Krug x Lemon dinner at Cycene

On Tuesday 11 and Wednesday 12 July, Krug Ambassade Theo Clench and cellar master Julie Cavil will honour the Krug house philosophy of 'one plot, one wine, one ingredient' with a Single Ingredient experience held at Michelin-starred Cycene, paying tribute to the beloved lemon.

But what is the connection between champagne and lemons, we hear you ask? Well, it all starts with the cornerstone of the Krug maison's philosophy – individuality, which is shaped by the understanding of each individual plot of Krug vines and the unique wine each one produces. More than 400 wines go into Krug Grande Cuvée – 250 from the current year and 150 reserve wines, and it is the perfect blending of all of them accompanied by Krug's ageing methods that make a glass of it so special to drink. And so each year, the House of Krug honours this philosophy by paying tribute to a humble single ingredient and the rapture it can evoke when paired with a glass of Krug Grande Cuvée or Krug Rosé.

Krug Ambassade Chef Theo Clench

Krug Champagne

Krug x Lemon

This year sees the celebration of the lemon – a beacon of vibrancy and flavour. It's the first fruit to be chosen as a single ingredient, with previous years seeing ingredients like rice, onions, pepper and eggs take the spotlight. Mouth-wateringly acidic, vibrant, surprisingly complex and universally used throughout the world, lemon is a perfect pairing with Krug champagne.

The Single Ingredient experience at Cycene has been created by executive chef Theo Clench, and has been shaped by his recent culinary adventure to the lemon groves of Brazil to harvest inspiration. Guests will enjoy a series of dishes that shine a light on the prowess of the lemon, a truly universal ingredient whose versatility, acidity, freshness and texture enhance the experience of a pairing with the last Édition of Krug Grande Cuvée or Krug Rosé.

Rebecca Dickson

Rebecca Dickson

This event is a truly special and unique experience, whether you see yourself as a champagne expert or a total novice. It's an evening of excellent food, beautiful champagne and a profound education in the Krug philosophy, providing equal pleasure and insight for staunch Krug fans and those who have never tried a glass before.

For those who cannot attend the Krug Single Ingredient experience at Cycene, The House of Krug has released the cookbook – The Zest is Yet to Come, featuring original recipes from Krug Ambassade chefs. More than 112 chefs from 25 countries shine a light on lemon, including Theo's recipe served at the Cycene Single Ingredient experience: baked Amalfi lemon cream, burnt lemon granita and lemon balm.

Krug Rosé