The Goods from Published on Main

Vancouver, BC | Published on Main (3593 Main Street), as one of only two Krug Ambassades in Canada, is excited to once again participate in Krug Week, running from September 12 to 28, 2025. This year, the annual celebration of Krug Champagne features the Krug catalogue of vintages alongside its signature single ingredient: the carrot.

Executive chef Gus Stieffenhofer-Brandson has created a special featured carrot dish highlighting the natural sweetness and versatility of carrots, paired with a glass of Krug Grande Cuvée 172ème Édition. Guests can also make a reservation to try an exclusive six-course Krug x Carrot Chef’s Tasting Menu, complete with iconic Krug’s cuvées pairings.

According to Maison Krug, carrots are “a true reflection of terroir and season” and “reveals its many facets, shaped by nature” and “lends itself to transformation of texture, flavour and aroma”.

“I love carrots – they’ve been on pretty much every menu at Published. There’s such a wide range of varieties grown right here in British Columbia, and our local farmers do an incredible job,” says Stieffenhofer-Brandson. “It’s great to have the opportunity to highlight this humble vegetable in new ways, especially alongside Krug Champagne, which brings out the depth of flavour in the carrots nicely.”

Stieffenhofer-Brandson’s featured carrot dish is composed of several flavour-packed discs, made of carrot, coffee cardamom, and black currant leaf, with a carrot sea buckthorn sorbet in the middle.

The six-course Krug x Carrot Chef’s Tasting Menu ($425++ per person with Krug Champagne pairings) includes:

Carrot Snacks
fancy carrot, carrot lox, thumbelina, carrot pie

Chilled Scallop
carrot and sea buckthorn ceviche, physalis, marigold

Carrot Crepe
dungeness crab, vadouvan bisque

Roasted Pickerel
white carrot kimchi and popcorn butter sauce

Fraser Valley Duck
carrot vichy, medjool date, labneh, hazelnut dukkah

Carrot
sea buckthorn, coffee cardamom, black currant leaf

Carrot Mignardises

Throughout Krug Week, guests will have the rare opportunity to experience three exceptional Krug cuvées by-the-glass and bottle: Grande Cuvée 172ème Édition, Krug Rosé 27ème Édition, and Krug Vintage 2004.

“Krug Week is an excellent way for guests to enjoy and discover Krug Champagne, especially with the option of by-the-glass,” adds Haley MacLeod, head sommelier, Published on Main. “Chef Gus and his team have put together a menu that really shows what makes carrots so special, and each course pairs well with Krug. We look forward to sharing this special experience with our guests next month.”

Reservations can now be made online at www.publishedonmain.com.

Published on Main

Neighbourhood: Main Street

3593 Main St.

WEBSITE