Lemon, at the centre.

Krug Maison de Champagne marks each year by choosing one ingredient and inviting its Ambassade chefs to read the cuvée against it. For 2024, the House of Krug chose lemon. At the Krug Chef's Table at Shin'Labo, that brief became a six-course pairing with Krug Grande Cuvée 170ème Édition and Krug Rosé 26ème Édition. The citrus is held with restraint at every level — citron ponzu, citron salt syrup, fermented lemon dashi, soja citron caramel, miso lemon tuile, citron crème anglaise, citron kuzu mochi. Not lemon as accent. Lemon as architecture.

The menu in full

Amuse-Bouche. Uni tofu, rose, watermelon, shira-ae · Ikura, white balsamic pearls, kare rice · Menchi-katsu (fish), citron crème · Krug Rosé 26ème Édition

Sashimi & Sushi Moriawase. Aged kanpachi (amberjack), citron ponzu · Tai (snapper), kombu and citron cured, soy sauce · Sushi tuna temaki à la citron · Sushi nigiri, robusutā (lobster) and citron salt syrup · Krug Rosé 26ème Édition

Le Entrée (signature). Caviar, miso lemon tuile, fermented lemon dashi, kiku chawanmushi · Krug Grande Cuvée 170ème Édition

Le Plat Principal. Bidor duck, beetroot, soja citron caramel, wild celery and kombu oil — and binchotan-roasted shiitake mushroom, gyokuro and rice · Krug Grande Cuvée 170ème Édition

Pre-Dessert. Monaka, citron crème anglaise, vanilla parfait glacé

Le Dessert. Citron kuzu mochi, Japanese momo, grape gelée, sake granité, miso tuile · Krug Grande Cuvée 170ème Édition

Photographs from the table

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The Krug × Lemon tasting at the Krug Chef's Table, Shin'Labo. Photographs by Bonnie Yap.