While the excitement continues to build up in me for this potentially once-a-lifetime experience to attend Krug Dinner with Olivier Krug, I looked up at few posts and thought of sharing it here with all readers in the fastest way.
The Krug Dinner will be held at JAAN, Krug’s First Restaurant Ambassade in Singapore on the eve of Valentine’s Day.
This will be an ultra-exclusive, by-invitation-only dinner for 40 persons and we will be hosted by none other than Olivier Krug himself. It will a night when the kings of Champagnes be poured down your glass, dishes prepared by multiple-award-winning chef, Julien Royer, Chef de Cuisine of JAAN, are specifically chosen to bring out the best of the Krug Champagnes.
You will be the first to taste the vintage Champagne, Krug 2003. I am looking forward to one of the most exciting moment of my life as a Champagne hobbyist.
For anyone who would like to know how to get a ticket, please drop me an email @ email@example.com
The Ultimate Pleasure in Champagne.
The House of Krug illustrates the amazing adventure of a visionary, Joseph Krug, a determined man with an uncompromising philosophy, who understood that the essence of Champagne is pleasure itself. He wanted to offer his clients the ultimate pleasure experience in Champagne every year, regardless of the annual changes in climate.
Joseph Krug founded the first and only House with Champagnes that are all of equal, undisputed quality and distinction. And since 1843, Krug has never failed to live up to its reputation as a great Champagne House, the only one to exclusively create Krug Grande Cuvée, the first prestige cuvee to be re-created every year. Surpassing the art of blending, Krug Grande Cuvée was born of the notion of using reserve wines in proportions that were hitherto unheard-of, bringing a fullness of aromas and flavours that can only be achieved by blending many different vintages. His vision of pleasure, generosity and sharing with others is still expressed in today’s Krug champagnes.
About Julien Royer, Chef de Cuisine of JAAN
Born into a family of fourth generation farmers in Cantal, Central France, the rhythms of seasonal produce and ingredients were engrained in Julien Royer at an early age. As a young student he attended a specialised primary school where he studied culinary arts.
Royer chose to continue his formal culinary education in secondary school and after completing his training, he brought his appreciation for quality ingredients to the kitchens of Michel Bras and Bernard Andrieux at their Michelin-starred restaurants. His experiences at Laguiole and Puy de Dôme in Durtol reinforced Royer’s childhood lessons about the importance of pure and organic ingredients.
Feeling the need to expand his culinary horizons, Royer traveled to the French West Indies where he worked at the Carl Gustaf Hotel and in Jean Georges Vongerichten’s restaurants in Bora Bora. More recently, he worked as sous chef at the Greenhouse Restaurant in London and as chef de cuisine of Brasserie les Saveurs at the St. Regis in Singapore.
Now as Chef de Cuisine at JAAN in Singapore, he showcases his devotion and respect to seasonal ingredients through artisanal creations, which have become a way of life.
JAAN has since received innumerable awards of excellence and accolades including:
* Ranked 22nd, S. Pellegrino’s Asia’s 50 Best Restaurants 2013
* ‘The One to Watch’ Award, S. Pellegrino’s Asia’s 50 Best Restaurants 2013
* Meat & Livestock Australia ‘Rising Chef of the Year’, World Gourmet Series Awards of Excellence 2012
* Best Dinner Experience (Western) Award of Excellence, G Restaurant Awards 2012
* Certificate of Excellence for the Year of 2012, TripAdvisor
* Appointment of Chef Julien Royer as Friend of Australia by Tourism Australia and Ambassador of Obsiblue prawns
* Appointment of JAAN as Krug’s First Restaurant Ambassade in Singapore
About JAAN at Swissôtel The Stamford Singapore
Derived from the ancient Sanskrit word for ‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in modern French cuisine in Singapore. The artisanal menu by Chef de Cuisine Julien Royer is built around a passion for showcasing the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity. The result is imaginative, innovative cuisine that celebrates and respects seasonality, terroir and the skills of the world’s best gourmet producers. JAAN’s wine list is a proud display of nearly 500 different labels of Old World and New World Wines that use the best varieties of grapes and techniques such as infusing the oakwood barrels to bring out the true flavours of the grapes. With an exceptional menu paired with exquisite wines, JAAN attains the highest levels of excellence, placing it firmly amongst the greatest restaurants in Asia.
Post a Comment