Krug and Chef Kenta Kayama Present a Four-Day Exclusive: "WORLD OF CRAFT DINNER" | Krug
LOUNGE / EAT
August 12, 2020

Krug and Chef Kenta Kayama Present a Four-Day Exclusive: "WORLD OF CRAFT DINNER" | Krug

Krug

A Look Back at a Journey Through Single Ingredients Since 2015
Krug and Chef Kenta Kayama Present a Four-Day Exclusive: "WORLD OF CRAFT DINNER"

Champagne house Krug will host "WORLD OF CRAFT DINNER," a retrospective of its annual single-ingredient journey since 2015, for four days only from Tuesday, August 25th to Friday, August 28th, 2020, at the Nishi-Azabu restaurant "Margotto e Baciare."

Text by YANAKA Tomomi

A Special Menu Featuring the Five Ingredients Explored on the Journey, Paired with Champagne

Inspired by the most crucial concept in Champagne production—assemblage (blending) that brings out the unique character of each vineyard plot—Maison Krug has focused on a single ingredient each year for five years, celebrating culinary creativity and the many joys that a singular ingredient can bring.
Each year, the Maison invites a diverse group of chefs from around the world. To create pairings with Krug Champagne, they devise dishes that go beyond their usual approach, using the year's theme of a simple ingredient.
Margotto e Baciare
Margotto e Baciare
Margotto e Baciare
Margotto e Baciare
Margotto e Baciare
Margotto e Baciare
The journey through ingredients began in 2015 with "humble potato," followed by "unassuming egg" in 2016 and "modest mushroom" in 2017. For "Krug x Fish" in 2018, a group of chefs traveled to Mallorca to go fishing at dawn. In 2019, 13 chefs journeyed to Oaxaca, Mexico, the birthplace of chili peppers. Krug has celebrated the creativity born from the constraints of a single ingredient while sharing the Maison's stories.
Poached Egg and Black Truffle
Poached Egg and Black Truffle
King Crab and Mushroom Tart with Black Truffle
King Crab and Mushroom Tart with Black Truffle
Poached Halibut with Oyster and Champagne Caviar Sauce
Poached Halibut with Oyster and Champagne Caviar Sauce
Lamb Crusted with Potato and Black Truffle
Lamb Crusted with Potato and Black Truffle
This "WORLD OF CRAFT DINNER" is the culmination of that journey. Kenta Kayama, chef at "Margotto e Baciare," known for its truffle dishes, and a Krug ambassador, will be at the helm.
On the day, a special menu will be presented, using all five ingredients explored on the journey. Guests can enjoy a unique marriage of Champagne and the single-ingredient program's dishes.
  • Chef Kenta Kayama

    Chef Kenta Kayama

Chef Kayama will set aside his current menu at Margotto e Baciare for this event. He has devised dishes that are both classic and filled with memories, tailored to Krug. This is a special occasion where he will also unveil precious dishes that he has nurtured for many years and will be serving at the restaurant for the first time.
WORLD OF CRAFT DINNER
Dates: Tuesday, August 25 – Friday, August 28, 2020
Time: Doors open 18:30 / Start 19:00
Venue: Margotto e Baciare
1F, Ryowa Palace Nishi-Azabu, 4-2-6 Nishi-Azabu, Minato-ku, Tokyo

Menu: <EGG (2016)> Poached Egg and Black Truffle x KRUG GRANDE CUVÉE 163ÈME ÉDITION MAGNUM
　　　　　<MUSHROOM (2017)> King Crab and Mushroom Tart with Black Truffle x KRUG 2006
　　　　　<FISH (2018)> Poached Halibut with Oyster and Champagne Caviar Sauce x KRUG GRANDE CUVÉE 168ÈME ÉDITION
　　　　　<POTATO (2015)> Lamb Crusted with Potato and Black Truffle x KRUG ROSÉ 23ÈME ÉDITION
　　　　　<PEPPER (2019)> Apple and Paprika Tarte Tatin with Honey Ice Cream x KRUG GRANDE CUVÉE 164ÈME ÉDITION
Price: ¥68,000 (excluding tax and service charge)
*Thorough measures are being taken to prevent the spread of COVID-19 for this event.
Inquiries

Margotto e Baciare
Tel. 03-3406-8776

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