The Humble Onion Brings Krug And 11 Chefs To Jaipur, India For A Gastronomic Adventure

the humble onion brings krug and 11 chefs to jaipur india for a gastronomic adventure

Courtesy of Krug

For the past five years, Krug Champagne has chosen one food item to highlight for its single ingredient program. This year the humble yet all-important onion brings 11 renowned chefs and Krug’s Cellar Master, Julie Cavil, on a culinary adventure to Jaipur, India.

Each year the House of Krug partners with a group of carefully selected chefs from around the globe for an immersive experience that allows them to go in-depth into one ingredient and develop a recipe from their exploration process to pair perfectly with their champagne.

I got to chat with Cellar Master Julie Cavil as well as Chefs Angus McIntosh, Prateek Sadhu, and Simon Davies about the program and their experience in India.

Courtesy of Krug

Benjamin Liong Setiawan: How did you come to decide on the humble onion as your ingredient for this year?

Julie Cavil: From Joseph Krug, we inherit a unique approach to Champagne creation whereby we consider each plot, through its wine, to be a single ingredient in Krug Champagne. In a nod to our craftsmanship, each year we invite Chefs to interpret their own single ingredient in recipes to pair with Krug Grande Cuvée and Krug Rosé…

Want to know more click here go to source.

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