seafood ceviche
of all my reviews thus far, this was the best dinner! 🙂
went to jaan on 20.1.2014 with a friend couple who are very close to my wife. jaan has been always our favourite degustation restaurant. i had not intended to take photos as i had reviewed jaan when we dine here on 8.5.2013. the prestige menu (summer or winter) usually featured minimum changes, and so i missed out on the 2 amuse bouche photos. the first fingerfood bites platter was somewhat different with chicken samosa etc but the same crackers with humus dip. the second cepes mushroom tea, a very intense tasty soup, was largely the same – still the best soup i had. 🙂
the freshly baked bread basket came. i picked a brioche (a puffy highly enriched bread with nice crust) & a baguette. they did not have the previous truffle bread, which was brioche with truffle infusion.
when the first dish came – #1 a seafood ceviche – i decided to take photos. i had not paid attention to the prestige menu having assumed it had few changes. the ceviche was par excellence! well so many dishes were. 🙂 it was incredible – it had langoustine, caviar on top another prawn, scallop, oyster, ikura & crab meat. i could eat this again! 🙂
beetroot “melody”
toast to go with beetroot “melody”
55min 60degC organic egg
55min 60degC rosemary smoked organic egg
55min 60degC rosemary smoked organic egg
roasted foie gras
#2 next was a beetroot melody thing – jelly, sorbet, some garnishes including cheese. there was some toast to go with it.
#3 the 55min 60degC rosemary smoked organic egg with iberico chorizo & proscuito was same as before. i love the texture combination the egg yolk added to the dish & the savoury & slightly salty proscuito made it such a very enjoyable experience. a similar dish was served at au jardin for our recent new year eve dinner on 31.12.2013, and maybe this was something i could try out myself for my home dinners. 🙂
#4 there was no change to the roasted foie gras dish. my wife though preferred the caramelised pan-fried version, anyway she doesn’t take foie gras much these days. 🙂
brill with crayfish foam
dry aged miyazaki wagyu
dry aged miyazaki wagyu
dry aged miyazaki wagyu
#5 the brill, an atlantic flatfish in the turbot family, came with crayfish foam. it was beautiful to look at, fine & exquisite in taste, but the texture of the brill was not my favourite.
#6 the menu prestige had pigeon as the second main, however 1 friend did not want pigeon so we asked the chef to substitute & requested for the miyazaki dry aged wagyu which was served on the 5-course menu. thanks to our friend, i tried miyazaki wagyu at jaan for the first time! it was fabulous! we were served a black sesame puree on the side, sounded odd, but tasted perfect with the wagyu. although it is common for western steak cuts to be wet-aged or dry-aged, i have not seen this done for japanese wagyu. don’t know why but jap wagyu are so expensive, and already the flavour is very intense due to the high marbling, so perhaps not common to incur weight loss & intensify flavour further through ageing? anyway i was not complaining as the aged miyazaki wagyu was just exquisite! 🙂
pre-dessert
choconuts
we had a citrous pre-dessert, which had blood orange etc like a palate cleanser., very nice indeed.
#7 then it was the choconut – different temperatures of chocolates..good but no better than previous versions.
we ended with petit four & coffee/tea. it was such a wonderful dinner! 🙂
the entire degustation comprised 7 courses (4 appetisers, 2 mains & 1 dessert) PLUS 2 amuse bouche & 1 pre-dessert, so it was almost like a 10 course degustation.
every dish was great, many were superlative, and it was indeed an artisan cuisine, very pretty, fine & refine, utterly pleasurable.
c.h.e.f andy
c.h.e.f 