In the heart of the French Garden at the Bristol, Maison Krug is launching a pop-up terrace that blends culinary excellence, a rare effervescence, and a celebration of an unexpected ingredient: the carrot. Between haute cuisine and sensory creativity, this summer experience, orchestrated by chef Arnaud Faye, redefines the art of tasting.
Since 1ster In July, the private garden of the Hôtel Le Bristol Paris transforms into a summer stage to host Krug's summer cuisine. Nestled in lush greenery, the terrace becomes an immersive space, designed to highlight the unique philosophy of the Champagne house. By combining the exacting standards of terroir with the freedom of textures, Krug celebrates the uniqueness of each ingredient, starting with the carrot, the central theme of this season.
An ode to transformation: the carrot as muse
While one might expect a display of classic luxury, Krug surprises: the carrot, often relegated to the background, becomes the star of a daring culinary dialogue. Raw, caramelized, braised, or roasted, it lends itself to countless transformations, always accompanied by a carefully selected vintage. While the Krug Rosé highlights its deep, earthy notes, the Krug Grande Cuvée reveals its fresh, tangy nuances. A poetic way of demonstrating that refinement sometimes arises from the purest simplicity.
Under the guidance of Arnaud Faye, recently appointed head chef of Le Bristol Paris, the menu reflects a quest for precision and balance. A Meilleur Ouvrier de France (Best Craftsman of France) and holder of three Michelin stars, the chef has created a summer menu featuring delicate crudos, refined pizzas, and dishes that nod to the "Krug in the Kitchen" initiative. Among them, a signature carrot pizza stands out. Inspired as much by the carrot itself as by the complexity of Krug champagnes, this creation reconciles the humbleness of the roots with the grandeur of the bubbles.
A sensory interlude to enjoy until September
The venue's design is equally impressive. Decidedly contemporary, the terrace is centered around a pizza oven built exclusively for the occasion. The open kitchen allows guests to witness the ballet of nimble hands, flavors, and bottles. In this vibrant space, everything is orchestrated to make tasting a performance in itself. Every gesture of the chef resonates with the artisanal precision characteristic of Maison Krug.
Alongside this delectable display, the Krug cuvées exhibition reinforces the unique identity of the house founded in 1843. Faithful to Joseph Krug's vision, the brand perpetuates a savoir-faire centered on the vineyard plot, the memory of the wine, and patient blending, as exemplified by Krug Grande Cuvée champagne, which combines more than a hundred wines from a dozen different vintages. Edition 173 is thus the result of a blend of 150 wines from 13 different years! Both Krug Grande Cuvée and Krug Rosé bear witness to the same quest through the art of blending: to enhance contrasts and reveal the invisible.
Open until the end of summer, this terrace is much more than a temporary restaurant: it's a complete experience where food and champagne pairings become subtle worlds of flavor. Each bite evokes a story of texture, fire, and emotion. Each sip prolongs a vibration, a memory, a fleeting moment. In an era searching for meaning and authentic sensations, Krug offers a timeless pause, to be savored slowly, like a fine vintage.
Le Bristol Paris x Maison Krug
112, rue du Faubourg-Saint-Honoré, Paris 8e
