There’s luxury—and then there’s an evening with Krug at Copenhagen’s most iconic hotel, seated beside cellar master Julie Cavil, while enjoying food designed to match each Champagne. It sounds too good to be true, but a few Thursdays ago, that was my night.
The occasion was the launch of the 173rd Édition of Krug Grande Cuvée, hosted at Hotel d’Angleterre which is arguable the best hotel in Denmark and French chef Alexander Bart had created a menu especially for this evening.
This year’s theme was the carrot. An unlikely star, maybe—but then again each vintage of Krug are its own and this one found its soulmate in a carrot. The hotel entrance is always breathtaking but it had still been transformed for the evening: flowers towering above your head, fresh carrots, and a single Magnum of Krug welcomed guests. Playful, elegant, unmistakably Krug.
Inside, we were seated in a circle around an open kitchen, watching the chefs prepare each course. I couldn’t believe my luck when I saw who I was next to: Julie Cavil the Krug cellar master, along with Moët’s Nordic marketing lead. At first I was sure it was a mistake, but it was not. I felt like being seated next to the royalty when I expected a seat in a corner. Still a moment that put a smile on my face.
The first course brought back a fond memory. A delicate flower made of multicolored carrots, dressed in an orange and hibiscus sauce with smoked yoghurt and a touch of yuzu. It was paired with Krug Rosé Édition 29—bright, expressive, and quietly captivating. Like the early days of spring—vibrant, floral, and full of potential. It’s already lovely, but I can only imagine how it will deepen with time. A bottle to hide away and rediscover one day if you have the patience.
Next came Krug Rosé Édition 28, just a year older but with noticeably more gravity. Where Édition 29 dances, 28 reflects. I vintage that required company from food. It calls for depth, and the kitchen answered with Danish lobster, a rich bouillabaisse, beetroot, and raspberries. The pairing was more than balanced—it was powerful. Each element brought out something deeper in the other.
Then came the Krug Grande Cuvée 170th Édition, poured from Magnum. A generous Champagne that walked the line between richness and elegance beautifully. We had it alongside squid, smoked cheese, and Oscietra caviar—a dish full of strong flavors and depth. Depth that was only matched by the wine.
But the true highlight was the Krug Grande Cuvée 162nd Édition, served from a double magnum. Based on the 2006 harvest, this wine had a quiet, soulful depth that pulled you in. It felt mature but still very much alive. Headchef Alexander Bart is from Jura so naturally it had to be paired with stuffed chicken with Vin Jaune sauce and morels—was deeply comforting, rich without being heavy. A dish his father would cook at home for a Sunday dinner. The contrast eating that chicken at home to serving it him self in Michelin star restaurant a long side the best glass of champagne I have ever had is incredible.
We closed the night the way we began, returning to the 173rd Édition—this time paired with a carrot cheesecake. Fresh, bright, and full of energy, this Champagne is a reminder of Krug’s signature: clarity, complexity, and a little joy in every sip.
What a night. Krug, for me, isn’t just about prestige—it’s about feeling. Each glass tells a story, not just of time and craft, but of character. It’s not loud or flashy, but confident and deeply expressive. And this evening reminded me why it continues to fascinate me, year after year.
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