Degustation Dinner at My Favourite Restaurant @ Jaan on 8May2013

prawn cannelloni on crustacean jelly decorated with ikura & topped with oscietra cavier

prawn cannelloni on crustacean jelly decorated with ikura & topped with oscietra cavier

recent update = the-best-dinner-degustation-jaan-on-20jan2014

dinner at Jaan has always been a most enjoyable experience. we used to go Jaan quite a lot when Andre Chiang first arrived, and while we enjoyed his degustation dinners we liked his ala carte menu even more. 🙂

when Andre left (predictably) to set up his own restaurant & some swedish chef joined Jaan, we had given it a miss for most part of 1+ years, but somehow managed to rediscover Jaan a year+ ago when it was helmed by Julien Royer, the young current Jaan Chef, and we liked his degustation menu just as much now. 🙂

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7-course Menu Prestige

The Menu Prestige was a 7-course affair. as usual there were 2 great to super & very substantial amuse bouche, as well as a pre-dessert, so it was no less a 10-course meal. 🙂

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the first amuse bouche was 3 small items – a rye cracker with a very nice hummus dip, another cracker & a wonderful eel with jelly stick & croquette.

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the second amuse bouche was a cepes mushroom tea. this was truly sublime with such intense flavours & the best soup I had ever taken anywhere. 🙂 the bread basket came at this point as they baked them fresh. 🙂 I had truffle bread (very nice) and sour dough.

the FIRST course was prawn cannelloni on crustacean jelly decorated with ikura & topped with oscietra cavier. this was wonderful in taste as it was a beautiful picture to behold (see top photo).  I did though find the jelly just a little bit salty.

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the SECOND course was a 55min (at 60degC) rosemary smoked organic egg with iberico chorizo. It had wonderful smoked rosemary flavour. the texture & flavour combination of a very smooth, somewhat sticky egg yoke with savoury chorizo was excellent.

bread & butter crusted Norwegian scallop with pumpkin puree

bread & butter crusted Norwegian scallop with pumpkin puree

THIRD course was a bread & butter crusted Norwegian scallop with pumpkin puree, a great dish. the scallop meat was very sweet & totally consistent – looked like it was sous vide (vacuum low temperature cooking) then deep-fried.

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next, the FOURTH course was pan seared foie gras in 3 large bite-size pieces topped with strawberries & a very good fish broth or dashi stock – this was somewhat new variation to the usual caramelised version & it was easy to eat too with a spoon. 🙂

confit atlantic turbot with squid, grilled leek

confit atlantic turbot with squid, grilled leek

the first Main –  the FIFTH course was an excellent confit atlantic turbot with squid, grilled leek. they called it confit here but they were all sous vide to produce the very excellent consistency & sweetness. My wife liked this very much. I was a bit undecided as while it was good I might actually have preferred a good pan-seared version of this great fish. 🙂

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hay roasted bresse pigeon confit leg with barley & morel mushrooms

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the second Main – the SIXTH course – was hay-roasted bresse pigeon confit leg with barley & morel mushrooms. I had always loved this dish, very sweet & tender both the breast & leg. again, it was sous vide then hay roasted. the barley was excellent touch. 🙂

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very nice pre-dessert sorbet palate cleanser

this was followed by a very nice pre-dessert sorbet palate cleanser.

choconuts version 4 - different flavours of chocolates

choconuts version 4 – different flavours of chocolates

the SEVENTH & last course was a choconuts version 4 – different flavours of chocolates. every version at Jaan was good, basically it was just re-decoration of the same items but showing off the chef artistic plating skills. 🙂

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coffee was served with petite 4 – marshmallows, nutty chocolate, a rock melon sorbet stick, and a rosemary infused profitero lollipop.

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Jaan the restaurant – we had a window seat great view

we managed to get window seat for the evening. the view was great! MBS, Esplanade, the Flyer – very enchanting skyline. 🙂

c.h.e.f andy

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