2018 Print & Publishing

TAILS OF THE SEA

TitleTAILS OF THE SEA
BrandKRUG
Product/ServiceCHAMPAGNE
Category C01. Commercial Publications
Entrant PROXIMITY Boulogne-Billancourt, FRANCE
Idea Creation PROXIMITY Boulogne-Billancourt, FRANCE
Production LES OTHERS Paris, FRANCE
Credits
Name Company Position
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.