Krug’s Institute of Happiness

Jan 17, 13 Krug’s Institute of Happiness

Posted by in Champagne

Anything with Krug makes me happy so imagine my delight when I was invited to the Krug Institute of Happiness¬†early last December. Arriving at the (literally) glass house where we were to dine, I was ushered past the front door and upstairs to the open plan kitchen where Chef Nuno Mendes and his chefs were preparing our appetizers. Nuno has teamed up with Krug to create dishes that he feels take inspiration from Krug champagne. The concept of the evening, to immerse in all things pleasurable – from dining point of view. Kicking off with the Krug Grande Cuvee flowing and a selection of music chosen by us the guests, the glass house was a fun place to drink in not only the Krug but the action in the kitchen as well. Nuno invited us to participate in the prep but we all demurred in favour of more champagne. As a surprise, the head of the house, Olivier Krug was there to chat with us about his family and the champagne while we nibbled on some rather interesting food coming from the kitchen. We then moved into the dining room where we were treated to some amazing dishes. We started with cured lobster in a spring onion consomme paired with the 1998 Krug. The sweetness of the lobster really shining in this dish. Halibut with Seaweed sofrito was paired with the Krug 2000 and the main was a very cleverly put together dish of wood pigeon buried under fallen autumn leaves, the whole thing entirely edible. The wood pigeon was served with the Krug rose which all by itself was treat but to be paired with a meal, even better. That rose was complex and very – rosy, for lack of a better word. I do adore rose and Krug’s is one of the best. Throughout the evening, the Krug was free flowing and there was a piano man to play our favourite songs. At one point, ¬†one of the guests jumped up and...

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