The House of Krug has unveiled its book “Poached, scrambled or fried?”. Every year the champagne brand selects one single ingredient and explores its singularity and versatile nature with the help of chefs from Krug Ambassades around the world. This year the secret ingredient, which stimulates the curiosity and talent of top-chefs, is an egg.
The House of Krug is always in pursuit of imaginative and audacious dishes creations which enhance the experience of tasting Krug Grande Cuvée. In this book “Poached, scrambled or fried?” Krug commemorates the passion, diversity, and joy that surround a single ingredient. After the humble, yet noble potato, it is the turn of the egg to be edged delicately into the limelight.
“Poached, scrambled or fried?” is a portrait of great talents and true characters, 17 of the finest Chefs from Krug places around the globe. From three Michelin-starred chefs to new rising stars, they all share the philosophy of the House of Krug. In the global network of Krug Ambassades, restaurants, wine cellars, hotels, real Krug aficionados bring their passionate, determined and creative flair to everything they do.The resulting creation is an inspirational unique egg-based dishes made with love, creativity and dedication.
Swedish Photographer Jenny Zarins lenses the personality of these chefs with her characteristic subtle natural light, and humor. The book “Poached, Scrambled or Fried?” features portraits of Hiroyuki Kanda, Kanda; Tim Raue, Tim Raue; Torsten Vildgaard, Studio; Michael White, Marea; Bert Meewis, Slagmolen; James Won, Enfin By James Won; Umberto Bombana, 8½ Otto e Mezzo Bombala; Ryan Clift, Tippling Club; Yosuke Suga, Sugalabo; Arnaud Lallement, L’Assiette Champenoise; Nurdin Topham, Nur; Kirk Westaway, Jaan; Christopher Millar, Stellar; Vivien Durand, Le Prince Noir; Leonardo Vescera, Il Capriccio; Uwe Opocensky, Mandarin Oriental; Michael O’Hare, Man Behind The Curtain. The book is available at Krug Ambassades and Krug restaurant partners, all of whom will celebrate #KrugxEgg throughout 2016 with specific menus and experiences.