Krug Champagne Celebrates Edible Flowers In Its Chef Dinner Series

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Krug’s annual single ingredient programme is back for its 10th year.

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If asked to pick your favourite ingredient, the edible flower might not be top of your list, let alone creating an entire menu around it. But that was the challenge set by Krug champagne house for its latest single ingredient programme, where they invite Krug Ambassade Chefs from around the world to craft unexpected recipes paired with Krug Grande Cuvée or Krug Rosé.

This Year’s Ingredient: Flower

Previous years showcase ingredients have included tomato, egg, mushrooms, fish, rice, pepper and onion, all pretty standard supermarket favourites. So this year the pressure is on the ambassador chefs to bring flowers to the fore.

‘Edible flowers in the kitchen heighten the aromatic expression of a pairing, infusing entirely new flavours and unexpected aromas,’ said Julie Cavil, Krug Cellar Master. ‘They offer Chefs a blossoming spectrum of diversity, adding refinement and a touch of the unexpected to any culinary creation.’

The Dinners

Krug ambassador chefs including Andrew Fairlie, Theo Clench, Hélène Darroze, and Adam Handling will showcase their floral-inspired creations in a series of exclusive dinners across London, Edinburgh and Glasgow between now and 3 December. Highlights include four-hands dinners by Stuart Ralston and Theo Clench at Lyla in Edinburgh, and a special event featuring Lorna McNee and Michael O’Hare at Cail Bruich in Glasgow.

Event Details

– KRUG X FLOWER FOUR-HANDS DINNER BY STUART RALSTON & THEO CLENCH, Wednesday 23 October, Lyla, Edinburgh

– KRUG X FLOWER FOUR-HANDS DINNER BY STUART RALSTON & THEO CLENCH, Thursday 24 October, Lyla, Edinburgh

– KRUG X FLOWER DINNER BY SHAY COOPER HOSTED BY KRUG AMBASSADOR JACQUELINE KOBALD, Friday 8 November, The Lanesborough, London

– KRUG X FLOWER FOUR-HANDS DINNER BY LORNA MCNEE & MICHAEL O’HARE HOSTED BY KRUG WINEMAKER JÉRÔME JACOILLOT, Wednesday 27 November, Cail Bruich, Glasgow

– KRUG X FLOWER DINNER BY SIMON ATTRIDGE HOSTED BY KRUG DIRECTOR OLIVIER KRUG, Monday 2 December, Claridges, London

– KRUG X FLOWER DINNER BY ADAM HANDLING HOSTED BY KRUG DIRECTOR OLIVIER KRUG, Tuesday 3 December, Frog by Adam Handling, London

The Verdict

We road-tested what is set to be the series finale, on the opening night at Frog by Adam Handling in London last night. Alongside light and delicate floral flavours, the menu showcased the best of British seasonal fare, from Devon catches of the day brill and crab to Creddy Carver duck and comforting mini toasted chicken sandwiches. The four-strong dessert course was worth the wait, with a fig and spiced apple creation the stand-out dish of the night. And of course, the champagne pairing from Krug, particularly the Krug Rosé 21st Edition Magnum.