Canape – Sariette, Corn aspÃ©rule odorante, parsnip
Take for example this canape dish. Would you be able to hazard a guess where the parsnip is? You will be forgiven for not knowing that perched on top of the stick is parsnip puree with roasted buckwheat. And have you ever seen polenta served up as a crisp, adorned with corn puffs no less?
Amuse Bouche – Sage, pumpkin veloutÃ©
Rich pumpkin soup to whet the appetite.
Pre-Mains – Absynthe, Heliantis, Foie Gras
Foie grasÂ with the heliantis done in 3 ways. You have raw leaves on the top, in chip form, and lastly in mousse form. Very creative, although this is one of the dishes where I would have dearly loved for the foie gras to stand out instead, as I could hardly taste it amongst all that competition.
Pre-Mains – Juniper, Radish, Oyster
Different textures of radish are featured here. Glad they donâ€™t overwhelm the oyster though, but instead complements the potentially strong tasting oyster.
Pre-Mains – Sureau, Curry Leaves, Crosne
Just when you thought youâ€™ve seen it all, I have to admit Iâ€™ve never seen the Crosne before, at least not up close and personal in whole form. The Crosne is a vegetable from the south of France, and is also known as the Chinese artichoke. It has a root vegetable / starchy type of flavour and texture and Iâ€™m very glad to have finally made its acquaintance in this beautiful dish. And the thin jelly enveloping and bringing together the whole dish is made from vegetable consomme. So much effort, polished off in seconds. My favourite of all the vegetable dishes served at Restaurant JAG.
Pre-Mains – Serpolet, Salsify
Another dish with a lot going on including coconut and comice pear. Various herbs from Savoie region, finishing off with fish jus. You almost forget that youâ€™re having fish here.
Achilee, Capucine, Duck
Smoked duck, which is first presented to you unsliced in a box, for you to savour the beautiful smoky accents. It doesnâ€™t quite taste as smoky as it smelt though, but nevertheless a very enjoyable dish with succulent slices of duck. I only wish there was more of it.
Would you say no to two desserts?
Â Odorite, Rice, Chocolate
And lastly, a dark chocolate ice cream dessert with multiple textures going on, including rice mousse and rice crispy puff. A beautiful dessert but I wish it were just a tad sweeter given the inherent blandness of rice, and bitterness of dark chocolate.
A couple of pictures of our petite fours plus the complimentary bread and 3 different type of butters.
Canâ€™t complete my post without special mention to the Savoie herbs that featured prominently in all the dishes. The degustation meal was made even more interesting thanks in part to many of the herbs which weâ€™ve never tried before. I would highly recommend the most jaded and fussy of palates to give Restaurant JAG a try. You might just be surprised!
Sneak peek of the kitchen and Chef Jeremy Gillon at work.
Bonus fun fact: This shophouse has changed hands a couple of times prior to Restaurant JAG. The ground floor is vastly changed however the upper floor has not changed much and looked vaguely familiar, especially the oversized sofas. Could it really beâ€¦.the same shophouse that I took my pre-wedding photos? Did a quick google and discovered that indeed, La Maison Fatien used to be housed here back in 2012! What are the odds? If I hadnâ€™t gone upstairs to do a bit of exploring, I would never have known. Well if you want to reminisce with me, this is the link. https://365days2play.com/2013/06/13/my-dream-wedding-pre-wedding-photos/
Thank you to Restaurant JAG, Chef Jeremy Gillon and PR Bespoke for the kind invitation and hosting.
Other restaurants in Tanjong Pagar to check out
76 Duxton Road, Singapore 089 535
Tel : +65 3138 8477
Lunch: Tuesday â€“ Friday | 12:00 pm â€“ 2:00 pm
Dinner: Tuesday â€“ Saturday | 6:00 pm â€“ 10:00 pm
The Lounge Bar: Tuesday â€“ Saturday | 6:00 pm -11:30 pm
Closed on Sundays, Mondays and public holidays except for those that fall on Fridays and
Saturdays, the following Monday will be closed.