An extraordinary tasting experience awaits in the Cabana, the private dining space of Il Fuoco Sacro, the Michelin-starred restaurant at Petra Segreta Resort & Spa. The menu features dishes inspired by the carrot, this year’s signature ingredient chosen by the Maison to celebrate its historical and creative ties to the culinary world.
Available exclusively by reservation from June to September
San Pantaleo, Sardinia – Fine Champagne meets the art of hospitality in Krug x Petra Segreta, a collaboration between the esteemed Maison de Champagne of Reims, and the five-star Petra Segreta Resort & Spa. Nestled in the hills of San Pantaleo, the resort is the island’s only Relais & Chateaux property.
An exclusive selection of cuvées will be carefully paired with cuisine by head chef Alessandro Menditto, served for the occasion in the Cabana, the private dining space within the Michelin starred Il Fuoco Sacro restaurant.
From June through September, Petra Segreta’s most exclusive, private and panoramic space will provide the backdrop to this exceptional experience – also open to external guests. The menu is inspired by the Krug philosophy and this year’s star ingredient – the versatile carrot – with each course elevating the five iconic Krug labels on the tasting menu.
Tuesday 5th August brings the highlight event of the summer, when Head Chef Alessandro Menditto joins forces with award-winning Chef Enrico Bartolini for a four-hands dining event. A spectacular aperitif overlooking the gulf will be accompanied by the latest editions of Krug Grande Cuvée and Krug Rosé, followed by four specially conceived courses.
“At Petra Segreta, we love to surprise our guests with experiences they won’t find anywhere else,” explains Enrico Zoratto, F&B Manager at the resort. “With Krug, we share the pursuit of excellence, attention to detail and a passion for authenticity, values that are the foundation for the Krug x Petra Segreta project. I personally selected the labels for the tasting in collaboration with the Maison, which Chef Alessandro Menditto complements with creative and wonderfully refined dishes.”
“For Krug, every year is unique – shaped by nature, coloured by cultivation of the vines, brought to life through the winemaking process, and perfected by time. Each year, Chef de Caves at Maison Krug, Julie Cavil, will taste around 400 different wines, 250 from the latest harvest and 150 reserve labels from previous years, interpreting the nuances of each, applying intuition and vision to the complex art of blending. Likewise chefs, as culinary artists, draw inspiration from nature and its abundance. The Krug in the Kitchen project celebrates the Maison’s historic connection with the gastronomic world, inviting chefs from all over the globe to create original recipes around a single humble ingredient every two years. Alessandro Menditto, Head Chef at Petra Segreta Resort & Spa, has joined the project, creating extraordinary culinary combinations, inspired by the versatile carrot, to pair with our most prestigious cuvées.” says Carlo Vallarino Gancia, Senior Brand Manager for Krug.
MENU KRUG X PETRA
The Krug x Petra Segreta experience begins with an aperitif on the patio overlooking the gulf as the sun goes down. Canapés are paired with Krug Grande Cuvée 172ème Édition, a blend of 146 wines from 11 vintages (2000 to 2016): 44% Pinot Noir, 36% Chardonnay and 20% Meunier, aged for about seven years in the cellar.
Afterwards, dinner is served in the Cabana, beginning with Flame-grilled spiny Sardinian artichoke, clams and mint, accompanied by Krug Vintage 2011, a bold and elegant Millésimé crafted from Pinot Noir, Pinot Meunier and Chardonnay. For the Carrot dumpling with citrus, marinière sauce with cannolicchi and Cabras bottarga, the Krug Rosé 28éme Édition has been selected: a skilful blend of 32 wines from six vintages (2010 to 2016), including 10% of Pinot Noir vinified as red wine
Next, Blue lobster with basil aubergine, peanut, fig leaf and Kumquat sauce is matched with Krug Vintage 2006, with its depth, generosity and enveloping character
For the grand finale, Almond sorbet with carrot broth and meringue, strawberries and rhubarb, milk rice and yuzu sorbet is paired with Krug Vintage 2004, fresh and vibrant, evoking early summer mornings in the Champagne region.
The Krug x Petra Secret experience is available exclusively via reservation on the website www.petrasegretaresort.com/en/krugexperience/ or by contacting the resort on +39 0789 1876441 or by emailing fbmanager@petrasegretaresort.com.
Price: € 1,000 per person.