Cover The Krug Grande Cuvée 171ème Édition being served at its launch at La Dame de Pic, Raffles Singapore on July 18 (Photo: Courtesy of Krug)
The Krug Grande Cuvée 171ème Édition being served at its launch at La Dame de Pic, Raffles Singapore on July 18 (Photo: Courtesy of Krug)
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The champagne house is working with Krug Ambassades Jaan by Kirk Westaway, Hashida Singapore, Zén and La Dame de Pic, Raffles Singapore to pair the latest champagnes with dishes inspired by lemon, Krug's 2023 Single Ingredient
It’s simply the zest. Krug’s latest Grande Cuvée 171ème Édition and Rosé 27ème Édition have arrived in Singapore. To mark this occasion, the historic champagne house has orchestrated a culinary extravaganza centred around one star ingredient—the lemon. Embracing the Single Ingredient campaign, Krug invited some of the world’s award-winning chefs to craft exquisite pairing dishes that beautifully complement the unique flavours of the champagne. The annual series began in Hong Kong in 2014 with tomato as a tribute to a humble Single Ingredient. Over the years, gifted chefs have elevated the pepper, the onion, the rice to fête every new release of the Krug Grande Cuvée. This year, the lively citrus gets the royal treatment from Krug Ambassades Hashida Singapore, Jaan by Kirk Westaway, Zén and the newly-inducted La Dame de Pic, Raffles Singapore.
“We are so honoured to welcome La Dame de Pic, Raffles Singapore into the family, because it’s all about this community of like-minded people who share our passion for gastronomy, experiences and pleasure, and for Krug,” said Patrick Madendjian, Managing Director for Moët Hennessy Diageo Singapore and Malaysia.
Don't miss: Krug Champagne Launches Exclusive Dishes at Zén, Hashida Singapore and Jaan by Kirk Westaway
Above Krug’s latest Grande Cuvée 171ème Édition and Rosé 27ème Édition at their launch at La Dame de Pic, Raffles Singapore on July 18
Krug’s latest Grande Cuvée 171ème Édition and Rosé 27ème Édition at their launch at La Dame de Pic, Raffles Singapore on July 18
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At renowned chef Anne-Sophie Pic’s first Asian outpost, diners can indulge in a dish of perfectly prepared John Dory, served with cardamom leaves, seashell nasturtium ravioli, cedrat and lovage beurre blanc. Chef Alexandre Alves Pereira finds a harmonious balance between the citrus and the bright acidity in the Grande Cuvée 171ème Édition pairing. “The most important thing is its beautiful acidity, which goes very well with the seaweed and the clams. There are notes of citrus in the champagne as well, so the acidity and citrus notes go very well with the dish, which also has greenness from the lovage. It’s really well balanced.”
For dessert, Jaan’s Kirk Westaway draws on his English roots for his elegant Lemon Eton Mess, while Kenjiro “Hatch” Hashida of his eponymous Japanese restaurant surprises with his unexpected Lemon & Eggplant Tiramisu. Keen home patissiers will absolutely relish the copy of “The Zest Is Yet To Come”, the coveted cookbook amassing recipes from over 100 Krug Ambassade Chefs for the first time—a gift with every order of a Krug x Lemon dish.
Read more: By the Glass: Jaan by Kirk Westaway’s senior sommelier, Kathryn Wong, on her favourite pours
Above John Dory with cardamom leaves, seashell nasturtium ravioli, cédrat & lovage beurre blanc by La Dame de Pic, Raffles Singapore
Above Lemon and eggplant tiramisu by Hashida Singapore
John Dory with cardamom leaves, seashell nasturtium ravioli, cédrat & lovage beurre blanc by La Dame de Pic, Raffles Singapore
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The new releases are worth the celebration. Composed around the 2015 harvest, the champagne was marked by a season of harsh heat and drought, followed by a rainy harvest. Olivier Krug, the maison’s sixth generation director, recalled, “It was scary, because it was very, very hot. We love acidity and freshness, not only because it is exciting, but (smacks lips) I can feel the acidity, and the freshness helps with the pairing. When you have a very warm year, you risk losing that acidity.”
Krug’s cornerstone of craftsmanship is individuality. Key to the artful creation of the Grande Cuvée are its 250 plots and a vast reserve wine library; the Krug Grande Cuvée 171ème Édition is a blend of 131 wines from 12 different years. “2015 was very full-bodied, ripe and deep, so the challenge was to bring back the freshness, life and excitement. In music, we would say we’re missing the flutes. We have the bass, but we’re missing the oboe, and maybe some violins. But because every year we care deeply about every single ingredient, we have plenty we can extract from the past.”
The Krug Rosé 27ème Édition, on the other hand, is a blend of 38 wines from nine different years. With notes of honey, citrus and dried fruit on the palate, it pairs most perfectly with savoury dishes.
“Krug is a champagne that has a promise of pleasure. At a Krug Ambassade, the service will be perfect. Krug would be served in a proper glass because great champagne should never be served in a flute or coupe,” Olivier smiled. “If it’s the first sip, close your eyes and try to listen. And Krug will speak to the senses.”
In case you missed it: What to Drink This Month: Royal Salute, Yamazaki Whisky, Krug Champagne and More
Above Decorations at La Dame de Pic featuring the Grande Cuvée 171ème Édition and Rosé 27ème Édition and lemon, Krug's 2023 Single Ingredient
Decorations at La Dame de Pic featuring the Grande Cuvée 171ème Édition and Rosé 27ème Édition and lemon, Krug's 2023 Single Ingredient
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In honour of the lemon, the Krug Ambassade chefs are serving their exclusive dishes inspired by lemon, and paired with Krug champagnes at their restaurants.
- Hashida Singapore From August 1 to October 1, the lemon and eggplant tiramisu will be part of the fixed menu, and guests can order a glass of Krug Grande Cuvée 171éme Édition to enjoy the pairing.
- Jaan by Kirk Westaway: From July 18 to October 18, the lemon Eton Mess will be part of the fixed menu, and guests can order a glass of Krug Grande Cuvée 171éme Édition to enjoy the pairing.
- La Dame de Pic, Raffles Singapore: From July 19 to August 20, the John Dory with cardamom leaves, seashell nasturtium ravioli, cédrat & lovage beurre blanc will be part of the Elegance Menu, paired with Krug Grande Cuvée 171éme Édition.
- Zén: From July 18 to August 18, the lobster dish, Sunshine on The Sea, will be available for a month.
Guests will also receive a copy of “The Zest Is Yet To Come” with every order of the Krug x Lemon dish.
The Krug Grande Cuvee 171émé Édition & Krug Rosé 27ème Édition are available in stores at The Moomba Wine Shop for S$408 and S$598 respectively.
