5Ms Skinnyfat •
01 Feb 2013
Read more about Jaan on my blog www.ms-skinnyfat.com
Our meal is designed by Chef de Cuisin Julien Royer, a young chef who brings with him the unique taste of Cantal, Auvergne, France. Growing up on a farm developed in him a great appreciation of pure and organic ingredients and 'simplicity' (so he says) in his dishes. Seasonal ingredients are used to ensure freshness and thus the flavors will be different each quarter you visit. Here is our 7 course Winter Prestige Menu.
We had 3 Amuse Bouche before the start of our 7 course meal. Sheesh!My stomach was starting to fill up a little by the time our first course came. Wild Caught Langoustine and Avocado Canneloni, served on top of a light crustacean jelly, ikura and Oscietra Caviar. This is a light seafood dish which is served cold. I like how the jelly is bisque infused. Needless to say i polished every bit of this.
2nd Course is one of my favorite dishes from Jaan. One of their signatures too. The 55' Rosemary Smoked Organic Egg with smoked rattes, autumn mushrooms and chorizo iberico. Perfect breakfast food that i would eat any time of the day. The smoked rosemary reminded me of our previous experience at Mikuni (read it here).
Many dishes in between...
Desserts was the 4th Generation of Choconuts, a staple at Jaan but it is currently on its version 4. Sable Breton, textures of white, milk and dark chocolate in biscuit, crumble, aerated, creamed, meringue, flakes and ice cream form. There was also a surprise with those crackly pops in the chocolate bits.
There are about 3 menus to pick from and the minimum is a 5 course for dinner. I kinda regretted not doing that as there is some wagyu or beef short ribs and you know how i love my red meats (not pigeon). So yea. Jaan, great place for the special occasion.