See full reviews & photos at my blog=http://chefquak.wordpress.com/2013/05/14/degustation-dinner-at-my-favourite-restaurant-jaan-on-8may2013/

dinner at Jaan has always been a most enjoyable experience. 
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-desert, so it was no less a 10-course meal. 
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.
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 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.
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.
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.
next, the FOURTH course was pan seared scallop in large bit-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. 
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. 
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. 
this was followed by a very nice pre-dessert sorbet palate cleanser.
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. 
coffee was served with petite 4 - marshmallows, nutty chocolate, a rock melon sorbet stick, and a rosemary infused profitero lollipop.
we managed to get window seat for the evening. the view was great! MBS, Esplanade, the Flyer – very enchanting skyline. 

Jaan, lead by a French native Julien Royer, has become among elite restaurants in Singapore. I ordered the 8-course menu prestige artisanal cuisine last April. Generally, I was pleased with my dining experience here.
 
Among them, my favorite dishes were:
-Smoked New zealand organic egg that’s prepared for 55 min at about 60 degrees C; it’s the restaurant’s signature dish. This was the kind of dish displaying Chef’s Royer finesse and creativity. The dish has silky texture from the egg, earthy flavor from the mushrooms, as well as salty crunch generated mainly by the chorizo. It’s almost perfect to my likeness if only he used Onsen tamago that’s milkier with creamy texture
-The tender and sweet Norwegian langoustine (almost tasted like Pacaud’s langoustine). The prawn was covered with ‘bread crumb’ mixed with pancetta foam and tasty “brown butter”. The pumpkin didn’t really to anything for me; I wish the langoustine portion was more generous ..
-Pigeon from Bresse was probably the world’s best. I truly enjoyed Chef Royer’s hay roasted version served with the bird’s own juice. I particularly  liked the breast meat, cooked medium rare and consumed with top morels; it was succulent. The leg confit was also tender but the oval was too rich
 
Some other dishes that are quite alright for me - for instance: the grilled foie gras was smooth with clear veggie broth to remove the liver’s rich taste. The chocolate dessert (chips, brownies and dark choc. Ice cream) was quite nice. After the heavy pigeon dish, in fact, the pre-dessert of mango & passion sorbet plus coconut meringue with tapioca worked better. Before forgotten, actually the amuse of cepes sabayon with mushroom tea and croutons served hot was interesting and nice; it’s flavorful and aromatic.
 
The restaurant was rather empty for Sunday evening, only 5-6 window seats were filled. It offers a great view of Marina bay landscape and Singapore skyline. Beside the view, the outstanding part of the restaurant’s dining room was the rows of Murano chandeliers. Having trained at Bras, Julien Royer successfully brought back Jaan as an iconic dining place in Singapore. It is rather amazing that a chef who is barely 30 years of age yet already possesses a high level mastery of textures and flavors. Julien is certainly on the right track and arguably among the young chefs with the most potential to be the great ones. I would give 92/100 pts for my dinner here, equivalent to 2 ¼* by Michelin standard. Using the red book’s lenient judgement in USA and HK, I would say Jaan will almost certain get 2* if Michelin comes and grades Singapore restaurants one day

Please come here if you want to see the dishes' pictures,
http://www.flickr.com/photos/7124357@N03/sets/72157633408748443/

Perched atop the 70th floor, this is one of our go‑to spots when we
truly want to impress; the view is breathtaking. But the elegant ambiance and spot‑on service also serve to make any culinary experience here a winner. The real highlight, though, is the well thought out and beautifully presented creations made with top‑notch seasonal produce.