Sum­mer­time love

One Miche­lin-starred Res­tau­rant JAG tan­ta­lises taste buds with its new menu.

Epicure (Indonesia) - - SPECIAL FEATURE -

Some of the most en­thralling sum­mer in­gre­di­ents can be found on the gas­tro plates by French fine din­ing Res­tau­rant JAG. Chef-owner Jeremy Gil­lon has a pen­chant for us­ing herbs from France to en­hance his dishes like the Agas­tache, Flat Beans, Sum­mer Truf­fle. Blanched flat beans are held to­gether with a dainty chive knot, placed on aro­matic pars­ley gar­lic but­ter and fin­ished with black truf­fle shav­ings.

Other in­gre­di­ents on Res­tau­rant JAG’S sum­mer menu in­cludes cherry toma­toes and Nor­mandy mus­sels and flat bean. An­other dish is the Sur­reau Cherry Toma­toes, Pike Eggs, a nod to the zero-waste move­ment. The lus­cious French toma­toes with its nat­u­rally vi­brant hues of red, yel­low and orange, crowned with golden pike eggs, are turned into a con­fit and pick­led.

An­other high­light is the Au­ber­pine Rice Cake, Co­conut Wa­ter and Curry Cracker, Nor­mandy Mus­sel. The juicy Nor­mandy marinières mus­sels are cooked in white wine, au­ber­pine herbs and pars­ley. The mus­sels are laid out on a crunchy rice-cake cracker flavoured with co­conut wa­ter and a dash of In­dian curry pow­der. The Three Ex­pres­sions Lunch and the Five Ex­pres­sions Din­ner are priced at $58 and $108 per per­son e re­spec­tively.

76 Dux­ton Road. Tel: 3138 8477

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