JAAN’s latest seasonal menu is here, people. And it’s jaw-dropping! Think wild mushroom tea and hand-dived scallops – the type of treats we’ve come to expect from JAAN’s ever-changing artisanal menu that showcases Modern French cuisine at its finest.
Building on a passion to showcase the freshest ingredients through simple yet beautiful dishes, JAAN’s dishes reflect tradition and creativity that respects seasonality, origins and the skills of the world’s best gourmet producers. Their culinary team, led by Chef de Cuisine Julien Royer has won the 2014 KitchenAid ‘Chef of the Year’ (World Gourmet Series Awards of Excellence) and the restaurant itself has won 100th place in The World’s Best Restaurants 2014 and 17th place in Asia’s 50 Best Restaurants 2014, both awards sponsored by S. Pellegrino and Acqua Panna.
So what exactly can you expect with this award-winning restaurant’s new artisanal menu in place? For starters, you’ll get the royal treatment with the amuse bouche (yes, even the amuse bouche gets the magical JAAN touch) of wild mushroom tea, where fresh dried porcini mushrooms are featured alongside walnuts from the Perigord region in France.
Then, there’s the Hokkaido Sea Urchin, one of the sure highlights in Chef Julien’s new menu. This is served with Obsiblue prawn and Kaluga queen caviar in a hand-crafted bowl moulded out of real sea urchin shells. Obsiblue is a unique shrimp, farmed in a natural lagoon in New Caledonia. Blue in colour, it has a surprising sweetness and texture, providing a sublime contrast to the savouriness of the caviar. The dish allows the purity of each ingredient to really shine and is best chased down with a glass of Domaine Hugel Tradition 2012 Riesling. Special.
Ready for some edible art? The Beetroot Collection is a prettily-plated creation with the striking red vegetable done several ways to showcase different levels of flavours and textures – pureed, roasted, sorbet, meringue, they’re all right there. The best bit? It’s paired with creamy burrata cheese. Another almost-too-gorgeous-to-consume item is the 55’ Smoked Organic Egg. This dish is served with the runny yolk intact for diners to break and mix through the chorizo, toasted buckwheat and smoked Ratte potato mash.
Now for the stars of the show. If you’re always up for a fish dish, choose the Crispy Skin Amadai. Tender on the inside and perfectly crispy on the outside, the Amadai (or tile fish) is from Japan and comes with Romanesco broccoli, clams, and miso caramel. On the other hand, if pigeon sounds excellent to you, opt for the Hay-Roasted Bresse Pigeon; it’s served alongside Hokkaido corn and corn bread and is paired with a heavenly Jus d’ Abats (jus richly infused with the hearts and liver of the pigeon and a madeira reduction).
Of course, there’s dessert, too. The Choconuts Tart (now in its sixth edition!) is worthy to be called every chocoholic’s final indulgence on earth. This amazing creation consists of chocolate sable tart shell, chocolate sorbet, a warm chocolate foam, frozen chocolate sponge, caramel coulis, hazelnut praline and peanut powder.
From now till 31 December 2014, celebrate the festivities with a special 10-Course Degustation Krug Pairing Dinner menu at S$1,000++ per person. As Krug’s first Restaurant Ambassade in Singapore, stand a chance to win a trip to the luxurious Krug Champagne House in the Champagne region of France* when you order this exquisite menu. *Terms and conditions apply. Three days advanced reservation is required for the Krug Pairing menu.
JAAN, 70/F Equinox Complex, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882, p. 6837 3322.
Top image: Hokkaido Sea Urchin
This article is sponsored by Swissôtel The Stamford.