Maison Krug has introduced its latest Éditions, Krug Grande Cuvée 173ème Édition and Krug Rosé 29ème Édition, alongside the 11th edition of its Single Ingredient programme, focusing on the carrot. This initiative, now in its 11th year, invites chefs from Krug Ambassades across Southeast Asia to explore the culinary potential of a single ingredient, this year being the carrot, to create dishes that complement Krug’s Champagne.
The Single Ingredient programme has previously highlighted elements like potatoes and rice, encouraging chefs to craft dishes that reflect Krug’s meticulous blending of wines. This year, the carrot serves as a muse, inspiring a range of culinary expressions from nostalgia to elegance. Each dish is designed to harmonise with Krug’s latest Éditions, offering new dimensions of flavour and texture.
Krug, founded by Joseph Krug in 1843, is renowned for its annual release of new Éditions, regardless of climate variations. The Krug Grande Cuvée 173ème Édition blends over 150 wines from 13 years, whilst the Krug Rosé 29ème Édition comprises 29 wines from five vintages, showcasing the House’s expertise.
On 9 July, Krug will host its inaugural Southeast Asia Ambassade Regional Summit in Singapore, gathering culinary talents from 11 Krug Ambassades, including those from Singapore, Malaysia, and Thailand. This summit celebrates the synergy between Krug Champagne and gastronomy.
From July to December 2025, guests can enjoy by-the-glass pairings at participating Krug Ambassades in Singapore, such as Zén and JAAN by Kirk Westaway. Each pairing reflects the chef’s unique philosophy and honours the versatility of the carrot. Guests will also receive a complimentary Krug x Carrot cookbook, featuring global chef-curated recipes inspired by the carrot.
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