OK Dinner @ Brasseries les Saveurs on 4Aug2016

amuse bouche - crabmeat wrap

amuse bouche – crabmeat wrap

went with wife for dinner at brasserie les saveurs at st regis on 4.8.2016. ^^

1st time coming here since amex love dining (palate) now included this restaurant.

brasserie les saveurs @ st regis

brasserie les saveurs @ st regis

though it is a brasserie the ambience is quite grand with double volume high ceiling.

a bit like the clifford at fullerton bay w/o the seaview.

brasserie les saveurs @ st regis

brasserie les saveurs @ st regis

quite nice la…

brasserie les saveurs connoisseur dinner semi-buffet

brasserie les saveurs connoisseur dinner semi-buffet

we looked at the dinner menu.

there was a connoisseur dinner semi-buffet.

the hors de eouvres buffet items quite limited, not even as good as the below par equinox i recently visited where the spread was like halved.

the main courses though looked better than equinox, and i was eyeing the prime ribs.

the captain advised that the prime rib for the semi-buffet was about 2/3 the serving c/w ala carte (S$76), but if one were taking that then might as well have the semi-buffet (S$73).

i may come back for this, but for this evening, i didn’t want the buffet so we did ala carte.

amuse bouche - crabmeat wrap

amuse bouche – crabmeat wrap

amuse bouche was a crabmeat wrap. ok nothing special but certainly a plus if they offer amuse bouche for regular ala carte orders. 🙂

bread

bread

bread though was poor, as in not bad but not the standard of this outfit.

oysters platter

oysters platter S$32

the oyster platter was good.

oysters platter

oysters platter S$32

nice sweet juicy oysters, and a good price at 50% love dining discount for 2pax.

lobster bisque

lobster bisque

lobster bisque looked good, tasted ok, indeed velvety, quite a bit of crabmeat but not that sweet. actually quite an average dish for me…

pan fried scallops

pan fried scallops S$26

pan fried scallops were dry & below par. felt old, not fresh not gummy texture. i think very poor for a good restaurant standard.

even my own pan-seared hokkaido scallops was better than this!

we were a bit the non complaining type. the scallops were not spoilt or bad. but actually it would be better if i told the restaurant immediately whether they replaced it or not. it’s better to feedback to them.

tajima wagyu skirt steak

tajima wagyu skirt steak S$58

fortunately the skirt steak was very good.

very flavoruful & tender enough, though some parts just slightly tendonous.

the mash, herb butter were good too. 🙂

tajima wagyu skirt steak

tajima wagyu skirt steak S$58

this audtralian wagyu with jap name & a secondary cut so i was wondering how they prepare the steak as it would be tough with connective tissues. the captain couldn’t really explain or he didn’t understand the question, but anyway steak was good which was all that mattered.

dinner was S$161 for 2 after 50% discounts. the glass of wine wife had was expensive. i think S$29 no discounts. at this price even with discounts dinner was ok not great & could get much better value elsewhere.

but i will still come back for the prime ribs, and maybe also the tajima steak & oysters w/o the other items.

c.h.e.f andy

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Good But Expensive Dinner @ Stellar at 1-Altitude on 9Nov2015

king crab uni & sakuri ebi capellini

king crab uni & sakura ebi capellini

celebrating an occasion & went with wife for dinner at stellar at 1-altitude on 9.11.2015. ^^

marina skyline

marina skyline

there was a roof top bar like at me @ oue & also at zafferano (1-altitude is much higher floor).

marina skyline, the panoramic view were of course fabulous.

stellar at 1-altitude rooftop

stellar at 1-altitude rooftop

nice place to have a drink, but it was a bit hazy this evening.

stellar at 1-altitude

stellar at 1-altitude

we were there at 6.30pm first seating, it was 1/2 full for the evening.

amuse bouche

amuse bouche

we were deciding between the regular S$95++ 3-course menu (full portion) or the 6,7,8-course autumn gastronomic (1/2 portions). wife decided to have the 3-course & i was advised that if i took the S$120++ 6-course menu alone i would have 2 desserts.

so we both took the 3-course. wife had 2 appetizers & i ordered a dessert.

amuse bouche

amuse bouche

we were served only 1 amuse bouche. so we missed the mushroom tea which other reviewers raved about.

this amuse bouche was ok but forgettable.

how i missed the incredible mushroom tea amuse bouche we enjoyed at jaan previously.

fin de claire & some pacific oysters

fin de claire & some pacific oysters

wife ordered the oysters. there were 4 in 1 order.

fin de claire & some pacific oysters

fin de claire & some pacific oysters

again it was ok but not those very creamy ones. we had better S$3 oysters at tess bar & of course the superb ones at the prime society (only S$2.50ea after palate 50% discounts).

diver scallops. parmesan. bacon. carbonara style

diver scallops. parmesan. bacon. carbonara style

i ordered the diver scallops carbonara style.

diver scallops. parmesan. bacon. carbonara style

diver scallops. parmesan. bacon. carbonara style

the scallops were wonderful, large, plump, tasty, & still have the slightly gummy sashimi bite. i loved the scallops.

but as an entire dish with the carbonara sauce, it was simply outclassed by the excellent scallops at the disgruntled chef 100gourmet dinner we had recently (above photo).

pan seared scallops in prawn vegetable veloute

pan seared scallops in prawn vegetable veloute

i decided to create a dish myself with my usual pan-seared scallops using a prawn vegetable veloute. my scallops were very good but not really comparable, however my veloute was excellent & the overall experience was much better, though just as outclassed by the scallop dish at the disgruntled chef 100gourmet.

gazpacho in 2 styles

gazpacho in 2 styles

wife ordered the gazpacho in 2 styles.

gazpacho in 2 styles

gazpacho in 2 styles

the cold soup was light, refreshing, tasty.

white cucumber & red tomato gazpacho

white cucumber & red tomato gazpacho

this was such a wonderful soup, i went home & recreate one myself, and a pretty good one at that. not quite stellar’s top standard, but pretty good la. 🙂

the main courses

the main courses

we ordered the king crab, uni, sakura ebi pasta & the rack of lamb.

king crab uni & sakuri ebi capellini

king crab uni & sakura ebi capellini

the pasta was tasty & i liked it.

wife though was not impressed. somehow the uni sauce tasted cheesy (same saltiness?). it was good but not great.

prawn capellini

prawn capellini

i went back & recreated a very tasty prawn capellini myself in the same style.

victorian lamb rack

victorian lamb rack

the lamb rack was i guess mediocre, at best above average.

it was done medium according to the server’s recommendations.

array of sauces & dips

array of sauces & dips

there was a nice array of sauces & dips, mustard, bearnaise etc& a butter which was very nice with the lamb.

victorian lamb rack

victorian lamb rack

the sides were good.

but actually for the lamb, though it was ok, it was also quite mediocre. there are countless restaurants here that does this better, and much better!

i would prefer my own pistachio crusted lamb to this.

almond croquant

almond croquant

overall, food was good, ambience was fabulous.

the dinner though was quite underwhelming for the price, quite below our expectations. purely on the matter of food enjoyment, we had much better at cheaper places like foc & tess bar.

wife was saying basically we were paying for the view. i guess we were.

c.h.e.f andy

Sumptuous Weekend Wine Brunch @ Amber Landmark Mandarin Oriental on 4Apr2015

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

wife booked 3pax weekend wine brunch at amber at landmark mandarin oriental on 4.4.2015.^^

amber has 2 michelin stars 6 years in a row & is the no.4 in asia & no.24 in pellegrino’s world’s top 50 restaurants.

this 1 of the places you have to leave credit card details and will be charged in full if you cancel within 48hrs. i am not sure if it is a new practice but we booked 2pax degustation dinner at joel robuchon maybe 4yrs ago & did not have to do that. & we had been to caprice at four seasons, and pierre at the other mandarin oriental and did not have to do that.

anyway we were happy to try out this place, and our faith were more than rewarded. this was simply the best meal we had in hong kong, not comparing joel robuchon’s degus dinner which cost more than twice this lunch.

baguette, olive & onion bread

baguette, olive & onion bread

after a very pleasant morning stroll along the peak circle walk taking in the hong kong skyline, we took a cab form the peak to landmark mandarin oriental which only cost us hk$55.

we started with a nice champagne.

the baguette and olive & onion bread from the bread basket were warm & very good, with both salted & unsalted butter.

6-course weekend wine brunch with 4 paragons of wine (champagne, 2 whites, 1 red)

6-course weekend wine brunch with 4 paragons of wine (champagne, 2 whites, 1 red)

weekend wine brunch was a 6-course (though that included cheese & 2 desserts) with selection of 4 wines at hk$888.

we found out that it was really an excellent deal even c/w weekday set lunches w/o the wine. so it was an excellent decision & wonderful lunch.

 foie gras lollipop

foie gras lollipop

squidink pita

squidink pita

squidink pita

squidink pita

we had 2 amuse bouche. both were good.

the foie gras lollipop in raspberry jelly had beetroot on one side & some crackers? on the other.

the squid ink pita was better, can’t remember maybe it was some cheese, anyway just remembered it was savoury & nice.^^

#1 foie gras terrine with suckling pig - very good

#1 foie gras terrine with suckling pig – very good

#1 foie gras terrine with suckling pig - very good

#1 foie gras terrine with suckling pig – very good

1st course was served with a riesling which i liked best of the 2 whites & champagne. all were nice anyway.

my son & i picked the foie gras terrine with suckling pig (interleaved) as our first course. it was very good, very flavourful & substantial.

#1 hokkaido sea urchin with caviar

#1 hokkaido sea urchin with caviar

wife picked the hokkaido sea urchin in lobster jelly with caviar topped with a gold leaf (which came with a hk$260 supplement). uni was sublime of course but the S$46+ supplement made no sense to us.

#1 hokkaido sea urchin with caviar

#1 hokkaido sea urchin with caviar

we all love uni of course, but we are not short of taking them, and we had whole tub of uni in japan for 1500yen (fukuoka recently) & lots of them at kuriya dining for the S$62 chirashi lunch with big serving of uni.

uni is uni. no culinary skill involved, is there?

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

second course was served with another white chardonnay.

for the second course, wife & i had the whole abalone that came with braised oxtail sauce & oxtail!

it was really well done. the abalone was so well braised or sous vide it was pure tender & the oxtail sauce was an excellent match. the 2 pieces of oxtail were also very tender & tasty & robust. wife loved this though for me, i still prefer the chinese or japanese braised abalone in brown sauce, and the chinese dry abalone over the japanese fresh ones.

son decided to venture a bit & took the battered frog legs. i tried a bit. I must say it was very good, enough for me to say that fie the choice of the whole abalone & the frog leg (it was a no brainer before), i am not sure i will automatically pick abalone every time. 🙂

#3 sole with mussels & razor clams

#3 sole with mussels & razor clams

the mains were served with a selection of red. we picked the spanish wine which was very good.

for the 3rd course, wife had the sole with mussels & razor clams. i think it was excellent, the best you could do with a fish. the sole was very tasty, tender and also firm in texture.

#3 pyrennes lamb

#3 pyrennes lamb

#3 pyrennes lamb

#3 pyrennes lamb

son & i had the pyrenes lamb shoulder. it was braised to perfection & smoked, very tender & smooth consistency w/o strong gamey taste. it was exquisite for a lamb shoulder.^^

#4 cheese platter - reblochon, comte & camembert (all 3 cheese were good, i like comte best, very tasty)

#4 cheese platter – reblochon, comte & camembert
(all 3 cheese were good, i like comte best, very tasty)

we had 2 plates of the cheese platter above for 3pax. it was lots of cheese. i liked all 3 cheese = reblochon, comte & camembert. i liked comte best, very flavourful almost like blue.

raspberry mousse + chestnut mousse on meringue with pear

chestnut mousse on meringue with pear+blackcurrent sorbet

we didn’t think much of the chestnut mousse on meringue, kind of sweet not accustomed to the taste! any sorbet, blackcurrent or otherwise, was good. 🙂

#6 raspberry sorbet & chocolate mousse

#6 raspberry sorbet & chocolate mousse

i liked the raspberry sorbet & chocolate mousse much better.^^

flat white

flat white

we were served coffee & petite four to round of the lunch.

this was the best meal i had in hk, a very memorable one, and i will definitely come back again with my wife.^^

c.h.e.f andy

Most Wonderfully Sumptuous Amarone Wine Dinner @ American Club on 29Nov2014

hors d'oeuvre (outside the main)

hors d’oeuvre (outside the main)

wife had an invitation for 2 to a zyme amarone wine dinner at amercian club on 29.11.2014, so i tagged along. 🙂

not that i even heard of amarone before (apparently it is quite well known), anyway it turned out to be quite an incredibly sumptuous wine dinner – the best i had! ^^

wine was so good (even for me) & food was just simply superb! 🙂

there was cocktail & hors d’oeuvre of prawn roll on sugar cane, oyster fritters, dumplings.

this was an american club wine dinner event, & the company which invited my wife piggyback on the event & reserve a private table of 10 – excellent decision!

==================
Saturday, November 29
The 2nd Floor
Cocktail Reception at 7:00 p.m.
Dinner at 7:30 p.m.
Member: $128
Guest: $148
5-Course Menu by Chefs Gary & Kelvin
Wine and food pairing by Matthew, Wine Director
Maximum of 50 attendees
— at The American Club, Singapore.

bread basket

bread basket

there was a good bread basket of roll, baguette etc.

scallop - amuse bouche

grilled scallop – amuse bouche

& a grilled scallop as amuse bouche to start the dinner. it was very well done, felt like sous vide consistency. 🙂

incredible zyme amarone wine dinner - the best i had

incredible zyme amarone wine dinner – the best i had

uni on tuna tartar, guacamole with pine nuts

#1 uni on tuna tartare, guacamole with pine nuts

uni on tuna tartar, guacamole with pine nuts

#1 uni on tuna tartare, guacamole with pine nuts

for the 1st course, we had uni on tuna tartar, guacamole with pine nuts. uni was great, tuna tartare a bit lacking in taste, guacamole was good.

first red was a ripasso 2009, apparently not meeting the 5 year requirement to be an amarone? anyhow, i like this wine.

2 ricotta & grana padona cheese ravioli with truffle & wolf berries, excellent sauce

#2 – 2 ricotta & grana padona cheese ravioli with truffle & wolfberries, excellent sauce

2 ricotta & grana padona cheese ravioli with truffle & wolf berries, excellent sauce

#2 – 2 ricotta & grana padona cheese ravioli with truffle & wolfberries, excellent sauce

2nd course was ricotta & grana padona cheese ravioli with a huge dollop of truffle & wolfberries. ravioli was good. truffle was very good. the shellfish sauce reduction was exquisite. 🙂

2nd red was a kairos 2008. it was a bit more full bodied & tannic. it’s a better wine but i liked the first one better.

suckling pig - crackling skin on foie gras mousse, pork & mushroom tempura in deep-fried squidink pasta

$3 suckling pig – crackling skin on foie gras mousse, pork & mushroom tempura in deep-fried squidink pasta

suckling pig - pork & mushroom tempura in deep-fried squidink pasta

#3 suckling pig – pork & mushroom tempura in deep-fried squidink pasta

suckling pig - crackling skin on foie gras moussesuckling pig - crackling skin on foie gras mousse, pork & mushroom tempura in deep-fried squidink pasta

#3 suckling pig – crackling skin on foie gras moussesuckling pig – crackling skin on foie gras mousse, pork & mushroom tempura in deep-fried squidink pasta

3rd course was suckling pig – crackling skin on a foie gras mousse, pork & mushroom tempura in deep-fried squid ink pasta nest. crackling skin was wonderful & the meat portions very tasty. most of us though would still prefer the chinese style suckling pig. 🙂

3rd red was a classico. it was a bit sweeter than the second. i liked this better.

really superb lamb - no gamey taste, very tender & flavourful

#4 really superb lamb – no gamey taste, very tender & flavourful

& the lychee wood smoked lamb rack with herbal crust was really superb, the best i had – no gamey taste, very tender & flavourful…i am inspired to do my own again, but maybe not the pistachio crusted rack of lamb recipe, but a herb crusted one (thinking how to do the marinade).

this last wine harlequin was the best, even for me who don’t know wine. really wonderful taste.

the great wines - 3 amarone

the great wines – 3 amarone

i couldn’t really finish my wine, though they were very good indeed. i did finish off the harlequin, apparently S$300+ bottle. 🙂

4 cheese platter

#5 4 italian cheese platter

4 cheese platter

#5 4 italian cheese platter

we had the 4 cheese platter, a bit unusual not to have dessert. usually in restaurant set meals, cheese is served before dessert as an option order. i liked especially the blue.

throughout dinner, we were treated to some expert discussion of amarone (in addition to the brief by zyme wine distributor rep) & especially whisky by a connoisseur diner on our table.

for this top quality food & wine, i would certainly be happy even if i were a paying guest.

c.h.e.f andy

Fabulous New Year Eve Dinner Degustation @ Au Jardin on 31Dec2013

wagyu striploin marbling score 5 rare

wagyu striploin marbling score 5 rare

au jardin new year eve degustation menu

au jardin new year eve degustation menu

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wanted to buy my wife a nice new year eve dinner, and saw the quite attractive menu in au jardin’s website, so decided to make a reservation for 2pax dinner on 31.12.2013.

we had couple of degustation dinners at au jardin many years back (my wife said 10 years ago). they were like 8-course priced at S$200pax  & were really good. i had considered trying the S$150pax table d’hote  (ie prix fixe)menu, but never did. subsequently, the regular menu did not look attractive as it does not today (ie 4-course at S$150pax), so i did not do dinner at au jardin but only occasional lunches (especially the recent maybank 1 for 1 promotion set lunch).

my wife & I generally have the practice not to dine out during public holidays, festive periods, mothers’ day etc as those occasions were very commercilaised & one often ended up paying through the nose (like 50% – 100% more) & getting poor food & poor service. anyhow for this new year eve dinner, au jardin served a 7-course+amuse bouche dinner at $198pax which was no difference in price from 10 years ago & far better menu than the regular S$150pax course menu, so the arrangement suited us fine.

i just wonder why they don’t do such menu regularly, especially when their business had not been good, and they are closing down by 31.3.2014 as a result of huge rental increase (& to me perhaps poor strategy & marketing). sign!

i do not rate au jardin degustation as better than the creative & excellent degustation at Jaan which cost only S$119pax after 50% feed at raffles discount, however one need a change of menu & environment, and most degus restaurants like iggy’s, gunthers etc are far more expensive. others like keystone & saint pierre are a little cheaper but not as fine, and private affairs had closed down.

wife ordered a red. it was expensive, 1/2 bottle for S$85++, but it was a grand cru classe & was really nice though i took maybe 30ml.

amuse bouche - foie gras terrine

amuse bouche – foie gras terrine

blue fin tuna ceviche

blue fin tuna ceviche

cold pasta with mud crab, caviar & uni

cold pasta with mud crab, caviar & uni

iberico pork cheeks, joselito proscuito, egg confit & winter truffles

iberico pork cheeks, joselito proscuito, egg confit & winter truffles

dover sole with razor clam & clam emulsion

dover sole with razor clam & clam emulsion

the 7-course dinner (+amuse bouche) came with 4 appetisers, 1 palate cleanser, 1 main, 1 dessert; as well as coffee & petit fours.

we had a warm bread basket. both the baguette & a raisin bread were good. the amuse bouche was a foie gras terrine with tobiko (flying fish roe) & jelly. this wasn’t exceptional & but still a great start to the evening dinner. 🙂

1st course was blue fin tuna ceviche with tobiko. it was nothing inventive, but very sweet & tasty.

the 2nd course, cold pasta with mud crab, caviar & sea urchin, was heavenly, par excellence. it way surpassed gordon grill’s (no comparison really as gordon grill’s was for a S$48pax lunch) & according to my wife likewise c/w gunther’s. 🙂

the 3rd course was a braised iberico pork cheek, with joselito proscuito, egg confit & winter truffle. sous vide low temperature poached egg is a regular feature in fine dining & i really loved the texture enhancement it gave to the dish, the proscuito was excellent, pork cheek so-so & i had already written about the excellent winter truffle here. 🙂

the 4th course was a lightly breaded dover sole served with razor clam & clam emulsion. the dover sole was ok, tender, i guess considered good in a good restaurant, but really average dish by comparison to other courses. the razor clam was great. 🙂

palate cleanser - watermelon, sorbet & lime jelly

palate cleanser – watermelon, sorbet & lime jelly

wagyu striploin marbling score 5 rare

wagyu striploin marbling score 5 rare

pistachio cake, green tea soil, raspberry sorbet

pistachio cake, green tea soil, raspberry sorbet

next we had the palate cleanser – a watermelon confit with sorbet & lime jelly. it was good.

the grilled wagyu striploin MBS5 rare (top photo & second above) was excellent. this was much better than what i did at home. it was done rare & yet totally charred (for maillard reaction that gave flavour to the beef) & served with carrot & root vegetables and a tiny piece of black garlic. superb! 🙂

for dessert, we had pistachio cake with raspberry sorbet. the cake was bland but when taken together with the slightly sour sorbet, it was good. 🙂

my cappuccino was great. the petit fours though was miserable (same as they served for set lunches). mini macarons were too sweet, chocolate was ok.

overall we had an excellent evening of food, wine & conversation. Jaan’s degustation gave far better value.nevertheless i enjoyed this dinner very much & would come back but regrettably they do not serve this in their regular menu. i may consider trying ala carte or their course menu. not sure for now!

happy new year everyone!

happy new year everyone!

and before signing off, happy new year 2014 to all my friends, readers & everyone!

c.h.e.f. andy

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