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. Partnerships Growth Mindset A preview of RHIZOME, the new ISSEY MIYAKE collection. Partnerships Issue 45 Julie Cavil Five questions for Krug’s cellar master.
