Grape blossoms are inedible, unlike elderflowers, marigolds, or roses. However, champagne made from grape blossoms offers aromas ranging from lilac and lavender to orange blossom.
With its Single Ingredient Programme, the House of Krug celebrates nature’s bounty this summer with edible flowers—the 10th ingredient since the humble potato was first introduced in 2015.
Until varying dates in September, diners can enjoy Krug x Flower at Buona Terra, Hashida, JAAN, Zen, and the newly inaugurated Krug Ambassade Art di Daniele Sperindio. Each restaurant will serve a flower-inspired dish paired with the Krug Grande Cuvée.
In describing this year’s ingredient, Olivier Krug, director of the house, shares, “Edible flowers heighten the aromatic experience of a pairing, infusing new flavours and unexpected aromas. They offer chefs a blossoming spectrum of diversity, adding refinement and a touch of the unexpected to any creation.”
Chef-owner Daniele Sperindio’s Mar di Rosa features poached flounder and lightly torched engawa topped with a yellow wine geranium emulsion and Kyoto leek oil. Sperindio explains that the dish will pair well with Krug Grande Cuvée 172ème Edition, which has an “elegant floral nose that will harmonise beautifully with the delicate roses in the dish.”
Cooking for someone is a very intimate experience, and we hope that with this pairing, we were able to accentuate even further the Krug experience for our beloved guests.
Daniele Sperindio
Sperindio recalls his first experience with Krug. It was during his early days as a chef in training when he worked at Genoan restaurant Osteria del Bai, the sole Michelin-starred restaurant in town. After a particularly successful event, the chef-owner, Gianni, suggested a special toast and emerged from the cellar with a bottle of Krug d’Ambonnay 1995, an experience that profoundly reshaped Sperindio’s approach to gourmet dining. “The experience truly changed my vision and understanding of a Gourmand approach to things,” he reflects. “Grand cuisine and grand wine are the foundations of genuine happiness,” he says, capturing the essence of his culinary philosophy.
Those fortunate enough to score a Krug x Flower reservation at any of the Krug Ambassade venues will also receive the specially packaged recipe book Krug x Flowers: All For One and One Flor-All. It contains more than 130 flower-inspired creations by Michelin-starred chefs from across the globe that may be recreated—if one is courageous enough.
