Julie Cavil
Krug X Onion programme is a way to honour our heritage and craft. "Both in Mexico and India, we visited farmers and experienced how they connected with the terroir, and we got a glimpse of local culinary culture. Wherever we go, connection occurs with each other and with the land," Julie Cavil, Cellar Master for Maison Krug, tells Bizz Buzz
What is the main objective of this experience?
Krug X Onion programme is a way to honour our heritage and craft. Joseph Krug founded the House of Krug with a unique vision for champagne creation. Generations ago, he went beyond the traditional boundaries to craft the highest quality champagne he could offer, every year, regardless of annual climate variations. In line with his vision, today we assess each wine from every plot as a single element, thereby guaranteeing the quality of those we select. This art of individuality allows me to re-create the most generous expression of champagne each year. By paying tribute to a single ingredient, we are honouring this founding philosophy, as well as the art of our Krug Lover Chefs. It is a way of bringing likeminded craftsmen together and celebrating individuality.
How does the programme tie into the Krug story?
As it is a way for us to honour the craftsmanship we have inherited and celebrate the culinary art, the single ingredient is at the heart of our story. It is a playful tribute to the dream of our founder and a way to bring our community of Chefs together.
How many countries is this exercise carried out and how different is it from India?
Throughout the years, the chefs who have joined us on this journey have come from many different cultures and countries. The location of the trip itself changes each year Spain, Mexico, India the destinations are chosen for the link they have with the year's single ingredient. Both in Mexico and India, we visited farmers and experienced how they connected with the terroir, and we got a glimpse of local culinary culture. Wherever we go, connection occurs with each other and with the land. I would not say it is very different from India. In fact, what you come to understand is that people throughout the world often share similar relationships with these humble ingredients that have made their way into countless recipes.
