Representatives of Krug, the world’s premiere champagne, and acclaimed French chef Guy Savoy today announced the opening of The Krug Room at Restaurant Guy Savoy at Caesars Palace Las Vegas – the first of its kind in the United States..
A proven success story. Krug Rooms are private dining rooms in exclusive locations around the world where groups can gather to enjoy superb cuisine, stimulating conversation and, of course, exceptional champagne. Opening Friday, June 5, at Restaurant Guy Savoy Caesars Palace, the Krug Room will be everything guests have always expected from the House of Krug – surprise, delight, discovery – a stunning experience that begins from the moment of arrival. Guests are escorted down a sleek wooden hallway through a discreet door into the restaurant’s Krug Room. The spacious room with its stunning contemporary art and elegant Krug-brand accessories is an intimate escape, offering a unique blend of privacy and glamour.
The Krug Room menu will change seasonally with a summer menu featuring a 6-course pairing menu highlighting culinary delights such as Colors of Caviar, Crispy Sea Bass with Delicate Spaces and the restaurant’s famed Artichoke with Black Truffle Soup served with Krug Vintages from 1985 through 1995. The Krug Room provides an exceptional dining adventure where guests experience a fusion of flavors through the encounter of the world’s most acclaimed Champagne, Krug, with the iconic dishes from one of the world’s greatest chefs, Guy Savoy.
Currently the only Krug “picnic” Trunk in the United States is on display at Restaurant Guy Savoy, featuring a chic collection of culinary and beverage accessories that might be associated with royal picnics. Taking 700 hours to make by hand, and is perfect in every detail – the Krug Trunk offers exciting discoveries, both inside and out. The dark brown foal-effect calfskin exterior is fitted with corners, hinges and handles in non-oxidizing nickel-plated brass to withstand long journeys. The trunk bears the Krug signature in nickel-plated lettering on its door, and may also be customized with the owner’s name or coat of arms.
The first Krug Room opened in May 2003 in London in the legendary Dorchester Hotel. The House of Krug then opened the Krug Room in Hong Kong’s flagship hotel, the Mandarin Oriental and the Krug Room in the sophisticated and vibrant Masamichi Katayama designed Restaurant Tanga in Tokyo.
It goes without saying Krug Rooms offer the entire range of Krug champagnes: Krug Grande Cuvée, Krug Rosé, Krug Vintage, Krug Collection and Krug Clos du Mesnil. Naturally, every Krug Room has its own individual style, reflecting the specificities of its setting and location. Equally remarkably, however, they all exude the same distinctive ambiance – at once intimate and inspiring – that is the perfect complement to the experience of Krug champagne.
ABOUT THE HOUSE OF KRUG
Since 1843, with unique single-mindedness and sense of purpose, the Krug family have proudly cultivated the markedly individual character of their exceptional champagne. Theirs is a living legend, a certain idea of excellence that has been quietly redefined through six generations without a break.
Krug’s founder, Johann-Joseph Krug, was a maverick who turned his back on a comfortable position in an established champagne house to strike out on his own. He had not only the vision, but also the talent, to achieve his ambition of creating a champagne with a taste quite unlike any other.
Subsequent generations of the Krug family not merely honored his achievement, but amplified it, bringing genuine pride and passion to their craft. From meticulous grape selection, through the birth of the wine in small oak casks, to the intricate process of “assemblage”, followed by long years of aging in the cellars, Krug champagne is the culmination of painstaking care and unrivalled craftsmanship. The result is a taste that is instantly identifiable and utterly unforgettable – a breathtaking abundance of flavors, an extraordinary contrast of richness and freshness, power and finesse. Not only is Krug a personal favorite of experts and connoisseurs, it is regarded the world over as the ultimate expression of discernment and individuality.
Krug is the only leading house to produce exclusively Prestige Cuvées, and each of the five champagnes in its range reflects this uncompromising philosophy. Krug Grande Cuvée is the timelessly stylish signature of Krug and the supreme demonstration of the art of blending. Krug Rosé is vibrant and provocative, seamlessly fusing the elegant Krug style with an excitement all its own. Krug Vintage is a statement – Krug’s definitive, one-off interpretation of the character of an outstanding year. Krug Collection represents the last bottles available of an exceptional past vintage, carefully stored in the cellars in Reims, then re-released in celebration of the legendary longevity of Krug champagne. Krug Clos du Mesnil is the one exception to the Krug rule of blending, since it is the product, not merely of a single grape variety and a single year, but of a single historic vineyard.
The House of Krug today is the result of a continuity – of vision, of craftsmanship, of commitment – that is an absolute rarity in any time or place. Succeeding generations of the Krug family have fostered, and continue to foster, the authentic spirit of Krug. To discover Krug is to share in that spirit, to sense that passion, to experience something truly exceptional. Intense, inspiring, individual, Krug is a revelation every time.
ABOUT RESTAURANT GUY SAVOY
Caesars Palace welcomed Michelin three-star French chef Guy Savoy in May 2006 to its Augustus Tower, making this the famed chef’s sole U.S. restaurant. His coveted three Michelin stars are widely recognized as the pinnacle in culinary achievement. In 1997, he was honored with a “Guy Savoy” entry in the prestigious Larousse encyclopedia. In 2000 he received the Legion d’ Honneur – his country’s highest honor – from the French Minister of Agriculture, and, in 2009, was named “Officier” of the Legion d’Honneur. In 2002 he was awarded his third Michelin star and voted “Chef of the Year” by his French peers. Since opening in May 2006, the Caesars Palace restaurant has received widespread critical acclaim including Esquire’s “Best New Restaurants,” and Gayot’s “Top 40 Restaurants in the U.S.” It earned 3 -1/2 stars from the Los Angeles Times while Newsweek International called it “the best restaurant in Las Vegas, and one of the finest anywhere.” In 2008, after only two years of operation, Restaurant Guy Savoy won the AAA Five Diamond Award and the Wine Spectator Grand Award.
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