Ph. Archivio Studio Mercatali
We wrote about it in the Spring issue two years ago: the important meal which Piero Antinori offered the international press on 16th November 1983 in his own palace to celebrate the “wedding” between Champagne Krug and the “maison” Antinori who had been importing and distributing the prestigious and incredible Champagne for two years. In this photographic story we reveal the backstage of that meal to our readers with the arrival at Peretola airport of Remi Krug with Paul Bocuse with their airplane loaded with magnums and truffles. For the occasion, the French chef, recently passed away at the age of 91, prepared his famous “soupe aux truffes noires V.G.E.” a dish created for the French president in 1975 when he received the “Legion d’Honneur” from the President of the French republic Valery Giscard d’Estaing. On that evening, Krug Collection 1969 champagne in magnum was served with the soupe.