Krug presents Flowers as the 10th Single Ingredient

Each year, Krug honours the spirit of individuality by paying homage to a Single Ingredient, inviting its Krug Ambassade Chefs to create original recipes to be paired with paired with the latest edition releases.

The 10th chosen Single Ingredient — Flowers —represents unparalleled elegance and diversity, reflecting the multifaceted nature of Krug’s champagnes. Other ingredients have included potatoes, mushrooms and rice.

The floral creations are matched with: Krug Grande Cuvée 172ème Édition which has an elegant and aromatic nose of white flowers, lavender and almond. The palate is delicate and intense with white fruits and citrus notes. And Krug Rosé 28ème Édition with aromas of orangeade, redcurrant, cherry pit and raspberry jelly. On the palate are bold red fruits like raspberry, red currant, cherry, blackcurrant, cranberry and goji berry.

This year’s collaboration features a stellar Michelin-starred lineup, including the newly inducted Krug Ambassade, Art di Daniele Sperindio. The other restaurants are Buona Terra, Hashida, Jaan and Zen from Singapore, and Au Jardin from Malaysia. For a limited time, diners can enjoy an exclusive tasting experience – with flowers used to enhance flavours from appetisers to desserts – paired with Krug champagnes.

At the one-Michelin-starred Art di Daniele Sperindio, indulge in Mardi Rosa, a beautifully plated fish dish layered with delicate rose petals on top. The dish will be featured in the degustation menu ($328) or available a la carte ($88). Available until 21 September.

The Jas(t)mine Perfurmance forms part of Hashida Singapore’s omakase dinner menu. Available until 30 September.

Two-Michelin-starred Jaan by Kirk Westaway’s Salt Baked Floral Sweet Beetroots is available as a supplement or part of the standard menu. Pair this with a glass of Krug Grande Cuvee 171eme edition. Available until 1 September.

Savour Scampi in a Flower Garden as part of one-Michelin-starred Buona Terra’s four-course menu, beautifully paired with a glass of Krug Garden Cuvee. Available until 15 September.

The three-Michelin-starred Zen invites guests to indulge in a tartlet of grilled roses and crustacean with strawberry hot sauce, elevated with a pairing of Krug Vintage 2006. Available until early September.

Across the causeway, Malaysia’s Au Jardin introduces a bespoke pairing menu with seven flower-infused dishes. The dining experience is exclusive to reservations for groups of six or more. Complement the bespoke menu with four varieties of Krug champagnes. Available until 31 December.

Diners will receive a limited-edition Krug x Flower recipe book, “All for One and One Flor-all,” featuring original culinary creations by Krug Ambassade Chefs worldwide.

The Krug Grande Cuvée 172ème Édition and Krug Rosé 28ème Édition are available online at Moomba Wine Shop.