Krug: Champagne At The TableJoseph Krug established the champagne house bearing his name in 1843 with the dream of crafting the very best champagne. Here, ten master chefs from around the world derive inspiration from Krug cuves and take one simple ingredient each (such as tomato, egg, mushroom etc), to deliver over thirty never before published recipes, that pair perfectly with an edition of Krug Grande Cuve or Krug Ros. Author Alice Cavanagh also explores ten champagne myths,