Dear Members,

It is with the greatest pleasure that I introduce the penultimate event in our busy calendar – the Krug dinner at Jaan. We are fortunate to have with us Mr. Eric Lebel ,chef du caves of Krug, the esteemed winemaker for the estate to share with us the philosophy behind one of the most prestigious names in champagne.

The House of Krug was started in the 1843 by 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. Krug is 'the only House that takes the art of blending to its highest level every single year" The multi vintage Grand Cuvee is made up of a blend of more than 120 wines from ten or more different vintages, some of which may reach 15 years in age. Every year, they re-create from scratch the multitude of facets that give Krug Grande Cuvée its unique character. These facets do not compete in the mouth, but instead form a perfect harmony.

For our dinner, we will feature the multi vintage Grand Cuvee, followed by the vintage 1998 and 2000. Krug 1998 offers astonishing purity, precision, elegance and a very long finish. 1998 vintage Krug is known as their Hommage to chardonnay as it is the only vintage, other than the 1981 , that chardonnay predominates. It is pure , precise and elegant, with a very long finish.2000 vintage krug in contrast is rich, complex and indulgent. It is one of the most dramatic and intense vintages ever made, and also has a long cellaring potential.

A limited number of bottles were kept in Krug cellars , to be released when ready as part of the Krug Collection. We are fortunate to taste the Krug Collection 1989 vintage, described as having an elegant and silky character, enhanced by an expansive texture and lingering finish. Krug rose is the only prestige cuvee to be blended from 3 grape varieties and a wide range of vintages. A resting time of at least 5 years in Krug's cellars gives it subtle bubbles and long lasting elegance.

To match these exquisite wines, Chef Julien Royer has specially crafted a menu to enhance and accentuate their unique flavours.

Chef Julien who helms the kitchen of JAAN, has already received numerous accolades, including the World Gourmet Series "Rising Chef of the Year" 2012 and the "Best Dinner Experience (Western)" Award of Excellence at this year's G Restaurant Awards . Derived from the ancient Sanskrit word for 'bowl', JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in Artisanal French cuisine in Singapore. The Artisanal menu by Chef de Cuisine Julien Royer is built around a passion to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity.

We are grateful to MOET HENNESSY DIAGEO SINGAPORE for making this event possible. Members will have priority over guests during the first forty-eight (48) hours after the sending out of this bulletin. Please note that all reservations would need to be confirmed by cheque payment to be received by 16 November and that no cancellations are possible after the 16th November.

The society proudly

Presents

THE KRUG DINNER AT JAAN

Venue:
Level 70, Equinox Complex, Swissôtel The Stamford


Date: Friday, 23rd November 2012

Time: Aperitif -7:30 pm , 8:00 pm (Dinner)

Price: Members S$360, guests $390

Dress Code: cocktail attire

Limited to 40 pax

Bookings and reservations:
Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment is received by 16 November 2012.

Menu:

Les Canapés de Bienvenue

Cantal cheese cromesquis
Chicken skin "Tandoori"
Smoked unagi, Kombu jelly, fingerlime
Krug Grande Cuvée

Le Menu

WILD CAUGHT LANGOUSTINE AND AVOCADO CANNELONNI
Light crustaces jelly, ikura, Oscietra caviar
Krug Vintage 2000

AUTOMN CHAUD FROID
Organic pumpkin, foie gras and chestnut veloute
Krug Vintage 1998

ATLANTIC TURBOS TOURNEDOS
Sweet corn, pickled shallot, baby squid
Krug Collection 1989

GLAZED BRESSE CHICKEN BALLOTINE
"Rustique" stuffing, Black truffle, forgotten vegetables
Krug Rosé

COMME UNE "TATIN"
Organic apple, Hazelnut nougatine, Chestnut ice cream
Krug Grande Cuvée

*For non-meat & vegetarian options, a special menu can be arranged upon request.


Best regards

Joyce Chang
President
International Wine and Food Society of Singapore