Review of "Krug in the Kitchen"
- Gilbert Schibranji
- Jun 2
- 1 min read
What a day! "Krug in the Kitchen," or rather, "Krug and the Carrot"—that might have sounded unusual at first, but that's exactly what intrigued me. Who would have thought that the carrot, which plays a rather minor role in many kitchens, would be given so much attention? And in a duet with a true champagne heavyweight like Krug!
I was genuinely impressed by how creatively my colleagues interpreted the carrot: sometimes bright orange and sweet, sometimes savory and almost rebellious. I was particularly excited by the interplay with the champagne – the delicate bubbles from the jug really made the carrot aromas shine. A simple root suddenly became a star on the plate.
The conversations on the sidelines were also invaluable. It's good to talk shop with like-minded people about ingredients, techniques, and the little secrets of the kitchen. I'm taking home a ton of inspiration and new ideas – and the realization that sometimes the simple things lead to the biggest surprises.
Conclusion: An event that encourages you to rethink old classics – and never put the glass of Krug too far away!
