After the first visit to JAAN, I know I'll return for such a great restaurant. The dining experience is up to my expectation, to be true, more than my expectation. I thought that is the limit(the best) and I'm wrong.
JAAN
Get to know that JAAN has featuring the new autumn-inspired artisanal menu by Chef Julien, I was eager to find out how the menu will be look like.
As usual, arrived in time and make sure to secure a window-seating. Mr. Maximilian, assistant manager seem a mind reader, he offered me an opposite side of window-seating, at the other corner, so that I can have a bit of difference angle's view. That's what exactly what I think of but I just didn't request for it in e-mail.
The whole lunch is peace, serenity and comfort, there are only 4 tables of customer, included me. It reminds me the Sage restaurant, but Sage no longer comfort for lunch, it is packs with businessmen who ruin the serenity of the environment.
From Top to Bottom:
Smoked Unagi, Pickled Apple and Kombu Jelly
Crispy Chicken Skin, Curry Yoghurt
Cantal Cheese Cromesquis, Tarragon
The amuse bouche still same, simple yet a good start. Then follow by another flavorful amuse bouche.
Wild Mushroom Tea, Cep Sabayon, Lovage and Walnuts
The "mushroom cappuccino" with a dense and creamy foam and topped with some crunchy bubu-arare for the texture.
WILD HOKKAIDO SALMON
Parsley, Apple, Ikura
I actually didn't even noticed they had replaced the Bresse chicken with this dish until I came back, maybe he had mentioned but I just didn't pay attention to it.
I'm not really like salmon, it seem a very common ingredient for me. But wild salmon is another story for me, flaky and juicy to serve with the parsley puree and the crunchy apple is a good play for the extra texture.
55' ROSEMARY SMOKED ORGANIC EGG
Smoked Rattes, Autumn Mushrooms, Chorizo Iberico, Buckwheat
The sous-vide organic egg is very creamy and gently poured onto the smoked rattes, autumn mushrooms, chorizo Iberico, buckwheat in a cylindrical bowl with a small smoking pile of burning rosemary underneath. Everyone would wish they have this egg for every morning's breakfast, perfect.
CRISPY SKINNED ATLANTIC MACKEREL
Sauteed Young Squid, Sweet Corn, "Dolce Forte"
Chef Julien came out to serve this dish himself by pouring the "Dolce Forte" sauce on the mackerel for the final touch up.
When I saw there is sauteed squid in the dish, I actually hoping that the squid won't be tad salty as last time I had for my dinner. God bless, it turn out good, the whole dish is very good with the very well-balance of saltiness from squid, sweetness from sweet corn and juiciness from the mackerel.
36 HOURS KUROBUTA PORK
Forgotten Vegetables, Autumn Broth
I have intention to compare the JAAN's kurobuta pork with the Mikuni's grilled kurobuta pork belly. Although both done in difference of method but equally good, maybe JAAN's might be better. The pork belly is extremely fork tender, it slip off from the fork then fall back to the broth, the broth splash out from the plate. It is so juicy and flavorful after long hours of cooking.
BRIE de MEAUX "TRUFFE"
Herve Mons Selected Brie de Meaux, Perigord Truffle, Hazelnut
Originally, it is Brillat-Savarin "Truffe" serve with muscovado "burned" black figs. I actually don't know what is Brillat-Savarin but seeing the black figs made me decide to give a try. On that day, I was informed by Mr. Maximilian that it was replaced with Brie de Meaux "Truffe", I also not pay for full attention and just agreed with that. There it goes, the moment it arrives on my table, I just realized that it was a cheese course. Once again, thanks God, it is my most favourite cheese, brie cheese*pungent and sharp flavor of aged French cheeses are not my kind of cheese*
The Brie de Meaux is known as "King of Cheeses", a soft combination of hazelnut and fruity aroma. The brie de Meaux is stuffed with Perigord truffle paste to serve with the sweet and nutty salad. It is so delicious, glad that I had ordered it.
Granny Smith Cloud
The refreshing pre-dessert of granny smith. The apple cloud was inspired by Ferran Adria of El Bulli. It is frothy and texture like a sticky-web under the sorbet and foam. It form by "gelatinize" whisked apply juice, resemble of uncooked-souffle. That is the effort I can see the Chef Julien pay full attention to every detail of the dish, even a palate-cleanser.
LATTE "POIVRE"
Coffee Chantilly, Milk Foam, Java Pepper Ice Cream
I have tried the Choconut 3.0, so I do request to change my dessert to others if allow :D Although personally I'm not so agree with such changing request*except for allergy * but I rarely have chance to dine at there, of course I wish not to miss out any seasonal dessert if possible.
I'm alright with any coffee flavoured dessert. The trio elements, creamy coffee Chantilly, the neutral flavour of milk foam and dense ice cream are work well as individual or combination and finally spiced up by the intensity of Java pepper. Be warned by thr Mr. Maximilian with the Java pepper, it is real pepper :p
Petit Fours
(From Left to Right)Jelly, Sorbet stick with popping candy, Chocolate rice crisp, Chocolate-coated rosemary ice-cream lollipop and Madeleine
The petit fours with the theme of childhood always be a good ending of the meal. I was like a child feeling excite when I saw it. Not the beauty mist created from the dry ice, but the loads of popping candy spread all over under the sorbet stick. I like the popping candy so much, the "explosion" is getting more fun when lot of popping candy put together in the mouth.
Autograph of Chef Julien Royer
The wonderful experience, great meal, and impeccable service, made me forgot to take a photo with Mr. Maximilian. I'm glad to get the autograph from Chef Julien, as happy as others get autograph from their favourite idols, artists or authors :D
The service is worth to praise of. This is the first and the only restaurant who has server asked me if I'm a left-handed. Oh gosh, might not be so special for other, but it is more convenience for me, save my time to swap the cutlery for every dish.
Autograph of Sous Chef, Marc Vasseur (L’Atelier de Joël Robuchon, Singapore)
As well as from the Chef Marc :D
