Tenth Anniversary of the Krug x Single Ingredient Program Reservations Now Open for the Krug x Flower Dinner Hosted by Krug Ambassade Chef Daniel Calvert of SÉZANNE

Since 2015, prestige Champagne House Krug—imported and distributed by MHD Moët Hennessy Diageo K.K. (Kanda Jimbocho, Chiyoda, Tokyo)—has been conducting a program that invites its global Krug Ambassade Chefs to interpret a single ingredient and propose the best pairing of recipes with Krug. On the tenth anniversary of this program, the theme is Krug x Flower. The Krug x Flower Dinner from Chef Daniel Calvert will be held on Thursday, October 10, at SÉZANNE, the signature French restaurant at Four Seasons Hotel Tokyo at Marunouchi. Guests will enjoy a special pairing menu inspired by edible flowers to celebrate the program’s anniversary.

The perfect pairing for an anniversary created by chefs and themed around Flower Daniel Calvert of SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi—winner of the Asia’s 50 Best Restaurants award for 2024—will propose a special dinner to pair perfectly with the theme of Flower and its many shapes and aromas. The beautiful shapes and various shades of Flower inspired Daniel’s creativity, completing this pairing. We invite you to enjoy this once-in-a-lifetime Krug x Flower dinner. 

About the Krug x Single Ingredient Program Since its founding in 1843, Champagne House Krug has adhered to the philosophy of making the most of each vineyard plot’s individuality. This philosophy is based on the idea that each vineyard is parceled according to various conditions, such as exposure to the sun and slope, and that each of the hundreds of individual wines from each plot is uniquely its own. It was also Joseph Krug’s lifelong belief that by parceling the vineyards, he could “craft the very best Champagne he could offer, every single year, regardless of annual variations in climate.” The idea of respecting individual vineyard plots gave birth to Krug’s unique idea of a program that “spotlights a single ingredient.” Now, each year, Krug Ambassade Chefs from around the world pursue the best pairings of Krug Grande Cuvée and Krug Rosé with a single ingredient as their theme

～KRUG X FLOWER Dinner～

• Date & time Thursday, October 10 (Thurs), from 18:00 

• Chef: Daniel Calvert, Executive Chef of SÉZANNE 

• Venue: SÉZANNE, Four Seasons Hotel Tokyo at Marunouchi (Four Seasons Hotel Tokyo at Marunouchi 7F, 1-11-1 Pacific Century Place, Marunouchi, Chiyoda-ku, Tokyo, 100-6277) 

• Pairing Krug Grande Cuvée 172ème Édition 

                 Krug Rosé 21ème Édition Jeroboam 

                 Krug 2004 Magnum 

                 Krug Clos du Mesnil, 2008 

                 Krug Clos du Mesnil, 2006 

                 Krug Collection 1995 

                 Krug 2006 

                 Krug 2011 

• Participants: Limited to 25 persons 

• Fee: JPY202,400 (consumption tax and service charge included) 

• Program: Daniel Calvert, Krug Ambassador, will offer a dinner that will be supremely paired with Krug. 

• Reservation: Reservations received by phone or email: Phone: 03-5222-5810 Email: sezanne.marunouch@fourseasons.com