The joy of champagne and food pairing – “Krug Champagne at the Table” by Alice Cavanagh
Dear readers, speaking of festive holidays and Thanksgiving, besides dressing up impeccably for such occasion, another important element about creating a memorable and joyous festive season, is none other than having some great festive food and wine, in particular, the thoughtful way of pairing them nicely to elevate the entire festive mood and experience, as well as the pleasure of gastronomy (or even fine-dining). While preparing a wonderful homey Thanksgiving meal with turkey is almost like a customary thing to do, have you ever thought of doing it a bit special this year? Perhaps something less routine but much stylish and possibly with a hint of luxury in it? I recently came across the newly published coffee table book titled “Krug Champagne at the Table: A Passion for Pairing, A Culinary Journey”, which I think it comes in the perfect timing to offer you some inspirations about the champagne and food pairing ideas, or possibly, motivates you to prepare your very own haute cuisine at home for the festive holidays through the remarkable recipe inside this book!
Chanterelles with Creamed Corn & Bee Balm-Pickled Cucumbers by chef Cassidee Dabney ©The Social Food
Published by Rizzoli and just released since last month, written by Ms. Alice Cavanagh, a Paris-based journalist and editor for several reputed publications including Vogue and the Wall Street Journal Magazine, with photographs by The Social Food, a creative studio specializing in food design, styling, and photography founded by Ms. Shirley Garrier and Mr. Mathieu Zouhairi, this sumptuous book takes us to experience the art of champagne pairing with exceptional gastronomy through the heritage and l’art de vivre of the esteemed French champagne house, Krug, to embark on a gastronomic world tour, meeting ten of the world-famous chefs and take a closer look with their rare recipes and their artfully prepared dishes which inspired by the luxury French champagne house’s ‘single-plot’ approach - one simple ingredient each, as well as the impeccable pairing with the house’s Krug Grande Cuvée and Krug Rosé champagne.
Sweet Potato Gnocchi with Baccalà Crema by chef Nina Compton ©The Social Food
Restaurant Enrico Bartolini al Mudec ©The Social Food
With more than 30 recipes by master chefs included Ms. Anne-Sophie Pic and Mr. Arnaud Lallement from France, Mr. Guillaume Galliot from Hong Kong SAR, Ms. Tanja Grandits from Switzerland, Mr. Tim Raue from Germany, Mr. Enrico Bartolini from Italy, Mr. Yosuke Suga from Japan, Ms. Lorna McNee from Scotland, and lastly, Ms. Cassidee Dabney and Ms. Nina Compton from the United States, these recipes are rare as they have never been published before; alongside with the stunning dish presentation captured in photographs by The Social Food, as well as pairing with the specific editions of Krug Grande Cuvée and Krug Rosé, which makes this book not only look delicious but also inspiring when it comes to modern gastronomy and fine-dining style.
Restaurant Sugalabo ©The Social Food
Besides the artistic dish prepared by the featured master chefs from around the world and their rare recipes, another thing that I find it fascinating is the brief intro about this reputed French champagne house, the heritage and its original Founder’s passion over champagne making, and the art about champagne and food pairing; through the unique tasting notes of their precious champagne, their richness and beauty, in combination with the flavor and taste from certain fresh ingredients, to create an unforgettable sensation starting from our taste buds. Another thing that I find this book interesting, is the ‘Ten by Ten’ section which one can discover some interesting (and sometimes humorous) facts about enjoying champagne, from the most common question such as “is it correct to pour the champagne upright or tilted?”, or “should one drink it with a flute?”, to something even more eccentric, for example, do you know that the perfect time to taste a champagne should be at 11am? When it comes to food pairing, do you know that champagne is not just an aperitif or for dessert? You can find out all the answer in this book, and it will possibly give you some confidence to break the conventional rules about how to enjoy a glass of nice champagne, with certain food, and discover some insightful pairing notes from the house that you might not hear of before.
Mixed Mushrooms & Truffle Sauce by chef Lorna McNee ©The Social Food
Breme Onion, Sweetbreads & Peaches by chef Enrico Bartolini ©The Social Food
As the festive season is just right ahead, besides having this as your source of inspiration for festive meal preparation and food pairing ideas, this sumptuous book can possibly be an ideal holiday present for your style-savvy champagne connoisseurs or foodie friends this year, don’t you think? Happy Thanksgiving in advance!
Image courtesy of Rizzoli USA.