Olivier Krug is the sixth-generation director of the Krug Champagne house. Since its founding in 1843, the house has prided itself on finding new ways to work in an industry governed by its traditions. Most recently, under the watchful eye (and nose) of cellar master Julie Cavil, Krug has started a program pairing its Champagne with one simple ingredient each year, and commissioning chefs to create complementary recipes that elevate it. This year, it’s rice. Daphnée Denis: Can you tell me about your ancestor Joseph Krug’s founding dream: a Champagne cuvée that wouldn’t be affected by variations in climate? This story is from Kinfolk Issue Forty-Four Buy Now Related Stories Design Partnerships Sundial Sun, shadow and light—a collaboration with Marset. Design Partnerships Together Again The return of the small gathering, in partnership with Fritz Hansen. Design Partnerships The Metallic Muse Going for gold, in partnership with G-SHOCK. Fashion Partnerships Issue 43 Ahlem Manai-Platt On intuition and eyewear. Design Partnerships Clair de Lune A celebration of moonlight, in partnership with Marset. Partnerships Saehee Cho How food creates communities.