Title | TAILS OF THE SEA |
Brand | KRUG |
Product/Service | CHAMPAGNE |
Category |
C01. Commercial Publications |
Entrant
|
PROXIMITY Boulogne-Billancourt, FRANCE
|
Idea Creation
|
PROXIMITY Boulogne-Billancourt, FRANCE
|
Production
|
LES OTHERS Paris, FRANCE
|
Credits
Audrey TAMIC |
PROXIMITY PARIS |
EXECUTIVE CREATIVE DIRECTOR |
Remi JAMIN |
PROXIMITY PARIS |
ARTISTIC DIRECTOR |
Isabel TREVARTHEN |
PROXIMITY PARIS |
COPYWRITER |
Emilie AUGEROT |
PROXIMITY PARIS |
ACCOUNT DIRECTOR |
Eleonore BERTHIER-MILOT |
PROXIMITY PARIS |
SOCIAL MEDIA STRATEGIST |
Pierre BOUDIN |
BBDO PARIS |
PRODUCER |
Pauline ROUSSEL |
PROXIMITY PARIS |
SOCIAL MEDIA MANAGER |
Mehdi ZAHAF |
PROXIMITY PARIS |
ACCOUNT MANAGER |
Douglas GUILLOT |
LES OTHERS |
DIRECTOR PHOTOGRAPHER |
Pierre DAVID |
LES OTHERS |
DIRECTOR PHOTOGRAPHER |
Fabien VOILEAU |
LES OTHERS |
PHOTOGRAPHER |
Sarah ARNOULD |
LES OTHERS |
PHOTGRAPHER |
Pierre LUCET |
LES OTHERS |
PHOTOGRAPHER |
Brice PORTOLANO |
LES OTHERS |
PHOTOGRAPHER |
Damien BERTINELLI |
LES OTHERS |
PRODUCER |
Théo ZESIGER |
LES OTHERS |
DOP |
Toco VERVISCH |
LES OTHERS |
SOUND DESIGNER |
Lindsey TRAMUTA |
LES OTHERS |
JOURNALIST |
Aliette DUQUESNE |
KRUG |
GLOBAL MARKETING & COMMUNICATION DIRECTOR |
Romain CAPPELLAERE |
KRUG |
INTERNATIONAL EVENTS & SENIOR MANAGER |
Tristan SANTSBURY |
KRUG |
CONTENT MARKETING MANAGER |
Manon LE NESTOUR |
KRUG |
MARKETING & COMMUNICATION PROJECT MANAGER |
Cultural/Context information for the jury
In France, the great houses of Champagne, like Krug, are regarded as cornerstones of excellence and tradition, more so than in other countries. With something as well-established and respected on a national level, it can be a challenge to evolve the brand image towards new horizons.
For the 2018 edition of their food-pairing book, we wanted to take the Krug traditional values like savoir-faire and individuality and run with them. To create an authentic, dynamic and photogenic experience that would be more than just a food-pairing recipe book. We invited 12 internationally renowned chefs to a tiny Mallorcan fishing-village and challenged them to source and create their own fish dishes in 12 hours. This experience would become Krug’s Tails of the Sea.