This fine evening revolved around the most exceptional champagnes. Unique to this dining experience, the dishes were created by Santo’s culinary director, Chris Sorter, based on the delicate Krug champagnes of the evening, rather than the usual other way around. The food pairings were divine, flavorful, but crafted with the intent to complement, not overpower the champagne, allowing it to speak for itself. The cocktail hour began with Krug Grande Cuvée, 168ème Édition, and progressed into vintage champagnes, from 2004 and 2006, followed with Rosé and a return to the 168ème Édition champagne to close out the evening. Louis Henrion, the Education and Business Manager for the House of Krug explained (in a delightful french accent) that the Maison “only makes vintage champagne when [they] feel there is a story to tell.” There is an apparent, yet subtle evolution from Krug’s aged champagne, that reveals itself when compared to the 168ème Édition side-by-side. Louis also shared the charming tale of how the House of Krug’s Rosé came to be. The story has it that Paul Krug II was never going to make a rosé, but his sons were curious and went sneakily behind his back to experiment. Unsurprisingly, they created a beautiful rosé (enjoyed by even Paul Krug II) that tastes and feels like a traditional Krug but has the recognizable palatability of the perfect rosé.
The reactions in the room following each course were unforgettable. I overheard some exclaim this was the best meal they’ve ever had and heard others fear they’ll not be able to top this dining experience anytime in the near future. The combination of the House Krug and Santo was seemingly a match made in heaven, leaving guests grateful for an unforgettable dinner, but longing for another reservation at the same time next week. Unfortunately, it isn’t looking like this night will be replicated any time soon, but any meal at Santo paired with wine is sure to be one for the books.
