Krug x Flowers at Rumari

I was really excited to receive a dinner invitation from Indonesia’s only Krug Ambassade, Rumari at the Raffles Bali led by Chef Gaetan Biesuz. An annual dinner where they pick a theme that highlights a single ingredients where this year happened to be one of my favourite. Drumroll please… flowers.

The special evening started with a pre-dinner presentation showcasing the star of the night, a diverse array of edible flowers from Owen’s garden, and a heartwarming welcome from the team and Olivier Krug himself. The dinner commenced with three very playful amuse bouche; a foie gras lollipop with beetroot, a very delicious zuchini fish tempura and pumpkin tart on a sunflower.

Chef Gaetan paired The Krug Grande Cuvée 171Éme Édition with the first two courses. ‘Pak Oka’s catch of the day and ginger flower’ with ginger flower sorbet, avocado, aji amarillo and sambal matah and ‘Gamberoni and Basil’ with heirloom tomato, burrata, and basil flower. The Krug Rosé 27Ème Édition was paired with a very interesting ‘Squid Flower Bouquet’ open ravioli with urutan, baladdo and ‘Beef and Zucchini Flower’ a juicy Stockyard Ribeye MB9 with provencal zucchini flower and kalamata jus.

Last but not least, a healthy dessert that sits a little to the savory side, ‘Carrot Cake’ with wiped cream, carrot confit, ginger, fennel flower, carrot sorbet, to compliment the last glass of Krug. It was a symphony of delicate florals, savoir-faire and local touch. The 1984 Champagne  House claims that ‘You Never Forget Your First Sip’ and all that’s left for me to say is ‘cheers to that.’