![prawn cannelloni on crustacean jelly decorated with ikura & topped with oscietra cavier](https://chefquak.com/wp-content/uploads/2013/05/dscn4692.jpg?w=540&h=405)
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. 🙂
![DSCN4697](https://chefquak.com/wp-content/uploads/2013/05/dscn4697.jpg?w=375&h=500)
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. 🙂
![DSCN4690](https://chefquak.com/wp-content/uploads/2013/05/dscn4690.jpg?w=270&h=203)
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.
![DSCN4686](https://chefquak.com/wp-content/uploads/2013/05/dscn4686.jpg?w=120&h=90)
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.
![DSCN4698](https://chefquak.com/wp-content/uploads/2013/05/dscn4698.jpg?w=180&h=135)
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](https://chefquak.com/wp-content/uploads/2013/05/dscn4704.jpg?w=400&h=300)
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.
![DSCN4707](https://chefquak.com/wp-content/uploads/2013/05/dscn4707.jpg?w=270&h=203)
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](https://chefquak.com/wp-content/uploads/2013/05/dscn4709.jpg?w=540&h=405)
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. 🙂
![DSCN4711](https://chefquak.com/wp-content/uploads/2013/05/dscn4711.jpg?w=300&h=225)
hay roasted bresse pigeon confit leg with barley & morel mushrooms
![DSCN4712](https://chefquak.com/wp-content/uploads/2013/05/dscn4712.jpg?w=270&h=203)
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. 🙂
![DSCN4716](https://chefquak.com/wp-content/uploads/2013/05/dscn4716.jpg?w=300&h=225)
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](https://chefquak.com/wp-content/uploads/2013/05/dscn4719.jpg?w=300&h=225)
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. 🙂
![DSCN4717](https://chefquak.com/wp-content/uploads/2013/05/dscn4717.jpg?w=270&h=203)
![DSCN4721](https://chefquak.com/wp-content/uploads/2013/05/dscn4721.jpg?w=270&h=203)
coffee was served with petite 4 – marshmallows, nutty chocolate, a rock melon sorbet stick, and a rosemary infused profitero lollipop.
![DSCN4724](https://chefquak.com/wp-content/uploads/2013/05/dscn4724.jpg?w=400&h=300)
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