Gifts from the Garden

At the one-michelin-starred Restaurant JAG, vegetables are the star of the show. Hailing from Normandy, France, chef Jeremy Gillon

has designed a plant-centric découverte (French for “discovery”) menu that embraces

the ever-evolving flavours of vegetables through the seasons, while accommodating guests’ dietary choices. For spring, he selects the best harvests from France, such as green

peas, green asparagus, carrots, Brittany and purple artichokes, Swiss chard, onions, broccoli and broccolini, celtuce, rhubarb and berries. Accompanying proteins vary depending on availability. The Green Pea dish is one that might convert haters for its texture, as peas are served in light and enjoyable sorbet, velouté and jelly forms, with either

smoked Hokkaido scallop or prawn.