Degustation Lunch @ JAAN Restaurant, Swissotel The Stamford

Our friend, Alvin, who was doing his culinary attachment in the kitchen at JAAN Restaurant, told us about their latest lunch menu. So last week, the boyfriend decided to give me a treat there! We actually wanted to try the 3 course business set lunch at $58++, but saw that they have a degustation set at $88++ with a more extensive menu, so we chose the latter instead.

It’s my very first time going up to this fine dining restaurant for a meal, and it sure got me very excited! I have heard so much about all their expensive dinners and their dress code (smart and elegant). So I got up early to find some suitable clothes, blow my hair, put on make up and my fake eyelashes. Tai Tai for a day! 😀

JAAN derived from an ancient Sanskrit word for ‘bowl’. This intimate, 40-seat restaurant offers the finest in Artisanal French cuisine. The new Chef de Cuisine Julien Royer is built around a passion to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity.

We had many many dishes before what was our 5 course menu came. Mise en Bouche (french terms for pre starter) began with smoked fresh eel topped with teriyaki jelly (left) and mizuna leaf from France. In the middle of the plate, was the crispy baked chicken skin. Followed by the potato cantal cheese ball with tarragon puree on top.

In order to keep the french cuisine as authentic as possible, majority of the ingredients Chef Julien used, imported directly from France. Our soup had a wonderful combination of Cep sabayon from France, wild mushroom tea, walnut and lovage. Mushroom tea was poured into the cup, the aroma and smoothness of the tea was beyond words.

The hummus appeared in a glass bottle. It was so unique that I couldn’t bear to open it. The hummus was chef’s personal interpretation, using Lentils from Saint Flour, auvergne and chestnut paste. We spread some hummus on the buckwheat chips before putting it into our mouths.

If you are wondering, I haven’t start eating my 5 course in the menu. Whatever I have just typed, were only Mise en Bouche.

These bread were made in house and it would be a waste if you decide to skip it. The first bread I ate, was Black Truffle Brioche and it blew me away. There were also Sourdough, Black Olives Roll, Mini French Baguette, Walnut Roll etc, all of which served warm and goes well with salted butter from France.

After all the surprises, we finally began with our first course: Quail and Foie Gras Ballotine. Medjool dates, maple reduction and toasted poilane came with quail legs, deliciously enhanced by foie gras.

Chef’s stellar 55′ Smoked Organic Egg, paired with Jerusalem artichoke and chanterelles. The organic egg was cooked gently at 64 degree celcius for 55 minutes to maintain its creamy translucence, and it was accompanied with the salty crunch of iberico de bellota slivers and porcini nougat crumbs. The egg was runny and silky!

60 Second Saba Filet was paired with dolce forte jus, smoked ratte potato and sauteed baby squid. Yes the saba filet was indeed fresh. But the baby squid didn’t go too well with the filet, in my opinion.

Not only do we get to eat sio bak in hawker centres, we could eat it in fine dining restaurants too! The Kurobuta Pork in 4 Ways appeared with a crispy pork belly, trotter, cheek and rib. The juicy pork belly was topped with fried shallots; ribs were slow cooked and grilled; pork cheek was glazed on top; and the fried trotter was simply addictive.

Not forgetting the carrots that came in orange, yellow and purple in colour!

The pre dessert dish we had, was mango with lychee sorbet infused with thai basil. The mangoes came from Thailand which were exceptionally sweet, and it left a refreshing aftertaste in the mouth. A perfect palette cleanser! (And this is not one of the 5 course, aiyo, I eat until so happy!)

Choconuts 2012 was essentially Tanariva Mousse with Macadamia Nut Ice Cream and Caramelised peanuts. The peanut butter in the plate gave an added dimension to the chocolate dish.

Last surprise for the day: Petit Fours, which included “Carambar” marshmallow, Rosemary ganache, Smoked rosemary lolipop, Freshly baked madeleine. The experience was truly a journey through gastronomy excellence.

I hope my explanation to every dish was accurate. As you can see, each dish was so delicate and the team paid so much attention to every single detail. From choosing of ingredients to plating, careful thoughts were put into it. What more can I say?