What do you think about Chef Jérémy Gillon Launches New Spring Menu Bursting with Vibrant Fresh Seasonal Produce at Restaurant JAG?

Hero Image: Acchillée Mille Feuille chervil root hokkaido scallop tempura

Restaurant JAG, contributing to French gastronomy renaissance in Singapore, is treating its diners to a series of treats as it marks its six months of success.

Since opening its doors in October 2018, the 26-seater fine dining restaurant and Lounge Bar has welcomed hundreds of diners, curated multiple bespoke menus for private events and collaborated with Award-Winning Chefs and Mixologists to give its guests a uniquely distinct culinary experience. 

Bouleau Mushroom Foie Gras

Bouleau Mushroom Foie Gras

We all love a bubbly on our birthday, so Restaurant JAG team is turning the tables and treating each one of their diners to a free glass of chilled champagne for the entire month of April 2019. All lunch and dinner guests will enjoy a glass of French champagne on the house the moment they arrive.  

Cheese Platter

Classic Cheese Platter

All diners booking at Restaurant JAG for the month of April will stand a chance to win exceptional prizes including securing Chef Gillon as their private Chef for one night in the privacy of their home.

Other outstanding spoils include a bottle of Champagne BillecartSalmon Rose for six guests at The Lounge Bar and table for four with a bottle of Champagne Lanson at The Monarchy, quintessentially British cocktail bar on Tras Street. 

Dessert is a combination of three key ingredients - Pomelo Grapefruit & Agastache

Dessert is a combination of three key ingredients - Pomelo Grapefruit & Agastache

Diners at Restaurant JAG are greeted with warmth with no detail overlooked. With only seven tables, the intimate dining room, elegant in its simplicity reflects the purity of the food served from the custom-built kitchen, which diners have direct view of. 

A luxuriant palate of stunning seasonal produce from the pristine mountains and independent farms in Northern France will form the basis of the new seasonal menu at JAG. Chef Gillon personally sources all his produce and will transform his selection of ingredients into edible art, each plate delighting diners with intriguing textures, temperature, aromas and flavours.

Green and white asparagus, fava beans, purple artichokes, morel, Savoie trout ruby red rhubarbs, fresh juicy sweet peas, edible flowers and indigenous herbs from Haute-Savoie are just some of the spring highlights waiting to be conjured into an extraordinary meal.

At lunch, the kitchen offers either three or five Expressions of the Chef’s Tasting Menu. Lunch guests are also presented with an intimate à la carte menu with mains starting at just $42++.  
 
Dinner, where guests are encouraged to share the time they have, can select from three choices – five, seven or ten Expressions – each a delicious Tasting Menu, which can also be curated specifically for the diner. Each menu reflects the best of the seasonal ingredients, carefully-selected herbs indigenous to Savoie and protein of the day.  

Restaurant JAG is highly inspired by their vegetarian and vegan diners. Rather than an after-thought or serving a plate of sides, Chef Gillon takes pride in serving up edible works of art from his veg of the day. Vegetarian and vegan diners are treated to the pinnacle of fine dining as each course is presented with upmost respect. Reservations, contact and location

 

 
 
 

Comments

Rated
7.5
Richard
ELITE
681 comments
22 April 2019
So healthy and delicious. Yum! A luxuriant palate of stunning seasonal produce from the pristine mountains and independent farms in Northern France will form the basis of the new seasonal menu at JAG. Chef Gillon personally sources all his produce and will transform his selection of ingredients into edible art, each plate delighting diners with intriguing textures, temperature, aromas and flavours.

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Rated
8
Michelle
NEWBIE
3 comments
22 April 2019
Visited last week with my husband. Evening started with a great cocktail upstairs at their bar. We were then treated to some amazing canapés before being escorted downstairs. After being explained the menu options we decided on a 7 course culinary journey to which no words could explain how amazing it was. Each dish being explained in detail and mouth watering. Service was second to none, and we extremely enjoyed the experience. We’ll be back! Michelle Wu

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