nanami Togarashi

GARNISHES

2 oba leaves

Baby sorrel

Antonius caviar

Pomelo

Nori, cut in 4 pieces

Lime dust (preferably Persian lime)

Kinpaku (gold leaf), optional

AMUSE-BOUCHE x4

Grande Cuvée 171ème Édition

Cook and season 100g of sushi rice, and reserve on the side.

Grill the lemon, then put 20g of the grilled lemon juice in a bowl. Add the soy sauce, mirin, sake, lemon zest, fresh wasabi and the 2 drops of chili oil. Mix all together. Reserve in a small bowl and refrigerate.

Peel one lemon by taking only the yellow flesh, then slice it as thinly as possible lengthwise. In a small pot, fill it up halfway with cold water, then add the lemon zest and bring to a boil. Once boiling, strain the zest and repeat this procedure 7 times. In a small bowl, mix the rice flour, corn starch, water and lemon juice together. Coat the zest in the mixture and fry it in a pot at 163°C.

Take the same lemon, already peeled, and remove only the rind – and cut it into a brunoise. Add kimchi juice, then mix everything together. Refrigerate.

PAIRING NOTES

Cut the same lemon into supremes, i.e. sections with all of the peel and pith cut away. In a bowl, mix all the ingredients together: sake, mirin, shiro shoyu, lemon juice and the Nanami Togarashi. Char at the last minute before serving.

Blend all ingredients together until smooth.

Cut the madai into the smallest cubes possible. Brunoise the shallot and slice the chives as thinly as possible. Then, mix everything together: madai, chives, shallots and the vinaigrette

FINISHING & SERVING INSTRUCTIONS

Take the nori, and in the middle, put 20g of sushi rice, then the half shiso leaf, tartare, a little bit of the rind, the avocado cream, one charred lemon supreme, and the crispy zest. Garnish with the pomelo, baby sorel, caviar, and some kinpaku. Finish with some dried Persian lime dust.

This small bite is packed with lemon in all its forms. The candied lemon vinaigrette for the fish is the baseline for the Champagne; combined with the fattiness of the avocado and the charred lemon supreme, lemon flavours coat the mouth. The kimchi rind brings bitterness and a fresh kick of spices to accentuate the lemon beautifully, while the crispy lemon zest adds a candy flavour. Everything together complements the vibrance of Krug Grande Cuvée 171 ème Édition.

“My zestiest memories are all from my travels with my wife. Whether we are making spicy beef salads in Thailand or exploring the authentic flavours of Indonesia, these are the moments that inspire me most.”

1 — SUSHI RICE

2 — LEMON VINAIGRETTE

3 — CRISPY LEMON ZEST

4 — LEMON RIND KIMCHI

5 — LEMON SUPREME

6 — AVOCADO CREAM

7 — MADAI TARTARE

LANGOUSTINE TARTARE TARTLETS, PRESERVED LEMON PURÉE, GRILLED MEYER LEMON CRÈME FRAICHE, BUDDHA’S HAND ZEST, OSCIETRA CAVIAR

INGREDIENTS

6 each, langoustines or prawns (Santa Barbara Spot prawn ideally)

1 preserved lemon (seeds removed)

2 Meyer lemons

½ Buddha’s Hand lemon

170g crème fraiche

1 small bunch of chives

3 sheets of brick dough pastry

50g Oscietra caviar

Salt, to taste

Espelette pepper, to taste

2 tbsp extra-virgin olive oil

Chef JULIEN ASSEO California, United States

“Meyer lemons are balanced between sweetness and acidity, and that is how I try to live my life – in balance.”

Krug Grande Cuvée 171ème Édition

1 — LANGOUSTINE TARTARE

Start by removing the heads and shells of the langoustines. With the tip of a knife, cut down the top of each langoustine tail and remove the intestine sack and discard. Once all of the tails are clean, use a sharp knife and finely dice them. Set aside in the fridge.

2 — BRICK DOUGH TARTLET SHELLS

Use a 7-8cm ring cutter and cut discs into the brick dough. Once all the discs are cut from the 3 sheets, use a little paint brush with olive oil to brush the disc and glue 2 together. Use a little muffin tartlet mould and set the brick dough inside. Set another mould on top of the brick dough so they stay flat and bake evenly. Put a tray on top of the mould to push it down. Add a pan for weight. Bake at 160°C for 12 minutes or until golden brown. Remove from the oven and let cool. Once cool enough to handle, remove the top mould and gently pull the tartlets out. Set aside.

PAIRING NOTES

3 — CURED LEMON PURÉE AND ZEST

With a sharp knife, remove the yellow zest of the lemons trying to make sure there is no pith on it. Cut the lemon skin into a very small dice and set aside. Cut the rest of the lemons in half and remove as many seeds as possible. Blend the rest of the lemon in a blender until smooth in texture. If necessary, add water to help to the blending process. Pour the mixture into a small squeeze bottle or pastry bag. Set aside.

4 — GRILLED MEYER LEMON CRÈME FRAICHE

Heat your grill on high. Wash the Meyer lemons and cut them in half. Rub them with a little olive oil and put them on the grill until they start to char and caramelise. Remove from the grill and cool down. Once cooled, squeeze the juice and whisk it in the crème fraiche. Mince the chives finely and mix half of them into the crème fraiche and keep the rest for the tartare. Season with a little salt and espelette peper to taste. Set aside in the fridge.

FINISHING & SERVING INSTRUCTIONS

In a mixing bowl sitting on ice, mix the chopped langoustines, chives, zest of the Buddha’s hand, ½ tablespoon olive oil, salt and espelette pepper to taste. In the bottom of the tart shell, drop a spoonful of crème fraiche. Top it with the langoustine tartare to fill the rest of the tartlets. Make 4 small dots of the preserved lemon purée around the tartare and finish with as much caviar on top as you desire. Optional: add a little bit of edible gold leaf for a “wow” effect.

The elegant freshness of Krug Grande Cuvée 171ème Édition cuts through the richness and sweetness of the raw langoustine while complementing the brininess of the caviar. The hints of the grilled Meyer lemon juice and the floral aroma of the Buddha’s Hand go very well with the Champagne’s fine bubbles.

Chef ANDERS “KUK” KRISTENSEN

Ghrelin — Denmark

NORWEGIAN SCALLOP CHOPPED WITH FINGER LIME, OSCIETRA CAVIAR AND KOHLRABI

INGREDIENTS

SALTED SCALLOP WITH LEMON ZEST

150g scallop meat

3g salt

3g sugar

Lemon zest from ¼ lemon

CITRUS BUTTERMILK SAUCE

300ml boiled and filtrated buttermilk

80g unsalted butter

1 egg

80g crème fraiche 48% Lemon zest and juice from 1 lemon

APPLE AND KOHLRABI SLICES

1 Granny Smith apple

100g Kohlrabi

200ml apple cider vinegar

100g sugar

100ml water

GARNISH

1 finger lime

1 tagetes flower (Marigold)

10g Prunier Oscietra AA Caviar

“If I were a lemon, I would be an ordinary yellow lemon hanging on a tree – underestimated until you squeeze me. I love to perform under pressure.”

Krug Grande Cuvée 171ème Édition

1 — SALTED SCALLOP WITH LEMON ZEST

Chop the scallop meat and marinate with salt, sugar and lemon zest for 24 hours. Then, roll the scallop meat between two pieces of baking paper, in a thickness of 3mm, and freeze for 3 hours. Use a cookie cutter with a diameter of 8cm to cut a large circle and then a cookie cutter with a 4cm diameter to cut hole in the middle of the larger circle.

2 — CITRUS BUTTERMILK SAUCE

Boil the buttermilk and filtrate it to keep the clear whey. Cut the butter into small cubes and put in a bowl with the eggs and crème fraiche. Pour the buttermilk whey into the bowl and emulsify at 82°C. Flavour the sauce with lemon zest, lemon juice and salt.

PAIRING NOTES

3 — APPLE AND KOHLRABI SLICES

Make a pickling juice by boiling the vinegar, sugar, and water. After boiling, cool to room temperature. Peel the apple and kohlrabi and cut into 3mm thin slices, preferably with a mandoline cutter. Use a cookie cutter with a diameter of 2cm to cut the apple and kohlrabi slices. Pickle the apple and kohlrabi in the pickling juice for 24 hours.

FINISHING & SERVING INSTRUCTIONS

Place the scallop meat in the middle of the plate. Stack the pieces of apple and kohlrabi from top to bottom at the left side of the scallop meat. Decorate with tagetes and finger lime segments on top. Before serving, add caviar in the sauce and pour into the empty centre of the scallop meat.

The minimalistic virgin flavours of the raw scallop combined with the powerful taste of the finger lime and caviar set well in the mouth when combined with the generous flavours and aromas of Krug Grande Cuvée 171ème Édition.

GRILLED YAKIPINCHO MEATBALL GLAZED WITH TARE

AMUSE-BOUCHE x10 90 mins 15 mins

INGREDIENTS

YAKIPINCHO MEATBALL

1kg meat prepared for yakitori meatballs

Japanese bamboo skewers (18cm), as needed

TARE SAUCE

30g chicken wings

7.7g long scallion (clean)

7.7g ginger (peeled)

35g sake

29g Mirin

19g brown sugar

50g soy sauce (tamari)

MEAT FOR YAKITORI MEATBALLS

880g de-boned chicken leg (minced chicken)

143g poached onion, dried on a paper towel

40g panko

7.14g salt

4.76g black pepper, freshly ground

1 lemon zest

POACHED ONION

0.3g Spanish onion, brunoised

18g pomace oil

0.75g Salt

FINAL PRESENTATION

20 Yakipincho meatballs

100g Tare sauce

100g Sake

Black plate, as needed

Lemon, as needed

Chef DANI GARCÍA

Leña Marbella — Spain

“This recipe uses a cooking technique we learnt in Japan. It is a success among our clients and a permanent item on our menu.”

Krug Grande Cuvée 171ème Édition

1 — YAKIPINCHO MEATBALL

Ration the balls into 40g portions. With wet hands, insert the mixture onto the skewer to form an oval shape. The meat must be fully adhered to the bamboo skewer. Put in the fridge until use.

2 — TARE SAUCE

Roast the chicken bones and the fresh onion in the oven at 220°C for 20 minutes or until well roasted but not burnt. Put the sake and mirin in a pot and bring to a boil. When it starts to boil, set it alight with a blowtorch to burn the alcohol. Lower the heat to a minimum until the flame has disappeared. Add the sugar to the pot and dissolve. Add roasted chicken bones, roasted fresh onion and chopped ginger. Leave to cook over low heat for 30 minutes. Once 30 minutes have passed, add the soy sauce and allow to cook over low heat for another 15 minutes. Then, remove from heat and allow to cool. Strain the mixture reserving the resulting sauce.

PAIRING NOTES

3 — MEAT FOR YAKITORI MEATBALLS

Mix all ingredients and store in the fridge until cold, 30-40 minutes approximately and until use.

4 — POACHED ONION

Put the oil in a pot, brown the onion lightly and add the salt to help it sweat. Cook over low heat until the onion is well cooked. Set aside.

FINISHING & SERVING INSTRUCTIONS

Roast in the “robata” and slowly turn the meatball on all sides for 2 to 3 minutes. Test the meatball until it is firm, if not continue cooking, turning constantly. Dip the meatball in the “tare” sauce, return to the “robata” and turn until golden and 90 per cent cooked. Once they have a nice golden colour, dip the meatballs back into the tare and put a little lemon zest on top to finish.

The texture and harmony of Krug Grande Cuvée 171ème Édition is perfect for the citric touch that the lemon gives to the yakipincho and also mixes wonderfully with its dressings in an explosion of flavours on the palate.

Chef YUVAL BEN NERIAH

a — Israel

OYSTER NIGIRI WITH YUZU BEURRE BLANC

INGREDIENTS

BEURRE BLANC REDUCTION

10g vegetable oil

40g ginger, peeled and minced

50g shallots, minced

500ml champagne

YUZU BEURRE BLANC

50ml beurre blanc reduction

50ml cream

170g butter, small cubes

20ml yuzu juice

1g zest from one yuzu

4g salt

1g kombu powder

SERVING

4 freshly shucked oysters

Yuzu beurre blanc

50g sushi rice

8g Oscietra caviar

Seasonal flowers for garnish

1 — BEURRE BLANC REDUCTION

In a small saucepan, heat the oil. Add the shallots and ginger and cook for 10 minutes until the vegetables have lost their pungent smell and soften. Add the champagne and simmer all the alcohol out, around 5-7 minutes. Once the alcohol has evaporated, take off the heat let it steep for 30 minutes then strain.

2 — YUZU BEURRE BLANC

Heat the reduction and cream in a saucepan at 50°C. With the help of a hand blender or whisk, start blending in the butter one cube at a time until you get a nice and set emulsion. After all the better is blended in, add the rest of the ingredients and keep warm.

PAIRING NOTES

FINISHING & SERVING INSTRUCTIONS

Make an incision on the oysters with a sharp knife. Create 4 sushi rice balls. Place an oyster on each ball with the incision on the rice. Firmly set them together. Pour over a little of the sauce on each nigiri and finish with Oscietra caviar and seasonal flowers.

This recipe blends flavours from Japanese and Mediterranean cuisine. The distinct flavour of the yuzu is transformed in the beurre blanc, echoing the freshness of Krug Grande Cuvée 171ème Édition, while the oyster and caviar underscore the complexity in the glass.

“Yuzu is, in my life and work – which are one and the same – the most important and most loved lemon I cook with. Its diversity, many uses, and connection to Japanese cuisine make it a central ingredient in my kitchen.”

LINE-CAUGHT SEA BASS “IKEJIME” WITH SEAFOOD, SEA URCHIN MILK & RED SHISO

STARTER x8 2 hours 24 hours

INGREDIENTS

FISH & SEAFOOD

24 thin slices of seabass sashimi

160g cubes from seabass belly

16 amaebi shrimps

24 slices of cooked stick scallops

16 cooked barnacles

16 cooked clams

CEVICHE BASE STOCK

2.5 shallots

1 clove garlic

½ red chili

50g ginger

30g galangal

20g palm sugar

2 stalks lemongrass

400g chicken broth

50g sushi vinegar

50g lime juice

40-50g fish sauce

2½ sprigs of mint

4 coriander sprigs

4 lime leaves

VINAIGRETTE

250g ceviche base stock

100g grapeseed oil

25g miso oil

10g Mizkan

5g yuzu juice

5g bonito vinegar

5g ginger oil

5g garlic oil

5g fish sauce

9g salt

TIGER MILK BASE

500g white fish meat

Juice of 10 limes

½ red chili

10g salt

SEA URCHIN MILK

35g sea urchin tongue

2 cloves garlic

60g lime juice

60g BBQ sauce

9g coriander stalks

2 tsp shirodashi

2 red chilis

250g tiger milk base

Mirin, to taste

Fish sauce, to taste

Xanthan, as needed for thickening

RED SHISO SORBET

75g sugar

4.5g Super Neutrose

22g glucose powder

260ml water

70ml lime juice

35ml yuzu juice

6 bowls red shiso cress

GARNISH

1 bowl of coriander cress

1 tbsp roasted & salted peanuts

Pickled shallot rings

Conventional avocado cream, as needed

Conventional Kimizu, as needed

Conventional ponzu gel, as needed

Chef CHRISTIAN BAU

Victor’s Fine Dining by Christian Bau ✽ ✽ ✽ — Germany

Krug Grande Cuvée 171ème Édition

Infuse ingredients for 24 hours.

2 — VINAIGRETTE

Mix all ingredients and reserve.

3 — TIGER MILK BASE Mix, leave to infuse for 2 hours, strain.

4 — SEA URCHIN MILK Mix and strain everything, bind with xanthan.

5 — RED SHISO SORBET

Mix sugar, Super Neutrose and glucose powder dry. Heat water to 45°C and trickle in the sugar mixture. Heat everything to 86°C and then strain. Add citrus juices and let mature at 40°C for a minimum of 3 hours. Blend in shiso cress and freeze overnight in a Pacojet container. Deglaze liquid mixture in nitrogen and store in blast freezer until ready to use.

PAIRING NOTES

Lightly salt and pepper the raw fish slices and cubes, as well as the seafood. Marinate in the vinaigrette for approximately 30 minutes.

FINISHING & SERVING INSTRUCTIONS

Arrange fish slices nicely around and over the cubes, drape the seafood on top. Garnish with cress, nuts, shallots, as well as the creams. Pour the sea urchin milk generously around the outside. Top with the shiso ice pearls. Serve directly.

The ceviche expresses itself through fresh, friendly flavours. By pairing the salty seafood with iodine notes, many parallels can be found with Krug Grande Cuvée 171ème Édition.

“I think that if you draw your knowledge from traditional French cuisine, sooner or later you will be surprised what flavours the world has to offer!”

1 — CEVICHE BASE STOCK

6 — FISH & SEAFOOD

PAN-SEARED FOIE GRAS, TOMATO CONSOMMÉ AND JAPANESE PEPPER RISOTTO WITH LEMON CONFITURE

Chef KENTA KAYAMA

Margotto e Baciare — Japan

INGREDIENTS

120g foie gras

5 lemons

300g sugar

1 sprig of thyme

50g rice

5 tomatoes

12 kinomi (young sansho leaves)

12 sansho peppercorns

“I learnt from an early age that being a Chef is not just about making delicious food, but also about making your guests feel comfortable and happy.”

1

LEMON

Remove the pulp from the lemons and cut the lemon peels into long, thin triangles. Bring the water and lemon peels to a boil in a small pan. Drain the water and repeat with fresh cold water another four times. Add 300ml of water, 300g of sugar and a sprig of thyme to the lemon peels. Simmer on a low heat until the lemon peels become soft.

2

Add sugar to half of the lemon pulp and simmer on low heat for approximately 30 minutes. Blend this in a mixer until it becomes a smooth purée. Chill in the fridge for 30 minutes until the pectin in the lemon thickens the purée.

3

TOMATO CONSOMMÉ RISOTTO

Blend the tomatoes in a mixer and strain until the consommé is clear. Cook rice in a rice cooker and combine it with the tomato consommé. Lightly simmer to thicken into a risotto.

FINISHING & SERVING INSTRUCTIONS

Sprinkle the kinomi and sansho peppercorns and place the foie gras on top of the risotto. Place a quenelle of lemon confiture on top. Finally, garnish with the candied lemon strips and serve.

PAIRING NOTES

This recipe maximises the depth and complexity of Krug Rosé 27ème Édition, as the foie gras and tomato consommé both contrast and echo its structure and spice.

— CANDIED

— LEMON CONFITURE

—

TOMATO TARTLET, LEMON PARMESAN

STARTER x4

INGREDIENTS

TARTLET DOUGH

275g flour

100g butter

65ml water

7g salt

30g egg white

2 hours (50 mins active prep)

20 mins

CRUSHED TOMATO

250g Roma tomatoes

50g white onion

1 clove of garlic

30g olives from Nice

5cl olive oil

¼ basil bundle

EMULSION

100g parmesan cheese (ideally 24-month)

50g butter

120g egg yolk

60g cream

Juice of ½ lemon

1 whole lemon

GARNISH

Basil sprouts, as needed

1 — TARTLET DOUGH

Using a food processor, mix the ingredients together to obtain a smooth dough. Roll out between two sheets of parchment paper, finely. Refrigerate for at least 2 hours. Scoop the dough according to the size of your baking pans. Overlay with a second mould. Cook at 170°C for 15 to 18 minutes. Reserve dough after cooking.

2 — CRUSHED TOMATOES

Peel, deseed and crush the Roma tomatoes. Finely chop the onion. Sweat the onion with the garlic clove. Add the crushed tomatoes and cook until the water evaporates. Cool down. Finish with olives and crushed basil. Reserve.

3 — LEMON PARMESAN EMULSION

Heat the cream. Melt the grated parmesan. In another saucepan, emulsify the egg yolks with the lemon juice. Cook like a Hollandaise sauce, at 63°C. Add the parmesan, cream and butter. Mix well. Pass through a fine mesh conical sieve and cheesecloth. Put in a siphon with 2 gas cartridges. Keep it around 60°C.

FINISHING & SERVING INSTRUCTIONS

Top tartlets halfway with the crushed tomatoes, fill the other half with the emulsion. Add lemon zest on top and some small basil sprouts.

Chef ARNAUD FAYE

La Chèvre d’Or ✽ ✽ — France

Krug Rosé 27ème Édition

“I chose the lemon of Menton, next to Eze. It is the mythical lemon, emblematic of the French Riviera.”

PAIRING NOTES

The tartlet, with its sweet notes of tomato, fruity 24-month parmesan and lemon juice, creates the perfect balance of sweet and sour, while the lemon zest blends deliciously with Krug Rosé 27ème Édition.

Chef KONSTANTIN FILIPPOU

Restaurant Konstantin Filippou ✽ ✽ — Austria

SARDINE. MISO. DOENJANG. LEMON

STARTER x5 5 mins 3 hours

INGREDIENTS

SARDINE

12 sardine fillets (cleaned and deboned)

MARINADE

150g granulated sugar

150g salt

1 Amalfi lemon peel

1g star anis

1g peppercorns

1g bay leaves

1g juniper

3g chopped dill

Krug Grande Cuvée 171ème Édition

MISO-DOENJANG CREAM

14 onions

120ml cream

30g miso doenjang paste

Juice of 1 Amalfi lemon

10ml soy sauce

2 sheets of gelatine

MISO LEMON MARINADE

50ml water

10g miso doenjang paste

Juice of 2 Amalfi lemons

5ml olive oil

ONION STICKS

150g flour

Egg whites of 3 eggs

150g roasted onion purée

5g salt

1 — SARDINE FILLETS

Mix salt, granulated sugar and the spices well. Cover both sides of the fillets with the spice. Marinate and cool for 30 minutes. Afterwards, rinse the fillets well with cold water. Portion the sardine fillets with a sharp knife into 2cm slices.

2 — MISO-DOENJANG CREAM

Peel the onions, cut to julienne strips and roast with a little oil on low heat for 2 hours until golden brown. Blend the golden-brown onions to a fine onion cream. Take 80g of the onion cream and add it to a small pot with the cream, miso-doenjang paste, Amalfi lemon juice and soy sauce. Bring to a boil. Add the soaked gelatine sheets. Strain them through a sieve and then fill the warm liquid into small cups and leave to chill.

PAIRING NOTES

3 — MISO LEMON MARINADE

Mix together all ingredients for the marinade and strain through a sieve.

4 — ONION STICKS

Stir the egg whites into the rest of the onion cream (about 150g), salt to taste and add the flour. Fill the onion mixture into a piping bag and form thin sticks. Bake in the oven at 160°C for 6 minutes.

FINISHING & SERVING INSTRUCTIONS

Place the miso-doenjang cream at the bottom of a bowl and cover with the marinated sardine fillets. Place the onion sticks into the gaps of the sardine and drizzle with the miso lemon marinade.

The full-bodied base of the onion royale and amazing fattiness and freshness of the sardine, balanced with the lightness of the Amalfi lemon, wonderfully complement the generous flavours and aromas of Krug Grande Cuvée 171ème Édition.

“Almost every dish can be enhanced by freshly squeezed lemon juice.”

Krug Room - Mandarin Oriental — Hong Kong SAR, China

FRENCH TOAST, LEMON SABAYON

DESSERT x4 10 mins 20 mins

1 — FRENCH TOAST

Cut brioche into 4 oblongs, each about 4cm high, 4cm wide, and 11cm long. Whisk together eggs, sugar, cream, and vanilla seeds. Soak the brioche in the egg mixture until it is completely absorbed, about 5 minutes. Heat the butter and oil in non-stick pan and gently cook the French toast on all sides to an evenly caramelised colour. Keep warm until needed.

2 — LEMON SABAYON

Combine egg yolks, sugar, lemon juice, and zest in an earthenware bowl. Place the bowl over a pan of hot water and whisk 5 to 10 minutes. until the mixture becomes a sabayon. Once it reaches a ribbon stage, remove from hot water and add limoncello. Gently fold the whipped cream into the mixture and keep it warm.

FINISHING & SERVING INSTRUCTIONS

Arrange the warm French toast on a plate. Spoon the sabayon over it. Dust with icing sugar and serve immediately.

INGREDIENTS

FRENCH TOAST

~500g brioche bread loaf

100g whole organic eggs

100g double cream

20g castor sugar

1 vanilla pod, seeds only

100g unsalted butter

20ml olive oil

LEMON SABAYON

4 organic egg yolks

70g castor sugar

2 Meyer lemons (juice and zest)

2 shots limoncello (or reduced lemon juice concentrate)

100g whipped double cream

PAIRING NOTES

Krug Grande Cuvée 171 ème Édition works well with this dish because of the Champagne’s fruit and citrus undertones. The limoncello brings out the true flavours of the Champagne, and the French toast, with its caramelised notes, enhances its complexity.

Chef ROBIN ZAVOU

Krug Grande Cuvée 171ème Édition

“Meyer lemon is grown and at its best in winter, so it adds a sunny touch of summer to those cold and dark days. Its aromatic, slightly sweet quality brightens desserts, sauces, salads, and roasts.”

LEMON & CAVIAR

Chef UWE OPOCENSKY

Petrus ✽ — Hong Kong SAR, China

INGREDIENTS

LEMON BAVAROIS

30g milk

30g cream

20g egg yolk

12g sugar

12g gelatine mass

25g limoncello

0.5g citrus (lemon, Buddha’s Hand, or yuzu)

3g citric acid

175g whipped cream

5g caviar

LEMON COATING

50g white chocolate

50g cocoa butter

5g sosa yellow powder

YUZU GRANITA

65ml water

10g sugar

1g gelatine

25g yuzu and lemon purée

1 — LEMON BAVAROIS

Boil milk and cream with egg yolk and sugar to form a crème anglaise. Mix in gelatine, citrus, and limoncello and cool to 35°C. Fold in whipped cream and pour mixture into a mould and add caviar in the centre.

2 — LEMON COATING

Blend all ingredients together. Warm to 35°C and set aside, holding it at temperature.

3 — YUZU GRANITA

Cook sugar and water into a syrup. Add gelatine, yuzu, and lemon purée. Cool and place in freezer.

FINISHING & SERVING INSTRUCTIONS

Unmould the bavarois, spray on coating, and serve with granita.

PAIRING NOTES

The recipe uses three types of lemon: Buddha’s Hand, yuzu and Sicilian lemon to achieve the right fruit notes and amplify the citrus nuances, while the caviar gives it saltiness and earthiness. The complexity and umami flavours work well with Krug Rosé 27ème Édition, as this dessert is between savoury and sweet.

“Yuzu, in combination with the aromas of Buddha’s Hand and Sicilian lemon, brings out an amazing balance between sweet and savoury.”

In a Squeeze

CHALLENGE 2/5

Pressed for time? Recipes limited to 5 ingredients and 30 minutes to clean, prep, cook and serve.

AMALFI LEMON WITH LE GALL PREMIUM OYSTERS, OLIVE OIL AND FINGER LIME

INGREDIENTS

AMALFI LEMON

1 Amalfi lemon

Julienne of the zest from the whole lemon

50g lemon juice

50g honey

LE GALL PREMIUM OYSTER, OLIVE OIL AND FINGER LIME

4 Le Gall premium oysters

4g olive oil

1 finger lime

1 — AMALFI LEMON REDUCTION

Using a julienne peeler, julienne the zest of a whole lemon. Bring 100ml of water to a boil with the julienne on full power. Repeat 5 times with fresh water. Strain. Add 50g of juice from the fresh lemon and 50g of honey. Reduce to half and put into the freezer to cool down.

2 — LE GALL PREMIUM OYSTER, OLIVE OIL AND FINGER LIME

Open the oysters and clean them. Put the oysters back in the shells. Cut the finger lime in half and squeeze out its caviar.

FINISHING & SERVING INSTRUCTIONS

Put the oyster shells with the oysters on crushed ice. Garnish with 1 spoon of the Amalfi lemon reduction with lemon zest, 1 teaspoon of olive oil, 1 teaspoon of finger lime caviar and 3 drops of fresh lemon juice.

PAIRING NOTES

The well-balanced Amalfi lemon reduction and refined bitterness and textures from the finger lime, embraced by the world’s best olive oil and outstanding Le Gall premium oyster flavour brings out the fullness of flavours and aromas of Krug Grande Cuvée 171ème Édition.

“I adore the Amalfi lemon for its thick zest and wonderful juiciness.”

LEMON NAMELAKA WITH LOBSTER AND OLIVES

Chef RUI PAULA

Casa de Chá da Boa Nova ✽ ✽

INGREDIENTS

Lobster trimmings, as needed

LEMON CREAM

8 lemon peels

100ml water

100ml lemon juice

100g lemon wedges

30g sugar

30g cream

OLIVE PISTO

60g olive, brunoised

20g dried tomato, brunoised

10g chili, brunoised

3 basil leaves, brunoised

OLIVE OIL NAMELAKA

100ml whole milk

200ml cream

50ml lemon juice

5g agar-agar

Fleur de sel, as needed

100g sauteed lobster trimmings

1 — LEMON CREAM

Boil the lemon peel 3 times, changing the water each time. Place the remaining ingredients in a mixing bowl. Crush well and pass through a sieve to achieve a homogeneous puree texture.

2 — OLIVE PISTO

Mix all the ingredients.

3 — OLIVE OIL NAMELAKA

Bring the milk, cream, olive oil, lemon juice and agar-agar to a boil and let boil for 3 minutes, stirring constantly.

FINISHING & SERVING INSTRUCTIONS

Place the lobster trimmings at the base of a rectangular mould. Put the namelaka on top until covered. Finish with pearls of lemon cream.

PAIRING NOTES

This recipe combines exquisitely with Krug Grande Cuvée 171 ème Édition’s delicate freshness and bubbles, as well as its prominent notes of lemon, an essential ingredient in fish and seafood dishes.

“Memory is my main source of inspiration – memories of generations, aromas and flavours that can be re-created with each new combination.”

OYSTER-LEMON

AMUSE-BOUCHE x4

3 mins 10 mins

Chef RAFA ZAFRA

Estimar — Spain

Krug Grande Cuvée 171ème Édition

INGREDIENTS

OYSTERS

1 whole lemon

1 oyster

OYSTER-LEMON JELLY

25ml oyster water

50ml lemon juice

25ml still water

0.4g agar-agar

GARNISHES

Tarragon leaves, as needed

Chervil leaves, as needed

Open each oyster, saving its water in a bowl.

Cut two lemons into halves, removing the pulp and emptying the peel.

3 — OYSTER-LEMON JELLY

Mix still water, lemon juice and the oyster water. Warm half of the mixture with agar-agar and bring to a boil, whipping constantly. Combine the cold and hot mixtures and reserve.

FINISHING & SERVING INSTRUCTIONS

Place one half of the empty lemon in a bowl with chopped ice. Put the clean oyster in it and cover it with lemon jelly. Add tarragon and chervil leaves on it and close the lemon with the other empty half. Keep cold.

PAIRING NOTES

This is an ideal match, as Krug Grande Cuvée 171ème Édition’s complexity of flavours, citrus aromas and fine bubbles exalt the unctuous, pearly sensation of the oyster.

1 — OYSTERS

2 — LEMON

“The Piura Lemon is perfect for making ceviche, which I love. Every time I taste it, I am transported to South America.”

Washington, D.C., United States

YELLOWTAIL CRUDO, PICKLED TOMATOES, CRISPY POTATO, LEMON-DASHI GELÉE

INGREDIENTS

DASHI

100ml dashi

2x2 kombu

6g bonito flakes

LEMON SAUCE

100ml lemon juice (3 lemons)

30g sugar

DASHI LEMON GELÉE

100ml dashi

100ml lemon sauce

2g agar-agar

AMAZU SAUCE

100ml rice vinegar

50g sugar

3 cherry tomatoes

POTATO STRINGS

1 whole potato

YELLOWTAIL

4 slices, 13g each

GARNISH

Chives

Edible flowers

Lemon zest

Chef DAISUKE NAKAZAWA

“The Lisbon lemon is a humble ingredient that brings balance and brightness to any recipe. Clean and straightforward in flavour, it is useful to enhance but not overpower the ingredients it is paired with.”

Krug Grande Cuvée 171ème Édition

Heat water and kombu on the stove and take out the kombu just before the boiling point. Turn off the heat and add the bonito flakes. Let sit for 10 minutes and strain. Cool down the dashi and set aside.

Squeeze the juice of three whole lemons into a bowl. Add 30g sugar and stir until sugar is dissolved.

Mix all ingredients in a bowl and add 2g agar-agar. Stir until the mixture is cohesive. Pour into a shallow container and let it set in the fridge.

PAIRING NOTES

4

Put 100ml vinegar into a pot. Add 100g sugar, heat until sugar is dissolved. Cool down the mixture and set aside in the fridge. Blanch three tomatoes and shock in ice water. Peel the skin off and let them sit in the amazu for 15-20 minutes.

Peel the skin of one whole potato. Wash in running water and cut into thin strips with a mandoline. Pat dry and lightly fry at 177°C until golden brown. Season with salt.

Cut the chives, pick the edible flowers and grate the lemon zest.

FINISHING & SERVING INSTRUCTIONS

Place slices of yellowtail onto a plate. Mix up the gelée and lay a spoonful of the mixture on top of the fish. Add the cherry tomatoes around the yellowtail. Zest a lemon and add couple drops of lemon juice. Sprinkle the chives. Add the fried potatoes on top. Garnish with flowers.

Krug Grande Cuvée 171ème Édition is bright and lemon-forward, while juxtaposed with more complex nuances from the older wines in the blend. The citrus-laden fruit profile of the wine is enhanced by the lemon found in the dashi gelée and grated zest, while the umami is mirrored in the crispy potatoes and pickled tomatoes. The body and textural richness of the Champagne complement the yellowtail and vice-versa.

1 — DASHI

2 — LEMON SAUCE

3 — DASHI LEMON GELÉE

— PICKLED CHERRY TOMATOES(AMAZU SAUCE)

5 — POTATO STRINGS

6 — GARNISH

Chef DENNIS MAZZA AURORA — Switzerland

SWISS ALPINE SALMON CEVICHE IN AN AMALFI LEMON MARINADE AND OONA CAVIAR

1 — DECORATION

Wash the Amalfi lemon hot and cut it into thin slices. Bring the sugar and water to boil and place the lemon slices in the sugar syrup. Leave to infuse for approximately 10 minutes. Place the lemon slices on a baking tray with baking paper and dry at 90°C for about 1 hour. Place the candied lemon slices in an airtight box and store. Can be kept for several weeks.

2 — MARINADE

Peel the onion and cut into small wedges. Pluck the coriander from the stems, reserve the latter. Wash the ginger and the Amalfi lemon in hot water. Grate the peel from the lemon with a fine grater and put it in a pot with the limoncello. Halve the lemon, squeeze it and add it as well. Add the finely grated ginger (with peel), coriander stalks and the onion slices to the broth and bring to a boil. Chill, preferably overnight.

3 — SWISS SALMON CEVICHE

INGREDIENTS

DECORATION

1 Amalfi lemon

200ml water

100g sugar

MARINADE

200ml limoncello

4 Amalfi lemons

1 red onion (approx. 50g)

20g ginger (organic)

SWISS ALPINE SALMON CEVICHE

500g Swiss Alpine salmon fillet

50g Swiss Oona caviar

Fresh coriander

Cut the salmon fillet into thin slices. Take the broth out of the refrigerator and remove the coriander stems. Remove the onion from the broth and keep it. Now place the salmon slices in the cold broth and marinate for about 30 minutes.

FINISHING & SERVING INSTRUCTIONS

Divide the salmon slices with the broth evenly between the plates. Top with the onion slices and coriander leaves. Divide the ceviche evenly among all the plates and season with fleur de sel. Perfume the ceviche with a little limoncello. Break the lemon chips and garnish the ceviche with them.

PAIRING NOTES

The aromatic fruitiness of the preserved lemon amplifies the citrus notes of Krug Rosé 27ème Édition, while the freshness of the dish accentuates the Champagne’s nuances of citrus and dried fruit, as well as its long finish.

Krug Rosé 27ème Édition

“This recipe is fresh, healthy, local and easily prepared within a couple of minutes without being a Chef.”

SCALLOP AND TURNIP SALAD WITH HONEY LEMON DRESSING

STARTER x2 10 mins 20 mins

INGREDIENTS

SALAD

2 Japanese scallops (sashimi grade)

1 or 2 turnips (the size of table-tennis balls)

Salt, to taste

Fleur de sel, to taste

HONEY LEMON DRESSING

10ml lemon juice (freshly squeezed)

10ml honey

30ml grapeseed oil

Salt, to taste

White pepper, to taste

Lemon zest, to taste

Krug Grande Cuvée 171ème Édition

“When I was a child, my parents were extremely busy running a clothing company. I started enjoying baking cookies and cheesecakes while waiting for them to come home. They enjoyed it so much, I decided to become a Chef.”

PAN-FRIED HAKE WITH LEMON BLANQUETTE, CITRUS HERB BOUQUET & LEMON ZEST

“My recipe is straightforward and can be made at home within 30 minutes. This pairing leaves your mouth ready for the next bite and another sip.”

Chef DANIEL MCBURNIE Restaurant LYST ✽ — Denmark

Krug Grande Cuvée 171ème Édition

INGREDIENTS

FISH

1 side of hake (trimmed, with skin on)

LEMON BLANQUETTE

2 egg yolks

1 whole egg

2dl vegetable stock

250g butter

1 tbs crème fraiche

100ml fish stock

50g lemon juice

Salt, to taste

CITRUS HERB BOUQUET

4 stems lemon balm

4 stems lemon verbena

4 stems lemon thyme

4 stems curly parsley

Zest of 2 lemons

4 pieces of chives

In a bowl, mix the egg yolks, whole egg, crème fraiche and lemon juice. Boil the fish stock and add while whisking to your egg mix. Melt and heat the butter to 100°C. Add the butter slowly to emulsify the sauce. Season to taste.

Take one of each herb and place on top of one another. Tie together carefully with a string of chives, finish with a little lemon zest on top.

Cook the hake skin side down for about 5 minutes in oil until it is just cooked.

FINISHING & SERVING INSTRUCTIONS

Plate the cooked fish and place the sauce on the side. The herb bouquet is for the leftover sauce, so you can dress your own salad.

PAIRING NOTES

The long yeast autolysis of Krug Grande Cuvée 171ème Édition gives complexity to the Champagne that matches the rich and fatty fish, as well as the butter in the sauce. The freshness and acidity from the lemon bring out the more vibrant flavours in the glass, while the herb bouquet and lemon sauce are rounded by them.

1 — LEMON BLANQUETTE

2 — HERB BOUQUET

3 — PAN-FRIED HAKE

JAPANESE SQUID COOKED WITH LEMON BUTTER, CELERIAC AND LEMON

1 — CELERIAC

With a good vegetable peeler, cut several long strips about the width of pappardelle around circumference of the celeriac into a bowl of water and lemon juice. Blanch the celeriac for 1 minute in a large pot of boiling salted water, drain, and reserve the water.

2 — SQUID

Heat oil and butter in a non-stick frying pan until the butter has melted and foamed up. Cut the squid in half lengthways and remove outer membranes. Using very sharp knife, cut into slices 3mm thick. Heat squid very gently in a small saucepan and season with shellfish stock, lemon zest, chopped dill, reserved water and lemon butter immediately before serving.

FINISHING & SERVING INSTRUCTIONS

Plate the squid with celeriac on top. Garnish with dill and lemon zest.

PAIRING NOTES

Krug Grande Cuvée 171ème Édition brings freshness and

Krug Grande Cuvée 171ème Édition

“Our work is our passion and full of zest – that in turn makes our guests’ experience even happier.”

Chef ANDREA BERTARINI

BATTUTA DI MANZO

Montalbano by Mirko Rainer — Switzerland

INGREDIENTS

BEEF TARTARE

300g knife-cut Swiss beef fillet

Extra-virgin olive oil

Salt, to taste

Black pepper, to taste

ICED LEMON

100ml water

20g vodka

25g untreated lemon juice

GARNISH

10g burnt lemon powder

10g candied lemon peel

Mince and season the beef fillet with olive oil, salt and pepper.

Combine the water with vodka and lemon juice. Freeze at -18°C and form into a frozen disc.

FINISHING & SERVING INSTRUCTIONS

Plate the beef, decorate with the ice disc and finally garnish with the burnt lemon peel and candied peel.

PAIRING NOTES

The pleasant, intense lemon aromas of this recipe make it pair very well with Krug Rosé 27ème Édition, accentuating the flavour notes of the Champagne, while the texture of the beef tartare marries beautifully with the persistent bubbles of Krug Rosé 27ème Édition.

1 — BEEF TARTARE

2 — ICED LEMON

“In Mediterranean cuisine, lemon is an ancient protagonist to which we are strongly attached for its freshness, acidity and flavour.”

Chef UMBERTO BOMBANA

8½ Otto E Mezzo Bombana ✽ ✽ ✽ — Hong Kong SAR, China

SPAGHETTI WITH AMALFI LEMON AND NATURAL NUTRITIONAL YEAST

1 — LEMONS

Wash and peel the lemons. Place peels, leaves, and 2 lemons cut in half in a pot with 5L of water. Heat to 60°C using a thermometer. Steep contents at room temperature until cool and strain.

2 — SPAGHETTI

Place spaghetti in a pan, add lemon broth to cover, and bring to a boil, stirring carefully at first to avoid breakage and then frequently to prevent sticking. Cook until pasta absorbs all the liquid.

FINISHING & SERVING INSTRUCTIONS

Remove spaghetti from heat and add a tablespoon of nutritional yeast, the grated parmesan, some lemon zest, a splash of olive oil, and salt and pepper to taste.

PAIRING NOTES

Artisanal spaghetti releases natural starch, making it a great combination with the lemon’s sweetness and acidity, while Krug Grande Cuvée 171 ème Édition complements the pasta’s unique texture with a vivacious and elegant bubble.

INGREDIENTS

350g spaghetti pasta

8 lemons

A few lemon leaves

2 tbsp nutritional yeast

1 tbsp parmesan cheese, grated

Zest of 1 lemon

Olive oil

Salt, to taste

Pepper, to taste

“Often people think the most complicated dishes are the best, but it’s a good test for a Chef to make something great and is simple that everyone can re-create at home.”

LEMON TIRAMISU

DESSERT x5 10 mins 20 mins

Chef KENJIRO HASHIDA Hashida — Singapore

Krug Grande Cuvée 171ème Édition

INGREDIENTS

LEMON TIRAMISU

3 Lemons

3 Japanese eggplants

400ml water

120g honey

40g sugar

200ml whipped cream milk

50g sugar

5g lemon juice

150g mascarpone cheese

150ml cooking oil

1 vanilla pod

25g Pearlagar (jelly powder)

Peel one lemon. Put the peeled lemon zest, 1 vanilla pod and 150ml of cooking oil into a vacuum bag or air-tight bag. Leave for 20 minutes.

Placed sliced lemons and 120g honey into 400ml of water. Peel and cut the Japanese eggplants and add them to the water. Bring the mixture to a boil for 10 minutes. Then cool for 10 minutes. Separate the sliced lemon and cut eggplant from the mixture. Strain the remaining mixture (liquid) with a sieve or paper filter. Add 25g Pearlagar to the liquid and bring to a boil. Let the mixture cool down and the jelly will form. Make whipped cream by adding 5g lemon juice, 50g sugar and 200ml whipped cream milk. Finally, mix the whipped cream with 150g mascarpone cheese.

FINISHING & SERVING INSTRUCTIONS

Layer the cut eggplant and sliced lemon in the serving cup. After layering, drizzle lemon oil on top. Add the whipped cream and mascarpone cheese mixture at the top. Finish with lemon zest.

PAIRING NOTES

The bitterness and acidity of the lemon in this recipe matches with the freshness of Krug Grande Cuvée 171ème Édition.

1 — LEMON OIL

2 — LEMON TIRAMISU

“There is an old saying in Japan, one’s first kiss always taste like lemons.”

MANY PARTS OF A LEMON TART

Krug Grande Cuvée 171ème Édition

INGREDIENTS

RYE PISTACHIO CRUMBLE

114g unsalted butter

75g sugar

30g icing sugar

1 egg yolk

80g rye flour

80g all-purpose flour

40g pistachio (unsalted and roughly chopped)

1g salt

LEMON-LIME CURD

200g unsalted butter

175g sugar

120g egg yolks

5g citric acid

1g salt

2 lemons (juice and zest)

2 limes (juice and zest)

MACERATED STRAWBERRIES

120g strawberries

24g brown sugar

1g allspice

1g green cardamom

AVOCADO LEAF OIL

100g avocado leaves

200g vegetable oil

Chef ALONSO MADRIGAL MALIX — Mexico

PAIRING NOTES

The freshness, acidity and aromas of the citrus, the earthy notes of the rye-pistachio crumble and the floral almost almond-like notes of the avocado leaf oil are a match made in heaven with Krug Grande Cuvée 171ème Édition.

1 — RYE PISTACHIO CRUMBLE

Preheat the oven to 180°C. In a stand mixer with the paddle attachment start by adding butter and sugar. Work the ingredients at medium speed until obtaining a homogeneous mixture (about 2 to 3 minutes). Add the rest of the ingredients, mix at medium speed for another 2 minutes until a firm dough forms. Refrigerate for 6 to 12 hours. Roll out the dough on a floured surface, transfer to a baking sheet lined with baking paper. Bake for 8 to 10 minutes. Let the crumble cool down. Once it reaches room temperature crush the cookie into rough chunky powder.

2 — LEMON-LIME CURD

Cut the butter into small cubes and let sit at room temperature. Mix the rest of the ingredients in a medium inox mixing bowl. Place the bowl over a pot with boiling water (bain-marie). Start whisking the lemon mixture, making sure nothing sticks at the bottom of the mixing bowl. Add the butter cube by cube, keep whisking! Once you have all the butter incorporated to the mixture, whisk until it reaches a temperature of 72°C. Transfer the mixing bowl to an ice bath and cool down. It will start thickening as it gets cold. Pass the lemon curd to a piping bag and reserve in the fridge.

3 — MACERATED STRAWBERRIES

Cut the strawberries lengthwise. Mix with the sugar and spices (spices should be previously toasted and ground into a powder). Let sit at room temperature for 5 minutes.

4 — AVOCADO LEAF OIL

In a saucepan heat the vegetable oil until it reaches 80°C. Pour into a blender with the avocado leaves, Blend for 1 minute. Transfer to a heat-proof container and refrigerate overnight. Pass oil through a fine mesh sieve. Reserve.

FINISHING & SERVING INSTRUCTIONS

In a small bowl place two tablespoons of the rye-pistachio crumble. Following the circumference of your plate, arrange the strawberries, making sure you leave a circle in the middle. Inside that circle pipe the lemon-lime curd (about 3 tablespoons). Drizzle some avocado leaf oil to finish.

“While working in Denmark

I would go out of my way just to get a piece of lemon! They are like gold in Scandinavia.”

Zero Waste

CHALLENGE 3/5

Use everything. Throw away nothing. This challenge calls for you to use the whole lemon.

Chef JUSTIN COGLEY

California, United States — ✽

BROWN BUTTER LEMON CAPER-POACHED OYSTER, MEYER LEMON FROM MY TREE, PARSLEY AND LARDO

INGREDIENTS

PRESERVED MEYER

LEMON PEEL

100ml water

50ml Champagne vinegar

50g sugar

6g salt

2g fennel seeds

1 pinch saffron

1 Meyer lemon, peeled (no pith), cut into thin strips

LEMON CAPER CREAM

115g butter

25g capers, drained

3g finely diced shallot

2g diced parsley leaf (save some for the garnish)

25ml lemon juice

40ml heavy cream

MEYER LEMON SAUCE

275g Meyer lemons (cut up)

100g sugar

100ml water

10ml olive oil

Simple syrup, as needed

OYSTERS

6 oysters opened, reserve and clean shells

100ml water

50g of the lemon caper cream

LARDO

Six thin slices of cured lardo (pork fatback)

x2

1 — PRESERVED MEYER LEMON PEEL

In a small pot, add water, Champagne vinegar, sugar, salt, fennel seeds and saffron. Bring to a simmer. Turn off heat, cover and steep for 10 minutes. Strain liquid and pour over the lemon strips. When the mixture is room temperature, you can store the lemon for up to a month in the liquid.

2 — LEMON CAPER CREAM

In a small pan, melt and brown the butter over medium heat. When the butter is light brown, add the capers, shallots, parsley and lemon juice. Place in a blender. At high speed, pour in the cream until smooth and set aside.

PAIRING NOTES

3 — MEYER LEMON SAUCE

Bring sugar and water to a boil. Cook until sugar is dissolved and measure out 130ml. Place in a blender with Meyer lemon peel and flesh. Blend on high speed while drizzling in the olive oil. Set aside. Taste and balance with more simple syrup as needed.

4 — POACHED OYSTERS

Place water and caper cream in a small pan, over low heat. Add oysters and poach for 10-15 seconds, just until firm. Set pot off the heat until ready to plate.

FINISHING & SERVING INSTRUCTIONS

In a round bowl, place salt or small stones and arrange clean oyster shells on top. Place a poached oyster in each shell with some of the poaching juice. Next, top with the Meyer lemon sauce, sliced parsley, a slice of the preserved lemon peel, and a piece of lardo.

Krug Grande Cuvée 171ème Édition is enhanced by the salt, fat, and freshness, of the oyster in the brown butter topped with the bright Meyer lemon sauce, for some acidity. The lardo strip adds extra saltiness, bringing the dish and the Champagne together.

“My California dream was to grow lemons and avocados. With the Meyer lemons we grow, we can use the whole fruit, so nothing goes to waste.”

SWEET AND SOUR EEL

STARTER x4 1 hour 2 days

Krug Grande Cuvée 171ème Édition

Chef MASSIMO SPIGAROLI

Antica Corte Pallavicina ✽ — Italy

INGREDIENTS

EEL

1 eel (600-800g)

2 courgettes

MARINADE

500ml water

125ml lemon juice

120g white sugar

30g salt

2 shallots

LEMON GEL

180ml lemon juice

20g white sugar

3g agar-agar

CANDIED LEMON ZEST

200g lemon zest

180g white sugar

230ml water

GARNISH

Mixed vegetable sprouts (basil, chive, tarragon, sage, borage flowers, wood sorrel, etc.)

Clean the shallots. Mix all the ingredients for the marinade and bring to a boil for about 10 minutes. Peel and fillet the eel, grill it slowly for about 30 minutes or until crispy. Remove the eel from the grill, dry it with a paper towel and place it in a bowl. Cover the eel with the marinade. Wait until it gets cool and leave it to rest in the refrigerator for two days.

Blend all the ingredients with an immersion blender. Bring the compound to a boil and then leave it the rest in the refrigerator for 3 hours. Take it out of the fridge and blend once again until it becomes a smooth gel.

3

Julienne the lemon zest and boil it for about 2 minutes. Drain and cool immediately with cold water. Repeat 5 times. Mix water and sugar to obtain a syrup. Immerge the lemon zest into the syrup and boil for 10-15 minutes until you get a nice and even caramelisation. Let cool completely.

4 — COURGETTES

Steam the courgettes for 10 minutes. Cool in ice and water and cut them in half. Then, grill them on the pulp side for a few minutes. Scoop out the central part of the pulp.

FINISHING & SERVING INSTRUCTIONS

Remove the eel from the marinade and place it on the courgette. Decorate with some lemon gel and the candied lemon zest. Garnish it with the mixed vegetable sprouts.

PAIRING NOTES

The recipe combines the expressive personality of Krug Grande Cuvée 171ème Édition with the delicate texture of the eel, framed by the bittersweet notes of the marinade. The candied and gel lemons enhance the Champagne’s refined citrus notes.

1 — MARINATED EEL

2 — LEMON GEL

— CANDIED LEMON ZEST

“Our family has always believed in zero waste and a farm to table philosophy. We produce 85% of raw materials and pickle the surplus.”

KING CRAB WITH SALTED CEDRATE, THE “ORIGINAL” LEMON

Chef OSKAR SAMUELSSON

Dorsia Hotel & Restaurant — Sweden

INGREDIENTS

KING CRAB

1 leg of raw king crab

50g salted butter

SALTED LEMON

4 big lemons (ideally cedrate)

10g salt

10g sugar

Wrap the king crab in baking paper together with the butter and bake in the oven at 52°C for two hours.

Separate the zest from the flesh of the lemon. Boil the zest 3-4 times in fresh water removing the bitter parts and until soft. Mix the cooked zest and flesh together adding salt and sugar before blending it smooth.

FINISHING & SERVING INSTRUCTIONS

Save the shell from the king crab and use a scissor to open the top part. Place the meat inside and cover the hole with the purée of salted lemon.

PAIRING NOTES

The salty and fatty qualities of the king crab match well with the citrus, forming an excellent pair with Krug Grande Cuvée 171ème Édition.

1 — KING CRAB

2 — SALTED LEMON

“The cedrate, or citron, is the citrus from which all other types of lemon developed through natural or provoked hybridisation.”

RED SEA BREAM WITH LEMON SASHIMI

Chef MORI TOMOAKI

Mori Tomoaki — Hong Kong SAR, China

INGREDIENTS

LEMON PONZU

500g mirin

50g sake

200g soy sauce

200g citrus vinegar

1 lemon

10g kombu

10g bonito flakes

SALTED LEMON

1 lemon

100g sea salt

LEMON OLIVE OIL

Zest of 2 lemons

200g olive oil

RED SEA BREAM

1 fillet

In a pot, combine mirin, sake, soy sauce, citrus vinegar, lemon, kombu, and bonito flakes. Allow to ferment for 3 days.

Marinate lemon in sea salt for 1 week.

Marinate the lemon skin in olive oil for 1 week.

Marinate the sea bream with sea salt and kombu 1 day in advance. Slice into small pieces when ready to use.

FINISHING & SERVING INSTRUCTIONS

Place the slices of red sea bream in the centre of plate and drizzle with lemon oil and lemon ponzu. Garnish with salted lemon zest.

PAIRING NOTES

The acidity of the Japanese lemon pairs exceptionally well with the freshness of Krug Grande Cuvée 171ème Édition, while the sea bream enhances its aromas.

1 — LEMON PONZU

2 — SALTED LEMON

3 — LEMON OLIVE OIL

4 — RED SEA BREAM

“This challenge matches my personal culinary philosophy to always fully utilise our seasonal ingredients including the skins of the vegetables and the bones and skins of the fish.”

LEMON FROM MENTON, CRISPY TART, SCALLOPS AND A LIGHT SABAYON SAUCE

8 hours

30 mins STARTER x1

(60 mins active prep)

INGREDIENTS

SHORTCRUST PASTRY

60g plain flour

30g Bordier seaweed butter (slightly salted)

50ml Evian natural mineral water

1 egg yolk

Fine salt, to taste

LEMON CONFIT

1 Menton lemon

50ml Evian natural mineral water

50g caster sugar

1 clove

1 star anise

1 sprig of lemon thyme

10ml olive oil

SCALLOPS

2 or 3 scallops (depending on size)

10ml olive oil

1g espelette pepper

LEMON SALT

5g fleur de sel

3g lemon zest

LEMON SABAYON

10g egg yolk

5ml whole milk

20g slightly salted butter

1 sprig lemon thyme

5ml lemon juice

Chef PATRICE VANDER

Restaurant Les Fresques ✽ — France

Krug Grande Cuvée 171ème Édition

“I am pleased to take part in the Krug challenge for the second consecutive year in collaboration with Loïc Chavasse Frette, Sommelier and Wine Director, who helped achieve this pairing with Krug Grande Cuvée 171ème Édition – a beautiful moment about sharing gastronomy.”

Make shortcrust pastry the traditional way. Wrap the dough and put it in the fridge. Roll out the pastry, then line a 10cm circle tin, top with ceramic beans and cook at 175°C for about 15 minutes.

Peel the lemon and save the juice for the sabayon. Place the lemon peels to dry in a 60°C oven for about two hours and mix to obtain a fine powder. Mix this powder with the fleur de sel and set aside.

Cut the scallops into 2mm slices (not too thin). Place the slices on parchment paper, forming a rosette shape, the same diameter as the tart. Keep refrigerated.

Bring the mineral water and sugar to a boil in a saucepan. Blanch the lemon five times in parallel and then dip it in the syrup with the spices and lemon thyme. Vacuum bake in a 75°C steam oven for eight hours. Then, remove the lemon seeds and mix finely with a Vitamix blender and some of the syrup. Add in the olive oil and set aside in a piping bag.

5

LEMON SABAYON

Melt the butter in a saucepan with the lemon juice and lemon thyme. Cover and leave to infuse for 20 minutes. Then, put the infused butter in a Thermomix bowl with the egg yolks and milk. Cook for 8 minutes at 70°C at speed 5. Drain into a siphon and gas twice. Set aside in a bain-marie at about 50°C.

FINISHING & SERVING INSTRUCTIONS

Garnish the tart base with regular dots of lemon confit. Place the scallop rosette shape on the base, season with a drizzle of olive oil and espelette pepper, then put under a salamander for a few seconds or use a kitchen torch. Add the fleur de sel to the lemon. Place the tart in a serving dish, garnish with lemon leaves and put the lemon sabayon in a sauce dish. Serve the tart and top with a spoonful of sabayon.

PAIRING NOTES

The pairing between lemon and Champagne may seem complex at first but the notes of Krug Grande Cuvée 171ème Édition wonderfully balance the acidity of the lemon, while the freshness and vibrance of the lemon combined with the soft mellowness of the sabayon enhance the experience.

1 — SHORTCRUST PASTRY

2 — LEMON SALT

3 — SCALLOPS

4 — LEMON CONFIT

—

Chef FRANCESCO DE BARTOLOMEIS

Grand Bellevue — Switzerland

CAPPELLETTI IN “PATTE NOIRE” CITRUS RAMEN BROTH WITH CHARRED SHIITAKE MUSHROOMS AND CANDIED LEMON

INGREDIENTS

“PATTE NOIRE” CITRUS RAMEN BROTH

1 whole chicken (+/-1,2 kg), ideally “La Patte Noire”

from near Gruyere

9L water

1 organic lemons

200g carrots

200g white onion

200g green celery

100g leek

100g Ramati tomatoes

25g fresh ginger

10g cinnamon stick

5g juniper berries

1 cayenne pepper

2 gloves of garlic

20g katsuobushi (bonito flakes)

1 sheets of kombu (Japanese seaweed)

100g spring onion

20g green soja

CAPPELLETTI

Fresh pasta:

500g white flour

8 egg yolks

2 whole eggs

1 tsp vinegar

For the filling:

400g spring onion brunoised

The white pith of 5 lemons

120g veal, minced

60g pork throat, minced

200g shiitake, brunoised

30g fresh chopped coriander

25g lemon juice

Espelette chili, to taste

Salt, to taste

Pepper, to taste

Fish sauce, to taste

100g rice noodles (boiled and brunoised)

Le

Divide the chicken into eight parts and toast the carcasses in the oven at 230C° for about 20 minutes, while simultaneously roasting the leek and onions in a pan. Bring the water to boil and add all the other ingredients washed and coarsely chopped. Leave it to cook for around an hour and a half to concentrate the flavours. Correct the flavour with salt and add acidity with lemon juice and a pinch of soy sauce. Afterwards, filter everything in a fine sieve.

“Sustainability plays

role here at Le Grand Bellevue.We constantly challenge ourselves to use food in its entirety, creating totally different textures and new culinary sensations, allowing our guests to experience a new perspective on sustainable dining. To us

‘Zero Waste’ means respecting the delicacy and beauty of each ingredient by using all of its parts.”

Mix all the ingredients for the pasta and then vacuum-pack everything to refine the pasta for at least 30 minutes.

PAIRING NOTES

3 — FILLING

Cook all the ingredients together starting with a base of seed and sesame oil. When all the cooking water has been absorbed, place everything on a plate and incorporate the rice noodles and coriander. Correct the flavours with lemon juice to achieve a wellbalanced taste. Once the filling has cooled down, put it in pastry bags. Roll out the fresh pasta, with the help of a machine, as thinly as possible. Then, cut out 5x5cm squares of dough. Insert the filling inside and close using a little water in the classic shape

FINISHING & SERVING INSTRUCTIONS

To cook the cappelletti, place about 6 pieces per serving in salted water. Afterwards present them in a bowl and garnish with sesame seeds, pan-seared shiitake mushrooms, candied lemon zest, chervil or dill. Feel free to improvise according to your own taste. Last but not least, add the broth.

The freshness of Krug Grande Cuvée 171ème Édition contrasts with the texture and the temperature of the comforting lemon chicken ramen and combines deliciously with the citrus flavours in the recipe. The white pepper notes bring extra spiciness to the dish while the candied lemon is echoed in the champagne’s palate. A pairing of power and elegance. Pair with Krug Grande Cuvée 171ème Édition.

1 — “PATTE NOIRE” RAMEN BROTH

2 — CAPPELLETTI

a very important

TAGLIATELLE AL LIMONE IN ZUPPETTA DI BROCCOLO

INGREDIENTS

TAGLIATELLE AL LIMONE

280g tagliatelle

1 untreated lemon

20ml lemon juice

200ml water

20g Parmigiano Reggiano

20g EVO oil

0.2g Timut pepper

ZUPPETTA DI BROCCOLO BALABRESE

500g broccoli from Calabria

30g EVO oil

1 untreated lemon (peel and juice)

1 clove of garlic

Salt, to taste

Pepper, to taste

LIMONE SOTTO SALE

1 untreated lemon

50g salt

50g sugar

500ml water

1 — TAGLIATELLE AL LIMONE

Combine the water with the Parmigiano Reggiano and the oil. Cook the tagliatelle in salted water, keeping it very al dente and then finish cooking in a pan with the mix of water, Parmesan and oil prepared previously. During creaming, grate the lemon peel inside the pan and add the juice.

2 — ZUPPETTA DI BROCCOLO CALABRESE

Clean the broccoli thoroughly and set aside 20 small florets. Cut the rest of the broccoli into 2cm pieces and blanch them in boiling salted water for 4 minutes. Once blanched, sauté in a pan with the peel of 1 lemon, the clove of garlic and the oil. Season with salt and pepper. Once the broccoli is cooked, remove the lemon peel and the clove of garlic and blend it with a blender to a soup consistency.

3 — LIMONE SOTTO SALE

Heat the water with salt and sugar. Once it reaches a boil, turn off the heat. Peel the lemon and leave it in the water for 40 minutes. Drain and cut into brunoise.

FINISHING & SERVING INSTRUCTIONS

Put the tagliatelle in the centre of the plate. Garnish with candied lemon and Timut pepper on top. Serve the broccoli soup separately and add it to the plate at the end.

PAIRING NOTES

The sweet notes of candied lemon in this recipe are a wonderful match for the freshness of Krug Grande Cuvée 171ème Édition, while the broccoli accentuates the Champagne’s minerality.

“I remember an anecdote from my father that on Sundays, his parents would give him money to buy half a lemon and a liquorice root that was dipped in juice. This was the only sweet moment in times of economic hardship and scarce availability.”

BLACK LEMON TROUT WITH SORREL ICE

After making a perfect fillet from 300g trout, add the cream, salt, sarawak pepper and Moroccan lemon to make a stuffing.

INGREDIENTS

300g trout

60g cream

2g Moroccan lemon

2g salt

1g sarawak pepper

1 untreated lemon

5g grapeseed oil

20g sudachi

5g shizo leaf

30g sugar

60g Calamansi vinegar

100g sorrel

50g fromage blanc

10g glucose

4g gelatine

2g salt

5g Oscietra caviar

0.5g black lemon

1 — TROUT ROLLS

Chef GYÖRGY SZ Ű CS Clarisse — Hungary

Krug Grande Cuvée 171ème Édition

“When I was a young boy, I could not wait for summer to have my ultimate favourite: lemon ice cream. This distinctive memory and flavour has stuck with me in the kitchen too, so hearing about this year’s Single Ingredient made my heart beat faster.”

AMALFI LEMON AND POLISH SMOKED STURGEON

Chef PRZEMYSŁAW KLIMA Bottiglieria 1881 ✽ — Poland

Krug Grande Cuvée 171ème Édition

INGREDIENTS

FENNEL

1 fennel

150g sour cream butter

5g Amalfi lemon zest

3 Kaffir lime leaves

2 pieces of lemon grass

1g saffron

3g salt

20ml Amalfi lemon juice

STURGEON MOUSSE

100g smoked sturgeon

50g crème fraiche

2g salt

1g pepper

2g dried fennel flowers

LEMON DRESSING

10ml lemon juice

150ml verjus

150ml hazelnut oil

50g sour cream butter

2g saffron

GARNISH

Bee pollen

Wild sorrel flowers

Dried marigold

Put all ingredients in a sous vide packing bag and boil for 3 hours at 75°C. Remove from the bag and put in the fridge. Slice into approximately 1mm slices.

Prepare and clean the meat of a whole smoked fish. Combine and blend, cold, with all ingredients. Strain through the sieve and put into the pastry bag.

Melt the butter and slowly pour into the bowl with the rest of the ingredients. Mix slowly with blender to emulsify.

FINISHING & SERVING INSTRUCTIONS

On the bottom of the plate make 2 circles of mousse and put the smoked sturgeon meat on the inside. Season with zest of the Amalfi lemon, olive oil, salt and pepper. On top, add the fennel slices in the shape of a sweet onion. Burn lightly with a blowtorch on the sides. Pour 2 tablespoons of dressing. Finish the dish with bee pollen, wild sorrel flowers and dried marigold.

PAIRING NOTES

The acidity of the dish is matched by the energy and vibrancy of Krug Grande Cuvée 171ème Édition, while the nutty notes of the Champagne pair with the smokiness of the fish and buttery flavour of the fennel.

1 — FENNEL

2 — STURGEON MOUSSE

3 — LEMON DRESSING

“We use all parts of the lemon in this dish – zest, juice and body. There is nothing left.We chose the Amalfi lemon for its intense, punchy flavours and delicate acidity.”

Chef AUSTIN JOHNSON

New York, United States — ✽

FOIE GRAS PRESSE WITH CHARRED PINK LEMONS

3 hours

STARTER x2-4

(plus 1 week for curing)

1 hour

1 — CURING THE FOIE GRAS

Combine the salt, pink salt, sugar, white pepper and cognac to make the curing mix. Temper the foie gras lobe and scrape it to remove all veins. Cure the 1kg of foie gras with the dried curing salt mix. Mix well and let sit for 1 week.

2 — RATAFIA HONEY GELÉE

Warm the honey and ratafia in a sauce pot while blooming your gelatine in cold water. Once the gelatine is bloomed add it to the warm liquid to dissolve.

INGREDIENTS

FOIE GRAS

1kg foie gras

15g salt

2g pink salt

2g sugar

2g white pepper

2g cognac

1 pink lemon, charred

CHARRED LEMON PURÉE

1 pink lemon, chopped

1kg simple syrup

30g butter

60g pink lemon juice

PINK LEMON GEL

200g pink lemon juice

4g agar-agar

80g pink lemon juice

RATAFIA HONEY GELÉE

90g honey

90g ratafia

1.5 sheets of gelatine

3 — CHARRED LEMON PURÉE

Cut up your pink lemons and cook twice in boiling simple syrup. Once boiled and tender add them to a strainer and begin to cook over Japanese charcoal. Cook over charcoal for 6-8 minutes and then add one to the Vitamix. Once in the Vitamix add the butter and fresh lemon juice. Reserve the rings of the other lemon for the foie gras.

4 — FOIE GRAS

After curing, place the foie gras in a large bowl and warm until fully tempered. Place the tempered foie gras in a round ring mould. While the foie gras is still warm, place charred pink lemon rings on top and put in the refrigerator. When the foie gras is fully cooled, apply the ratafia honey gelée. Place back in the refrigerator to set fully.

5 — PINK LEMON GEL

Juice the pink lemons and place in a sauce pot. In another sauce pot add the remaining lemon juice and the agar-agar. Boil the agar-agar and lemon liquid for 4 minutes. Once boiled add that to the remaining warm lemon juice. Cool on ice and then blend smooth.

FINISHING & SERVING INSTRUCTIONS

Cut the foie gras into triangles and place on a cold plate. Add dots of both purées and garnish to your liking.

Krug Rosé 27ème Édition

“When using citrus, I like to find ways to use all of the fruit. In this case we cook the lemon several times to remove its bitterness.”

PAIRING NOTES

The pink lemons complement Krug Rosé 27ème Édition both visually and aromatically.

GRILLED SCALLOPS WITH LEMON CREAM

Chef VICKY CHENG

VEA ✽ — Hong Kong SAR, China

Krug Grande Cuvée 171ème Édition

INGREDIENTS

SCALLOPS

6 live scallops

10g olive oil

LEMON CREAM

50g cream

5g freshly squeezed lemon juice

1g lemon zest

2g lemon syrup (remaining syrup from lemon confit)

Pinch of salt and pepper

CONFIT LEMON SLICE

2 lemons

200ml water

200g sugar

LEMON VINAIGRETTE

50g extra-virgin olive oil

50g freshly squeezed lemon juice

Pinch of salt

PLATING

Lemon zest

Fennel frond

Cut the lemon into very thin whole slices (a mandoline makes this easier). Bring sugar and water to a boil, add lemon slices, stir, and bring back to boil. Remove from heat, cover, and cool to room temperature.

Whisk together the olive oil, lemon juice, and a pinch of salt.

Squeeze fresh lemon juice into the cream and bring to a boil. Whisk until smooth and add the lemon zest, lemon syrup, salt and pepper.

Clean and remove the small side muscle from each scallop. Rinse under cold water and pat dry with paper towels. Slice scallops in half (for thinner slices, use a wavy-edged potato knife). Heat olive oil in a pan on medium-high heat until it slightly smokes. Sear scallops for 30 seconds only on the cut sides. Remove from pan, leaving scallops half raw.

FINISHING & SERVING INSTRUCTIONS

Scoop a spoonful of lemon cream on the plate. Place slice of scallop on top and follow with slice of confit lemon; repeat twice more to complete the circle. Sauce the vinaigrette around the scallop. Grate fresh lemon zest on top and garnish with fennel frond.

PAIRING NOTES

The tanginess and fragrance of the local lemon beautifully complement the refreshing citrus aromas of Krug Grande Cuvée 171ème Édition. The Champagne’s slight gingery flavour also enhances the freshness of the shellfish.

1 — CONFIT LEMON SLICE

2 — LEMON VINAIGRETTE

3 — LEMON CREAM

4 — SCALLOPS

“There’s a lemon tree planted at my house. It’s been a nice addition for my home cooking and for enjoying quality time with my daughters, teaching them to take care of the lemon tree, from watering to harvesting, and preparing delicious meals together.”

VARIATIONS OF VERNA LEMONS, CREAMY JERUSALEM ARTICHOKE AND SWEDISH STURGEON CAVIAR

INGREDIENTS

STURGEON CAVIAR

60g sturgeon caviar (preferably Swedish)

ROASTED VERNA LEMON GEL

6 lemons

10g salt

40g sugar

2g agar-agar

ROASTED JERUSALEM ARTICHOKE

400g Jerusalem artichoke

50g butter

8g salt

JERUSALEM ARTICHOKE SOUP

225g Jerusalem artichoke purée

200ml milk

200ml cream

10g salt

5g sugar

10ml lemon juice

LEMON AND THYME OIL

150ml neutral oil

100g spinach

15g thyme

50g lemon zest

CURED LEMON ZEST

20g lemon zest

5g salt

5g sugar

50ml water

Chef ROBIN LINDQVIST

Restaurant & Wine Bar 28+ ✽ — Sweden

Krug Grande Cuvée 171ème Édition

1 — ROASTED VERNA LEMON GEL

Peel 6 lemons and save all peels for step 3. Roast the lemons in the oven for 15 minutes at 230°C. Let them cool down for 10 minutes and then press all the juice into a pot. Add all the other ingredients and boil for 1 minute. Strain into a bowl and let it set in the fridge for 30 minutes. Then, blend it into a gel.

2 — ROASTED JERUSALEM ARTICHOKE

Wash the Jerusalem artichoke and then roast in the oven for 30 minutes at 230°C or until completely soft and golden.

Put in a blender together with the butter and salt and mix into a purée. Spread it on a baking paper and put one more paper on top. Press lightly to make it as even as possible and cool it down. When cold, cut (preferably with a ring cutter) in to 6 portions of 10-15g each. Save all the leftovers for the soup in step 5.

PAIRING NOTES

3 — CURED LEMON ZEST

Use the zest from step 1. Boil the zest in water 3 times, changing the water each time. Let it cool down and then cut 20g of it into nice long pieces. Save the rest for the oil. Mix water, sugar and salt and let the lemon zest soak until serving.

4 — LEMON AND THYME OIL

Heat the oil to 75°C and add together with all the other ingredients into a blender. Blend for 5 minutes then strain.

5 — JERUSALEM ARTICHOKE SOUP

Heat milk and cream to a boil. Add all the leftovers from the roasted Jerusalem artichokes and blend with a hand blender. Season with the lemon juice, salt and sugar. Strain it to get it completely smooth.

FINISHING & SERVING INSTRUCTIONS

Place a fine dot of the roasted lemon gel on the bottom of the plate and add a piece of the roasted Jerusalem artichoke on top of it. Add 10g of caviar on top of the Jerusalem artichoke and finish the plate with 3 pieces of the cured lemon zest. Heat the soup until slightly warm. Split it with the oil and pour it next to the caviar until you can’t see the Jerusalem artichoke.

The freshness of the lemons works well with that of Krug Grande Cuvée 171ème Édition, while the oil made from lemon zest and thyme highlights the green notes in the Champagne. Together with the fatty, salty caviar and the sweet, earthy nuances of the Jerusalem artichoke, flavours combine for a pleasant pairing experience.

“I think that most kids that grew up in Sweden in the 90s have a similar memory. Our grandparents thought lemons were exiting and new but didn’t really know how to use them for cooking. They would mix lemons with water and a bit too much sugar. Lemonade!”

RED MULLET, ROASTED LEMON AND ITS SAUCE

1 — PREPARING THE RED MULLET

Clean, scale and fillet the mullets, keeping the fish bones aside to then prepare the sauce.

2 — RED MULLET SAUCE

Prepare a sauce with extra-virgin olive oil, garlic, onion and carrot. Cook until brown. Add the red mullet fishbones and simmer with the white wine. Add the tomato purée and cook until brown. Cover with cold water and bring to boil. Let it rest for about 2 hours, filter with a very fine sieve. Put it back on the heat and reduce the broth until an almost creamy density is obtained.

3 — ROASTED LEMON SAUCE

INGREDIENTS

RED MULLET & SAUCE

4 red mullets (around 200g each)

4 garlic cloves

1 onion

2 carrots

200ml white wine

200g tomato paste

EVO oil, as required

ROASTED LEMON SAUCE

1kg organic Amalfi lemons

50g wildflower honey

BREAD CRUMBLE

1 slice of freshly baked bread

Seed oil, as required

If you have charcoal embers available, cook the whole lemons over the embers for about 10 minutes. Alternatively, put them in the oven at maximum power (at least at 220°C) until they start to burn. Once cooked, keep a whole lemon aside, cut the rest in half and drain the juice, and try to exert pressure to help the juice to come out. Put the lemon juice on the heat and let it reduce until it achieves a texture similar to caramel. Add the wildflower honey, cut the remaining lemon into small pieces, add it to the lemon caramel and blend until a smooth sauce is obtained.

4 — BREAD CRUMBLE

Fry the homemade bread slice in the seed oil, dry it well from excess oil and with the help of a knife, cut it into small cubes, even irregular ones.

5 — RED MULLET

A steamer is required. Cook the mullet in the steamer with the skin facing up, for 2 minutes. Remove the mullet from the steamer and with the help of a cooking torch, burn the red mullet skin.

FINISHING & SERVING INSTRUCTIONS

Plate the red mullet, seasoning it with a pinch of salt, extravirgin olive oil. Pour a teaspoon of the lemon sauce next to the mullet, and two tablespoons of the mullet broth. To complete, sprinkle the bread crumble on the red mullet.

Chef PIERLUIGI GALLO Achilli al Parlamento — Italy

Krug Grande Cuvée 171ème Édition

PAIRING NOTES

The persistence and aromatic intensity of Krug Grande Cuvée 171ème Édition is balanced by a push of acidity from the candied lemon, with refreshing contrast from the burnt lemon.

“Being born in Campania, every time I use Amalfi lemons, I feel at home.”

SEA BASS COOKED IN CRUSTY BREAD, MACAU ARTICHOKE, BUDDHA’S HAND IN DIFFERENT WAYS

INGREDIENTS

FISH PREPARATION

1 piece (500g) seabass

100g salt

1L water

2 egg yolks

Oxalis, to taste

Sorrel, to taste

ARTICHOKES

3 artichokes

400g white wine

1 onion

½ carrot

200g vegetable broth

Salt

Thyme

1 garlic clove

CANDIED BUDDHA’S HAND

1 Buddha’s Hand lemon

500ml water

100g of sugar

DRESSING

100g olive oil

100g seed oil

2ml boiling water

1g mustard

40g lemon juice

10g Calamansi vinegar

2g pepper

5g salt

10g chopped shallots

20g artichoke à la barigoule, brunoised

Zest of 1 Buddha’s Hand lemon

BREAD CRUST

290g flour

200g breadcrumbs

10g seaweed powder

125g butter

75g egg

160ml water

Pepper, to taste

SABAYON

125g seed oil

45g butter

50g olive oil

30g mustard

40g egg yolk

5g salt

25g Xeres vinegar

45g lemon juice

Chef ALEXANDRE BAUMARD Logis de la Cadène ✽ — France

Krug Grande Cuvée 171ème Édition

1

Scale, rinse and debone the seabass. Make the brine by mixing the water and salt. Brine fish for 6 minutes. Cut fish to 8cm by 6cm.

2

Turn the artichokes upside-down and cook them à la barigoule (braised). Cut into carpaccio and set aside.

3

Finely carve the Buddha’s Hand with a mandoline. Blanch 3 times. Make syrup with the water and sugar. Put in syrup for 30 minutes.

PAIRING NOTES

4

Mix the 2 oils, mustard, lemon juice, vinegar, salt and pepper. At the last moment, add the shallots, chives, braised artichoke brunoise and the Buddha’s Hand zest.

5

Make bread crust by sandblasting flour, breadcrumbs, seaweed powder, butter and pepper then add eggs and water. Spread the bread crust and cut 4 rectangles of 12cm x 10cm and 4 rectangles of 20cm x 15cm. Place the seabass on the smallest rectangle. On the fish, place the candied Buddha’s Hand and cover the second rectangle with the egg yolk, then cook at 180°C for 8 minutes.

6

Mix egg yolks, salt, vinegar, lemon juice, mustard and stir in the seed oil and olive oil mixture. Siphon and gas with 2 cartridges. Keep warm at 60°C.

FINISHING & SERVING INSTRUCTIONS

Arrange the artichoke carpaccio in the centre of the plate. Season with coarse salt and dressing. Place seabass skin side down on the artichoke carpaccio. Finish with herbs and grated Buddha’s Hand zest. Place two spoons of sabayon at the last moment, just before tasting.

The balance between bitterness and acidity of the dish wonderfully complements the freshness of Krug Grande Cuvée 171ème Édition.

“I chose the Buddha’s Hand lemon for its unusual visual aspect and unique taste.”

— PREPARING THE FISH

— PREPARING THE ARTICHOKES

— CANDIED BUDDHA’S HAND

— DRESSING

— BREAD CRUST

— SABAYON

Chef ROBERTO TORO

SPAGHETTI IN CREAM OF ROASTED PEPPER, OYSTER AND LEMON CURD

1 — CREAM OF ROASTED PEPPER

Wash the peppers under running water, dry them with a cloth and put them in an oven tray with oil and salt. Bake them at 170°C for 40 minutes. Once roasted, remove the tray from the oven, cover the peppers and let them cool. Peel the peppers and extract the juice with the help of an extractor, which will be added to the filtered water that the vegetable will have released into the tray during cooking.

2 — OYSTER SAUCE

Open the oysters, collecting their well-filtered water in a bowl and keep the shellfish. Peel and finely chop the onion and potato, put the onion in a saucepan with a little oil and brown it, add the potato, some water and slowly braise until completely cooked. Put the mixture in a blender, add 6 oysters and their water, and finally blend everything until getting a silky sauce. Filter and set aside.

3 — LEMON CURD

Clean the lemons, peel them with the help of a peeler, making sure to take only the citrus peel without the white part. Blanch the skins in a pot 6 times, starting with cold water each time. Extract the juice of the lemons until reaching a weight of 150g, filter it and put it in the pot. Add the sugar and the peels, and cook over low heat for about 15 minutes. Put everything in a blender adding a little oil, salt and blend, then put the mixture in a sac à poche

Cook the spaghetti in salted water for 4 minutes, drain and finish the cooking in the pan for another 5 minutes by adding the roasted pepper juice. Then stir in olive oil and quickly sear the 4 oysters in a hot pan.

FINISHING & SERVING INSTRUCTIONS

Place the oyster sauce at the base of the dish and place spaghetti on top. Finish the dish with some drops of lemon curd and the seared oyster.

Otto Geleng ✽ — Italy

Krug Grande Cuvée 171ème Édition

“During the G7 Summit held in Taormina for a dinner at the Grand Hotel Timeo, when the former US President tasted my tortellini, he asked for a second helping. From then on, it has become famous.”

PAIRING NOTES

The combination smoky sensations of the pepper, the starch of spaghetti and the salinity of the oyster combine with the texture of Krug Grande Cuvée 171ème Édition’s bubbles, while marrying the acidity of the lemon curd.

Chef ANNE-SOPHIE PIC

Anne-Sophie Pic ✽ ✽ ✽ — France

SAINT PIERRE, GREEN & BLACK CARDAMOM, CEDRATE, DASHI WITH LOVAGE

INGREDIENTS

SAINT PIERRE

4 servings of Saint Pierre (70g each)

12 sheets of cardamom

1 dashi sheet

60g lovage

50g white cedar leaf

170g Dashi

60g Alexis Munoz 18:1 olive oil

GRAVY

100g lovage lemon base

20g lemon butter

2g lemon zest

WHELKS

1kg whelks

2.5L water

1 carrot

1 onion

1 shallot

1 head of garlic

100g white wine

WHELK COOKING GEL

300g reduced whelk

cooking stock

50g cream

50g milk

4g agar-agar

MIXED SEAWEED

15g white sea aster brunoise

15g white Salicornia

10g Tsukudani

30g chopped whelk

30g whelk cooking gel

Mezcal, to taste

CEDRATE RAVIOLI

60g cedrate, sliced

30g lemon juice

100g dashi

5g cardamon stem

1g black cardamom powder

DASHI LACQUER

1L dashi

30g cardamom leaf and stem

Potato starch, to taste

Water, to taste

ZEST PURÉE

400g cedrate zest

1L dashi

100g sugar

30g lemon juice

GARNISH

Maritime aster leaf

Small sprout

Cardamon leaf powder

“My interest in citrus began 20 years ago when I met Michel Bachès and discovered the extraordinary diversity of species as I walked along the paths of the INRA National Citrus Conservatory in Corsica.”

Krug Grande Cuvée 171ème Édition

1 — SAINT PIERRE

Fillet the Saint Pierre, put 1% salt. Wrap the fillet in green cardamom leaves. Let marinate overnight in the cold. For service, portion out the fish and keep the cardamon leaves for cooking.

2 — DASHI SHEET

In salted water and at a boil, blanch the lovage for 1 minute and the cedrate leaves for 10 seconds. Cool in ice. Drain well. Mix in the Thermomix with the dashi for a whole minute, then add the olive oil and mix again for another minute. Strain the sauce through a filter. Squeeze well to extract as much as possible. Spread on a flat surface to obtain a sheet.

3 — CEDRATE BUTTER

Combine the softened butter with the chopped cedrate leaf and the cedrate zest. Let infuse overnight before using.

4 — SAUCE

Heat the dashi sheet, then add the cedrate zest and emulsify with the flavoured butter. Let steep for 2 minutes, then pass through a fine mesh sieve.

5 — WHELKS

Soak the whelks in salt water (30g salt per litre of water) for 2 hours. Discard the water. In a saucepan, bring fresh water to a boil, then add the remaining ingredients and the whelks. Simmer for 5 hours.

6 — MIXED SEAWEED

Remove the fibrous stems of the Salicornia and Maritime Aster. Blanch for a few seconds, cut into brunoise. Add the Tsukudani and the chopped whelks. Combine with the cream of the whelks, season with the mezcal.

7 — CEDRATE RAVIOLI

Cut 0.8mm slices of cedrate with a mechanical slicer. Vacuum seal with the dashi, lemon juice, chopped cardamom stems and cardamom powder. Cook in a 100°C steam oven for 2 minutes. Cool. Put the seaweed mixture on the slice of cedrate then close in a half-circle with a 45-diameter fluted roller. Set aside in the steam oven at 55°C. Brush the ravioli with the dashi concentrate.

8 — DASHI CONCENTRATE

Finely chop the cardamon and put it with the dashi in the rotovap. Reduce concentration until the colour is an intense yellow. Soak the potato starch in water then boil with the dashi concentrate.

9 — ZEST PURÉE

Collect the zest from the cedrate lemons, blanch them 4 times, cooling between each. Then, add the dashi and sugar. Drain well, then mix with the lemon juice. Strain into a fine mesh sieve and set aside in a pastry bag.

FINISHING & SERVING INSTRUCTIONS

Cook the Saint Pierre à la plancha. On the plate, put the oil, cardamom leaves and fish. Brush with the dashi concentrate. Repeat twice. Shape the fish and then brush it again with the concentrate. Place two raviolis on the dish and brush lightly with the concentrate. Add a long white aster leaf, blanched for a few seconds. Put a large dot of the zest purée and dust with the cardamom leaf powder. Add a spot of sauce between the raviolis and put the rest in a sauce boat.

PAIRING NOTES

Krug Grande Cuvée 171 ème Édition is a dynamic, vibrant and very complex Champagne with an expressive nose on citrus nuances of bergamot and cedrate. Every component of this recipe complements the Champagne: the salty notes of the whelks and seaweed accentuate its minerality and freshness, while the cedrate and cardamom ravioli contrast nicely with the bubbles.

SPAGHETTONE WITH BUTTER, BURNT LEMON DUST AND SEA BREAM

Chef FEDERICO PALLADINO

Osteria Enoteca Cuntitt — Switzerland

Boil 3 litres of water with salt, cook the spaghetti once it comes to the boil.

Melt the alp butter in a saucepan, add the juice of half a lemon, salt and pepper.

Place the lemons, the juice of which we used in the other preparations, on an oven tray, bake at 170°C for 20 minutes. Once cooked roast them over a high flame, peel and chop the peel very finely. Leave to dry.

INGREDIENTS

SAUCE

2 organic lemons

110g alp butter

White pepper, to taste Salt, to taste

SPAGHETTI

240g gragnano rough spaghetti

3L water

21g salt

ROYAL SEA BREAM SASHIMI

200g royal sea bream fillet

Extra-virgin olive oil, as needed

1 organic lemon

Salt, as needed

Pepper, to taste

4

Cut all the sea bream into very thin slices and marinate with the juice of the lemons and salt for a few minutes. Keep cool in the fridge.

FINISHING & SERVING INSTRUCTIONS

Drain the pasta very al dente , stir over a medium heat with the butter and lemon emulsion. Place on a flat plate, complete the dish with the sea bream sashimi, burnt lemon powder and herb leaves of your choice.

PAIRING NOTES

The lemon in the recipe beautifully matches the freshness of Krug Grande Cuvée 171ème Édition, while the creaminess of the butter envelops the palate, and the burnt lemon powder amplifies the toasty nuances of the Champagne.

1 — COOKING THE SPAGHETTI

2 — SAUCE

3 — BURNT LEMON DUST

— SEA BREAM SASHIMI

“If I were a lemon, I would like to be a moon lemon for its ability to adapt and flower all year round.”

Chef BERT MEEWIS

Slagmolen ✽ ✽ — Belgium

SOLE WITH NORTH SEA SHRIMPS AND LEMON

INGREDIENTS

LEMON PURÉE

10 lemons

5 oranges

LEMON BUTTER SHEETS

30g butter

70g lemon purée

Juice of half a lemon

Juice of half an orange

SOLE AND SHRIMPS

2 filleted soles, approximately 700/800g each (8 fillets)

250g of unpeeled North Sea shrimps, pre-cooked

2L water

100g salt

BEURRE NOISETTE SAUCE

150g butter

ACCOMPANIMENTS

1 zucchini

20 white mushrooms

The juice of half a lemon

300g potato purée

“If I were a lemon, I would be an Amalfi lemon because just as I am, it is a little bigger than the other varieties.”

Krug Grande Cuvée 171ème Édition

3 — SOLE AND SHRIMPS

Dissolve the salt in the water to make a brine. Then let the sole marinate in the brine for 10 minutes. Afterwards steam the sole on 85°C for 8 minutes. Peel the shrimps and make sure you have approximately 10-15 shrimps per person.

4 — BEURRE NOISETTE SAUCE

Cut the butter into small cubes and melt in a pan. Turn up the heat until the butter starts to sputter. When the sputtering ends and the butter starts to foam slightly, reduce heat and keep stirring until the butter has a warm brown colour.

5

1 — LEMON PURÉE

Zest the oranges and lemons. Put all the zests in a pot with water and bring to a boil. When they are boiling, turn off the heat and strain. Repeat this process three times. The fourth time let the zests boil for 30 minutes before straining. Afterwards, blend the zests smooth with the juice of half a lemon and half an orange. Now press through a fine sieve.

2 — LEMON BUTTER SHEETS

Mix 70g of the lemon purée with 30g of soft butter. Apply a thin layer of the mixture on a sheet of butter paper. Freeze the sheet for at least 30 minutes.

PAIRING NOTES

Cut the zucchini into bite-sized pieces and briefly blanch in boiling water. Cool down with ice water. Boil the mushrooms for 1 minute in some salty water with the lemon juice. Then, turn off the heat and let the mushrooms cool in the salty water. Before serving, sauté the vegetables with a piece of butter, salt and pepper. The purée can be warmed in a pot.

FINISHING & SERVING INSTRUCTIONS

Cut the butter sheets into decorative forms and place on a warm plate. Once the butter starts to soften, place the fish and the shrimps on your plate and dress the purée, zucchini bits and mushrooms around the sole. The beurre noisette can be drizzled over the fish tableside.

The recipe focuses on lemon zests rather than juice, and as the zests are cooked several times, they become delicate while retaining fruity aromas, which combine wonderfully with the balance of Krug Grande Cuvée 171ème Édition. The freshness of the Champagne pairs perfectly with the lemon butter, while the elegant fish reflects its sophistication.

— ACCOMPANIMENTS

Chef VIVIEN DURAND

Le Prince Noir ✽ — France

STEWED CHICKPEAS AS A CHABROT

MAIN x10 3 hours 45 mins

Krug Grande Cuvée 171ème Édition

INGREDIENTS

STEW

480g dry chickpeas

12g ginger

14g lemon confit with salt

62g carrots

52g onions

18g flax

FIR CHICKPEA PURÉE

90g cooked chickpeas

12ml cooking water

0.6g fir powder

Sunflower oil, to taste

Xipister, to taste

BLACK GARLIC PURÉE

90g cooked chickpeas

0.5ml cooking water

0.3g black garlic

0.1g balsamic vinegar

SERVING

4cl red wine

Fill a 2.5L jar with dry chickpeas and top with salted water (12g salt per litre of water). Steam at 103°C for 3 hours. After cooking, drain the chickpeas, keeping the cooking water and fry at 160°C. Brunoise the ginger, candied lemon, carrots and onions. Sweat the onions and carrots in the sunflower oil. Add the ginger and lemon and sweat again. Add the fried chickpeas and flax. Moisten generously with the cooking water and let the mixture bind until it has simmered.

Mix the cooked chickpeas with the cooking water, add the fir powder, oil and Xispister. Mix until it is a smooth purée.

Mix the cooked chickpeas with the cooking water, add the black garlic and balsamic vinegar. Mix until it is a smooth purée.

FINISHING & SERVING INSTRUCTIONS

Reheat the chickpeas with water if necessary. Lay flat in a bowl, line the top with the fir chickpea purée, then the black garlic chickpea purée to form a grid. When serving, pour 4cl of red wine into the dish to make a Chabrot.

PAIRING NOTES

As Krug Grande Cuvée 171ème Édition is vibrant and generous, it adds freshness to dish, which has been stewed for a very long time, while the citrus notes of the recipe enhance the Champagne.

1 — STEW

2 — FIR CHICKPEA PURÉE

3 — BLACK GARLIC PURÉE

“I chose the Four Seasons lemon since it can be found everywhere and is therefore accessible for all. It perfectly reflects the spirit of the recipe!”

RED MULLET A BECCAFICO, LUNARE LEMON AND AVOLA ALMOND SAUCE

INGREDIENTS

SAUCE

2L chicken broth

2 pieces lemongrass

2 pieces fresh chilli pepper

4 pieces lemon leaves

5g garlic

30g fresh ginger

570g almond milk

40g lemon juice

35g anchovy garum

150g almond paste

35g fresh spring onion

50g crystal corn

RAY

2 pieces ray wings

400ml carrot juice

35g desalted capers

5g mint

20g honey

60g red vinegar

RED MULLET

100g toasted Palermitan breadcrumbs

15g pine nuts

20g raisins

Lemon juice

Peel of half a lemon

Chopped parsley

BURNT LEMON

1 Sicilian lemon

“This dish has a vital force on its own, but the lemon is the real trigger: without it, the flavour and intensity do not properly explode. Then, we have the historical element of the Beccafico recipe, generally used for sardines in Palermo, which I applied to the red mullet instead.”

1 — SAUCE

Boil the chicken stock and add the chopped ginger, chopped lemon leaves, garlic, lemongrass, and chilli pepper, all previously crushed. Reduce it by half over gentle heat. Strain the broth and make sure it is 1 litre; add the almond milk (400g almond flour and 1L sparkling water), the almond paste, lemon juice, garum and chopped spring onion. Leave to infuse for 45 minutes. Strain and bind with crystal corn using an immersion blender. Serve lukewarm.

2 — RAY

Flour the ray wings and fry them in a hot pan with olive oil. Let them cool down. Take the ray out and, in the same pan, add the capers and deglaze with vinegar; add the carrot juice, honey and mint leaves. Reduce the obtained sauce almost entirely and strain it. Cut the ray wings into 3cm x 8cm rectangles and glaze them with the sauce.

PAIRING NOTES

3 — RED MULLET

Season the breadcrumbs with lemon juice, pine nuts, raisins and chopped parsley. Scale and fillet the red mullet, leaving the two fillets attached to the tail. Remove the central spine from both fillets and cut out a small pocket: stuff the pocket with the seasoned Palermitan breadcrumbs and close the fillets.

4 — BURNT LEMON

Bake the lemon on metal rings for about 8 hours at 130°C until it becomes entirely black and dry.

FINISHING & SERVING INSTRUCTIONS

Place the ray wing rectangles on the plate and the red mullet fillets on top of them, leaving the tail sticking out. Use the sauce to decorate the plate and finish with grated burnt lemon on top.

The Lunare is a typical Sicilian lemon whose sweetness and dry flavour highlight the organoleptic characteristics of Krug Rosé 27ème Édition.

Il Palagio - Four Seasons Hotel Firenze ✽ — Italy

LINGUINE MORELLI WITH BLONDE SHRIMPS, CITRUS AND NUTMEG

45 mins

MAIN x4 45 mins

(excluding dehydration time)

Chef PAOLO LAVEZZINI

Krug Grande Cuvée 171ème Édition

INGREDIENTS

CITRUS

4 whole Tuscan yellow lemons

4 lemon leaves

20ml extra-virgin olive oil

White pepper, to taste

100g salt

BLONDE SHRIMPS

400g blonde or pink shrimps

50g sugar

50g salt

LINGUINE MORELLI

350g Linguine Morelli with wheat germ

(or classic linguine pasta)

Salt, to taste

20g butter

20ml extra-virgin olive oil

5g chili pepper powder

Nutmeg, to taste

1 — CITRUS

Peel the lemons being careful not to remove too much of the white pith. Place the zests in a pan with the leaves and bake at 60°C until completely dehydrated. Blend the leaves separately from the zests with an immersion mixer and set aside. With a knife, remove the white part of the lemons, cut it into large slices, cover it with fine salt and let it rest for 1 hour. Then, wash it, dry it, cut it into cubes and season with 20ml of extra-virgin olive oil, white pepper and possibly salt. Squeeze the juice, pass it through a sieve and set aside the seeds. Carefully, peel the lemon seeds to make them more digestible and toast them in a nonstick pan for a few minutes until they get a nutty colour.

2 — BLONDE SHRIMPS

Clean the shrimps and keep the tails aside. Toast the heads and shells in a pan over high heat, cover with water and cook for 30 minutes. Drain and reduce the liquid by ¾. Prepare a mixture with salt and sugar in equal parts. Cover the shrimp tails thoroughly with the mixture and let them rest for 10 minutes. Remove them from the mixture, rinse them well and chop half of them into small pieces, keeping the others whole to serve raw.

3 — LINGUINE MORELLI

Cook the linguine in abundant salted water. Put a drizzle of extra-virgin olive oil in a pan and toss the chopped shrimps. Add the linguine and cook al dente with the shrimp broth as for a risotto. Remove from the heat and stir in the lemon juice to bring acidity, a knob of butter, extra-virgin olive oil and a grating of nutmeg.

FINISHING & SERVING INSTRUCTIONS

Plate the linguine forming a nest and add the shrimp carpaccio on top. Garnish with the white lemon pith cubes, the leaves and lemon powder, a pinch of chilli and finish the dish with the toasted lemon seeds.

PAIRING NOTES

The lemon scent embraces the senses before enveloping the palate, while Krug Grande Cuvée 171ème Édition’s generous flavours and aromas evoke a freshly picked lemon. Fine bubbles clean the palate, tempting you to indulge in another bite.

“If I were a lemon, I would like to be a caviar lemon, because of its crackling, energetic essence.”

INGREDIENTS

1 organic, free-range, grass-fed chicken (approx. 2.5kg)

400g Verna lemon

50g fresh sage leaves

5g salt

3g ground black pepper

0.125ml extra-virgin olive oil

0.5g butter

0.75g smoked guanciale with pepper

0.75g Amoroso wine

“Maestro Sierra”

1 — PREPARATION

Preheat the wood-fired oven to 220°C. Clean the chicken using a piece of paper to remove any leftovers and blood, leaving it clean and dry. With a long knife, separate the skin of the chicken from the meat. It can help to use the fingers and slowly separate until part of the skin of both the breast and the bone is separated. Insert sheets of guanciale between the chicken meat and the skin, well-placed and stretched.

2 — SEASONING

Season the inside of the chicken with salt and pepper. Prick two lemons with a skewer so that they release their juices and introduce them inside the chicken along with a good bunch of sage. Place the chicken in a cast iron pan with the breast side down. Season the outside of the chicken with salt and pepper, drizzle with a little olive oil and massage the chicken with your hands so that it is evenly distributed. Chop up 4 lemons in quarters and place them around the chicken in the pan, add the ‘Maestro Sierra’ wine in the baking pan and place the butter cut into small pieces on top of the chicken.

3 — COOKING

Bake the chicken in the oven for 35 minutes. Once the time has passed, remove it from the oven and turn the chicken over, so that the breast is facing upwards (if the chicken has run out of broth at the bottom, add a little water to the tray), place the chicken in the oven for a further 35 minutes.

FINISHING & SERVING INSTRUCTIONS

Once the chicken is cooked, proceed to cut it carefully. First cut the thighs and then the breast in two. Arrange your favourite portion of the chicken on the plate with a few pieces of lemon. Sprinkle the sauce.

PAIRING NOTES

The lemon in this recipe brings acidity and childhood nostalgia of stews at home, while the sage imparts freshness of the field in the farm where our chickens are raised – together they meld delightfully with the elegance and harmony of Krug Grande Cuvée 171ème Édition in a pleasant combination for the palate.

“In this recipe, we do not waste any of the lemon, thereby exalting the maximum of its organoleptic properties.”

Al Carroponte — Italy

RAVIOLI STUFFED WITH VEAL, LEMON AND ANCHOVY

Chef OSCAR MAZZOLENI

On a pastry board make a fountain with the flour, place the eggs in the centre, knead until they form a compact and homogeneous ball.

INGREDIENTS

PASTA

300g 00 flour

3 eggs

FILLING

1kg rump of veal

1 celery stalk

1 carrot

1 onion

2 glasses of white wine

150g salami paste

500ml vegetable broth

100g butter

Sage, to taste

Rosemary, to taste

Salt, to taste

Pepper, to taste

1 lemon, (ideally from the Amalfi Coast), zest grated

8 anchovies, (ideally from the Cantabrian Sea)

200ml fresh cream

100ml extra-virgin olive oil

50g parsley

2 — FILLING

Cut the celery, carrot and onion cut into cubes. Sear the meat on all sides, add it to the vegetables. Add sage and rosemary and sprinkle with wine. Cover with the vegetable broth and simmer for about 90 minutes. Separate the meat from the sauce and let it cool. Chop the meat, add the salami paste, grated lemon zest, 3 tablespoons of sauce and form a homogeneous mixture. Adjust with salt and pepper.

3 — RAVIOLI

With the help of a pastry machine or rolling pin, roll the dough finely to a thickness of about 2mm and form discs using a pastry cutter or a glass. Place a ball of filling in the centre of the discs. Fold the dough onto itself and give it the shape of a candy.

4 — ANCHOVY SAUCE

In a saucepan, combine the cream and anchovies, crushing the latter as you mix. Reduce the sauce at low heat until a cream is formed.

5 — PARSLEY OIL

Blend the oil with the parsley and filter.

FINISHING & SERVING INSTRUCTIONS

Cook the raviolis in boiling salted water for 5-7 minutes. Sauté them in melted butter mixed with lemon juice. Serve them on a plate and garnish with anchovy sauce and parsley oil.

PAIRING NOTES

The freshness of Krug Rosé 27ème Édition combines with the fattiness of the ravioli filling. Lemon flavours and aromas exalt the ensemble.

1 — DOUGH

“When I was young, on a trip to Sicily I tasted candied lemon zest. I still have that unique scent and flavour in my mind.”

LEMON-STUFFED HAIRTAIL FISH WITH LEMON LEATHER

INGREDIENTS

LEMON-STUFFED

HAIRTAIL FISH

1 hairtail (cutlassfish) fish, approx. 600g

2 Eureka lemons (peel and segments, all is used)

250g red cabbage

80g butter

80g mascarpone cheese

40ml vermouth

1 whitebait sheet

Salt, to taste

Pepper, to taste

LEMON LEATHER

200g crème fraiche

1 Eureka lemon (zest and segments, all is used)

50g chorizo, finely chopped

7 sheets gelatine (14g)

1

LEMON FOAM

50g butter

50g onion

150g fennel

2 Eureka lemons (peel and segments, all is used)

50ml pastis

100ml chicken stock

50ml heavy cream

GARNISH

Fennel pollen

Fillet the fish and season with salt and pepper. Cut the filet into 3 pieces and stack on a sheet of dried whitebait. Sautée the red cabbage with lemon in butter and deglaze with vermouth. Put the lemon cabbage on the fish as stuffing and roll. Cut into 3 parts. Sear and roast for 4 minutes.

Mix the crème fraiche, lemon zest and juice. Double boil. Add and dissolve the gelatine sheets. Spread the mixture on a clean tray and sprinkle chopped chorizo. Keep in the refrigerator. Cut into a 3cm x 20cm rectangular shape

3

Sautée the onions and fennel with the lemon peels in butter. Deglaze with lemon segments and pastis. Add the chicken stock and cream, then keep warm. Use hand blender to make it into a foam.

FINISHING & SERVING INSTRUCTIONS

Place the fish at the centre of the plate and drizzle with a spoonful of foam on the side. Put the lemon leather on top of fish like a tail. Garnish with fennel pollen.

— LEMON-STUFFED HAIRTAIL FISH

2 — LEMON LEATHER

— LEMON FOAM

Chef KI-HAK LIM

L’Espoir du Hibou — South Korea

Krug Grande Cuvée 171ème Édition

“I am lucky enough to say my kitchen and life are filled with zesty moments that speak to my motivation, passion and destiny – from the voice of my little girl in the morning to the laughter that fills my tables through the evening.”

PAIRING NOTES

The freshness of Krug Grande Cuvée 171ème Édition harmonises with the refreshing lemon notes of this recipe and complements the soft cutlassfish, while the addition of a chewy sauce with gelatine creates an interesting texture.

WILD SEABASS PAPILLOTE IN GRILLED LEMON LEAVES WITH LEMON AND PEANUT MOLE

Krug Grande Cuvée 171ème Édition

INGREDIENTS

LEMON & PEANUT MOLE

300g Italian green pepper

400g dried onion

20g garlic

150g peanuts with skin

20g chocolate (70%)

350ml water

70g bread slice

6g cumin

5g salt

140g sunflower oil

5 pcs lemon peel

35g white sugar

50g red pepper (pimiento choricero)

SEABASS

1 seabass of 1.5 kg

Lemon tree leaves, as needed

Fine salt, to taste

Peanut mole

CEDRATE LEMON SALAD

1 cedrate lemon or similar lemon of edible albedo (pith)

½ spring onion

Chives

½ lemon

Chef JUAN RAMOS

Llisa Negra — Spain

1 — LEMON & PEANUT MOLE

Cut the onion and pepper in large brunoise and slice the garlic. In a saucepan with the oil, brown the bread slice and remove. In the same oil, brown the peanuts and remove. Add the garlic and brown lightly, add the onion and the pepper and sauté over medium heat for 1 hour. Add the cumin, the skins of the lemons (except the skin of 1 lemon that we reserve), the bread and the peanuts. Cook for 5 more minutes, add the choricero bell pepper, the salt and the sugar and cook for 5 more minutes. Add the water. When it starts to boil, leave for 10 minutes over low heat. With the help of a Thermomix, purée everything together with the lemon peel for 12 minutes at intensity 8. Reserve and film the peel.

2 — SEABASS

Scald, gut and fillet the sea bass. De-bone and divide the loins into 2 portions. Clean the lemon tree leaves that will be used to wrap the seabass. Salt the portions of seabass, spread the mole on all sides (approximately 25g per portion), and wrap them individually with the lemon tree leaves, tying the packages with twine. With a spray of water, wet the leaves on the outside, and place them on the grill at a medium heat, approximately 4 minutes per side.

3 — CEDRATE LEMON SALAD

Cut the cedrate lemon with a mandoline into thin slices. Cut the onion into very thin julienne strips and put it in water and ice. Squeeze ½ lemon (reserve the rind for finishing). Chop the chives.

FINISHING & SERVING INSTRUCTIONS

Untie the small packages, place one on each plate, and open the leaves leaving the sea bass skin side down, paint with a little mole and grate a little lemon rind. Place the cedrate lemon salad over the sea bass. Suggested presentation: place on a sheet of foil.

PAIRING NOTES

The citrus and fresh lemon zest nuances found in Krug Grande Cuvée 171ème Édition enhance the flavours of the fish. The recipe plays on the complex and smoky nuances found in the Champagne. The finish of the sip lingers on the sumptuous, lacquered mole.

“The eastern Mediterranean is an area of citrus fruits; the landscape of the Valencian orchard is a continuous field of oranges. In addition, ornamental citrus trees are part of the urban planning of the city.”

LEMON RISOTTO, SCAMPI, LIQUORICE, LEMON CREAM

Chef MATTEO METULLIO & DAVIDE DE PRA Harry’s Piccolo ✽

INGREDIENTS

LEMON CREAM

2 Sorrento lemons

50ml extra-virgin olive oil

Salt, to taste

Pepper, to taste

Brown sugar, to taste

RISOTTO

160g “Tenuta San Massimo”

Carnaroli rice

8 scampi

1 carrot

1 onion

1 celery stick

40g butter

25ml extra-virgin olive oil

25g parmesan cheese

500ml scampi broth

Lemon peel, to taste

White wine, to taste

Liquorice powder, to taste

Grate the peel of one lemon and put it in a bowl. Cut the 2 lemons in half and squeeze them to collect their juice in a bowl. Dig up the residual pulp, in order to save just the white part of the lemons. Blanch the white parts in boiling water and cool them down in a bowl with water and ice. Repeat 8 to 10 times, changing water each time, in order to remove the bitter taste. Put the blanched white parts in a mixer, adding extravirgin olive oil, lemon juice, salt, pepper and brown sugar. Mix and put the preparation into a sac à poche or biberon.

2

Clean the scampi, extracting the pulp. Use the scampi heads to prepare the broth, adding cold water, 1 celery stick, 1 carrot and 1 onion. Cut the pulp into pieces. Toast the rice in a pot without any oil or butter. Simmer with white wine and continue cooking the rice, progressively adding the scampi broth. Once the rice is cooked, mix in butter, parmesan cheese, extra-virgin olive oil and the lemon peels grated previously.

FINISHING & SERVING INSTRUCTIONS

Place the risotto in a plate, garnish with liquorice powder. Add the lemon cream and scampi pulp.

PAIRING NOTES

The freshness of Krug Grande Cuvée 171 ème Édition marvellously complements the acidity and sweetness of the lemon in a pairing distinguished by harmony rather than contrast.

1 — LEMON CREAM

— RISOTTO

“Lemons from Sorrento are known for having thick peels and little juice, yet also being rich in sweetness. The lemon cream in this recipe uses the peel and pith to give the risotto depth and continuity in taste. Zero waste.”

Chef TRISTIN FARMER Zén

SUNSHINE ON THE SEA

120 mins

MAIN x6 30 mins

INGREDIENTS

LOBSTER

3 medium-sized lobsters (700g-800g each)

4L water

120g salt

100g Attika vinegar

(excluding overnight infusion & 7 days ferment)

MEYER LEMON KOSHO

100g Meyer lemon zest

20g sudachi juice

20g Meyer lemon segments

5g Maldon salt

5g sugar

25g aji amarillo

MEYER LEMON KOSHO BUERRE BLANC BASE

50g chicken stock

100g white wine

25g fish bones

15g lemongrass, crushed

8g shallots

5g leek, diced

5g garlic, crushed

0.5g lemon thyme

0.5g lemon verbena

0.5g star anise

MEYER LEMON KOSHO BUERRE BLANC

100g lemon beurre blanc

sauce base

25g coconut cream

130g butter

7g Champagne vinegar

7g Meyer lemon juice

5g yuzu kosho

10g Meyer lemon kosho

2g salt

MEYER LEMON LEAF OIL

100g grapeseed oil

20g Meyer lemon leaves

“At my first job starting as an apprentice, the first task I was ever given was cutting lemon wedges for fish & chips.”

Krug Grande Cuvée 171ème Édition

Peel the zest off the Meyer lemon, remove seed from the lemon segments. Deseed the aji amerillo chilli. Grind Meyer lemon segments, zest and aji amarillo chilli into a fine paste. Mix sugar, salt and lemon juice. Keep at 28°C for 7 days.

Crush lemon leaves with mortar and pestle. Combine both and steam, covered at 70°C for 1 hour. Let infuse for 24 hours before straining.

Reduce everything except the chicken stock and fish bones by half. Roast fish bones at 180°C for 20 minutes. Add chicken stock and fish bones to the reduction. Simmer for 30 minutes. Steep off the heat for another 30 minutes. Strain.

PAIRING NOTES

Heat up sauce base. Blend all ingredients together.

Season blanching water with Attika vinegar and salt. Blanch lobster body for about 2-3 minutes. Remove shell.

FINISHING & SERVING INSTRUCTIONS

Grill lobster for 20 seconds on each side with brown butter. Cut into half lengthwise. Season with lemon juice and fleur de sel. Place in the middle of the plate. Spoon Meyer lemon kosho beurre blanc and lemon leaf oil. Finish with Meyer lemon zest.

The generous and bright palate of Krug Grande Cuvée 171 ème Édition complements the natural sweetness and fattiness of the lobster, accentuated by its gentle poaching, while the Champagne’s elegant citrus notes sing beautifully with the lemon in the beurre blanc. Finally, the classic flavours of dried fruits, marzipan and toasted nuts in Krug Grande Cuvée 171ème Édition work well with the toasted butter and sauce.

1 — MEYER LEMON KOSHO

2 — MEYER LEMON LEAF OIL

3 — MEYER LEMON KOSHO BEURRE BLANC BASE

4 — MEYER LEMON KOSHO BEURRE BLANC

5 — LOBSTER

ORZO, DUCK & LEMON

INGREDIENTS

ORZO, DUCK & LEMON

300g orzo

60g lemon butter

140g poultry fumet

230g duck stew

6g toasted hazelnuts

10g preserved lemon zest

8g lemon wedges

3g purple basil

4g lemon zest

40g albedo purée

100g Grana Padano

LEMON BUTTER

300g butter

80g lemon juice

20g seasoning sauce

15g Worcestershire sauce

5g salt

5g garlic powder

5g onion powder

5g soy sauce

DUCK STEW

180g butter

Duck butter, as needed

400g leek

200g poultry fumet

3g dashi

11g soy sauce

320g heavy cream

15g onion powder

960g duck magret

300g white onion

PRESERVED LEMON ZEST

200g Eureka lemon

250ml water

250g sugar

ALBEDO PURÉE

200g Albedo

200g heavy cream

3g xanthan gum

5g salt

“Eureka lemon has a lot of juice, flavour and is quite sweet with balanced acidity, while the oil from the peel exudes penetrating and spicy notes.”

Krug Grande Cuvée 171ème Édition

1 — LEMON BUTTER

Cream the butter, add lemon juice, salt, garlic powder, onion powder and soy sauce.

2 — DUCK STEW

Melt butter on a low heat, meanwhile cut the onion into thin slices and add to the butter. Confit the duck for three hours at 80°C. Once ready shred the duck and set it aside. Finley chop leek and sauté with butter. Add shredded duck, heavy cream, onion powder, poultry fumet, dashi and soy sauce. Once reduced, set aside.

3 — PRESERVED LEMON ZEST

Cut the lemon peel into thin slices. In a pot, add sugar and water. Bring to a boil and let it rest for 5 minutes. Put lemon slices and syrup into a vacuum bag and seal.

PAIRING NOTES

4 — ALBEDO PURÉE

Blanche the albedo seven times. Add albedo into a blender with cream, xanthan gum and salt.

FINISHING & SERVING INSTRUCTIONS

In a skillet, sauté the orzo for a few minutes to blanch it. Then, add the poultry fumet and reduce on low heat. Remove from the heat and add lemon juice. Place the orzo on a flat dish. Add the duck stew in the middle. Position the lemon wedges, albedo purée, preserved lemon, and hazelnuts along with the stew. Finish with grated Grana Padano, lemon zest, and purple basil.

The acidity of the wedges, the sweetness of the preserved lemon, and the savouriness of the duck and butter really allow Krug Grande Cuvée 171ème Édition to fully express itself in harmony.

YELLOW LEMON FROM OUR GARDEN, CORSICAN HONEY

Krug Grande Cuvée 171ème Édition

INGREDIENTS

HONEY CIGARETTE

WAFER DOUGH

50g egg white

50g T45 flour

50g hazelnut butter

35g icing sugar

15g chestnut honey (Ciccoli)

HONEY BISCUIT

1 whole egg

25g sugar

35g milk

30g grapeseed oil

50g sand meal

6g baking powder

15g T55 flour

1 organic lemon

LEMON CREAM

85g organic lemon juice and zest

30g brown sugar

4g Maizena (corn flour)

1 whole egg

SHEEP YOGURT EMULSION

125g sheep yogurt (Valicella)

10g sugar

75g liquid cream

50g milk

1 gelatine sheet

HONEY ICE CREAM

500g whole milk

60g liquid cream

30g butter

30g powdered milk

80g egg yolks

145g ivy honey (Ciccoli)

8g chestnut honey (Ciccoli)

LEMON, HONEY, BLUE VANILLA SORBET

1L water

⅛ blue vanilla bean

300g sugar

25g ivy honey

100g atomised glucose

7g sorbet stabilizer

500g organic lemon juice and zest (from our garden)

GARNISH

Pollen, as needed

Mix all ingredients and let stand. Spread on a silicone mould in a honeycomb pattern and bake at about 170°C until you get a golden colour. Unmould while still warm and roll.

Beat the eggs and sugar for 10 minutes, then add milk and oil. Add semolina, flour, yeast and lemon zest. Cook for 10 minutes at 180°C, convection setting. Meanwhile, heat the lemon juice with the honey to liquefy (without boiling). Then pour it over the biscuit and cook for another 7 minutes. Let cool and crumble.

Heat the juice and zest. At the same time, mix the egg, Maizena and brown sugar. Combine all elements and cook for about 2 minutes until thick. Pass through a fine mesh conical sieve and cool.

PAIRING NOTES

Heat the milk with the sugar, melt the previously rehydrated and dried gelatine. Add the cream and pour over the yogurt. Pour into a siphon, let cool and gas once. Shake until you get the right texture.

Mix all the ingredients together except the butter, cook at 85°C. Add the butter, mix again, let cool and stir in the ice cream maker.

6

LEMON, HONEY, BLUE VANILLA SORBET

Heat to 40°C the water, zest and finely chopped vanilla. Pour the sugar mixed with the atomised sugar and stabiliser to avoid lumps. Bring everything to a boil. Add the different types of honey and cool. After about 12 hours in the fridge, add the lemon juice, mix and pass through a fine mesh conical sieve then stir it in the sorbet machine.

FINISHING & SERVING INSTRUCTIONS

In a shallow dish, place a layer of lemon cream. Sprinkle the crumbled honey biscuit on top. Place a few small cubes of candied lemon zest and small pieces of marinated fresh lemon. Arrange a nice quenelle of lemon sorbet and one of honey ice cream, partially cover with the emulsion. Add a honeycomb tile and sprinkle with pollen.

The minerality, citrus notes and tension of Krug Grande Cuvée 171ème Édition match perfectly with the sweet and sour mix of the dessert.

1 — LEMON CREAM

2 — HONEY BISCUIT

3 — LEMON CREAM

“If I were a lemon, I would be a shikwasa, a Japanese hybrid with an exceptional taste, which I discovered in Okinawa.”

4 — SHEEP YOGURT EMULSION

5 — HONEY ICE CREAM

—

MEYER LEMON WITH LEMON THYME GRANITE

Chef DANIEL CALVERT

SÉZANNE ✽ ✽ — Japan

INGREDIENTS

MEYER DIPLOMAT

400g Meyer lemon curd

110g 35% whipped cream

MEYER LEMON GRANITA

50g sugar

255ml water

180g Meyer lemon juice

180g Meyer lemon juice

8g freshly picked lemon thyme

1 — MEYER DIPLOMAT

Take the cold Meyer lemon curd and whisk until smooth. Whip the cream in a bowl over ice until it reaches medium peaks. Add a little bit of the whipped cream to the curd and whisk together until smooth. Once incorporated properly, add the rest of your whipped cream in 2 or 3 parts at a time and fold in gently with a spatula. Place into piping bag and chill.

2 — MEYER LEMON GRANITA

Bring the sugar, water, and 180g Meyer lemon juice to a boil in a pot. Chill the mixture over ice and once chilled add another 180g raw Meyer lemon juice and 8g finely picked lemon thyme leaves. Place in a metal container and freeze. Make sure to mix your granita every 20-30 minutes to properly disperse the lemon thyme leaves.

FINISHING & SERVING INSTRUCTIONS

Gently curve the lemon and place on the cream, then add granita on top. Shed lemon zest as finish.

PAIRING NOTES

The rich depth of Krug Grand Cuvée 171ème Édition is mirrored in the freshness of the lemon cream and granita, while a touch of lemon thyme pairs sumptuously with the complexity of the Champagne.

“My first nine months in Paris were really tough. I didn’t speak French, had no money, and no friends. Looking back though, it was the best choice of my life because I really learnt how to cook.”

BABA AU RHUM

INGREDIENTS

BABA

4g dried yeast

75ml water

12g demerara sugar

100g tempered butter

50ml olive oil

200g wheat flour

6g fine salt

1 Amalfi lemon

2 whole eggs

CANDIED LEMON ZEST

1 Amalfi Lemon

300g sugar

200ml water

Krug Grande Cuvée

CONFIT LEMON SEGMENTS

1 Amalfi Lemon Sugar syrup from candied lemon zest recipe

RUM AND LEMON SYRUP

200ml dark rum

250g white sugar

500ml water

1 vanilla pod

3 Amalfi lemons (from the baba, candied lemon and confit lemon segment recipes)

2g cinnamon stick

3g whole black peppercorns

RUM AND LEMON CARAMEL

200g white sugar

1 vanilla pod

180ml dark rum

300ml water

2g salt

1 Amalfi lemon

HAZELNUT AND LEMON CHANTILLY CREAM

125ml cream

20g icing sugar

25ml hazelnut oil

1 Amalfi lemon’s zest (from the rum and lemon caramel recipe)

A pinch of salt

“This Zero Waste recipe uses all of the lemon, including fresh and pickled elements, as well as candied skins to bring sweetness.”

171ème Édition

Warm the water to body temperature and stir in the yeast and 4g of demerara sugar. Melt the butter and set aside. Microplane the lemon zest from the whole lemon. Reserve the lemon. Whisk the flour, salt, lemon zest and the rest of the sugar together. Mix in the yeast and one of the eggs, combine and add the second egg. Mix well and beat in 50g of the butter and all of the olive oil until you have a smooth batter. Butter the moulds with the rest of the tempered butter and fill them halfway with the batter. Let sit at room temperature until the batter has almost filled the moulds, then bake at 180°C for 20 minutes. Remove from the moulds and let them cool on racks. They can be soaked in the syrup immediately, but for best results, let them rest for one day before soaking. When ready to soak, let them soak in the rum syrup for 2 hours, turning them regularly.

2 — CANDIED LEMON ZEST

Peel the lemon zest with a vegetable peeler, then cut into thin strips with a knife, reserving the rest of the lemon. Place them in a pot and pour boiling water over them. Let them sit for 20 minutes, then strain the water away. Add the 300g of sugar and 200ml of water and bring to a simmer. Let it cook for 10 minutes, then strain, reserving the syrup for the confit lemon segments. Let the zest sit on baking paper overnight to candy.

3 — CONFIT LEMON SEGMENTS

Cut the peel from the lemon, then remove the segments, saving the skins and leftover

flesh for the rum and lemon syrup. Cut each segment into 3 pieces. Place in a bowl and pour over the boiling syrup. Leave them to cool at room temperature.

4 — RUM AND LEMON SYRUP

Cut the lemon in half before adding all the ingredients to a pot together. Bring to boil while stirring and infuse at room temperate over night before using to soak the baba.

5 — RUM AND

LEMON CARAMEL

Add the sugar, salt, vanilla and 150ml of rum to a pan and whisk until dissolved. Cook at a simmer until you have a pale caramel (120°C if you have a sugar thermometer). Add the water to the caramel and cook until you have a light syrup that just coats the back of a spoon. Let this cool. While cooling, zest the lemon and reserve the zest for the Chantilly cream. Juice the lemon and mix it with 30ml of rum, then mix it with the cooled caramel. Add the pulp leftover from juicing to your rum and lemon syrup to infuse.

6 — HAZELNUT AND LEMON CHANTILLY CREAM

Add the lemon zest, salt and icing sugar together in a bowl and whisk. Add the cream and whisk to soft peaks. Drizzle in the hazelnut oil and then continue whisking the cream to medium/hard peaks.

FINISHING & SERVING INSTRUCTIONS

Take a round plate, preferably a fl atbottomed bowl. Add a small spoon of the Chantilly cream in the middle, then fill the bottom of the plate with the rum and lemon caramel and 6 confit lemon segments. Cut each baba in half lengthways and warm them in the oven at 180°C for 2 minutes. Do not let them get too hot, just slightly warmed. Brush the cut side with rum and lemon caramel, then season with a little flake salt. Place it directly on the middle of the plate, on the cream. Drizzle the whole dish with a little extra hazelnut oil, then serve a large spoon of the Chantilly cream on top of the baba. Finish the dish with candied lemon zest on top of the cream.

PAIRING NOTES

The baba au rhum shines a light on Krug Grande Cuvée 171ème Édition’s greatest strength: its versatility. Just as the Champagne’s expression of primary fruit is by no means one-dimensional, the recipe likewise conveys different aspects of freshness and sweetness.

1 — BABA

Chef

BLACK FUTSU SQUASH, TOASTED RICE, LEMON SABAYON

Krug Grande Cuvée 171ème Édition

INGREDIENTS

BROWN RICE CUSTARD

230g cream

75g buttermilk

35g sugar

1g salt

27g brown rice

1 gelatine sheet

STEAMED SQUASH

1 squash

20g simple syrup

LEMON SABAYON

15g marigold tea

50g lemon juice

25g sugar

4 egg yolks

POACHED BUDDHA’S HAND

1 Buddha’s Hand lemon

750ml water

500g sugar

Toast the brown rice at 160°C, until golden brown, and let it cool to room temperature. After the rice is cool, bring the cream to a boil, take it off the heat and add the toasted brown rice. Let steep for 20 minutes. While the rice is steeping, bloom the gelatine by placing it in just enough cold water to cover the sheet. When the 20 minutes is up, strain the cream into a separate pot, add the sugar and salt. Cook over low heat until the sugar and salt are dissolved. Add in the buttermilk and gelatine. Sir until fully combined. Strain though a fine strainer and set in your desired dishware.

Combine the tea, lemon juice and sugar. Whisk in the egg yolks until combined. Place over a double boiler and whisk until light and fluffy.

PAIRING NOTES

Slice the Buddha’s Hand lemon into 3cm slices. Dissolve 500g of sugar in 250ml of water. Place the slices of Buddha’s Hand in 250ml of cold water. Bring to a boil, then strain out the liquid. Refill the pot with 250ml of cold water and the Buddha’s Hand. Bring to a boil, strain out the liquid. Doing this removes the bitterness. Place the Buddha’s Hand in the sugar water and bring to a simmer until the Buddha’s Hand begins to become translucent. Take the pot off the heat. Cool and store the Buddha’s Hand in the liquid.

4 — STEAMED SQUASH

Steam the squash with the simple syrup until cooked through and tender. Cut to desired sizes.

FINISHING & SERVING INSTRUCTIONS

Place a tablespoon custard at the bottom of a chilled bowl. Add the sliced squash, Buddha’s Hand and marigold petals. Sauce with the lemon sabayon. Serve immediately.

The toasted rice in the custard pairs delightfully with the toasted aromas in Krug Grande Cuvée 171ème Édition, while the acidity of the sabayon balances the freshness of the Champagne.

1 — BROWN RICE CUSTARD

2 — LEMON SABAYON

“My first taste of preserved lemons may have been the most unique flavour experience of my life. I was hooked!”

3 — POACHED BUDDHA’S HAND

BAKED AMALFI LEMON CREAM, BURNT LEMON GRANITA AND LEMON BALM

Krug Grande Cuvée 171ème Édition

INGREDIENTS

BAKED LEMON CREAM

700ml double cream

5 eggs

90g sugar

80g lemon confit

4 Amalfi lemons (zest and juice)

2.5 sheets of gelatine

LEMON CONFIT

50g lemon skin

75g sugar

150g lemon juice

BURNT LEMON GRANITA

150g burnt lemon pulp

50g lemon juice

225ml water

10g elderflower cordial

25g sugar

10g glucose

GARNISH

Grated lemon zest

Freshly picked lemon balm

Chef THEO CLENCH

Cycene — United Kingdom

1 — LEMON PREPARATION

Before starting the recipe, cut 3 Amalfi lemons in half lengthwise, scoop out the middle and reserve the pulp to squeeze for your lemon juice. Using a small spoon scrape out ⅔ of the pith and make it as smooth as possible, reserve in the fridge until you are ready to plate your dish.

2 — LEMON CONFIT

Peel the lemon and place the lemon skin in a pan of cold water and bring to a boil, let it boil for 30 seconds. Take out the lemon skin and cool in iced water. Repeat this process 3 times. Once the lemon skin has been blanched 3 times, place the sugar and lemon juice in a pan and dissolve together. Once dissolved, add the lemon skin and slowly simmer until the skin is soft and translucent (around 30 minutes). Blitz in a small food processor until smooth, pass through a fine sieve and cool in the fridge until you are ready to make the lemon cream.

PAIRING NOTES

3 — BAKED LEMON CREAM

Warm the cream, sugar, lemon confit, juice and zest in a pan until it reaches 75°C, whisk in eggs and pour into an oven dish. Meanwhile, soak the gelatine in ice-cold water to soften. Put the dish in the oven and bake at 100°C until it sets or reaches 82°C (around 25 minutes). Remove from the oven, remove the gelatine from the iced water and squeeze out any excess liquid. Whisk in the gelatine and pass through a fine mesh conical sieve into a container. Leave to set in a container in the fridge.

4 — BURNT LEMON GRANITA

Using the peeled lemons from the lemon confit, cut them in half and place them face down in a dry pan and cook them until they start to char and burn. Take out the pan and leave to cool. Once cool, scoop out the pulp. Place all ingredients in a pan and bring to a boil. Blend in a food processor and add the lemon juice. Pass the mixture through a fine sieve. Set in a container and place in the freezer. Once frozen, scrape with a fork to make the granita.

FINISHING & SERVING INSTRUCTIONS

Take the lemon shells out of the fridge. Place the lemon cream in a piping bag and pipe half of the shell full with cream. Fill the remaining half with the burnt lemon granita and garnish with grated lemon zest and freshly picked lemon balm.

The fresh aromas that instantly hit you with this dish work perfectly with Krug Grande Cuvée 171ème Édition, in a celebration of lemon with the freshness from the granita complementing the lively bubbles of the Champagne, while the lemon cream amplifies the citrus notes already running through the glass.

“Being a young fish Chef many years ago, the pot of lemons cut in half to finish every piece of fish we cooked was just as important at the salt next to it.”

Chef PHILIPPE CHEVRIER

UNSTRUCTURED MENTON LEMON TART, LEMON MINT SORBET AND CANDIED ZEST

12 hours

DESSERT x4 30 mins

INGREDIENTS

LEMON MINT SORBET

900g Menton lemon juice

900ml water

45g powder milk

300g glucose, pulverised

450g sugar

12g gelatine

CANDIED ZESTS

1 Menton lemon

200ml water

200g sugar

CREAMY LEMON

400g Menton lemon juice

325g butter

250g sugar

10 eggs

6 gelatine sheets

CRUMBLE

150g sugar

150g flour

150g butter

FRENCH MERINGUE

200g egg white

200g sugar

100g icing sugar

LEMON BISCUIT

150g flour

120g icing sugar

80g egg white

Zest of 2 Menton lemons

Domaine de Châteauvieux ✽ ✽ — Switzerland

Krug Grande Cuvée 171ème Édition

1

CREAMY LEMON (THE DAY BEFORE)

Put the lemon juice, sugar and eggs in a bainmarie and cook to 83°C. Add the butter and gelatine. Mix and set aside in the fridge for 24 hours.

2 — LEMON MINT

SORBET

Heat the lemon juice and water to 40°C. Add milk powder, glucose and sugar. Bring everything to a boil and add the gelatine. Before serving, put the dessert in the ice cream maker. You can also buy lemon sorbet at your grocery store.

3 — CANDIED ZESTS

Blanch the lemon zest. Make a syrup with the water and sugar. Start cold and add the zest until it boils. Set aside overnight in the refrigerator.

4 — CRUMBLE

Mix the sugar, flour and butter until you have a dough. Roll out the dough thinly with a rolling pin. Bake at 185°C for 15 minutes. Crumble the dough by hand.

5 — FRENCH MERINGUE

Whip the egg whites. Add the sugar little by little. Once the desired consistency is reached, gently fold in the icing sugar.

6 — LEMON BISCUIT

Mix the egg whites and icing sugar with a spatula. Stir in the flour and lemon zest. Spread the mixture on a baking tray. Bake at 165°C for 8 minutes.

FINISHING & SERVING INSTRUCTIONS

Arrange the meringue at the bottom of the plate. Place the lemon cream in the centre. Add a scoop of ice cream on the cream and cover with the biscuit. Add the lemon zest and crumble as desired

PAIRING NOTES

In this classic pastry revisited, vibrant aromas of citrus fruits are found in the lemon sorbet, while the crumble imparts grilled nuances, and the fresh and candied lemons add balance to the dessert. The freshness of Krug Grande Cuvée 171ème Édition matches the generosity of the meringue and completes the multifaceted pairing.

—

“We use everything in the lemon –pulp, juice and zest – in almost in all our fruit dessert recipes.”

Chef LEONARDO VESCERA

Il Capriccio — Italy

OMAGGIO AL LIMONE “FEMMINIELLO DEL GARGANO”

DESSERT x10

30 mins

(plus 10 days maceration for the Limoncino)

120 mins

Krug Grande Cuvée 171ème Édition

INGREDIENTS

CREMA AL LIMONE

250L of fresh cream

100cl fresh milk

100g neutral, low-fat yogurt

80g sugar

8 egg yolks

Grated rind of 4 limes

10 lemons

SORBETTO AL LIMONE

500cl water

250g sugar

50g lemon juice

“ZEPPOLA” DI LIMONE

10 thin slices of lemon

3 egg yolks

500cl cold sparkling water

250g rice flour

1L peanut oil

LIMONCINO

10 lemons

1L alcohol (90°)

1.5L water

750g sugar

1

Boil the milk together with the cream. Mix all the other ingredients Add them to the milk and cream. Blend everything and cook in a bain-marie for 60 minutes. While still hot, blend and chill at 4°C.

2

Blend all the ingredients and pour into the ice cream maker. Chill at -18°C.

3

Macerate the lemon slices in sugar for 10 minutes. Prepare the batter by mixing all the ingredients. Dip the slices in the flour, then in the batter and fry in oil at 160°C, then dip them in the sugar.

PAIRING NOTES

4 — LIMONCINO (TO BE MADE 10 DAYS BEFORE)

Macerate the lemon peels in the 90° alcohol for 7 days. Boil the water and sugar. Mix the skins with the alcohol. Let it rest for an hour and filter. Store in the fridge.

FINISHING & SERVING INSTRUCTIONS

Empty the lemons and fill the skins with the cream. Serve next to the lemon zeppola, Serve with lemon sorbet and frozen limoncino. Grate fresh lemon as a garnish.

The generous flavours and aromas of Krug Grande Cuvée 171ème Édition give it great potential for paring combinations. The unctuous cream, aromatic lemon, and oily fried zeppola create a cheerful and stimulating sensory experience on the palate.

“In Italy, the lemon harvest has always been a party.”

— CREMA AL LIMONE

— SORBETTO AL LIMONE

— “ZEPPOLA” DI LIMONE

LEMON, LIKE A REAL ONE!

INGREDIENTS

LEMON CONFIT

4 yellow lemons

4 limes

1L water

300g sugar

LEMON INSERT

0.2L lemon juice

50g candied lime

50g candied yellow lemon

80g sugar

3g NH pectin

CREAMY LEMON

114g eggs

54g sugar

36g lemon juice

30g whipped cream

60g butter

3 caviar lemons

0.4 gelatine sheets

CHOCOLATE SPRAY

100g cocoa butter

100g white chocolate

Fat-soluble yellow dye

Chef ARNAUD LALLEMENT

Master Chef of the Krug Family House & owner of L’Assiette Champenoise ✽ ✽ ✽ — France

“I’m a real lemon fan: acidity is something I like to bring out everywhere in my kitchen. When I discovered this year’s Single Ingredient, I was delighted because it is my favourite citrus!”

1 — LEMON CONFIT

Remove the zests of the lemons and limes with a peeler. Blanch four to five times. Prepare a syrup. Cook the zest in the syrup for 2 hours, without boiling.

2 — LEMON INSERT

Chop small cubes of candied lemon. Boil the lemon juice and add the sugar pectin mixture like rain. Let cool quickly. Mix the lime and lemon zest. Add this to the mixture, then pour it into the 4-cm-diameter semispherical Flexiplat. Freeze.

3 — CREAMY LEMON

Place the eggs, lemon juice and sugar in a mixing bowl. Cook in a bain-marie until thickened. Add the butter and gelatine. Mix and let cool. Add the lemon caviar and mould in 6cm diameter flex. Add the lemon insert and freeze.

PAIRING NOTES

4 — CHOCOLATE SPRAY

Melt the cocoa butter and white chocolate. Add the dye, mix and keep it in a 45°C bainmarie.

FINISHING & SERVING INSTRUCTIONS

Combine two half-spheres to obtain a ball. Fuse together with a finger. Make a spike of cream on each side, smooth with a spatula to give the shape of a lemon. Plant a wooden spike and freeze. Soak the lemons in the smooth spray. Place on a baking sheet as desired. Put the sheet in the freezer while preparing a spray station. Spray the lemons on both sides and then use a heat gun to give the appearance of a real lemon. Refrigerate.

The reconstituted lemon of this recipe includes fresh lemon, a lemon reduction, candied lemon, bitter lemon skin, a mixture of different types of lemons and, finally, acidity with the lemon cream – all of which accentuate the citrus flavours and aromas of Krug Grande Cuvée 171ème Édition.

Chef ADAM HANDLING

Frog by Adam Handling ✽ — United Kingdom

LEMON, ELDERFLOWER, WHITE CHOCOLATE

DESSERT x12 30 mins 12 hours

INGREDIENTS

ELDERFLOWER MOUSSE

360g elderflower syrup

15g gelatine sheet, gold strength

560g white chocolate

575g heavy cream 35% fat content, cold

1 vanilla pod, deseeded

50ml lemon juice

10g lemon zest

POACHED LEMON

100g lemon segments

15g lemon verbena

500ml simple stock syrup

WHOLE LEMON PURÉE

200g whole lemons

LEMON COMPOTE

200g whole lemon purée

100g lemon, poached

99.5ml vanilla liqueur

109g sugar

75g ultratex

BURNT LEMON JUICE

10 whole lemons

BURNT LEMON GEL

38ml burnt lemon juice

18ml simple stock syrup

4g caster sugar

1g agar

5ml fresh lemon juice

LIQUID SHORTBREAD

300g plain flour

180g caster sugar

220g unsalted butter

4g sea salt

150ml rapeseed oil

LEMON VERBENA

ICE CREAM

75g atomised glucose

75g milk powder

780ml whole milk

248g heavy cream

50g lemon verbena

8g ice cream stabiliser

150g granulated sugar

WHITE CHOCOLATE SPRAY

1kg white chocolate

500g cocoa butter

50g dehydrated lemon

GARNISH

Lemon balm leaves

Alyssum flowers

Krug Grande Cuvée 171ème Édition

“I used Cornish lemons for this dish because I want to showcase what we produce well in the UK. It’s a touch smaller than the ordinary lemon but it houses some incredible flavours.”

1 — ELDERFLOWER MOUSSE

Bloom the gelatine in an ice bath and squeeze to remove all the water. Place the ring onto a tray, lined with a silicone mat, and arrange an acetate strip, 18cm long by 6cm high, inside the ring. Add the white chocolate to a saucepan and melt to 45°C. In a separate container, heat the elderflower syrup. Ensure that it doesn’t boil. Add the soaked gelatine and, using a spatula, dissolve the gelatine into the syrup. Pour the elderflower syrup, lemon juice and lemon zest over the chocolate, in three stages, stirring with a spatula each time. You want to achieve a glossy, velvety cream. Pour the cream into a mixing glass. Add the vanilla seeds, using a hand blender, mix to achieve a silky, smooth consistency. Pour the cream into a bowl and cool down to 35-40°C. Semi-whip the heavy cream and fold it gently into the lukewarm white chocolate cream. Once mixed well, place into piping bags, ready for assembly.

2 — POACHED LEMON

Add the ingredients to a saucepan and cook on a low heat, approximately 60°C, for 10 minutes.

3 — WHOLE LEMON PURÉE

Place the whole lemons into boiling water and boil for 2 hours. Place all into a blender and blend until smooth. Pass through a fine-mesh sieve.

4 — LEMON COMPOTE

Whisk the lemon purée, ultratex, sugar, vanilla liqueur to a thick consistency. Small dice the poached lemon, then add to the compote and mix well. Place into a piping bag and reserve.

5 — BURNT LEMON JUICE

Cut the lemons in half and lay them face down in a large saucepan, lined with greaseproof paper. Turn the pan onto a high heat and burn the lemon until the flesh is completely black. Repeat this process until all the lemons are completely burnt. You want to ensure that they are not overcrowding the pan for this process. Once the lemons are charred, juice them over a fine-mesh sieve.

6 — BURNT LEMON GEL

Combine the burnt lemon juice, simple stock syrup and sugar together, in a saucepan. Whisk

in the agar-agar and bring to the boil. Pour into a tray, to set. Once set, add to a blender and slowly blend in the fresh lemon juice, to achieve your desired consistency. Pass the gel through a fine-mesh sieve.

7 — LIQUID SHORTBREAD

Place the flour, sugar, butter and salt into a mixer and, using the paddle attachment, mix until it resembles breadcrumbs. Evenly spread the mix onto baking trays and bake, at 160°C, for 20 minutes. Ensure to mix it every 5 minutes, to achieve an even colour across the mixture. While still warm, transfer to a blender and blend the mix to form a sand consistency. Slowly pour in the oil, while blending, until glossy and emulsified. Pass through a fine-mesh sieve into a clean jug.

8 — LEMON VERBENA ICE CREAM

Bring the milk, cream and lemon verbena to the boil and then set aside, to infuse, for at least 30 minutes. In a small bowl, whisk the remaining ingredients until fully incorporated. Add this mixture to the hot liquid. Cook to 85°C. Pass through a fine mesh sieve and then, using a hand blender, blend until smooth. Refrigerate until cold, before processing in an ice cream machine.

9 — WHITE CHOCOLATE SPRAY

Place the ingredients into a saucepan and melt. Load the spray gun with the mixture. Spray the mixture over the frozen mousse.

FINISHING & SERVING INSTRUCTIONS

For assembly, pour 10g of the liquid shortbread into a ring slightly smaller than the 6cm mould. Leave to set in the fridge. Once set, pour 15g of the lemon compote on top. Leave to set in the freezer. Pipe the elderflower mousse into the mould, so that ¾ of the mould is filled. Tap any air out. Push the frozen lemon and shortbread insert into the mousse. Clean off any excess. Blast freeze. Once frozen, pop out of the mould, ready for spraying. Place the sprayed mousse onto the plate. Top with dots of burnt gel and add the lemon balm leaves and alyssum flowers. Finish with a spoon of the lemon verbena ice cream.

PAIRING NOTES

The lemon zest in the elderflower mousse pairs with the freshness of Krug Grande Cuvée 171ème Édition, while the burnt lemon insert carries light caramel notes with a slight bitterness. The overall pairing is complementary and rounded.

Lemon Therapy

CHALLENGE 4/5

When life gives you lemons, step into the kitchen.

What’s your comfort food recipe?

Chef MARCO PELIZZARI

Cappuccini Resort — Italy

LIMONE D’A-MARE

AMUSE-BOUCHE x5 4-5 hours 20 mins

INGREDIENTS

LEMON GEL

175g untreated lemon juice

75ml water

25g sugar

12g agar-agar

ZESTY LEMON

1L water

300g sugar

Peels of 2 lemons

SEAWEED AND LEMON WAFER

2 lemons (use the peeled ones)

1L water

100g sea lettuce

300g carnaroli rice, cooked

1L peanut oil

LEMON CONFIT

2 lemon wedges

Powdered sugar, to taste

2 garlic cloves

Salt, to taste

Pepper basil, to taste

Krug Rosé 27ème Édition

RED PRAWNS

12 red prawns (ideally from Mazara del Vallo)

Oil, to taste

Salt, to taste

Pepper, to taste

SEAWEED SAUCE

100g sea lettuce

3g bicarbonate

1L water

Oil, to taste

Salt, to taste

Potato starch

Mix all ingredients (except agar-agar) in a saucepan and bring to the boil. As soon as it boils, remove from heat and with the help of a whisk and add the agar-agar, making it dissolve completely. Then, pour everything into a steel plate and let it cool to room temperature. Using a pastry cutter with a diameter of 2cm, form some discs.

Boil the water with the sugar. Once a syrup is obtained, divide into two parts. Bring one part to 0°C. As it cools, you will use the other part to cook the zest. Cut the skins into julienne strips. Cook the zests in the boiling syrup for 3 minutes. With the help of a slotted spoon, recover the zests and put them in the cold syrup. Repeat three times and then store in the cold syrup.

PAIRING NOTES

Bring all ingredients to heat and cook for 3 minutes. Blend the mixture. Spread it evenly and as thinly as possible. Dry in the oven at 62°C for 4-5 hours. Once the wafer is dry, fry in the peanut oil at 200°C for a few seconds.

Spread the lemon wedges on a dish. Sprinkle with the other ingredients and cook at 62°C for 2 hours.

5

Shell and devein the prawns. Season with a drizzle of oil, a pinch of salt and pepper.

Bring the water and baking soda to a boil. Add the seaweed and boil for 15 minutes. Drain and leave to cool in the freezer. Blend with a little oil. Add some potato starch to make it creamy.

FINISHING & SERVING INSTRUCTIONS

Place the lemon and seaweed wafer on the plate. On top, put a drop of seaweed cream. Then, place the shrimp and the lemon gel disc. Finally, add the lemon confit and zest.

Krug Rosé 27ème Édition combines particularly well with the fattiness of the prawns and sour flavours of the lemon.

“I prefer untreated lemons and try to use organic products. The best are not the yellowest or most beautiful lemons but the paler ones, perhaps with some marks on the skin.”

1 — LEMON GEL

2 — ZESTY LEMON

3 — SEAWEED AND LEMON WAFER

4 — LEMON CONFIT

— RED PRAWNS

6 — SEAWEED SAUCE

POTATO CAVIAR WITH AMALFI LEMON

Chef MICHAEL O’HARE

The Man Behind The Curtain ✽ — United Kingdom

Krug Grande Cuvée 171ème Édition

INGREDIENTS

POTATO MOUSSE

1kg Jersey royal potatoes

750g whole milk

4 vanilla pods

50g sour cream

CHIVE OIL

250g chives

250ml rapeseed oil

ASSEMBLY

Zest of 2 Amalfi lemons

250g Oscietra caviar

1 — POTATO MOUSSE

In a pan, bring the whole milk to a boil with scraped vanilla pods, leave to infuse. Wash the potatoes in cold water and remove soil whilst keeping skin intact. Place in a pan of lightly salted water and bring to a boil until cooked. Drain all water and place cooked potatoes in a high-speed blender. Pass the vanilla-infused milk through a fine sieve and gently add to the potato mix until a desirable consistency is reached (thicker than soup/looser than a purée). Season with salt and sour cream and pass through a fine mesh conical sieve. Place in a cream whip with two number 2 cartridges. Shake vigorously.

2 — CHIVE OIL

Blanch chives in boiling water then refresh in iced water. Dry thoroughly with a cloth. Place in blender with oil and blend on full speed until completely amalgamated. Allow to hang through two layers of cloth until a fine clear green oil is produced.

FINISHING & SERVING INSTRUCTIONS

Plate the mousse. Garnish with caviar and lemon zest. Drizzle chive oil to finish.

PAIRING NOTES

The vanilla in the potato mousse brings out the beautiful marzipan aromas of Krug Grande Cuvée 171 ème Édition, while the saline nature of the caviar is an ideal partner for the refreshing citrus notes in the Champagne and the Amalfi zest lengthens its expression.

“I used to go to school with guys called Christopher Lemon, Dave Zest, and Citric Johnson. Our Head teacher was Penelope Pith, and our uniform was yellow shirts with a green hat.”

CRISPY TROUT, LEMON AND PINE

INGREDIENTS

CRISPY TROUT

1 fillet of trout

500ml water

25g salt

175g flower

25g cornstarch

60g butter

25ml water

LEMON SABAYON

4 egg yolks

250g clarified butter

100g lemon juice

4g salt

1g pepper

1g essential oil of fir bud

LIME POWDER

2 limes

“When I was younger, I worked at a Parisian palace where the film Ocean’s Eleven was being promoted. A server had ordered two club sandwiches which I prepared. When he didn’t pick them up, I brought them to the bar and found myself face to face with Brad Pitt and George Clooney.’”

Chef JULIEN LUCAS

La Villa de Camille et Julien ✽ — Luxembourg

Krug Grande Cuvée 171ème Édition

1 — CRISPY DOUGH

Mix the flour, cornstarch, melted butter and salt. Add water and knead the dough lightly. Leave to rest for 20 minutes in a cool bag. Form a sausage and cut regular pieces of dough. Spread each piece of dough separately using cornstarch if necessary. Superpose layers of dough by putting a thin layer of cornstarch between each sheet (choice between 4 and 6 layers of dough). The more there are the more it swells – it is a question of personal preference. Once layered, lower everything to form a single thin sheet of dough and your dough is ready to use. Place the dough in a suitable mould and bake for 12 minutes at 180°C.

2 — TROUT

Cold mix the 500ml of water with the 25g of salt, add the fish fillet in it for 5 minutes. Take it out and rinse quickly with cold water. Put it to smoke for 30 minutes then remove the skin and cut it into a brunoise. Just before serving, add a little olive oil and ground pepper.

PAIRING NOTES

3 — LEMON SABAYON AND FIR BUD

Arrange the egg yolks in a saucepan. Add the lemon juice and fir bud essential oil. Heat very lightly without boiling to make the preparation into a sabayon. Finish by adding the clear butter, salt and pepper.

4 — LIME POWDER AND FIR BUD

Peel the limes, remove the excess white pith inside then put them to dry in the dehydrator. Once dry, mix everything together with a fir bud.

FINISHING & SERVING INSTRUCTIONS

Arrange the trout inside the tartlet and add the lemon and pine sabayon on top. Finish with the green powder of lime and fir bud.

The elegance, maturity and complexity of Krug Grande Cuvée 171ème Édition make it a marvellous match for lemon.

SALTED MACKEREL, AJO BLANCO, WHITE GRAPE, CHESTNUT AND DILL

INGREDIENTS

MACKEREL

2 fresh, fatty mackerels, medium sized

AJO BLANCO

Part 1

40g toasted sourdough bread

400g razor clam stock (add water to reach this volume if needed)

2g garlic

10g Colatura (Italian fish sauce)

25g toasted almond

1g sea salt

50g milk

Part 2

30g lemon juice

30g extra-virgin olive oil

BERGAMOT GEL

Part 1

150g lemon juice

100g lime juice

100g yuzu juice (fresh or frozen)

100g bergamot juice

100g sugar

Part 2

50ml water

6.5g agar-agar

5.5g gellan

DILL AND PARSLEY OIL

1 bundle of dill

1 bundle of parsley

600g grapeseed oil

Squeeze of lemon juice

Zest of bergamot

RAZOR CLAMS

1kg of razor clams

2g thyme

1 clove garlic

Pepper, to taste

Olive oil, as needed

100ml water

SALAD

1 chestnut

Think slices of white grapes

Fresh herbs (marigold, purple basil, bronze fennel)

“When citrus fruit season kicks in, life begins to sparkle.”

Chef NICK BRIL

Krug Grande Cuvée 171ème Édition

Fillet the mackerel and sprinkle a good amount of sea salt on the skin. Brine for 2 hours. Peel down the silver skin and debone the fish with a pin bone remover. Cut into required portions, and à la minute marinate with olive oil, fleur the sel, pepper from the mill, lemon zest and juice – like a raw marinated fish.

Mix ingredients from Part 1 and rest overnight. Mix in kitchen mixer with 30g of lemon juice and 30g of extra-virgin olive oil. Blitz until smooth. Sieve and keep it cold until service.

Mix ingredients from Part 1 and bring to a boil. With ingredients from Part 2, bloom, and incorporate the hot mix with a hand mixer until completely dissolved. Bring to a boil once and set in a high container until firm and room temperature. Mix the set gel into a smooth fluid with a hand mixer. Put in a piping bag.

Blitz the bundles of dill and parsley. Mix with the grapeseed oil in a kitchen blender for approximately 10 minutes. Add a good squeeze of lemon and some bergamot zest. Sieve the mix and let it rest to split the oil from the water. Strain the oil off and store it in a container. Discard the water particles.

Briefly pan roast 1kg fresh razor clams with pepper, garlic and thyme in hot olive oil. Add 100ml of water. Cover with a lid. Steam for approximately 30 seconds until the clams open. Transfer in a cold container so they cool down as soon as possible. Strain the liquid. Keep the flesh of the clams in their own juice. Cut the razor clams in nice portions and marinade in olive oil, lemon zest and a bit of freshly ground pepper.

Peel the chestnut and slice into batons. Steam for 30 seconds and marinate with olive oil, fleur de sel and pepper. Thinly slice the white grapes.

FINISHING & SERVING INSTRUCTIONS

Plate fish, razor clam, gel, chestnut and grape slices. Finish with herbs on each piece of fish.

PAIRING NOTES

The experience begins visually at the table, followed by the citrus aromas of Krug Grande Cuvée 171ème Édition. Fragrances of Champagne and dish blend, from the fruity grapes to the lemony and salty fish. With the ajo blanco, nuances of dill, toasted bread and almonds kick in to reveal another level of the Champagne’s generosity.

1 — MACKEREL

2 — AJO BLANCO

3 — BERGAMOT GEL

4 — DILL AND PARSLEY OIL

5 — RAZOR CLAMS

6 — SALAD

POTATO GNOCCHI WITH MUSHROOM LEMON SAUCE

INGREDIENTS

POTATO GNOCCHI

500g russet potato

150g all-purpose flour

2 egg yolks

10g microplaned parmesan

Canola oil, as needed to coat gnocchi

MUSHROOM LEMON SAUCE

100g garlic, chopped

50ml olive oil

20g sliced matsutake

mushroom

10g butter

2g finely chopped parsley

3g Meyer lemon zest

10g grapeseed oil

20g mushroom stock

PARMESAN ESPUMA

25g diced garlic

50g butter

50g shallots, diced

500g grated parmesan

500ml heavy cream

250ml filtered water

FINE HERB TUILE

150g all-purpose flour

70g egg white

15g parsley

15g chives

15g tarragon

15g spinach

15ml olive oil

3g salt

FINISHING

Kosher salt, to taste

Black pepper, to taste

Lemon juice, to taste

Chopped parstey, as needed

Chef DMITRIY KAKUSCHKE

Tennessee, United States

“When I was 23 working in Miami as a cook – with two suitcases and not knowing anyone – I decided to move 7845 miles across the globe to work in Dubai. That experience opened my eyes to different cultures and cuisines.”

Krug Grande Cuvée 171ème Édition

1 — POTATO GNOCCHI

Bake potatoes at 218°C for 50 minutes. Remove and let cool down until they can be handled. Remove the skin from the potatoes and place in a potato ricer. Rice potatoes directly into a mixing bowl. Allow to cool to room temperature. Add all-purpose flour, microplaned parmesan and egg yolks to the mixing bowl. Using your hands, mix ingredients together until the dough forms. Place dough in the walk-in, or cool area, for at least 30 minutes to rest. Place all-purpose flour on a clean work surface. Cut dough into workable portions and roll out into half-inch cylinders. Using a knife, cut the gnocchi every half inch, pinching the middle. The gnocchi should come out to 4 grams each. Place finished gnocchi onto a parchment-lined, floured sheet tray. Bring a pot of heavily salted water to a boil. Drop gnocchi in and cook until they float and puff up slightly. Remove with a slotted spoon to a mixing bowl. Coat lightly with canola oil and toss. Place oiled gnocchi onto a hotel pan and refrigerate to cool.

2 — PARMESAN ESPUMA

In a large pot over medium high heat, melt the butter, sweat the shallots and garlic until translucent. Add cream to the pot and bring to a boil, and then reduce heat to simmer. Allow the cream to reduce by half. Place the

PAIRING NOTES

reduced cream in a blender and, starting on low, work your way up to max speed. Use water to loosen the purée as you go. Once you’ve reached max speed, slowly add in all the grated parmesan cheese. Once the cheese is completely incorporated, pass through a fine mesh conical sieve. Reserve in an iSi canister with 2 charges.

3 — FINE HERB TUILE

Blend all ingredients until smooth. Spread evenly in a mould. Bake for 4 minutes at 120°C.

FINISHING & SERVING INSTRUCTIONS

In a medium-sized sauté pan over high heat, prepare the grapeseed oil. When the pan is nearing smoking point, add the gnocchi. Adjust heat to medium and allow browning on both sides of the gnocchi. Add 10g whole butter and allow to become frothy. This will add a great nutty flavour to the gnocchi. Add sliced mushroom to sear and cook through. When cooked, add mushroom stock, microplaned Meyer lemon zest, and parmesan. Season to taste with Kosher salt, lemon juice and black pepper. The sauce should not be soupy at all. Plate in the centre of a small hot round plate, keeping it nice and tight. Spoon remaining sauce over it. Finish with beautifully chopped parsley. Place the tuile on top for crunch.

The floral notes of Krug Grande Cuvée 171ème Édition highlight the freshness of the Meyer lemon zest in the sauce. The earthiness of the matsutake mushroom combined with nutty notes of the Champagne come together in great harmony.

WAGYU CARPACCIO WITH FENNEL SEEDS AND GRATED LEMON

Chef CHRISTIAN JEFFERSON Affinatore — Italy

INGREDIENTS

1kg rump of wagyu beef

7g fennel seeds

6g liquorice powder (.30%)

Freshly grated lemon (Rocca imperiale)

“I’m originally Filipino and arrived in Italy at age 12, where my grandmother taught me how to cook. As I got older, I tried studying graphic design and hospitality, but ultimately came back to my first passion.”

1 — WAGYU CARPACCIO

Clean the meat of excess fat.

2 — AGEING

Divide the meat into 2 and wrap it with fennel seeds and liquorice powder and let it rest in the fat for at least 20 days to soften. Once ready, vacuum seal the carpaccio to bring back its colour and tenderness. After aging, it will be necessary to take off the crust.

FINISHING & SERVING INSTRUCTIONS

Cut the meat with the slicer and serve it with olive oil and freshly grated lemon zest, 80g per portion.

PAIRING NOTES

The rocca imperial lemon’s zest is very delicate, allowing you to develop the taste of the carpaccio without contrasting the full sensations of Krug Grande Cuvée 171ème Édition. The vibrant freshness of this pairing helps keep your palate clean for the next bite.

KRUG AND 7 TASTES OF CITRUS

STARTER x6 30 mins 80 mins

INGREDIENTS

SOUR CREAM MOUSSE

200g sour cream

200g Greek yogurt

6 pieces gelatine

120g cream

FISH TARTARE

200g sweet water fish

Salt, to taste

Pepper, to taste

Fresh lemon juice, to taste

Fresh lime juice, to taste

Dill, to taste

Chervil, a small amount Chives, to taste

FISH STOCK

250g fish carcasses (carcasses of flatfish such as turbot, sole or lemon sole are best suited for this purpose)

100g roasted vegetables (celeriac, leek, fennel, mushrooms, shallots)

500ml white wine

2L vegetable stock

Fresh dill, to taste

Fennel seeds, bay leaf, white peppercorns, mustard seeds, to taste

FISH JELLY

½ litre fish stock

10g fresh turmeric or 5g powder

CITRUS JELLIES

100ml lemon juice

100ml grapefruit juice

100ml bitter orange juice

100ml tangerine juice

100ml yuzu juice

100ml calamansi juice

100ml bergamot juice

14g agar-agar

BUTTERMILK DILL OIL

200ml buttermilk

Salt, to taste

Pepper, to taste

100ml grapeseed oil

200g dill

Chef HUBERT WALLNER

Gourmet Restaurant Hubert Wallner — Austria

Krug Grande Cuvée 171ème Édition

1

FISH STOCK

Soak the fish carcasses in cold water for a few hours. In a saucepan, brown the roasted vegetables with olive oil, then add the carcasses and pour in the white wine and vegetable stock. Let the stock simmer on a low heat for an hour, skimming off the turbidity every now and then. Then, add the spices and leave to simmer for another 30 minutes. Finally, strain through an etamin.

2

SOUR CREAM MOUSSE

Mix all ingredients except for the cream and gelatine. Whip up the cream softly. Soak the gelatine and stir into the cream. Finally, gently add the cream to the mousse.

3

FISH TARTARE

Chop the fish finely and spice up with salt, pepper, lemon and lime juice and refine with the fresh herbs.

PAIRING NOTES

Bring ½ litre of fish stock to a boil and add curcuma. Put the frozen lemon fish tartare on a toothpick and drag it through the jelly. Repeat 2-3 times.

Fill a mould in the form of a lemon with ⅓ of the sour cream and freeze it for one hour. Add the fish tartare and freeze again for 30 minutes. Add the remaining sour cream and freeze for another hour.

6

JELLIES

Boil each juice individually, then add 2g of agar-agar to each juice and let boil again. Cool and mix well.

Mix the grapeseed oil with the dill and strain. Season the buttermilk with salt and pepper. Mix together.

FINISHING & SERVING INSTRUCTIONS

Place the lemon filled with the fish tartare and sour cream mousse in the middle of the plate. Add a dot of each jelly clockwise around the plate in the following order: lemon, grapefruit, bitter orange, tangerine, yuzu and bergamot. Finally, pour the buttermilk dill oil on top.

The refreshing taste of citrus fruits complements the perlage of Krug Grande Cuvée 171ème Édition and balances its freshness, showing how the Champagne pairs wonderfully with most citrus fruits.

—

—

—

4 — FISH JELLY

5 — FORMING THE LEMON

— CITRUS

7 — BUTTERMILK DILL OIL

“I love to enjoy a glass of Krug Grande Cuvée while cooking.”

PRESERVED LEMON & AERATED POTATO, BLUE CRAB, VERMONT RICE, LEMON VERBENA

INGREDIENTS

PRESERVED LEMON & AERATED POTATO

500g medium potato, peeled & diced

500g milk, whole

100g butter

110g preserved lemon brine

1 whole preserved lemon, seeds removed

10g salt

8g fresh lemon juice

BLUE CRAB

340g Blue Crab, lump

100g Butter

½ each lemon, zest only

Salt, to taste

Pepper, to taste

Chive, to taste

Thyme, to taste

VERMONT WHITE RICE

160g Vermont white rice, short grain

320ml water

Salt, to taste

Olive oil, as needed

Parsley, chopped

GARNISH

Dried lemon verbena powder, to taste

Chef NATHAN RICH Vermont, United States

Krug Grande Cuvée 171ème Édition

1 — PRESERVED LEMON & AERATED POTATO

Set circulator to 88°C. Cryovac the potato and milk and cook for 1 hour. Bring preserved lemon, preserved lemon brine, salt, fresh lemon juice and butter to a simmer. Combine all ingredients in vita prep and blend till smooth. Strain. Charge in an iSi gun.

2 — BLUE CRAB

Warm butter and crab in a small sauté pan. Season with salt and pepper. Finish with fresh chive, thyme and lemon zest.

PAIRING NOTES

3 — VERMONT RICE

Rinse the rice under cold water until the water runs clear. Drain in a colander and set aside. In a medium saucepan, bring the water to a boil. Add the salt, and rinsed rice. Stir with a fork. Reduce the heat to low, cover, and let simmer for 20 minutes. Remove from the heat and fluff with a fork. Transfer to a bowl and drizzle with olive oil and parsley.

FINISHING & SERVING INSTRUCTIONS

Place the rice at the centre of the bowl and top with the warm crab. Cover the crab and rice with the preserved lemon and aerated potato. To finish, dust with dried lemon verbena powder on top of the potato foam.

The citrus and yeast notes of Krug Grande Cuvée 171ème Édition pair exceptionally well with the preserved lemon and the richness of the potato. Additionally, the buttery crab and herbs complement the bubbly floral nuances of the Champagne.

“The preserved lemon is deep and complex, hitting all the flavour profiles: sweet, salty and tart.”

LEMON AND MISO CRUSTED FOIE GRAS, SALTED LIQUORICE AND SOUR LEMON SAUCE

Chef FEDERICO GALLO

Locanda del Pilone ✽ — Italy

INGREDIENTS

LEMON AND MISO SAUCE

300g lemon miso paste

10 lemon leaves

SOUR LEMON SAUCE

240g lemons

90g glucose

20g white wine

20g soy sauce

OTHER INGREDIENTS

250g foie gras

Salted liquorice syrup

Prepare the sour lemon sauce by passing the lemons through the extractor, after removing the seeds. Filter the liquid and add it to the remaining ingredients. Bring everything to a boil and reduce to get a soft caramel.

Chop the lemon leaves and add them to the miso paste.

Use this mixture to coat the foie gras. Bake at 200°C until the centre reaches 65°C. Remove from the oven and leave to rest for about 5 minutes.

FINISHING & SERVING INSTRUCTIONS

Remove the crust, cut the foie gras and cover the slice with sour lemon sauce. Finish with a few drops of salted liquorice.

PAIRING NOTES

The vibrant lemon mirrors the freshness of Krug Grande Cuvée 171 ème Édition, deliciously matching the fattiness of the foie gras.

1 — SOUR LEMON SAUCE

2 — LEMON AND MISO CRUST

3 — FOIE GRAS

“For this recipe, I chose Liguria

Riviera lemons because I love their fragrance and pleasant minerality.”

Chef PAVEL BÝČEK

The Eatery — Czech Republic

TROUT, BUTTERMILK, DILL AND LEMON

STARTER x4-5

INGREDIENTS

TROUT

1 fish fillet

300g brown sugar

300g coarse salt

Zest of 1 lemon

Zest of 1 orange

10g coriander seeds

20g fennel seeds

20ml gin (a splash)

Krug Grande Cuvée 171ème Édition

BUTTERMILK SAUCE

500ml of buttermilk

10 lemon basil leaves

A sprig of dill

Salt, to taste

Pepper, to taste

Sugar, to taste

Fermented mushroom water, to taste

BURNT LEMON CREAM

5 lemons

250g sugar

RICE CHIPS

100g rice

150ml water

Salt

FENNEL

1 piece fennel

Juice of 1 lemon

Dill, to taste

Salt, to taste

FINISHINGS

Cubes of green apple

Cucumber shavings, rolled

Trout caviar

Mix all the ingredients, except the trout and gin, in a bowl. Put the fish in a container and sprinkle with a thick layer of the mixture. Lightly drizzle with gin and leave to marinate for 4-5 hours.

Blend buttermilk, basil leaves, and dill in a mixer. For final touch add salt, pepper, sugar, and fermented mushroom water, to taste.

Cut the lemons into thick (1cm) slices and roast them on the grill until almost charred. Transfer to a saucepan, sprinkle with sugar and leave to boil for about 30 minutes. Mix.

Boil the rice in water then blend it. Smash and spread on baking paper and let dry in the oven. Fry chips on the pan.

Cut the fennel into thin slices. Lightly spread with lemon juice. Add salt and chopped dill.

FINISHING & SERVING INSTRUCTIONS

Place the trout at the centre of the plate and drizzle with the Buttermilk Sauce. Add the slice of fennel. Spray burnt lemon cream next to the fennel and trout. Add the rice chips. Garnish with cubes of green apple, cucumber rolls and trout caviar.

PAIRING NOTES

The slight smokiness of the burnt lemon cream goes well with the flavours of Krug Grande Cuvée 171ème Édition without overpowering them.

“In the kitchen, sometimes we can feel squeezed just like lemons!”

1 — TROUT

2 — BUTTERMILK SAUCE

3 — BURNT LEMON CREAM

4 — RICE CHIPS

5 — FENNEL

MUSSEL SOUP

INGREDIENTS

MUSSELS

1kg mussels

2 shallots

2 cloves garlic

1 bottle dry, slightly sweet white wine

3dl water

SOUP

500g bouillon

150g cream

80g butter

Salt Lemon juice

HAKE

300g hake filet

Salt

Water

LEMON OIL

3dl grapeseed oil

Zest of 3 lemons

LEMON PEARLS

60g lemon juice

60g sugar

60ml water

2.2g citrate

2.2g gellan

CUCUMBER

1 cucumber

“My wife and I bought a farmhouse outside of Malmö 2019, which we renovated. During this time, we started a home restaurant where I do the cooking and she does the wine pairing. It’s just a table for 8 people, which is the perfect number of guests to sit and enjoy our newly built greenhouse where we have a Meyer lemon tree.”

Chef MATS VOLLMER

Restaurant Vollmers ✽ ✽ — Sweden

Krug Grande Cuvée 171ème Édition

1 — MUSSELS

Sauté chopped shallots and garlic. Add cleaned mussels and wine. Bring to boil in a pot with a lid and let it boil for 30 minutes. Turn off the heat and add the water. Leave to rest for 1 hour. Bring it to boil again for 3 minutes and then rest it for 1 hour more. Strain the mussels from the bouillon and save the mussels for later use (you can dry and mix as a powder for a pasta dish).

2 — SOUP

Bring bouillon to boil and add cream and butter. Bring it to boil again then mix with a staff blender. Add salt and lemon juice. It should be pretty high in acidity, so don’t be afraid of adding lemon. It is ready to serve (very important not to bring the soup to boil more than once when dairy products are added because you want the soup to feel crisp!).

3 — HAKE

Put the hake in a brine with 10% salt and leave it for 10 minutes. Wash it off with water and put it in a plastic bag with lemon oil, (see recipe). Seal it in a vacuum machine and cook in 43.8°C for 2 hours. Break it down in pieces fit for service.

4

— LEMON OIL (PREPARE 2 DAYS BEFORE)

Put the peels of the 3 lemons (just the yellow zest, not the white pith) in a plastic bag with the grapeseed oil and seal it in a vacuum bag. Cook it for 2 days at 80°C.

5 — LEMON PEARLS

Bring lemon, sugar and water to boil and let it cool down. Add citrate and gellan in the cold mix. Bring to a boil for 20 seconds while stirring. Put down to low temp and use a pipette and drop down in frozen oil. Take out the pearls and wash off with water.

6 — CUCUMBER

Take half of the cucumber and put in a mixer, blend and sift. Add cucumber juice with pieces of cucumber, put in vacuum machine and infuse.

FINISHING & SERVING INSTRUCTIONS

Place everything in an orderly manner, as in the photo.

PAIRING NOTES

The bubbles and freshness of Krug Grande Cuvée 171ème Édition enhance the soup, while the creaminess and long finish of the dish accentuate the Champagne.

Chef CASSIDEE DABNEY Tennessee, United States

LEMON POTATO GALETTE WITH CARAMELISED ONION AND AGED COMTE

INGREDIENTS

CARAMELISED ONIONS

400g julienned sweet onions

5g fresh chopped thyme

40g butter

GALETTE DOUGH

120g cold butter, grated

260g gluten-free flour

3g baking powder

170ml cold water

4g salt

SLICED POTATO

400g small Yukon gold potatoes

5g picked thyme

12g salt

30g cooking oil

2 lemons, zested and juiced

ADDITIONAL INGREDIENTS

160g crème fraiche

300g block of 3-year aged Comte

Chopped chives and thyme

2 lemons for zesting

Freshly cracked black pepper

“I love a playful moment celebrating the rugged and refined – popping open a bottle of exquisite Champagne and savouring it with a simple midweek dinner.”

Krug Grande Cuvée 171ème Édition

1 — CARAMELISED ONIONS

Slowly caramelise the julienned onions with butter and thyme in a rondo over medium heat. Deglaze with a splash of water as needed. You want the onions to take on a rich amber colour.

2 — GALETTE DOUGH

Using a box grater, grate the cold butter into the dry ingredients. Quickly pinch the butter into the flour creating a course texture. Add the water and knead until a soft dough forms. Divide the dough into four 140g balls. Wrap and refrigerate for 15 minutes. On parchment paper, flour and roll out the dough balls to thin rounds.

3 — SLICED POTATOES

Slice the potatoes very thinly on a mandoline. Toss in the potatoes with the oil, thyme, salt, lemon juice and zest.

PAIRING NOTES

4 — BUILDING THE GALETTE

Spread 40g of crème fraiche in the centre of each galette dough. Top the crème fraiche with approximately 120g of caramelised onion. Artfully lay out the potato slices on top of the onions. Carefully fold the exterior galette towards the centre of the galette forming a 2cm wide crust around the galette. Gently brush the crust with an egg wash and bake at 200°C for 18-20 minutes. Allow to cool at room temperature.

FINISHING & SERVING INSTRUCTIONS

Cut each galette into six wedges. Sprinkle with chopped chive and thyme, freshly cracked black pepper and fresh lemon zest. Generously top each tart with grated aged Comte.

The comforting flavours of the lemon, cheese and caramelised onions in the galette are playfully balanced with the lively elegance of Krug Grande Cuvée 171ème Édition.

MAXIME LUVARA

SEARED SCALLOPS, ORANGE JUICE, BRAISED ENDIVES, MENTON LEMON AND BALSAMIC REDUCTION, BLACK TRUFFLE AND WALNUTS

INGREDIENTS SCALLOPS

6 large, fresh scallops in the shell

WHOLE ENDIVES COOKED IN ORANGE JUICE

2 whole medium-sized endives

15g sugar

20g butter

500ml vegetable stock

Juice of 2 oranges

1 pinch of salt

BALSAMIC REDUCTION

Skirt of the 6 fresh scallops (inside the shell)

30g shallots, finely chopped

100ml dry white wine

50ml balsamic vinegar

500ml fish stock “fumet”

2 bay leaves

1 little branch of thyme

100ml olive oil

25g butter

MENTON LEMON CONDIMENT

3 Menton lemons

80g sugar

FINISHING & SERVING

1 whole medium-sized endive

20ml olive oil

20g butter

20g black truffle

10g roasted walnuts, chopped

Chef

“When I was a kid, my uncle used to finely slice Sicilian lemons with thick skin, dress them with salt to reduce acidity and add a fruity extra-virgin olive oil. It was divine on a piece of toast.”

1 — SCALLOPS

Extract the scallops from the shell with a knife and wash them under cold water to remove the sand. Remove the skirts from the shells and wash them in cold water, keep them aside for the balsamic reduction.

2 — WHOLE ENDIVES COOKED IN ORANGE JUICE

Remove the outer leaves of the endives. Heat a small cooking pot (high edges, just big enough for 2 endives, like a cocotte) and put the butter in and when foamy, place the endives and gently sear them. Add the sugar, salt, orange juice and cover the endives with the vegetable stock. Cook slowly for 30 minutes, checking endives with the tip of a knife until they are very soft. Remove the endives and place them on a grill to cool down. Reduce the jus to a syrup texture and put it on the side for final plating.

3 — BALSAMIC REDUCTION

Heat the olive oil in a small cocotte and put in the scallop skirt in. Sear gently for 2 minutes and add the chopped shallot, sear without

giving colour. Add the thyme and bay leaves. Deglaze with the balsamic vinegar and white wine. Reduce it to dry and add the fish fumet. Cook gently until the liquid reduces by ¾. Then, filter the reduction with a fine mesh conical sieve into a small casserole and whisk it with the butter.

4 — MENTON LEMON CONDIMENT

With a paring knife, peel the skin of the lemons until the flesh, also removing the pith. Put them whole in a little casserole (high edges), add the sugar and let it melt on a very low heat, 30 minutes. The final result should look like a liquid jam, and have a sweet and sour taste. Depending on the size of the lemon you can add a bit more sugar. Keep this preparation on the side at room temperature.

5 — FINAL STEPS

Remove the outer leaves of the remaining endive and make shavings with a mandoline, from the top to bottom of the endive. Place the shavings in a bowl of cold water. Use for decoration. Heat the balsamic reduction to the boiling point and add the lemon condiment. Adjust acidity to your liking. At an angle, slice thick pieces of the cooked endives (2cm) to obtain 3 slices per plate. In a small non-stick pan, sear the four pieces of scallops with olive oil and the butter giving them a light brown colour, approximately 1 minute per side, depending on the size. In the same pan, sear the endive slices on both sides, giving them a light brown colour. Heat the orange reduction in a little casserole.

FINISHING & SERVING INSTURCTIONS

On a plate, place the 3 scallops and the sliced endives harmoniously. Glaze them with the balsamic and lemon reduction. Pour the orange syrup around them, adding colour to the dish. Drain the endive shavings and place them on top as decoration. Shave the fresh black truffle on top and add a pinch of chopped walnuts. You can also drizzle few drops of extra-virgin olive oil.

PAIRING NOTES

The rich aromas of the Menton lemon are completed by the red berry notes of Krug Rosé 27ème Édition, while the hint of white pepper in the rosé enhances the seafood flavours of the scallop. As the sauce is reduced and driven by acidity, it harmonises wonderfully with this full-bodied, intense Champagne.

TORTELLI DI BURRATA, CRUDO DI GAMBERI ROSSI E BISQUE AL LIMONE

INGREDIENTS

EGG PASTA

200g flour

50g semolina flour

95g egg yolk

38ml water

FILLING

200g burrata

70g parmesan cheese

Lemon peel

Pinch of salt

Pinch of pepper

BISQUE

50g celery

1 shallot

150g fennel

1 garlic clove

1 lemon (ideally from Garda)

Parsley stalks

10 cherry tomatoes

10 red prawns

15ml oil extra virgin olive

50ml white wine

500ml water

Pinch of salt

Chef ALESSANDRO LANZANI Lanzani Bottega & Bistro — Italy

Krug Grande Cuvée 171ème Édition

“Garda was a thriving centre of the world lemon trade for many centuries, a tradition that continues to live today, as evidenced by the splendid ancient lemon houses that rise imposingly along the eastern coast of Lake Garda.”

1 — EGG PASTA DOUGH

Pour the flours into a bowl, add eggs and water and start incorporating. When the liquid part has been incorporated, start kneading by hand on a pastry board until the dough is smooth and homogeneous. Cover the dough with cling film and let it rest in the fridge for 2 hours.

2 — FILLING

Cut the burrata into small pieces and add them to a bowl with the grated parmesan, salt, pepper and lemon peel. Mix the with a whisk and transfer it to a pastry bag and leave in the fridge.

3 — EGG PASTA

Roll out the dough with a pastry machine making 1 mm sheets. Cut the dough with a round pastry ring, then insert the previously prepared filling in the centre. Close the round pastry forming a half moon and complete the closure by joining the two edges of the pasta forming a “Tortello”.

4 — BISQUE

Shell the red prawns dividing the shell and keeping the cleaned prawns that will be used to make a tartare dressed with lemon peel, ginger, salt and oil. In a saucepan with extra virgin olive oil, add the shrimp shells and cook for 8-10 minutes, then blend with white wine and let the alcohol evaporate. Then, add the salt and the previously cleaned vegetables cut into small pieces and continue to brown all for 5 minutes. At the end, add the water and cook for another 30-35 minutes over low heat, after 35 minutes, leave the lemon peel and parsley stalks to infuse for 10 minutes. Filter the bisque through a fine mesh sieve, taking care to crush the prawn heads well.

FINISHING & SERVING INSTRUCTIONS

Cook the tortelli for 4-5 minutes. Once cooked, transfer to a pan and sauté with a drizzle of extra-virgin olive oil and a little water. Place the tortelli on a plate, add a little prawn tartare, seasoned previously, to each tortello and complete by pouring the hot prawn bisque.

PAIRING NOTES

The Garda lemon peel’s fresh and citrus notes contrast with the flavour and intensity of the shrimp bisque while exalting the palate of Krug Grande Cuvée 171ème Édition.

AUTUMN TRADITION

MAIN x4 30 mins 60 mins

INGREDIENTS

FRIED FISH

600g char, trout or salmon, fillet (with skin)

1 tsp. sumac

4 tbsp. salted butter

Rapeseed oil, as needed

Salt, to taste

Pepper, to taste

Lemon zest, as needed

CUCUMBER SALAD

1 whole cucumber

Juice of a lemon

1 tbsp. sugar

2 tbsp. rapeseed oil

1 tbsp. finely chopped chives

1 tbsp. finely chopped fennel

herb

Salt, to taste

Pepper, to taste

BERGAMOT KOSHO

360g jalapeno

420g bergamot zest

10g of salt

200g bergamot juice

BERGAMOT KOSHO

BUTTER SAUCE

300g full fat cream

150g bergamot juice

60g bergamot kosho

2g xanthan (thickener)

20g salt

900g butter

45g jalapeno

Chef CHRISTOPHER DAVIDSEN

Speilsalen Restaurant at the Britannia Hotel ✽ — Norway

Krug Rosé 27ème Édition

Cut the fish into 4 fine pieces. Season with sumac, salt and pepper. Heat a pan with rapeseed oil to a medium temperature. Start by frying the fish with the skin side down in the pan. Fry the fish for 3-4 minutes and turn down the heat, add butter. When the butter has started to foam, pour the butter over the fish for about 2 minutes. Remove the fish and place it on a plate, skin side up. Remove the skin and pour over some of the butter. Then, season with sumac, salt, pepper and grated lemon zest. Save the remaining frying butter.

2 — CUCUMBER SALAD

Peel the cucumber and slice it thinly with a mandoline, peeler or cheese grater. Mix the lemon juice and sugar until it dissolves and then mix in the rapeseed oil so that it becomes like a dressing. Marinate the cucumber in this dressing and stir in the herbs. Season with salt and pepper.

PAIRING NOTES

Blitz together in a Thermomix or blender until smooth.

Bring everything except the xanthan to a boil, add xanthan and blend with a stick blender until emulsified.

FINISHING & SERVING INSTRUCTIONS

Place the cucumber like an airy salad on the desired side of the plate and place the fish next to it. Pour a little of the frying butter over the fish. Place the bergamot sauce generously next to the fish. Decorate with herbs and flowers such as dill, fennel, buttercup etc. (Optional)

Krug Rosé 27ème Édition is mesmerisingly fresh and complex with a multi-dimensional profile that exalts the rich flavours of the fried fish, while the lemon zest in both fish and salad bring forward the citrus fruit in the glass. With the addition of bergamot lemon, the Krug Rosé 27ème Édition opens its universe of flavours.

1 — FRIED FISH

3 — BERGAMOT KOSHO

4 — BERGAMOT KOSHO BUTTER SAUCE

“The perfumed and floral qualities of the bergamot lemon – fresh, fragrant and elegant – make this dish sing.”

CATCH OF THE DAY, MEYER LEMON BEURRE BLANC & ZESTY GARLIC FOAM

Chef LUCHO MARTÍNEZ Em Restaurante — Mexico

INGREDIENTS

CATCH OF THE DAY

Loin of white-meat fish (striped bass or seabass)

MEYER LEMON BEURRE BLANC

30ml Meyer lemon juice

15g shallot

20ml Lyncott

120ml white wine

300g cold, unsalted butter

Salt, to taste

Chopped fresh chives

ZESTY GARLIC FOAM

55g garlic cloves

20g white onion

250ml heavy cream

100ml whole milk

1.5g pepper

5g Meyer lemon zest

5g Xanthan gum

Salt, to taste

1 — MEYER LEMON BEURRE BLANC

Cut the butter into small cubes. Finely mince the shallot. Add wine, salt, vinegar, white pepper, and shallots to the pan over medium heat. Bring to a boil and reduce until only a thin glaze remains on the bottom of the pan. Working off the heat, start to gradually add the cold butter cubes and whisk constantly to incorporate. Continue whisking and adding butter, until the sauce is buttery enough. Adjust the seasoning with lemon juice, zest, and salt. Strain through a fine-mesh sieve for a velvety smooth texture. Serve warm.

2 — ZESTY GARLIC FOAM

In a small pot on low heat, cook sliced garlic with butter. Stir occasionally to break up slices that stick together. Add heavy cream and milk, let it reduce. Blend on high for about 2 minutes. Adjust the seasoning with pepper and salt. Add the xanthan gum. Dispense immediately, or reserve by placing the whole syphon in a 75°C water bath.

3 — FISH

Put the fish into a large Ziploc-style bag. Cook the loin of white meat fish sous vide at 45°C for 35 minutes. Remove fish from bag. Sear it skin-side down in a ripping-hot pan with oil, about 30 seconds.

FINISHING & SERVING INSTRUCTIONS

Place the fish skin-side up. Add the beurre blanc. Finish with the garlic foam. Garnish with fresh chives and lemon zest.

PAIRING NOTES

The vivacious bubbles of Krug Grande Cuvée 171ème Édition, with its delightful aromas of flowers in bloom, as well as ripe, dried and citrus fruits, dances beautifully on the palate with the delicate flavours of the fish and zesty garlic foam.

“Like salt and pepper, lemon plays an important role in my plates, as it provides balance to both bitterness and sweetness.”

TURBOT WITH LEMON CAPER STOCK

Chef JÖRG MÜLLER

Restaurant JM — Germany

INGREDIENTS

600g turbot or loup der mer (seabass) without bones

0.2L fish stock

Juice of ½ lemon

Fillets of one lemon

2-3 stalks of leek

1 tomato

5cl white wine

4cl Noilly Prat (vermouth)

1 dash of pastis

1 tsp. fine capers

Saffron threads, as desired

Seaweed or root vegetables, to taste

Salt, to taste

1 pinch of chili powder

Extra-virgin olive oil

½ tsp. potato starch

A few caper fritters with stems for garnish, if desired

Cut the fish into even pieces.

Mix the fish stock with white wine, Noilly Prat, pastis, lemon juice and reduce by half. Peel the lemon and cut into fillets. Dip the tomato briefly in boiling water, rinse in cold water, peel and cut into small cubes. Wash the leek and cut it in into oblong rings. Season the fish stock with salt, saffron threads and some chili powder. Add the capers and thicken the stock with a little potato starch.

FINISHING & SERVING INSTRUCTIONS

Season the fish, lightly flour it and fry it briefly on both sides in plenty of olive oil. Remove from the pan and keep warm, covered on a hot plate. Add leeks, diced tomatoes and capers (without stalk) to the fish frying pan, sauté briefly and deglaze with the prepared fish stock. Heat the seaweed or root vegetables in a little fish stock, arrange on plates, and place the fish on top. Cover with the lemon fillets then pour the stock over it. If desired, serve with the caper fritters.

PAIRING NOTES

The fish adds backbone and forms a very layered umami with Krug Grande Cuvée 171ème Édition, while the salty capers create a beautiful contrast.

1 — FISH

2 — LEMON CAPER STOCK

“When I was a child, my mother used to bake delicious cookies with a lemon glaze. Today I bake them for my grandchildren.”

Chef DANIEL CLIFFORD

ROASTED MONKFISH, SPICED AUBERGINE, PICKLED AND BURNT SICILIAN LEMON AND CORIANDER

INGREDIENTS

BRINED MONKFISH TAIL

1kg loin of skinned monkfish

2L water

80g salt

3 tbsp cumin seeds

4 Sicilian lemons, peeled

SPICED AUBERGINE

3 large aubergines

100ml vegetable oil

250g finely diced shallot

6 cloves of garlic, finely chopped

5g chopped thyme

6g curry powder

12g turmeric

100g white wine vinegar

5g toasted cumin seeds

Salt, to taste

Half a lemon

PICKLED BUDDHA’S HAND

1 Buddha’s Hand lemon

100g lemon juice

100ml water

225g sugar

BURNT LEMON GEL

200ml burnt lemon juice from 4 lemons cut in half

75ml water

50g sugar

5g agar-agar

CRISPY ZESTY WONTONS

2 sheets of brick pastry

50ml lemon oil

1 Sicilian lemon for zest

GARNISH

15 large coriander leaves, cut in half

COOKING THE MONKFISH

200g unsalted butter

½ Sicilian lemon

50ml vegetable oil

10g Maldon sea salt

Midsummer House ✽ ✽ — United Kingdom

1 — BRINED MONKFISH TAIL

Bring the water and salt to a boil, add the cumin seeds and lemon peel. Allow to cool overnight in the fridge and infuse. Place the monkfish tail in the brine for 1 hour. Wash the fish under cold water for 10 minutes. Remove, dry in a clean cloth. Cut the fillet into 4 pieces. Allow to come to room temperature for 20 minutes before cooking

2 — SPICED AUBERGINE

Peel the aubergines, cut into 2cm rounds. Lightly colour the slices on both sides in vegetable oil until golden brown. Season with salt lightly. Allow to cool on a cloth to remove any oil. Place the slices on a baking tray, cook in the oven, pre-heated to 180°C for 7 minutes or until cooked thoroughly. Allow to cool then cut into a small dice. Place the shallots, garlic and thyme in a pan and sweat gently in rest of the vegetable oil. Add the curry powder, turmeric and slightly toast for 1 minute. Add the white wine vinegar and reduce by half, then add the diced aubergine. Cook the mix for 20 minutes on a low heat until it all comes together. Season with salt and a little lemon juice.

3 — PICKLED BUDDHA’S HAND

Slice the lemon very thinly with a sharp knife. Bring the rest of ingredients to a boil then drop the lemon in and leave to cool. Store in a plastic container with a lid on.

PAIRING NOTES

4 — BURNT LEMON GEL

Heat a non-stick frying pan that will hold the lemons, cut side down in one layer on a high heat. Add the lemons and cook until dark in colour. Juice them. Set aside 200ml of the juice. Add the rest of the ingredients to a small pan. Bring all the ingredients to a boil, whisking constantly. Pour into a container and allow to cool. When completely set, blend in a blender, then place in a piping bag.

5 — CRISPY ZESTY WONTON

Lay the sheets on a flat surface. Brush with lemon oil and grate lemon zest on top. Cut out with a 3cm round cutter and place on baking paper. Bake at 160°C for 8 minutes or until golden brown. Remove from tray and allow to cool.

6 — COOKING THE MONKFISH

Place a large frying pan on a high heat. Add oil and the monkfish. Allow the heat to build in the pan once again and add a few spoons of the butter. Allow the butter to foam and baste the fish using a spoon. Keep adding the butter, little by little. By basting the fish, it will turn golden brown. Probe the fish in the middle with a digital thermometer, you want the middle to be 32°C. Add the lemon juice to the pan and remove the monkfish to a cooling piece. Probe the fish until 45°C. Cut each peace into 3 and season with a little Maldon sea salt.

FINISHING & SERVING INSTRUCTIONS

Add the spiced aubergine to the middle of each plate. Add the rest of the garnish evenly around the outside and place fish on top.

Krug Grande Cuvée 171ème Édition pairs incredibly with the lemon elements of the dish, while the slightly sweet pickled Buddha’s Hand harmonises the food marriage.

“I chose the Buddha’s Hand because it has a stunning mellow flavour and holds in pickling very well, as well as the Sicilian lemon for its beautiful sharp flavour and clean finish.”

Chef SALVATORE MARCO

Gorizia 1916 — Italy

SORRENTO-NAPOLI

1 — LEMON CURD

Beat the eggs with the agar-agar, sugar and salt, add the lemon juice and the grated zest, let it thicken over low heat or in a bain-marie until it becomes creamy. Let it cool quickly by placing the saucepan in water and ice, stir in the butter as the mix begins to cool.

2 — SORRENTO NAPOLI

In a low pan, place clams and warty venuses over high heat until they open. Once they do, turn off the heat, drain half the water and add 1 tablespoon of lemon curd. Cook the pasta al dente. Drain the pasta and toss it into the pan with the seafood. Add another tablespoon of lemon curd, a little cooking water and stir over medium heat for 2 minutes.

FINISHING & SERVING INSTRUCTIONS

Serve in a bowl, topped with plenty of lemon zest –without adding the white part of the lemon, or pith, which is bitter!

INGREDIENTS

LEMON CURD

1 whole egg

1 egg yolk

1g agar-agar

100ml lemon juice

1 grated rind of an untreated lemon

40g butter

1 tsp sugar

1 pinch of salt

SORRENTO NAPOLI

2 tbsp of Lemon Curd

2 untreated Sorrento lemons

200g warty venus

200g clams

200g spaghetti from Gragnano Oil, as needed

PAIRING NOTES

The freshness of Krug Grande Cuvée 171 ème Édition combines wonderfully with the acidity of the lemon, while its flavours are complemented by the salinity of the seafood and the lemon curd is enhanced by its fine perlage.

Krug Grande Cuvée 171ème Édition

“I actually won my partner’s heart with an improvised recipe whose main ingredient was lemon.”

TILEFISH WITH CITRUS MISO SOUP

Chef YOSUKE SUGA Sugalabo — Japan Krug Grande Cuvée 171ème Édition

2

INGREDIENTS

1 whole tilefish

(60g of meat for the dish, bones used for broth, scales to be fried)

30g ginkgo nuts

180g steamed rice

Oil for frying

Salt, to taste

Katakuriko flour (potato starch), to taste

60g white miso

300ml water

Olive oil, to taste

Kinomi (young sansho leaves), to taste

Yuzu zest in julienne strips (do not grate), to taste

Sansho peppercorns, to taste

1 — GINKGO NUT AND RICE TILES

Boil the ginkgo nuts until they turn jade green then chop finely. Combine with the steamed rice and form two 3x3-cm square tiles with a thickness of about 1cm. Coat with katakuriko flour then deep fry them. Finally, season with salt.

MISO SOUP

Boil the tilefish bones in the water to make a fish dashi (stock). Turn off the heat and add the white miso to make the miso soup.

Season the tilefish with salt then steam at 80°C for 4 minutes. Brush the skin with olive oil. Remove the scales and deep fry them until they turn golden brown.

FINISHING & SERVING INSTRUCTIONS

Gently ladle the miso soup into the dish then place the ginkgo nut and rice tile on top. Place the tilefish on the tile then place a spoonful of the deep-fried scales on top. Garnish with the kinomi, julienne strips of yuzu zest and sansho peppercorns.

PAIRING NOTES

Krug Grande Cuvée 171ème Édition pairs wonderfully with rich foods such as butter, rice, and truffle because the lipids enhance its flavours. Mineral elements from the soil are also an essential component to the tasting experience, as are crisp textures such as tempura that complement the delicate effervescence.

—

3 — TILEFISH

“My grandfather started a restaurant just after WWII, and my family has been running it ever since. As a child, I used to play there a lot with the Chefs, so it was natural for me to join this world.”

FRIED NORTH CAROLINA CATFISH

MAIN

INGREDIENTS

CATFISH TEMPURA

6 each (70-85g catfish portions)

100g all-purpose flour

100g cornstarch

25ml vodka

300ml soda water

100ml Summer Shandy beer

14g squid ink (not necessary, just for colour)

Krug

GREEN LEMON CURRY GEL

200ml rice wine vinegar

100ml fresh Meyer lemon juice

5g Meyer lemon zest

10g green curry paste

25g palm sugar

10g agar-agar

MEYER LEMON PUDDING

300g Meyer lemon skins

150g sugar

500ml water

GARNISHES

15g cilantro julienne (12 leaves)

4 whole leaves of cilantro

15g Thai basil julienne (6 leaves)

2 whole leaves of Thai basil

150g green lemon curry gel

300g of brunoised jicama

PAIRING NOTES

The crispy, almost fatty catfish pairs nicely with the floral citrus notes of Krug Rosé 27ème Édition. The crisp jicama dressed with the lemony spice of the Thai curry carries through each sip, bringing out the Champagne’s flavours one at a time, while the herbs come forward and enhance the Meyer lemon.

1 — TEMPURA BATTER

In a bowl, mix together the flour and cornstarch leaving aside just enough to coat the catfish lightly. Add the vodka and start to pour in the soda water. Once the batter starts to thin, add some of the Summer Shandy. The batter should be thin enough to just see your finger through it. Mix in the squid ink and keep refrigerated until ready to use.

2 — LEMON CURRY

Bring all the ingredients except the lemon juice and agaragar to a boil. Once the liquid is boiling, remove it from heat and blend in the agar-agar. Place back on heat and allow to boil once more for 1 minute. Strain into a bowl and place in the refrigerator for 1 hour until hard. Once hard, blend with the lemon juice a little at a time until you get a smooth gel. Place gel in a pastry bag or container and refrigerate until ready to use.

— MEYER LEMON PUDDING

With a peeler remove 300g of Meyer lemon skins. In a pot, boil the water, sugar and skins for about 10 minutes until the skins are tender. Purée all together until a thick smooth lemon purée is formed. Pass through a strainer and refrigerate until ready for use.

FINISHING & SERVING INSTRUCTIONS

Heat 6 cups of grapeseed oil to 190°C in a large pot. Dredge the catfish in the corn starch and flour mixture and then dip in the tempura batter. Fry the catfish for 2 minutes and set aside on paper towels. Season immediately with Kosher salt. Mix the diced jicama with some of the green curry gel and the julienned herbs. Season with a splash of fish sauce and reserve. Place about 1 tablespoon of Meyer lemon pudding in a coup bowl, add the jicama to the centre and place the catfish right on top. Squeeze some dots of the lemon curry on the fish as well with a piping bag and garnish with fresh leaves of Thai basil and cilantro. Finish with a fresh squeeze of Meyer lemon juice and serve quickly while still hot and crispy.

3

“Meyer lemons are unique because you can use the whole lemon. The rind is not too bitter, which leaves the skin just as amazing as the rest of the fruit.”

RED MULLET, LEMON, GREEN OLIVE AND CHORIZO

INGREDIENTS

ARTICHOKE CREAM

50ml olive oil

300g artichoke bottoms, diced

50g shallots diced

3 pcs young garlic cloves

100ml white wine

50ml Forum chardonnay

vinegar

100ml tomato stock

100ml chicken stock

100ml cream

ARTICHOKE SLICES

3 pcs artichoke bottoms cleaned

100ml olive oil

2 cloves garlic

Zest of 1 lemon

Salt, to taste

OLIVE SAUCE

50ml olive oil

50ml Forum chardonnay

vinegar

100g shallots

1 pc young garlic

300g white mushrooms

300ml green olive juice

300ml tomato stock

20g fresh basil

1 tbsp arrowroot flour

150ml basil lemon oil

FINISHINGS

Zest of 6 Amalfi lemons

4 Don Bocarte Anchovies

3 slices of chorizo

Basil cress

4 parmesan chips

RED MULLET

1 red mullet

Chef JUAN AMADOR

Restaurant Amador ✽ ✽ ✽ — Austria

1 — ARTICHOKE CREAM

Sauté the artichoke bottoms with the shallots and garlic in the olive oil until translucent. Deglaze with vinegar and white wine and cook until the alcohol has boiled away. Pour in tomato stock and chicken stock and reduce by half. Add the cream, bring to the boil briefly and blend in a Thermomix to a smooth cream. Keep the purée warm.

2 — ARTICHOKE SLICES

Lightly salt the artichoke bottoms and vacuum seal with the rest of the ingredients. Cook at 85°C for 40 minutes in a sous vide pan and then leave to cool in the bag. Cut round slices out of the confit artichoke bottoms with a cutter and sear on both sides. Season with salt and pepper and keep warm.

3 — OLIVE SAUCE

Dice the vegetables and sauté in olive oil. Deglaze with vinegar and add tomato stock and olive juice. Reduce by half and add the fresh basil to infuse. Strain the sauce and thicken with arrowroot flour. Pour 150ml of the sauce into a sauté pan and mix with 150ml of basil lemon oil.

4 — RED MULLET

Scale and fillet the red mullet, removing the bones. Cook the fillets in a pan with lots of butter at about 70°C degrees for 10 seconds on both sides. Remove from the pan and cook in the oven at 100°C for 2 minutes.

FINISHING & SERVING INSTRUCTIONS

Pipe the artichoke cream in the centre of the dish. Pour the sauce and place the fish on top of the cream. Arrange the artichokes, the chorizo slices and the anchovies on the fish and garnish with the basil cress. Finally, arrange the parmesan chip and finish the dish with the lemon zest.

PAIRING NOTES

The Amalfi lemon gives off a beautiful acidity and a high degree of complexity without any bitterness – a perfect fit for Krug Rosé 27ème Édition, which also creates a round combination with the red mullet.

“I once had the pleasure of dining in Monaco, where I was served a tarte au citron. It was one of the best desserts I have had in my life.”

Chef RUI SILVESTRE

Vistas Rui Silvestre ✽ — Portugal

RED MULLET, SQUID AND LEMON

MAIN x2 30 mins 15 mins

INGREDIENTS

ZUCCHINI AND HERB PURÉE

50g green zucchini

20g spinach

15g basil

5g tarragon

10g coriander

5g lemon

Salt, as needed

Krug Grande Cuvée 171ème Édition

SQUID CARBONARA

100g chopped squid

Salt, as needed

20g chopped onion

20g chopped parsley

5g chopped garlic

50g cream

3 egg yolks, whisked

RED MULLET LIVER MOUSSE

50g red mullet livers

Salt, as needed

10g Jerez (sherry) vinegar

20g onions

5g garlic

3g thyme

50g cream

Black pepper, as needed

RED MULLET

2 red mullets

3g sumac

2g olive oil

OTHER

1 piece of bread

1 — ZUCCHINI AND HERB PURÉE

Peel the zucchini and keep all the green skin. In a salted and boiling water, blanch the zucchini skin and the herbs for 30 seconds. Immediately plunge them into an ice bath for a minute. Dry the zucchini skins and herbs with a paper towel. Mix with some olive oil and season with lemon juice.

2 — SQUID CARBONARA

In a hot pan, sautée the onions and garlic without coloration. Add the squid and parsley and sautée until the squid reaches a golden colour. Add the cream and let cook for 5 minutes. Allow to cool for 5 minutes more. Take the pan off the stove. Add whisked egg yolks little by little.

3 — RED MULLET LIVER MOUSSE

Blanch the garlic 3 times in hot milk. Remove the garlic and let it cool. In a bowl, put all the ingredients and mix until you get a creamy texture.

4 — RED MULLET

Season the red mullet with salt and spices. Cook it on a barbecue or in a pan for around 1 minute on each side.

FINISHING & SERVING INSTRUCTIONS

After cooking the fish, dress it in a hot dish with the squid carbonara. Heat a piece of bread to enjoy with the liver mousse.

PAIRING NOTES

The acidity and the fattiness of the dish create a delightful balance with the fruitiness and texture of Krug Grande Cuvée 171 ème Édition.

“The regular yellow lemon is the most iconic fruit of my region, the Algarve, and it can be found easily all over the world.”

TROUT, LEMON MAYONNAISE & JERUSALEM ARTICHOKE

INGREDIENTS

LEMON MAYONNAISE

150g lemon oil

1 egg yolk

10g mustard

Zest of 1 lemon

Sea salt, to taste

Agave syrup, to taste

LEMON SAUCE

4 tbsp lemon juice

3 tbsp Lemon oil

1 tbsp agave syrup

JERUSALEM ARTICHOKE

100g Jerusalem artichoke

8 drops red tabasco

40ml sushi vinegar

15ml agave syrup

Sea salt, to taste

TROUT

4 trout filets, boneless & skinless, cut in 12 diamondshaped pieces

2 spoons lemon oil

Smoked sea salt

Piment d´espelette chili powder

GARNISH

Yellow blossoms, as needed

Dill, as needed

1 — LEMON MAYONNAISE

Mix the egg yolk, mustard and lemon zest. Add the oil slowly while constantly stirring. Finish with sea salt and agave syrup.

2 — LEMON SAUCE

Stir all ingredients together.

3 — JERUSALEM ARTICHOKE

Slice the Jerusalem artichoke with a truffle slicer. Then, put all ingredients into a bowl and mix well. Add the sea salt and keep cool for almost 3 hours. Pro Tip: as you will only use the Jerusalem artichoke slices, you can keep the marinade and mix with oil to use as salad dressing.

4 — TROUT

Spice the fillets with the piment d’esplette and smoked sea salt on both sides. Place the trout fillet diamonds on baking paper on an iron tray. Preheat the oven to 80°C. Put the tray in the oven for 12-15 minutes.

FINISHING & SERVING INSTRUCTIONS

Put 3 dots of lemon mayonnaise on a flat plate. On top of each dot, place a trout fillet diamond. Place the Jerusalem artichoke on top of each. Garnish with flowers and dill. Drizzle the lemon sauce over the three fillet diamonds.

Chef TIM RAUE

Restaurant Tim Raue ✽ ✽ — Germany

Krug Grande Cuvée 171ème Édition

“For a couple years, I have had a house in Sicily – home of oranges, mandarins and lemons, which inspires me to add freshness and liveliness to every dish I create.”

PAIRING NOTES

The flavours of this dish go from the smokiness of the Jerusalem artichoke to the fattiness of the trout and the acidity of the lemon. Krug Grande Cuvée 171ème Édition brings freshness to the ensemble – with subtle complexity it adds a sunny smile to the entire sensorial adventure.

STEAMED LOBSTER AND PURPLE POTATOES WITH CHILI-LEMON SAUCE

Chef DOMENICO SORANNO Langosteria — Italy

INGREDIENTS

PURPLE PURÉE

120g purple potatoes

15g extra-virgin olive oil

1g Maldon salt

CHILI-LEMON SAUCE

40ml lemon juice

10g Normandy butter (lightly salted)

0.5g chili pepper

LOBSTER

400-500g lobster

Peel the purple potatoes, place them in a large pot of salted water and bring to a boil. Cook for 15 minutes and drain. Dice the potatoes into cubes of a little over 2.5cm at the most, mash the cubes while they are still warm and add the olive oil while whipping the mixture smooth. Let the purée settle to room temperature.

Cut the fresh lobster in half lengthwise along the back. Immerse in boiling salted water for about 2 minutes, then boil the claws for another 4 minutes or so. Remove the meat from the shell, trying to keep it in one piece.

Bring the lemon juice to a boil with a pinch of Maldon salt and a spoonful of water. Turn off the heat as soon as it boils, add the butter and whisk smooth. Add the chili pepper and blend with the heat off.

FINISHING & SERVING INSTRUCTIONS

In a soup plate, build a tarte with the purple potato purée and top it with the lobster meat. Pour the chili-lemon sauce into the plate. To be eaten with a spoon.

PAIRING NOTES

Citrus takes centre stage in this pairing, while the hint of iodine in the recipe completes the Champagne’s structure, which is balanced by the meatiness of the steamed lobster. The comforting potatoes are invigorated by the chili pepper finale that exalts the energy of Krug Rosé 27ème Édition.

1 — PURPLE PURÉE

2 — LOBSTER

3 — CHILI-LEMON SAUCE

“I chose the Amalfi lemon because of its unique characteristics and intense aroma thanks to an abundance of terpenes and essential oils.”

KING SALMON, ROE, MEYER LEMON HOLLANDAISE

MAIN x4 40 mins 1 hour

INGREDIENTS

WHITE WINE REDUCTION

50g white wine

7g shallots, sliced

2g picked tarragon

25g black peppercorn

LEMON SAUCE

75g cream

65g butter

20g buttermilk

18g egg yolk

20g Meyer lemon juice

1.8g salt

13g white wine reduction

SALMON

4 salmon portions (85g each)

Kosher salt, as needed

PUFFED RICE

46.25g rice

Sunflower oil, as needed

ADDITIONAL INGREDIENTS

200g spinach

1 tsp minced shallot

57g trout roe

57g whitefish roe

4 daikon radishes, sheeted and cut into 10x10cm squares

1 tsp puffed rice

1 pinch of dill

Cook the rinsed rice in 118ml water. Once it is cooked, spread out on a tray and put somewhere warm to dry out for 2-3 days checking it daily to break apart the clumps. Once the rice is completely dry, fry it in 204°C sunflower oil until it puffs. Let the excess oil drain on a paper towel and store in an airtight container.

2

Place everything in a pot and bring to a boil. Reduce by half and then strain.

3

Cook everything but the egg yolk together until the butter is melted. Temper in the egg yolk and heat until nappe consistency is achieved.

4

Season the salmon with salt and let sit on a towel for 2 hours to cure. Wrap the salmon tightly in plastic wrap and steam at 45°C for 25 minutes. Raise the temperature to 50°C for 5 minutes.

Sautée the spinach in sunflower oil or whatever oil you have on hand.

1 — PUFFED RICE

— WHITE WINE REDUCTION

— LEMON SAUCE

— SALMON

5 — SPINACH

Chef RONNY EMBORG New York, United States — ✽ ✽

Krug Grande Cuvée 171ème Édition

FINISHING & SERVING INSTRUCTIONS

Place the salmon in a bowl and top with sautéed spinach. On top of the spinach place a small spoonful of puffed rice. Blanch the daikon radish in boiling water until tender. Drain on a towel to get rid of excess water and drape over the salmon. Mix the trout roe, whitefish roe, dill, and shallot together and spread over the top of the daikon. Pour the hot lemon sauce over the top and enjoy.

PAIRING NOTES

The freshness of Krug Grande Cuvée 171ème Édition is enhanced by the even richer citrus elements of the dish. It cuts through the Hollandaise and salmon beautifully, while pairing harmoniously with the Meyer lemon in the sauce.

“I always gravitate towards working with citrus for its ability to lift a dish.”

STEAMED LONGTOOTH GROUPER HEAD

Chef KENJI GYOTEN

Sushi Gyoten ✽ ✽ ✽ — Japan

Krug Grande Cuvée 171ème Édition

INGREDIENTS

1 longtooth grouper head

300g – 400g tofu

1 sheet of dried kombu seaweed

Salt, to taste

Water, to taste

1 leek stalk

1 daidai (citrus fruit of Japanese origin)

Cut the tofu into 1.5cm-thick pieces. Lay a sheet of dried kombu seaweed about the same size as the tofu in a pot. Add the tofu and fill the pot with water until it just covers all the ingredients. Steam for 15 minutes.

Add 3g of salt to the spring onion and water and stir. Add the longtooth grouper head and steam for 15 minutes. Cut the spring onion into extrafine strips then soak in water for 10 minutes. Dress the extra-fine strips of spring onion with the freshly grated zest of the daidai.

FINISHING & SERVING INSTRUCTIONS

Use a 1:2 ratio when combining the longtooth grouper head broth together with the kombu dashi in a shallow serving bowl. Finish the dish with a squeeze of fresh daidai juice and serve.

PAIRING NOTES

The rich longtooth grouper and daidai pair well with the generosity and freshness of Krug Grande Cuvée 171ème Édition, while the simplicity of the recipe makes the complexity of the Champagne shine.

1 — KOMBU DASHI

2 — STEAMED LONGTOOTH GROUPER HEAD

“The daidai citrus is from Kyushu prefecture, where my restaurant is located. Very flavourful but not too strong.”

CHARD STUFFED WITH LEMON LUPINI CLAMS, OYSTER SAUCE, TURMERIC AND QUEEN SCALLOPS

INGREDIENTS

100g Scorzonera

300g chard coasts and chard leaves

500g Lupini clams

1 lemon

TURMERIC SAUCE

20g Carnaroli rice

100g chicken broth

10g butter

5g parmesan

0.2g turmeric

HERB CREAM

100g chard

100g spinach

OYSTER SAUCE

370g chardonnay

110g white vinegar

60g shallot

40g seaweed butter

100g butter

50g milk

1 sprig thyme

3 oysters

Lemon juice, a few drops

GARNISHES

Edible yellow flowers

Scallops

Lemon juice

“Lemon is part of my personal and professional life, as I start each day with a glass of water and lemon juice.”

Chef ANTONIO GUIDA

Seta by Antonio Guida ✽ ✽ — Italy

Krug Grande Cuvée 171ème Édition

4

Cook the rice using the risotto method, with the chicken broth. Once cooked stir in the butter, parmesan, pepper and turmeric. Blend everything and filter it with a strainer.

5

Blanch the chard and spinach together and blend until it becomes a smooth cream.

6

Peel and cut the Scorzonera. Cook it in salted water, drain and blend until it becomes a purée.

Blanch the chard stalks and leaves separately in salted water. Let cool in water and ice. Cut the stalks into sticks and the leaves into a rectangle large enough to make bundles.

3

Open the Lupini clams in a hot pot with oil, garlic and white wine. Let cool and remove the shells. Add the lemon juice.

PAIRING NOTES

Brown the shallot with butter, thyme, vinegar and white wine and let it reduce. Add the remaining ingredients, cook it for 2-3 minutes. Add a few drops of lemon juice and filter with a strainer.

7

Make a dumpling by using the chard stalks with lupins and Scorzonera cream, and close with the chard leaves, heat in a steam oven.

FINISHING & SERVING INSTRUCTIONS

Place the dumpling in a plate and sprinkle the oyster sauce, herb cream and the turmeric sauce. Finish with the scallops seared in a pan with a little salt, yellow flowers and lemon juice.

The exceptional combination of flavours developed by associating chard with the toasty notes of Krug Grande Cuvée 171ème Édition creates a sublime pairing, while the oyster sauce and lemon balance the freshness and blend into the Champagne’s pleasant, long finish.

1 — SCORZONERA

2 — CHARD

— LUPINI CLAMS

— TURMERIC SAUCE

— HERB CREAM

— OYSTER SAUCE

— DUMPLING

KRUG AMALFI LEMON ETON MESS

DESSERT x8

INGREDIENTS

PICKLED AMALFI LEMON

500ml filtered water

350g Champagne vinegar

165g golden caster sugar

6 Amalfi lemons

30 mins

120 mins

WHITE YOGHURT SORBET

167g sugar

415g fresh milk

133g Trimoline

12g stabilizer

500g Greek yoghurt

80g Amalfi lemon juice

Krug

LEMON MARMALADE

5L water

1kg Amalfi lemon

600g sugar

AMALFI LEMON CURD

375g Amalfi lemon juice

225g whole eggs, organic

225g egg yolks, organic

225g sugar

225g butter

LEMON MERINGUE

150g egg whites, organic

80g sugar

50g Amalfi lemon juice

POSH CREAM

500g cream

25g sugar

1g vanilla

ON THE PLATE

Lemon curd

Mint leaves

Posh cream

Crispy meringue

Chef KIRK WESTAWAY

JAAN ✽ ✽ by Kirk Westaway — Singapore

Grande Cuvée 171ème Édition

1

Warm the water, vinegar and sugar until melted. Remove to cool. Slice the Amalfi lemon on a meat slicer at 1mm. Discard all pips. Sous vide lemons and cool the liquid together, full power. Store 48 hours before using.

2

Blend ingredients well then bring to a gentle simmer, cool. When base is cool, fold in fromage and lemon. Pacotize.

3

Top and tail lemons. Simmer in water for 2 hours until soft, remove seeds and dice. Combine dice with sugar and simmer 1 hour until jam.

4

Bring to a boil the lemon juice, eggs, egg yolks, and sugar. Then at 35°C blitz with butter.

PAIRING NOTES

5

Whip a French meringue then add the lemon juice. Pipe it and dry at 80°C.

6

Combine dry ingredients until same colour. Sprinkle evenly over cream surface and whisk until firm peaks are reached. New batch each service.

FINISHING

SERVING INSTRUCTIONS

On one side of the dish, place a portion of the white yoghurt sorbet. Alternate pearls of posh cream, meringue spheres and marmalade. On the other side, place the lemon curd, with the pickled Amalfi lemon on top. Garnish with mint leaves and flowers (optional).

The lemon adds that sweet, sharp kick between the eyes, with the combination of crunchy meringue and fluffy cream. Partnering this recipe with Krug Grande Cuvée 171ème Édition is truly a heavenly match, as the biscuity bubbles bring such a dynamic level of maturity and elegance – it is a dream.

— PICKLED AMALFI LEMON

— WHITE YOGHURT SORBET

— LEMON MARMALADE

— AMALFI LEMON CURD

— LEMON MERINGUE

— POSH CREAM

&

“Amalfi Lemon has always been one of my favourite ingredients to work with, it is sweet and quite edible. The fruit, white pith and zest, try a whole slice – it is refreshing and delicious.”

Chef FREDDY MONEY

Georgia, United States

WHEN LIFE GIVES YOU LEMONS

INGREDIENTS

GREEN MEYER LEMON OPALINE

450g fondant

300g glucose syrup

5g cocoa butter

AMALFI LEMON CHIBOUST

228g Amalfi lemon juice

107g crème fraiche

81g granulated sugar

27g cornstarch

134g egg yolks

Zest of 1 Amalfi lemon

5g gelatine

201g fresh egg whites

27g granulated sugar

40ml filtered water

148g granulated sugar

CANDIED LEMON ZEST

1 Amalfi lemon

1 green Meyer lemon

113ml water

67g granulated sugar

CARAMELISED LEMON CITRUS SYRUP

150ml filtered water

90g granulated sugar

50g Amalfi lemon juice

“An accidental typo once landed us with 100kg of lemons instead of 10kg.”

1 — GREEN MEYER LEMON OPALINE

Place fondant and glucose together on the stove at 155°C and make a light caramel. Remove from heat and add cocoa butter. Spread on a Silpat. When cool, place in spice grinder with desired amount of green Meyer lemon powder. Tamis desired amount on the Silpat, create desired design and bake at 186°C until melted. Take off Silpat gently, reserve for later.

2 — AMALFI LEMON CHIBOUST

In a 3L pot over moderate heat, bring crème fraiche and lemon juice to a boil. In medium bowl, whisk together the egg yolks, cornstarch, and 81g granulated sugar. Gradually whisk the crème fraiche and lemon mixture into the egg yolk mixture, then return mixture to pot. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and smooth, about 2 minutes. Strain custard, pressing on solids, through fine-mesh strainer into a large bowl.

In small saucepan, stir together water and 148g sugar. Clamp on candy thermometer and set over moderate heat. Simmer, uncovered and undisturbed, until thermometer registers 113°C, 10 to 12 minutes. While syrup is simmering, in a large bowl using an electric mixer, beat the egg whites and 27g sugar just until soft peaks begin

to form, about 3 to 4 minutes. With mixer running, slowly and carefully pour the hot syrup into the egg whites, then continue to whip until meringue thickens, becomes glossy, and holds soft peaks, about 6 to 8 minutes.

When custard has cooled, gently fold in the meringue. Place Chiboust in a pastry bag fitted with St. Honoré tip. Pipe circles onto parchment and freeze until firm, at least 4 hours and up to 24 hours. Once frozen, use a round cookie cutter and cut to desired size. Place on plate.

ZEST

Wash lemons thoroughly. Trim the zest from the lemons using a vegetable peeler. Cut wide strips, being careful not to cut into the white pith layer below. Cut circles using desired pastry tip. Place round zests in a small saucepan and cover with cold water. Cook over medium heat until the water comes to a simmer. Continue to simmer for 6 minutes.

Remove from heat, drain strips and then return them to the saucepan. Add water and sugar to the lemon strips in the saucepan. Bring the mixture to a simmer. Continue to cook over low heat until the lemon strips become translucent. The water and sugar should be starting to thicken. Cooking time will be approximately 10 to 15 minutes. When done cooking, remove round zests from the pan and place in a cup with the syrup. Reserve for plating.

Green Meyer Lemon & Amalfi lemon zests should be cooked separately

4 — CARAMELISED LEMON CITRUS SYRUP

Place water in pot add sugar. Cook sugar until light honey colour is obtained. Add lemon juice off the heat and return to stove to melt the caramel with the lemon juice.

FINISHING & SERVING INSTRUCTIONS

Pipe lines on the Chiboust, and freeze. Take round cutter and cut out the size you want. Top with segments, zest, and opaline.

PAIRING NOTES

Krug Grande Cuvée 171ème Édition showcases the flavours and aromas of 131 different wines, the youngest from 2015 and the oldest from 2000. The complexity of the older wines, blended with the sharpness of those from 2015, creates a vibrant pairing with the recipe’s bright notes of citrus and Amalfi Coast lemons.

3 — CANDIED LEMON

LEMON CAKE

DESSERT x6

50 mins 20 mins

Chef HÉLÈNE DARROZE

Marsan par Hélène Darroze ✽ ✽ — France

Krug Grande Cuvée 171ème Édition

INGREDIENTS

DOUGH

200g semolina sugar

3 whole eggs

85g thick cream

2cl limoncello

164g flour

5g chemical yeast

55g butter

Zest of 2 lemons, finely grated

1 candied lemon

Fine salt

LEMON SYRUP

90g sugar

6.5cl lemon juice, freshly squeezed

LEMON FROSTING

100g lemon jam

1 — LEMON CAKE

Preheat the oven to 160°C (th.5/6). Butter a rectangular cake pan (19cm x 8cm x 8cm) and cover it with parchment paper. In a large bowl, sift the flour and mix with the baking powder and salt. Pour the eggs and sugar into the bowl of a mixer. Beat 5 minutes with a mixer or a whisk. Stir in cream, melted butter, limoncello and flour, yeast and salt. Pour the mixture into the pan, adding the lemon zest last. Bake for about 50 minutes. Remove the cake from the oven and let cool 15 minutes on a wire rack.

2 — PREPARE THE LEMON SYRUP

Bring the sugar, lemon juice and 13.5cl of water to a boil. Let it cool, brush cake with the syrup three times. Let drain before icing.

3 — LEMON ICING

Bring 1cl of water and lemon jam to a boil, then immediately pass the mixture through a fine mesh conical sieve before spreading on the cake.

FINISHING & SERVING INSTRUCTIONS

Decorate the cake with pieces of candied lemons.

PAIRING NOTES

The ripe citrus aromas of Krug Grande Cuvée 171ème Édition are matched by the cedrate lemon in the cake, while the Champagne’s delightful bitterness is echoed by the candied lemon, and its citrus jelly notes are enhanced by the glaze.

“Like the madeleine of Proust, lemon cake is a sweet dessert that inspires comfort and is easy to make.”

MARIA LUISA’S CAKE

DESSERT x6 30 mins 20 mins

“Maria Luisa was one of the first ‘Guisanderas’, or Chefs as we would call them today, to write a cookbook. Like my wife, she was born in Asturias, so this cake is a tribute to women in the kitchen, as well as to Asturias.”

Chef SERGIO SIERRA El Portal — Spain

Krug Grande Cuvée 171ème Édition

1 — BISCUIT BASE

Break the biscuits and mix them with the butter glaze. Add to the blend the grounded almonds and the grated coconut. Mix it properly and spread it on an oven plate. Bake for 15 minutes at 160°C.

2 — LEMON CURD CREAM

Separate the whites from the egg yolks. Squeeze the 3 lemons and strain them. Combine the egg yolks with the sweetened condensed milk and the squeezed lemons. Mix well. Cook the blend for 10 minutes at 160°C.

3 — MERINGUE

Whisk the egg whites and sugar together until they form stiff peaks.

FINISHING & SERVING INSTRUCTIONS

Place the lemon curd cream in a bowl, then break the base of the biscuits and add it on the lemon curd cream. Add the meringue on top of the cream and colour it with a kitchen torch. On the top of the meringue, add the mint-lemon, basil and the lemon zest to decorate.

Chef MINORU NISHIDA

Cave de K — Japan

SOUFFLÉ CRÊPE SUZETTE

INGREDIENTS

CRÊPE SUZETTE

200g cake or pastry flour

62.5g granulated sugar

4 eggs

500ml milk

50g butter

Zest from one lemon

SUZETTE SAUCE

126g butter

251.5g granulated sugar

63g lemon juice

75ml water

37.5ml Meyer lemon juice

37.5ml orange juice

SOUFFLÉ

250ml milk

¼ vanilla bean pod

60g egg yolks

50g egg whites

71g granulated sugar

200g cake or pastry flour

GARNISH

Coffee powder, to taste

Biscotti, to taste

Meyer lemon zest, to taste

“I chose to use the most typical lemon you can get in Japan to maximise the pairing potential of a simple ingredient.”

Krug Grande Cuvée 171ème Édition

1 — CRÊPE SUZETTE

Heat the butter to make it brown and place in a bowl. Emulsify the brown butter. Place the lemon zest in a tea bag, combine it with the mixture and let it rest overnight. The next day, prepare the crepes by mixing all ingredients, which should make about 10 crêpes.

2 — SUZETTE SAUCE

Place all the ingredients for the Suzette sauce in a pot and place on the stove. Once the colour of the mixture turns charred brown, shake the pot and reduce.

3 — SOUFFLÉ

Place the milk and vanilla bean into a pot, place on a stove and bring to a boil. Switch off the heat and cover for 10 minutes to infuse the flavours. Place the egg yolks in a bowl, combine with the granulated sugar and stir briskly with a whisk until white. Sift the flour on top of this mixture and mix together.

Reheat the milk, pour in half of the egg yolk and granulated sugar mixture and mix well together. Place this mixture back into the pot, place on a stove and stir with a whisk. Once the mixture has heated through and has thickened, cool it rapidly. Strain 50g of this mixture into a bowl. Place the egg whites in a separate bowl, slowly add the granulated sugar to make a meringue. Place the meringue in a bowl one half at a time and stir it gently. Fill cocottes until they’re approximately two-thirds full with the mousse you’ve just prepared. Remove any air bubbles and bake in the oven preheated to 200°C for 10 minutes.

FINISHING & SERVING INSTRUCTIONS

Dust coffee powder and crumbled biscotti over the Soufflé Crêpe Suzette to taste. Sprinkle the grated zest of a Meyer lemon and serve.

PAIRING NOTES

Krug Grande Cuvée 171 ème Édition completes the recipe, matching its freshness and texture in the ultimate pairing experience.

LEMON FENNEL

DESSERT x5 120 mins 5 mins

INGREDIENTS

FENNEL BLANCMANGE

62g milk

15g sugar

100g cream (35%)

1g fennel seeds

2g fennel leaves

1.5g gelatine

LEMON SOUP

22.5g egg white

25g Trimoline (inverted sugar)

30g sugar

15g finely ground sugar

4g starch syrup

25g milk

25g fresh cream

3g lemon zest

35g lemon juice

Krug Grande Cuvée 171ème Édition

GRANOLA

7.5g oats

2.5g almond slices

1.25g pumpkin seeds

1.25g sunflower seeds

1.25g coconut shavings

1.25g cranberries

1.25g sultana raisins

3g coconut oil

6g maple syrup

1.75g egg white

Put the milk in a pot and boil, then add fennel leaves and fennel seeds and infuse for 15 minutes. After 15 minutes, grind with a hand blender and filter through a sieve and cotton cloth. Add sugar, cream and heat. Then, add the soaked gelatine, melting it. Grind with a hand blender and sieve. Put it in a mould in the fridge to harden.

Put egg whites and Trimoline in a thermomixer and heat to 80°C at speed 3. Add sugar, finely ground sugar, and starch syrup and mix. Put milk and whipped cream in a pot, heat it up, add lemon zest, infuse for 15 minutes, strain through a sieve and add to the mix. Add lemon juice and mix to finish.

Measure oats, almond slices, pumpkin seeds, sunflower seeds, and coconut shavings in a bowl, then add melted coconut oil, maple syrup, and egg white. Mix. Bake in an oven preheated to 130°C for 45 minutes. Turn over every 10 minutes. When 5 minutes are left, add the dried fruits and bake.

FINISHING & SERVING INSTRUCTIONS

Put the blancmange in a concave plate. Sprinkle granola on it. Put the lemon soup in a siphon, squeeze it on top and then sprinkle the lemon zest.

1 — FENNEL BLANCMANGE

2 — LEMON SOUP

3 — GRANOLA

Chef JIN-HYUK KIM

Alla Prima ✽ ✽ — South Korea

“Lemons in Korea are currently only grown on Jeju Island. Jeju lemons taste the same as imported lemons but are often thrown away because of their ‘bad’ shape but I believe using local ingredients is always preferable, as they are fresher and more sustainable.”

PAIRING NOTES

With a focus on flavour rather than acidity, this dessert has a refreshing scent of lemon and fennel, which is very compatible with the freshness of Krug Grande Cuvée 171ème Édition.

LEMON POSSET WITH CEREMONIAL MATCHA

Chef WILLIAM BRADLEY California, United States — ✽ ✽ ✽

Grande Cuvée 171ème Édition

INGREDIENTS

LEMON POSSET

2 sheets gelatine (gold strength)

240g lemon juice

480g heavy cream

128g sugar

Salt, to taste

1ml yuzu juice

Ceremonial Matcha (to finish)

CEREMONIAL MATCHA

300ml water

30g sugar

8g matcha powder

4g soy lecithin

Bloom gelatine by soaking the sheets in a bowl of cold water for approximately 5 minutes. When the sheets have softened, gently squeeze to remove excess water. In a small saucepan, bring lemon juice to a boil over medium high heat until reduced by half (approximately 3½ ounces or 100 grams). Reduce heat to medium and add the sugar to the hot lemon juice to dissolve, followed by the bloomed gelatine sheets.

In a separate pot, bring the heavy cream up to a boil then combine with the lemon juice and remove from heat. Season with salt to taste and fresh yuzu to brighten the custard. Strain through a fine mesh strainer and pour into individual ramekins. Cover ramekins and refrigerate to set completely, at least four hours, ideally overnight. Once fully set and chilled, remove from the fridge.

In a small saucepan, combine sugar and half of the water. Stirring occasionally, warm over medium-low heat to dissolve the sugar. Once sugar has dissolved, stir in the remaining water. Transfer to the fridge and chill until cold. Once cold, add matcha powder and lecithin and blend with an immersion blender until well-combined. Strain through a fine mesh sieve if needed. When ready to serve with the lemon posset, blend the emulsion to get light, airy bubbles.

FINISHING & SERVING INSTRUCTIONS

Gently spoon the ceremonial matcha over the posset. Serve immediately.

PAIRING NOTES

Citrus is a natural pairing for Krug Grande Cuvée 171ème Édition, and the brightness of the lemon against the earthiness of the ceremonial matcha amplifies the freshness of the Champagne. The dessert itself also has an element of effervescence as we whip the ceremonial matcha with sugar to emulsify before serving.

1 — LEMON POSSET

2 — CEREMONIAL MATCHA

“Moving back to San Diego in 2005 to open my restaurant was a formative moment for me. Feeling the potential of this space, it was exciting to think about the possibilities for what we were building. That ‘zest’ or zeal has remained with me, fuelling the restaurant’s evolution over the years.”

Just in Lime

CHALLENGE 5/5

Recipes with lemon’s exotic cousin In the mood for green?

Chef STEFAN FÄTH

Jellyfish ✽ — Germany

RED SHRIMP WITH CITRUS THAI BISQUE AND MANGO

AMUSE-BOUCHE x4 45 mins 5 hours

INGREDIENTS

LOBSTER STOCK

2kg lobster carcasses

50g fennel

50g celery

50g onion

50g leek

5 pcs. allspice

1 bay leaf

2 clove leaves

10 pcs. white peppercorn

50ml each of cognac, pastis, Noilly Prat, white wine and white port

THAI BISQUE

1 chili

25g coriander

3 Kafir lime leaves

1 lime, grated and juiced

25g tarragon

30g galangal

1 stem of lemongrass

200g coconut milk

20g coconut syrup

100g cream

50g nut butter

½ tbsp Nam Phrik paste (chili paste)

BISQUE ESPUMA

500g Thai Bisque

4g Iota (gelling agent)

12g Proespuma “warm”

FRIED RED SHRIMP

4 red shrimps

Butter, as needed

Garlic, to taste

Thyme, to taste

MANGO CARROT SALAD

½ mango

25g carrot

10 coriander leaves

½ red chili pepper

1 lime for juice and grating

CORIANDER DUST, GLASS SHRIMPS & FINGER LIMES

½ bunch coriander

40g glass shrimps

2 finger limes

GARNISH

Ghoa Cress, as needed

Cornflowers, as needed

Krug Grande Cuvée 171ème Édition

Roast the lobster carcasses in the oven at 150°C for 30 minutes. Sauté the fennel, celery, onion and leek in butter. Put the lobster carcasses on top and add spices, toasted. Deglaze with the liquid ingredients. Add cold water until the carcasses are covered. Simmer gently for 4 hours, then drain through a strainer or sieve and reduce the stock to 400ml.

Roughly chop the chili, coriander, lime leaves, tarragon, galangal and lemongrass with the lime juice and add to the reduced lobster stock. Then, add the coconut milk, coconut syrup, cream, nut butter and Nam Phrik paste to the lobster stock. Bring to a boil and let it stand for 15 minutes. Mix everything together with a blender, pass through a micro-sieve and season to taste with salt.

Heat 500g of the Thai Bisque in the Thermomix to 80°C. Mix 4g Iota (gelling agent) together with 12g Proespuma “warm” at 80°C. Fill into an iSi bottle and put 2 iSi capsules on it. Warm in a water bath at 60°C for 30 minutes.

PAIRING NOTES

4

Peel the shrimps and cut them into 2cm pieces, then salt and pepper them. Fry the shrimps and add a flake of butter, garlic and thyme.

5

MANGO-CARROT SALAD

Cut ½ mango as well as 25g carrot into 0.5 x 0.5cm cubes. Cut 10 coriander leaves into small juliennes. Finely chop ½ red pepper. Mix everything together and season to taste with lime juice and zest.

6 — CORIANDER DUST

Pluck a ½ bunch of coriander. Spread the leaves nicely on a plate and microwave for 30 seconds three times to dry. Then use a mortar and pestle to grind into a powder.

7 — GLASS SHRIMP

Fry the glass shrimps in a deep fryer and then salt to taste.

8 — FINGER LIMES

Cut in half lengthwise and use a teaspoon to extract the lime caviar.

FINISHING & SERVING INSTRUCTIONS

In a deep plate, place the mango-carrot salad with the red shrimp on top. Fill the plate with the bisque espuma. Place the fried glass shrimp and lime caviar on top of the foam. Then dust with the coriander dust and garnish with Ghoa Cress and cornflowers.

The freshness of Krug Grande Cuvée 171ème Édition harmonises very well with the vibrant fruit flavours of the lime and mango. At the same time, the full-bodied taste of the Champagne matches the creaminess of the Thai bisque espuma.

“The texture of the finger lime is reminiscent of caviar, and this provides a link to our concept as a fish restaurant.”

1 — LOBSTER STOCK

2 — THAI BISQUE

3 — BISQUE ESPUMA

— FRIED SHRIMP

—

Andō ✽ — Hong Kong SAR, China

HOKKAIDO SCALLOPS, SUDACHI-AONORI CREAM, GREEN APPLE, SHIO KOMBU

STARTER x2

20 mins, (plus 4 hours for marination)

1 — SCALLOPS

None

Open and separate the scallops. Clean them with ice water and dry very well. Cut each into quarters and make tiny cuts on each piece until the centre is reached. Place them on top of kombu on a tray and sprinkle with smoked soy sauce. Refrigerate at least 4 hours.

2 — SAUCE

In a bowl, mix the cream and dashi. Add sudachi juice, aonori seaweed, and sea salt. Let rest 1 hour before adding the chive oil.

3 — PLATING

INGREDIENTS

SCALLOPS

2 pieces Hokkaido scallop

1 piece kombu seaweed

5ml smoked soy sauce

1 sudachi

SUDACHI-AONORI CREAM

15g aonori seaweed

250ml heavy cream

150ml ichiban dashi

30ml sudachi juice

10ml chive oil

4g sea salt

PLATING

40g baby zucchini

20g shio kombu

5ml smoked olive oil

4g edible flowers

4g micro red shiso

1 sudachi

Cut zucchini into small coins, salt lightly, and add the sudachi zest. Cut the green apple into very small dice and place on the base of the plate. Add scallop pieces and cover with sudachi-aonori sauce. Sprinkle kombu and arrange zucchini coins casually.

FINISHING & SERVING INSTRUCTIONS

Decorate with edible flowers and micro herbs. Finish with a touch of smoked olive oil and zest of sudachi just before serving.

PAIRING NOTES

The citrus flavours of Krug Grande Cuvée 171ème Édition play off the caramelised notes of the scallop starter, accentuating its sweetness. The freshness of the Champagne cuts the richness of the dish, perfectly matching with the green apple and citrus cream sauce to complement sea-breeze taste of the scallops.

Chef AGUST Í N FERRANDO BALBI

Krug Grande Cuvée 171ème Édition

“Sudachi is very distinctive with an incomparable taste that immediately brings freshness to – and elevates – any dish.”

Chef KENTA KAYAMA Hawaii, United States

INGREDIENTS

12 northern shrimps (amaebi)

3 sheets of Raus kombu seaweed from Hokkaido (or Japanese kombu seaweed)

24g caviar

3 finger limes

2 limes (first grate the zest for use later)

10g honey

2g salt

100g extra-virgin olive oil

12 wasabi leaves

“What kind of lemon would I be?

I don’t know, I would have to double check with my parents to see what kind of lemon they are.”

1 — KOMBU-CURED MOLOKAI ISLAND

Peel the shrimps and place between the sheets of kombu seaweed for 20 minutes.

2 — LIME AND FINGER LIME VINAIGRETTE

Thoroughly mix together 50g of lime juice, the honey, salt and extra-virgin olive oil. Add the finger lime to complete the vinaigrette.

FINISHING & SERVING INSTRUCTIONS

Pour the vinaigrette into a dish and place the northern shrimp on top. Garnish with the caviar, wasabi leaves and lime zest.

PAIRING NOTES

The sweet and flavourful taste of the shrimps from Molokai Island in Hawaii is enhanced by the freshness of Krug Grande Cuvée 171ème Édition.

NORTHERN SHRIMP

HOKKAIDO SCALLOPS, POACHED GILLARDEAU OYSTER WITH FINGER LIMES, CURRY AND WILD BROCCOLI

INGREDIENTS

FINGER LIMES

20g finger limes

PICKLED RADISH

500g white radish

300ml water

60g sugar

40ml white balsamic vinegar

5g mustard seeds

5g bay leaf

5g white peppercorns

GILLARDEAU OYSTER

4 Gillardeau Oysters

PEANUT CREAM & ROASTED PEANUT

120g peanuts unroasted, unsalted

150ml milk

CALAMANSI GEL

100ml calamansi juice

100ml lauter sugar (1:1)

2.5g agar-agar

WILD BROCCOLI & WILD

BROCCOLI CREAM

350g wild broccoli

120g nut butter

CURRY FOAM

50g yellow curry paste

10g coconut fat

200ml vegetable broth

200ml coconut milk

50ml lime juice

1g lecithin

KAFIR LIME BROTH

100ml kafir lime broth

50ml lime juice

100ml lauter sugar (1:1)

10g xanthan

Krug Grande Cuvée 171ème Édition

Cut finger limes in half and squeeze out the “pearls”, set aside.

Peel the white radish and cut into 4 slices about 1cm wide. Cut into a circle and cut a smaller ring in the middle, creating a hole. Boil the remaining ingredients together and pour lukewarm over the radish. Leave to infuse.

Open the oyster and collect the juice. Carefully remove the oyster, heat a pan and boil the collected juice. Then add the oyster and poach briefly.

6 — WILD BROCCOLI & WILD BROCCOLI CREAM

Cook 300g of wild broccoli until soft and blend finely in a blender. While blending, add 100g of nut butter and blend in. Season to taste with salt, transfer to a container and chill quickly (preferably on ice water). When the purée has cooled, transfer to a piping bag. Clean the remaining wild broccoli and sauté in the leftover nut butter, salt and set aside.

7 — CURRY PASTE

Sauté the curry paste in coconut oil and add the vegetable stock. Simmer everything for about 5 minutes. Add the coconut milk and simmer slowly for a good 30 minutes. It is best to let everything simmer for at least 1 hour. Then, strain and season with lime juice and salt. At the end, mix in the lecithin well with a hand blender and let it rest for a short while.

8 — KAFIR LIME BROTH

Combine the liquids and gently whisk in the xanthan until the liquid thickens.

FINISHING & SERVING INSTRUCTIONS

Heat the peanuts with the milk and then mix finely. If necessary, pass through a sieve and transfer to a piping bag. Roast the 20g in the oven and allow to cool, then chop coarsely.

Boil the juice with the lauter sugar, add the agar-agar and simmer for 1-2 minutes, stirring well. stir well. Pour into a shallow tray and allow to cool. Blend the mixture in a mixer, pass through a sieve if necessary. Fill into a piping bag.

PAIRING NOTES

Drain the radish ring and arrange on the side of the plate. Alternate the purées and drizzle nice dots on the ring. Add the kafir lime juice in the centre. Put some of the finger lime pearls on the ring. Place 2 dots of broccoli purée on the plate, drape 1 piece of roasted wild broccoli on a dot. On each dot of broccoli purée also drizzle a dot each of peanut cream and calamansi gel. Place the oyster opposite the radish and top with the chopped peanuts, as well as the remaining finger lime pearls. Puff up the curry sauce and place the foam in the centre. Bon appétit!

The iodine notes of the oyster, delicate acidity of the finger limes, green vegetal nuances from the wild broccoli and the spice from the curry push the aromatic interplay with Krug Grande Cuvée 171ème Édition to the extreme, creating another flavour dimension.

“I prepared poached oyster for the first time in my life many years ago over an open fire with a glass of Krug Grande Cuvée.”

1 — FINGER LIMES

2 — PICKLED RADISH

3 — GILLARDEAU OYSTER

4 — PEANUT CREAM & ROASTED PEANUT

5 — CALAMANSI GEL

BUTTER PRAWN TARTARE, SHALLOT CREAM, AND FINGER LIME VINAIGRETTE

INGREDIENTS

SHALLOT CREAM

250g fresh cream, 34% fat for whipping

24g sherry vinegar

15g cider vinegar

100g finely chopped shallot Table salt, to taste

VINAIGRETTE

1 red finger lime

1 green finger lime

10g finely chopped

freshly peeled ginger

50g arbequina olive oil

White pepper, to taste

SHRIMPS

10 fresh Hokkaido

Amaebi shrimps

PLATING

3 medium-to-big fresh strawberries, cut in quarters from top to bottom

Parsley sprouts or small leaves, washed and dry

Maldon salt

In a medium-sized bowl, partially whip the cream and add vinegars, salt to taste, and shallot. Continue whipping to a Chantilly texture. Reserve in refrigerator.

2 — VINAIGRETTE

In a small bowl, combine the pulp of finger limes, ginger, Maldon salt, olive oil, and white pepper.

3 — SHRIMPS

Peel and devein shrimps. In a medium mixing bowl, gently mix shrimps with the vinaigrette.

FINISHING & SERVING INSTRUCTIONS

Place two quenelles of shallot cream in a semi-bowl plate. Arrange shrimps and strawberries around them. Add remaining vinaigrette and small parsley leaves. Tip: Add thin slices of red baby radish for crunchiness and a slight kick.

PAIRING NOTES

The sweetness of the Japanese amaebi and strawberries harmonises with the vinaigrette and complements the freshness and minerality of Krug Rosé 27 ème Édition, enlivening all of the Champagne’s complex flavours and balancing the textures of the dish.

1 — SHALLOT CREAM

“I find the finger lime, with its incredible texture and prominent flavour, to be one of the world’s wonders.”

BAR DE LIGNE AND SCALLOPS WITH SUDACHI, YUZU, GINGER AND MISO

INGREDIENTS

CAULIFLOWER FOAM

150g cauliflower, finely chopped

20g floury potatoes, peeled

Vegetable oil, as needed

250ml chicken stock

200ml coconut milk

100ml (additional)

chicken stock

Salt, to taste

Lime juice, to taste

Sudachi Juice, to taste

Ginger juice, to taste

YUZU MARINADE

160ml yuzu ponzu

50ml Japanese vinaigrette

65ml yuzu oil

5ml water

2g xanthan gum

50ml ginger juice

40g sushi ginger, finely chopped

60g finger limes

70g yuzu tobiko

20ml sudachi juice, fresh

FISH & SCALLOPS

150g Bar de ligne (line-caught seabass)

fillet of a 5-6 kg fish, skinless, boneless

4 scallops, preferably from Norway, shelled, cleaned

CAULIFLOWER FLORETS

150g cauliflower florets, big

FINISHINGS

Maldon sea salt

Basil blossom

Basil cress

Green sudachi rub

Sudachi skin, yellow, inlaid in yuzu ponzu

Yuzu miso

Krug Grande Cuvée 171ème Édition

Sauté the cauliflower and potatoes in colourless oil, cook in the chicken stock until soft, mix and strain. Bring the cauliflower stock to a boil again with the coconut milk and chicken stock and the remaining ingredients.

MARINADE

Mix all liquid ingredients, bind lightly with xanthan, allow to swell, strain and add the remaining ingredients.

Peel and devein shrimps. In a medium mixing bowl, gently mix shrimps with vinaigrette.

PAIRING NOTES

Cut the fish into approximately 2mm thick, even slices and chill. Steam the scallops for 4 minutes at 72°C, allow to cool, cut into even slices approx. 3mm thick and refrigerate.

Cut the cauliflower florets into even slices, steam cook at 100°C for 1 minute and then refrigerate.

Generously coat the fish, scallops and cauliflower slices with the yuzu marinade and leave to marinate, covered, at room temperature for approximately 15 minutes.

FINISHING & SERVING INSTRUCTIONS

Season the marinated slices with a light Maldon sea salt and place in the centre of a deep plate. Heat the cauliflower foam and foam it with a hand blender. Put a spoonful of cauliflower foam on the marinated slices. Garnish with yuzu miso and the remaining ingredients.

The dish shines with a brilliant freshness lead by the intense yuzu and ginger aromas, mirrored by Krug Grande Cuvée 171ème Édition. The complexity of the Champagne balances the salty touches of the recipe brought by the yuzu-miso. With its very elegant and vibrant bubble structure, the Champagne appears almost delicately, foamy, reminiscent of the sea.

“My little daughters used to love to eat freshly sliced lemons when they started to have interest in different kinds of foods - I couldn’t believe it!”

1 — CAULIFLOWER FOAM

2 — YUZU

3 — SHRIMPS

4 — FISH & SCALLOPS

5 — CAULIFLOWER FLORETS

6 — MARINATE

SHIMA AJI CEVICHE WITH A VARIETY OF LIMES AND LEMONS IN DIFFERENT TEXTURES

“This dish is special to us because ceviche exists in all Latin American cuisines, from Argentina to Mexico. As a Columbian, I am proud to have inscribed my ancestral cuisine in the Michelin guide for the first time.”

Chef JUAN MANUEL BARRIENTOS Washington, D.C., United States

Krug Grande Cuvée 171ème Édition

INGREDIENTS

BRINED SHIMA AJI

1L ice water

20g lime zest

100g salt

10g coriander seeds

10g star anise

10g white pepper

1 Shima Aji fillet

YUZU AND LULO

LECHE DE TIGRE (80G)

100g lulo juice/pulp

30ml yuzu juice

10ml lime juice

10g salt

20g sugar

LEMON, MINT AND BASIL OIL

100g mint

100g basil

200g canola oil

50g lemon zest

KAFFIR LIME SALT

50g Kaffir lime

100g Maldon salt

GARNISH

Borage flowers

Dill tops

1 — BRINED SHIMA AJI

Shima Aji is a delicious fish from Japan, but you can make this recipe at home with any white fish available at your local market. Prepare a simple brine by mixing ice water with the seasonings (lime zest, coriander seeds, star anise and white pepper) and the salt. Submerge the fish fillet into this mix for about 20-30 minutes. Then, remove from water and allow it to air dry in the fridge. This will add a push of flavour, freshness and tenderness to the flesh of the fish. Slice the fish in a sashimi style.

2 — YUZU AND LULO LECHE DE TIGRE

Lulo is a fruit from the Pacific side of Colombia that works well with the acidity and unique flavour of the yuzu to make a rich and fresh sauce for the ceviche. Mix all the ingredients in a blender and serve very cold with the fish.

3 — LEMON, MINT AND BASIL OIL

Blanche the mint and the basil in boiling water for a few seconds and then cool them down immediately in ice water to enhance the colour and flavour of the herbs. Let the herbs dry, then blend them with the oil and lemon zest to create a green oil to garnish the ceviche.

4 — KAFFIR LIME SALT

Heat the kaffir limes on a pan for a few seconds to enhance the aromas. Then blend them with Maldon salt to create a very special and aromatic salt to season the fish.

FINISHING & SERVING INSTRUCTIONS

Place the sliced fish in the centre of the plate and season the fish with the Meyer lemon zest and the kaffir lime salt. Pour the “leche de tigre” around the fish. Add some drops of the lemon, mint and basil oil on the fish and also over the “leche de tigre”. Garnish the plate with the sliced finger lime and borage flowers and some dill tops.

PAIRING NOTES

This recipe expresses different levels of acidity with a tropical presence, creating a contrasted flavour marriage with Krug Grande Cuvée 171ème Édition that elevates the overall tasting experience to the sky.

HOME SMOKED SCOTTISH LOBSTER, WITH A LEMON AND LIME BUTTER

INGREDIENTS

SMOKED SCOTTISH

LOBSTER

1 x 1kg Scottish Lobster

Oak chips (for smoking)

LEMON AND LIME BUTTER

250g unsalted butter, diced

Juice of 1 lemon

Juice of ½ lime

20g each of chopped chervil, flat parsley, tarragon and chives

1 tbsp double cream

Salt, to taste

Pepper, to taste

Chef STEPHEN MCLAUGHLIN

Restaurant Andrew Fairlie ✽ ✽ — United Kingdom

1 — COOKING THE LOBSTER

Bring a large pot of water to a rolling boil, season heavily with sea salt (as salty as the sea). Cook the lobster in the water, cover with a lid and bring back to a gentle boil. Boil the lobster for 7 minutes, remove from the water and plunge into iced water. Holding the lobster out flat on a cutting board, split the lobster lengthways straight down the middle being careful not to separate the tail from the body. Remove the tail meat from both halves and reserve, clean out any meat from the head and discard. Crack the claws and knuckles and remove all the meat being careful not to break the claw meat, reserve.

2 — SMOKING THE LOBSTER SHELL

Heat the smoking pan, add a handful of the dry woodchips till they glow. Slightly dampen the remaining chips and sprinkle over the glowing embers. When the pan fills with smoke place the two empty lobster shells, cut side up into the smoker. Smoke gently for 2 hours, remove the shells and refrigerate.

PAIRING NOTES

3 — LEMON AND LIME BUTTER

In a small saucepan warm the cream. Add the lime and lemon juice and warm to just below boiling. Whisk in the cold butter piece by piece – do not add the next piece of butter until the previous piece is melted. Season with salt and a little pepper, check for acidity and add more lime if necessary. Keep warm. Spoon a little of the lime butter into the empty lobster shells. Neatly slice the lobster tail meat and place back into the shell. Place the knuckle meat into the head space. Neatly slice the claw and place on top of the knuckles. Drizzle a spoonful of the warm lime butter sauce over the meat. Refrigerate until needed.

FINISHING & SERVING INSTRUCTIONS

To reheat the lobster, place it in a cast iron casserole dish with a little water. Cover tightly with tin foil, place onto direct electric stove until the foil has domed with steam. Leave to steam in foil until hot all the way through. To serve, reheat the butter sauce with the chopped herbs and some of the smoky, steaming juices. Nappe the hot lobster with the warm herb butter sauce.

The perfume and acidity of the lemon and lime butter and the succulence of the lobster are harmonised by the richness of the butter, with many of these flavours echoed by Krug Grande Cuvée 171ème Édition. The citrus notes of the Champagne are intensified by the citrus butter, whilst the herbaceous nuances of the recipe pair beautifully with its generous palate. The best of Scotland and the best of France – The Auld Alliance.

“This is our signature at the restaurant and a dish that we love to pair with Krug Grande Cuvée.”

–

SOMEN NOODLES WITH ABALONE AND SUDACHI DASHI

INGREDIENTS

SOMEN NOODLES WITH ABALONE

1 abalone

100g somen noodles

2 sudachi limes (citrus fruit of Japanese origin)

Salt, to taste

DASHI (SOUP)

500ml hot spring water

6g dried kombu seaweed

14g bonito flakes

1 — DASHI (SOUP)

Soak the kombu seaweed in water for 5 hours. Remove the kombu seaweed and place the water in a pot and bring to a boil. Once boiled remove from the heat and add the bonito flakes. After 30 seconds, strain and cool the water.

2 — SOMEN NOODLES WITH ABALONE

Boil the somen noodles in hot water for 1 minute then rinse in ice water. Steam the abalone then slice them thinly lengthwise.

FINISHING & SERVING INSTRUCTIONS

Squeeze the juice of the sudachi limes into the dashi, then add the somen noodles and slices of abalone and sudachi lime.

PAIRING NOTES

The balance of the minerality of dashi and abalone from the sea, along with the incredible flavours and acidity of the sudachi limes exalt the fullness of flavours and aromas found in Krug Grande Cuvée 171ème Édition.

“I have selected sudachi limes, which are the speciality of my hometown, Tokushima, Shikoku region.”

PAN-ROASTED BASS, LIME BEURRE BLANC, CAVIAR, FINGER LIMES

INGREDIENTS

564g seabass (141g per person)

BEURRE BLANC

475ml heavy cream

15ml white wine reduction

15ml fish sauce

1 lime zested and juiced

60g butter dice

WHITE WINE REDUCTION

945ml Champagne vinegar

945ml white wine

1 garlic clove crushed

2 julienne shallots

4 pieces peppercorn

2 pieces lime leaf

¼ bunch thyme

GARNISH

4 Yukon potatoes

4 finger limes, popped and seeded

30ml chives, minced

50g Oscietra caviar

1 — BEURRE BLANC

Reduce heavy cream by half. Season with lime zest, fish sauce and wine reduction. With a hand blender emulsify the butter slowly.

2 — WHITE WINE REDUCTION

Reduce all ingredients to 60ml volume and strain.

3 — GARNISH

Peel the potatoes and using a smaller melon baller, scoop the potatoes, place in a pot and cover with water. Add salt, bring to a boil and strain. Place on a lined sheet tray.

FINISHING & SERVING INSTRUCTIONS

Preheat the oven to 190°C. Heat a saucepan on medium high heat, add the olive oil. Season the fish on all sides and pan sear skin side down. Finish in the oven for 5-7 minutes depending on the thickness of the fish. Warm the beurre blanc, add the potatoes and warm. Add the caviar and finger limes.

MAIN x4

Chef NINA COMPTON Louisiana, United States

Krug Rosé 27ème Édition

PAIRING NOTES

The beurre blanc is rich and creamy with pops of the tart finger limes, which add not only a citrusy but slightly floral layer of depth. The bright freshness of Krug Rosé 27ème Édition helps cut through the richness of the sauce, leaving the palate refreshed while the minerality of the caviar creates contrast with each sip.

“As a citrus, I would be a finger lime with little pops of fun when unexpected.”

TURBOT IN RED

INGREDIENTS

600g turbot

BEETROOT AND COD SAUCE

250g butter

500g thinly sliced fresh beetroots

300g cod waste (bones and skin)

75g pickled capers

25g caper vinegar

200ml water

75g beetroot juice

25g flour

Parsley stalks, as needed

Salt, as needed

LIVER SAUCE

700g white julienne onions

4 cloves

4 juniper berries

Zest of 1 orange

⅓ cinnamon stick

1 bay leaf

400g chicken liver

300g veal jus

1L water

750ml marsala, reduced Butter, as needed

Flour, as needed

Sage, as needed

SEA SNAILS

2L classic court bouillon

300g sea snails

1 shallot

1 Femminello lemon from Gargano

2 sprigs of fresh wild fennel

Salt, as needed

Pepper, as needed

COOKING THE TURBOT

1kg coarse salt

20g fennel seeds

20g cumin

250ml white wine

GARNISH

1 finely sliced beetroot film

Chef ENRICO BARTOLINI

Enrico Bartolini ✽ ✽ ✽ — Italy

1 — BEETROOT AND COD SAUCE

In a saucepan, gently froth the butter and cook the beetroot previously cut into thin slices. Add the floured cod and let it brown with the beetroot. Add the capers, its vinegar and the parsley stalks. Wet with water and beetroot juice. Cook for 1 hour and infuse for 1 hour afterwards. Filter and reduce until desired consistency.

2 — LIVER SAUCE

Gently simmer the onions with juniper, cloves, cinnamon, bay leaf and orange zest. Toss the floured livers in butter and sage. Add the onion and cover with water, jus and reduced Marsala. Cook 1 hour and let it rest 1 hour. Filter and reduce to desired consistency.

PAIRING NOTES

3 — SEA SNAILS

Drain the sea snails for 1 full day in cold water, changing it often until no trace of sand is seen. Once the court bouillon is ready, cook the sea snails in it for a few minutes without ever boiling them. When the snails detach well from the shell it means that they are all ready to be removed from the shell by eliminating the intestine. Cut the shallot into fine brunoise and simmer it with a knob of butter. Once cooked, add the snails and heat them gently. Add the chopped wild fennel and finish with the lemon juice and zest. Season with salt and pepper.

4 — TURBOT

Cut a slice of turbot with the bone and cook it with a mixture of coarse salt, cumin, fennel seeds and white wine in a pot with a lid.

FINISHING & SERVING INSTRUCTIONS

Put the beetroot and cod sauce at the base of the dish. Place the cooked turbot and the snails on top. Then, add the liver sauce and finally the beetroot film to complete everything.

Krug Rosé 27ème Édition pairs very well with Mediterranean turbot. The beetroot sauce, combined with the liver sauce and the sea snails, provides an incredibly creamy and intense bite, sustained by the vibrant freshness of the lemon. The structure of Krug Rosé 27ème Édition is elegant and complex, complementing the texture of the fish and the creaminess of the sauce, while the citrus flavours of the Champagne cleanse the palate, simultaneously matching the lemon notes of the recipe.

“If I were a citrus, I would be a pink finger lime, for its precise aromatics and underlying sweet character.”

STEAMED HOKKAIDO KINKI WITH SALTY LEMON AND GREEN LEEK SAUCE

INGREDIENTS

STEAMED HOKKAIDO KINKI WITH SALTY LEMON

700g line-caught wild kinki (channel rockfish)

100g salty lemons (see recipe below for salty lemons)

GREEN ONION SAUCE

100g Kujo green onions

18g ginger

1g fresh chili pepper

2g Sichuan pepper

5g sesame oil

5g sugar

10g soy sauce

SALTY LEMONS

10 lemons

750ml Shaoxing wine

750g salt

10g Sichuan pepper

10 bay leaves

“I have created this recipe with salty lemon, as a way to help naturally merge Chinese cuisine into a pairing that amplifies the variety of flavours in Krug Grande Cuvée 171ème Édition.”

1 — SALTY LEMONS

Pickle the salty lemons in the Shaoxing wine, salt, Sichuan pepper and bay leaves in a mason jar. Store in a cool, dark place for one month.

2 — STEAMED HOKKAIDO KINKI WITH SALTY LEMON

Place the Kujo green onion sauce on top of the kinki. Steam the 700g kinki for 11 minutes. Place thin slices of salty lemons and fresh lemons on top of the steamed kinki and steam for 1 minute.

3 — GREEN ONION SAUCE

Heat the oil, soy sauce and sugar. Add the other ingredients and cook at a low simmer.

FINISHING & SERVING INSTRUCTIONS

Finish with a drizzle of soy sauce and serve.

PAIRING NOTES

The pleasant, fatty texture of the steamed kinki fish and the generosity of Krug Grande Cuvée 171ème Édition are an ideal match, while the salty lemons balance the Champagne’s complexity and freshness with acidity.

LEMON AND LIME POSSET WITH TAMARILLO AND BASIL JAM

Chef GLYNN PURNELL Purnell’s ✽ — United Kingdom

INGREDIENTS

POSSET

900ml double cream

250g caster sugar

Zest and juice of 1½ lemons

Zest and juice of 1½ limes

JAM

4 tamarillos, peeled and chopped

100g caster sugar

Zest and juice of 1 lime

1 vanilla pod, split

½ bunch basil, leaves picked and finely chopped

Freshly ground black pepper

GARNISH

Icing sugar, as needed

Small basil leaves, as needed

Bring the cream and sugar to a boil in a saucepan. Reduce the heat and simmer for 3-5 minutes to reduce the mixture slightly. Add the lemon and lime zest and juice to the mixture and simmer for a further 2 minutes. Pour evenly into four glasses and chill in the fridge for about two hours until set.

Heat the tamarillos in a saucepan, add the sugar and cook over a gentle heat for 10 minutes, or until a thick, jam-like consistency is achieved. Add the lime zest and juice and vanilla pod. Cook until the mixture thickens. Remove the vanilla pod and leave to cool completely. Before serving add the chopped basil and a twist of black pepper.

FINISHING & SERVING INSTRUCTIONS

Take the posset out of the fridge at least 30 minutes before serving. Add a tablespoon of jam to each and decorate with small basil leaves. Dust with icing sugar.

PAIRING NOTES

Krug Grande Cuvée 171ème Édition is dry with a touch of citrus in the background, a delightful match for this sweet, silky and creamy dessert. At first the Champagne cleanses the palate, then lemon flavours like sherbet emerge. The delicate bubbles enhance the citrus flavours in the dessert, with notes of natural lemon pulp towards the close.

“It is such a great honour to be a Krug Ambassade. Being given a Single Ingredient to marry with the complexity and distinct flavours of Krug Champagnes is always a thrill.”

1 — POSSET

2 — JAM

Arnaud

Alessandro

Paolo LIM Ki-hak

LINDQVIST Robin

LUCAS Julien

LUVARA Maxime MADRIGAL Alonso

MARCO Salvatore

MARTÍNEZ Lucho

MAZZA Dennis

Oscar

Daniel

Bert

Orlando

Stephen

ACKNOWLEDGMENTS

The House of Krug would like to express its profound gratitude to the Krug Ambassade Chefs who participated in this cookbook. Their dedication, enthusiasm and inspiring recipes crafted for Krug Grande Cuvée 171ème Édition or Krug Rosé 27ème Édition made this book possible. To learn more about their creations, enter the Krug iD referenced on each Chef’s page on krug.com or via the Krug app.

Finally, the House of Krug would like to recognize all Krug Ambassades around the world.

AUSTRALIA

Sydney, Quay

AUSTRIA

Golling , Döllerers Genusswelten & Weinhandelshaus | Maria Wörth, Restaurant

Hubert Wallner | Vienna, Restaurant Amador

| Vienna, Restaurant Konstantin Filippou

BAHREIN

Manama, La Table Krug by Y

BELGIUM

Antwerp, The Jane | Baudour, d’Eugénie à Emilie | Eke, De Windmolen | Opglabbeek, Slagmolen Restaurant

BRAZIL

São Paulo, Kinoshita

CANADA

Montréal, Jatoba

CZECH REPUBLIC

Prague, The Eatery

DENMARK

Copenhagen , Restaurant Alchemist

| Copenhagen, Restaurant Marchal & Balthazar Champagne Bar Vejle, Restaurant

Lyst | Aarhus, Restaurant Ghrelin

FRANCE

Bordeaux, Chai Mica | Bordeaux Martillac, Les Sources de Caudalie | Bordeaux, Millésima | Douvaine, AC Vins | Evian Les Bain – Neuvecelle, Hôtel Royal – Restaurant

Les Fresques | Eze Village, La Chèvre d’Or | Lormont, Le Prince Noir | Lyon, Antic Wine

| Lyon, Maison Clovis | Menton, Mirazur |

Paris, Lavinia | Paris, La Grande Epicerie |

Paris, La Cave du Sénat | Paris, Les Caves

Legrand | Paris, La Réserve | Paris, Marsan

| Paris, Pierre Chomet | Porto-Vecchio, Casadelmar | Saint Emilion, Le Logis De la Cadène | Strasbourg, La Casserole |

Tinqueux, L’Assiette Champenoise | Valence, Le Restaurant Anne-Sophie Pic

“More than places, Krug Ambassades are the faces of Krug Lovers around the world: Chefs, sommeliers and partners with whom we have a privileged relationship.”

OLIVIER KRUG, DIRECTOR OF THE HOUSE OF KRUG AND SIXTH GENERATION OF THE KRUG FAMILY

GERMANY

Berlin, Lorenz Adlon Esszimmer | Berlin, Restaurant Tim Raue | Hamburg, JellyFish

| Munich, Ory Bar | Perl, Victor’s Fine Dining by Christian Bau | Sylt, Restaurant JM | Würzburg, REISERS Am Stein

HONG KONG, S.A.R CHINA

Hong Kong, 8 1/2 Otto E Mezzo Bombana

| Hong Kong, Andō | Hong Kong, Caprice at Four Seasons Hotel Hong Kong | Hong Kong, MONO | Hong Kong, The Krug Room at Mandarin Oriental Hong Kong | Hong Kong, Restaurant Petrus at Island ShangriLa | Hong Kong, Sushi Mori Tomoaki | Hong Kong, VEA

HUNGARY

Tura, Botaniq Castle of Tura

INDIA

Mumbai, Masque

INDONESIA

Bali, Raffles Bali – Restaurant Rumari

IRELAND

Limerick, The Oak Room at Adare Manor

ISRAEL

Tel Aviv, “a” Restaurant

ITALY

Alba , Locanda del Pilone | Bergamo, Al

Carroponte | Brescia, Lanzani Bottega & Bistrot | Calderara di Reno, Antica Trattoria di Sacerno | Capriva del Friuli, Osteria Al Pompiere | Cologne, Cappuccini Resort |

Firenze, Il Palagio | Lonigo, La Peca | Milano, Affinatore | Milano, Enrico Bartolini Mudec

| Milano, Langosteria | Milano, N’Ombra de Vin | Milano, Seta at Mandarin Oriental |

Napoli, Gorizia 1916 | Orta San Giulio, Villa Crespi | Polesine Parmense, Antica Corte

Pallavicina | Ragusa Ibla, Duomo - Ciccio Sultano | Roma, Enoteca Al Parlamento |

Taormina, Otto Geleng @Belmond Grand Hotel Timeo | Trieste, Harry’s Piccolo |

Varese, La Piedigrotta | Vieste, Il Capriccio

JAPAN

Fukuoka, Sushi Gyoten | Kyoto, Cave de K |

Osaka, Sushidokoro Tada | Tokyo, ESQUISSE | Tokyo, Kanda | Tokyo, Mandarin Oriental

Tokyo | Tokyo, Margotto e Baciare | Tokyo, Miyasaka | Tokyo, Takiya | Tokyo, The Okura

Tokyo | Tokyo, Ryuzu | Tokyo, SÉZANNE at the Four Seasons Tokyo Marunouchi | Tokyo, SUGALABO | Tokyo, Terrada Wine Market |

Toyama, Sushi Jin

LUXEMBOURG

Luxembourg, La Villa de Camille & Julien

MALAYSIA

Kuala Lumpur, Shin’Labo

MEXICO

Mexico City , La Table Krug at St Regis

Mexico | Mexico City, EM | Mexico City, Malix

| Cabo San Lucas, Nobu Los Cabos

THE NETHERLANDS

Amsterdam, Clarijs Fine Wine Selection |

Amsterdam, Ciel Bleu | Maastricht, Beluga

Maastricht | Waalre, De Treeswijkhoeve

NORWAY

Oslo , Maaemo | Trondheim, Speilsalen

Restaurant at the Britannia Hotel

NEW ZEALAND

Auckland, Pasture

POLAND

Kraków, Bottiglieria 1881

PORTUGAL

Leça da Palmeira (Porto), Casa de Chá da Boa Nova | Vila Nova de Cacela, Vistas Rui

Silvestre

PUERTO RICO

San Juan, Condado Vanderbilt

RUSSIA

Moscow, Buono

SINGAPORE

Singapore, Hashida Sushi | Singapore, JAAN By Kirk Westaway | Singapore, Moomba | Singapore, Restaurant Zén

SOUTH KOREA

Seoul, L’Espoir du Hibou | Seoul, Alla Prima

SPAIN

Alicante, El Portal | Barcelona, El Celler de Gelida | Madrid, Estimar Madrid | Madrid, Roostiq | Marbella, Leña | Valencia, Llisa

Negra

SWEDEN

Göteborg , Dorsia Hotel & Restaurant

| Göteborg, 28+ | Malmö, Vollmers |

Stockholm, Restaurant Frantzén

SWITZERLAND

Genève , ARAKEL | Gstaad, Le Grand

Bellevue | Satigny, Domaine de Châteauvieux

| Stabio, Ristorante Montalbano | St. Moritz, Badrutt’s Palace Hotel | Tessin, Osteria

Enoteca Cuntitt | Zürich, The Dolder Grand

| Zürich, Restaurant Aurora

UNITED KINGDOM

Auchterarder, Andrew Fairlie | Birmingham, Champagne Company | Birmingham, Purnells | Glasgow, Cail Bruich | Leeds, The Man Behind the Curtain | London, 5 Hertford Street | London, Frog by Adam Handling

| London, Chiltern Firehouse | London, Dinner by Heston | London, Louie | London, Oswalds | London, Sketch | London, The Connaught

To discover where you can enjoy Krug in the United States

CALIFORNIA

Carmel , L’Auberge Carmel | Elk, Harbor House Inn | Napa, Company Fine Wine | Los Angeles, Hayato | Los Angeles, K & L Wine Merchants | Los Angeles, Providence | Paso Doble, Les Petites Canailles | Redwood

City, K & L Wine Merchants | San Carlos, K & L Wine Merchants | San Francisco, Angler | San Francisco, K & L Wine Merchants | San Francisco, Saison | San Diego, Addison | St. Helena, Meadowood Resort

FLORIDA

Tampa, Berns Steak House

GEORGIA

Atlanta, Atlas Restaurant at the St. Regis Buckhead

HAWAII

Honolulu, Margotto

ILLINOIS

Chicago, Flickinger Fine Wine | Chicago, Hart Davis Hart Wine | Northbrook, Knightsbridge Wine Shop

LOUISIANA

New Orleans, Compère Lapin

NEW YORK

New York, Atera | New York, Crush Wine Shop | New York, Eleven Madison Park | New York, Morrell Wine Store | New York, One White Street | New York, Sherry Lehmann | New York, Sushi Nakazawa | New York, Sushi Noz | New York, Zachy’s

SOUTH CAROLINA

Charleston, Zero George St Boutique Hotel

TENNESSEE

Walland , Blackberry Farm | Nashville, Bourbon Steak at JW Marriott

TEXAS

Dallas, Graileys | Dallas, Pogo’s Liquor

VERMONT

Barnard, Twin Farms

WASHINGTON, DC

Washington, El Cielo | Washington, Jont | Washington, Sushi Nakazawa | Washington, Zachy’s

DISCOVER MORE THAN 100 KRUG X LEMON PAIRING RECIPES BY TALENTED KRUG AMBASSADE CHEFS FROM ALL OVER THE WORLD