{"id":55402,"date":"2024-09-15T16:01:47","date_gmt":"2024-09-15T20:01:47","guid":{"rendered":"https:\/\/gentologie.com\/?p=55402"},"modified":"2026-03-06T12:36:21","modified_gmt":"2026-03-06T17:36:21","slug":"krug-week-2024-krug-x-flower-in-canada-from-september-13-to-22","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/wines-and-spirits\/wines\/champagnes-and-sparkling-wines\/champagnes\/krug-week-2024-krug-x-flower-in-canada-from-september-13-to-22\/","title":{"rendered":"KRUG Week 2024: KRUG x Flower in Canada from September 13 to 22"},"content":{"rendered":"\n

KRUG Week 2024 will take place at both KRUG Amabassades, under the theme KRUG x Flower. The latter being this year\u2019s Unique Ingredient. A few weeks ago, I had the chance to taste the Bouch\u00e9e and the 171st edition of KRUG Grande Cuv\u00e9e during a presentation at Montr\u00e9al’s Jatoba with chef Olivier Vigneault. KRUG Week will take place at Jatoba in Montr\u00e9al from September 17 to 21, and at chef Gus Stieffenhofer-Brand\u2019s Published on Main in Vancouver from September 13 to 22, 2024.<\/p>\n\n\n\n

Presentation of the KRUG Week<\/b><\/h2>\n\n\n
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A glass of KRUG to celebrate KRUG Week\u00a02024
Photo\u2009: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

KRUG Week is an annual event highlighting the KRUG Unique Ingredient. Menus are created to match the various KRUG vintages on offer at KRUG Ambassades around the world.<\/p>\n\n\n\n

Unique <\/b>Ingr\u00e9dient <\/b>2024<\/b>: Flower<\/b><\/h2>\n\n\n
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\"KRUG
KRUG Week 2024 at Published on Main in Vancouver
Photo: Patrick Hinton<\/figcaption><\/figure>\n<\/div>\n\n\n

While the first thing we notice when we look at a flower is its colour, for chefs it\u2019s often a challenge to work with this product, whose range of aromas and tastes can radically influence a dish. It\u2019s important to find the right balance to find the perfect match with the various champagne from the Maison KRUG.<\/p>\n\n\n

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\"Gentologie
Gentologie publisher and Editor-in-Chief Normand Boulanger at the launch of KRUG Week at Jatoba in Montr\u00e9al
Photo: Patricia Brochu for KRUG<\/figcaption><\/figure>\n<\/div>\n\n\n

Beyond their colours, flowers open the way to culinary innovation: served fresh or cooked, they can also be infused and even transformed into salts. From the iodized flavour of borage to the delicious bitterness of dandelion, from the pretty nasturtium to the lemony aroma of elderberry, flowers offer a whole range of delights for the senses, if you know how to appreciate them.<\/p>\n\n\n\n

Their recipes from the various chefs taking part in the week are collected in the collaborative cookbook All for One and One Flor-All! The cookbook is available from selected KRUG Ambassades and retailers.<\/p>\n\n\n\n

KRUG Week 2024: KRUG x Flower at Montr\u00e9al’s Jatoba<\/h2>\n\n\n
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\"Olivier
Olivier Vigneault, chef\/owner of Jatoba, the KRUG Ambassade in Montr\u00e9al
Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

For KRUG Week, which runs from Tuesday 17 to Saturday 21 September 2024, Chef Olivier Vigneault of the KRUG Embassy in Montr\u00e9al has concocted a menu inspired by flowers, which will go perfectly with a glass of KRUG Grande Cuv\u00e9e 171st Edition. You can also choose to have just the bite to eat with a glass, which will also be quite an experience.<\/p>\n\n\n\n

Champagne and food pairings <\/span><\/b><\/h3>\n\n\n
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\"Chef
Chef Olivier Vigneault of Jatoba preparing the featured Bouch\u00e9e of KRUG Week 2024
Photo : Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

Bouch\u00e9e KRUG \u2014 136 $ (champagne included) <\/span><\/p>\n\n\n\n