At the first-ever Krug Ambassade Regional Summit in Southeast Asia, the Maison unveiled two new editions–the Krug Grande Cuvee 173eme and Krug Rose 29eme–with the humble carrot at the heart of its most ambitious culinary tribute yet
In the hands of Krug, even a carrot can become a cause for celebration. At the first Krug Ambassade Regional Summit in Southeast Asia, held at Raffles Sentosa this July, the Maison’s enduring obsession with craftsmanship and culinary creativity was on full display—this time, with the carrot as its muse.
The summit gathered an all-star line-up: 11 chefs from 10 Michelin-starred restaurants, each representing a Krug Ambassade across the region. Among them were some of Singapore’s finest: Zen, Jaan by Kirk Westaway, Iyasaka by Hashida, Buona Terra, Art di Daniele Sperindio, Meta, and Shoukouwa, joined by regional powerhouses like Au Jardin and Potager from Malaysia, and Bangkok’s two-Michelin-starred Sühring.
The event also marked the official unveiling of the Krug Grande Cuvee 173eme Edition and Krug Rose 29eme Edition, two extraordinary new blends composed by Krug Cellar Master Julie Cavil. The former features a blend of 150 wines from 13 vintages (with the oldest dating back to 2007), while the latter is built from 29 wines across five vintages; each a meticulous expression of the Maison’s signature depth, finesse, and ageing potential.
But the true brilliance of the evening lay in how these champagnes were brought to life; not simply through tasting notes, but through dishes that were an homage to a single ingredient: the carrot.
From smoky and roasted to juicy, pureed, and candied, the carrot was explored through every lens imaginable. At the summit’s centrepiece event, guests were treated to a one-night-only menu in which each course was crafted to reflect the texture, aroma, and versatility of the carrot, alongside thoughtful pours of the two new Krug Editions.
The carrot, of course, wasn’t chosen on a whim. Each year, Krug spotlights a new single ingredient to inspire its global network of Ambassades, inviting chefs to rethink how flavour can spark emotion and unlock a champagne’s personality. This year’s humble root vegetable proved unexpectedly profound.
For those who missed the summit, there’s still time to experience the pairings firsthand. From August through December this year, participating Krug Ambassades in Singapore will offer by-the-glass pairings of the new Editions, alongside specially created carrot-inspired dishes. Diners who indulge will also receive a copy of Root for Thought, a collaborative cookbook featuring inventive recipes from Krug chefs around the world—each designed to be replicated at home.
In a world where luxury often feels predictable, Krug reminds us that true creativity begins with curiosity. Even if that means starting with a carrot.
