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 Partnerships Issue 45 Julie Cavil Five questions for Krug’s cellar master. Partnerships Issue 45 Nina Compton The New Orleans chef sings the virtues of simplicity. Partnerships Issue 45 Justin Cogley The California chef on the art of Champagne pairing. Partnerships Issue 45 Grape & Grain A novel guide to preparing and pairing rice. Design Partnerships Issue 48 Delayed Gratification In partnership with Fritz Hansen, Kinfolk unearths the long history of a new classic. Design Partnerships The Line of Beauty A linear look at the PK4 lounge chair, in partnership with Fritz Hansen.
Design Partnerships Issue 48 Delayed Gratification In partnership with Fritz Hansen, Kinfolk unearths the long history of a new classic.
Design Partnerships The Line of Beauty A linear look at the PK4 lounge chair, in partnership with Fritz Hansen.
