Page 32 - PROTAGONIST 117
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PROTAGONIST / SUGGESTIONS
} It all started with a potato, then an egg,
and a mushroom; and today it culminates in the
iridescent world of the sea and its inhabitants
it is the ability to let yourself go and decide whether or not it
is possible to remain afloat. Then the sip gradually becomes
thicker, and like in the overture of an opera, both the archi-
tecture in its entirety and the detail of every single act of it, of
its every individual part, is sublimated in it. And it is precisely
in this nature, on the limit of the metaphysical as regards its
complexity, where the infinitely large and the infinitely small
brush sleeves, mirroring each other, that Krug reaches a lev-
el beyond, if it is possible, with its Rosé 21ème Édition. In this
case, too, we are in the presence of a cerebral nectar that, on
its own, could redefine the concept of tasting itself, by teach-
ing men the value, the noblest one, of aftertaste in place of
the simpler value of taste. In a single, crisp perception, Krug
Rosé 21ème Édition incarnates the very essence of pleasure
as we attempted to define it at the beginning of this tale. It
is a pleasure to be learned in the perception of a silky and
poignant savouriness, which leaves you blissful and stunned,
thinking about nothing other than the good fortune of be-
ing, like the endless movement of the sea, perfectly alive.
Below, the simplicity of the seaside kitchen meets the nobility of Krug
Grande Cuvée 166ème Édition. Adjoining page, fish stock, dashi
cauliflower, a dressing of citrus ceviche and mayonnaise by chef Jorge
Martin del Canizo, from Dani Garcia restaurant in Marbella (Spain).
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