When Joseph Krug established his champagne house 180 years ago, he had a singular vision: to create the very best champagne he could, every single year. His Krug Grande Cuvée would transcend the concept of vintage champagne, where the characteristics and quality of each annual release differ according to climate variations that year, offering instead a single expression that would be recreated each year by blending together reserve wines from previous years.

Since 1843, Krug has been building up a vast library of these highly individual reserve wines, each one bringing something unique to the blend. Today, cellar master Julie Cavil draws on these reserves in order to recreate that very best expression of champagne that the founder sought.

It is Joseph Krug’s singular vision, and his idea that the wine from each individual vineyard is a unique ingredient in Krug Champagne, that inspired the Krug X Single Ingredient project, launched in 2015. Each year, Krug invites chefs from all over the world to conceive recipes that pay tribute to a single ingredient, and this year it shines a light on the humble lemon.

One of nature’s most nourishing gifts, this simple yet versatile citrus fruit brings a vibrancy to a range of dishes. The first fruit to feature in the Single Ingredient project, the lemon comes in an array of different shapes, colours, sizes and flavours.

Chefs were asked to create a dish in one of five different categories – from zero-waste recipes, where the lemon is used in its entirety, to recipes containing just five ingredients or fewer. It was also important that their dish complemented the latest “éditions” of Krug Grande Cuvée or Krug Rosé, both known for their food-matching potential.

Hailing from 25 countries, 112 established and emerging culinary talents – who together have 113 Michelin stars – rose to the challenge, and their lemon-lauding recipes have now been collated in a unique cookbook, The Zest is Yet to Come.

Among the renowned chefs featured in the book are Adam Handling (Frog by Adam Handling, London), Anne-Sophie Pic (Maison Pic, Valence, southeast France), Philippe Chevrier (Châteauvieux, Geneva) and Matthew Kammerer (The Harbor House Inn, Mendocino Coast).

Representing a wide range of cultures, cooking styles and flavours, the recipes offer a true gastronomic journey across the culinary world, yet with one unifying element – lemon.

‘I work daily alongside creators – winegrowers and chefs – and I am constantly amazed not only by their skill but also by how similar we are,’ says cellar master Julie Cavil. ‘Just as I do with champagne, chefs bring their creations to life by combining surprising ingredients. Grapes or lemons, blends or recipes, all command diversity of taste, culture and inspiration.’

Pairing perfectly with Krug Grande Cuvée 171ème, which has floral, citrus fruit, marzipan and limoncello notes, recipes include an indulgent glazed lemon cake from celebrated French chef Hélène Darroze (Marsan, Paris) and a new take on Eton mess featuring Amalfi lemon from British chef Kirk Westaway (JAAN, Singapore).

Download a free digital copy of The Zest is Yet to Come book from krug.com