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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
Sylvia
INFLUENCER
48 comments
8 October 2019
Stepping into Restaurant JAG I felt special. It was small with a maximum capacity of 26 guests. An open kitchen concept which gave me the feeling of transparency, seeing co-owner cum chef Jeremy Gillon do his magic. I was there to savour the taste of two Michelin star chefs’ creations. Chef Jeremy and Chef Richard Toix of Jardin Des Sens, Ho Chi Minh (Vietnam’s only 3- Michelin star chef restaurant) were about to create a six-course wine-paired degustation meal for us. I was glad to see a predominantly seafood menu, especially when there were so many courses. Priced at $298++ and available for only two nights, I felt it was a very good deal. Portions were bigger than expected and every course had an exceptional combination of flavours coupled with stunning wines from Savoie. Planet Jupiter the giver of gifts and luck was definitely on my side! Canapes were served: three varieties of candied salmon, cauliflower round with seaweed and a potato ball. All of these were served on a wooden box created by Vincent Gillion, France. With no cutlery in sight we thought it fit to use our fingers and it turned out to be so finger licking good. Quite evident in the six-course dinner was the philosophy of both chefs as they churned out fresh dishes, blaring out the importance of seasonality and provenance of ingredient. I had the opportunity to sniff the herbs used in each course as they were explained by the ever so friendly staff. The next course Amuse Bouche was totally yummy. It had a bed of French de puy lentils and crunchy bits in a smoked mille foam. I devoured this with a bit of sourdough baguette and the three varieties of butter spread out on a wooden plank. What an indulgence! Every course was a treat to the senses as I visually appreciated the presentation and attention to detail that both chefs had so artistically put together. The next course sat on a green tomato tart almost, with coucou flower and apricot joined in a medley. So fresh and tasty I felt like the produce had just been picked from the garden behind. What a difference it makes to serve top quality produce. I have to say the carpaccio of prawns served with caviar and a mustard ice cream was my favourite dish of the night. The carpaccio had three different prawns from Thailand, New Zealand and Singapore. Put together in the shape of a ruler, it was so delicious, I can’t even describe it. The flavours of each type of prawn were evident and so cleverly coupled with the mustard ice-cream which I thought was an ingenious invention. I was starting to feel full and looking at the portions served, felt that I might not make it through everything on my plate in the upcoming dishes. Delving into the octopus, escargot and ribbon potimarron the seafood was grilled to perfection. With a jus poured into the center this was again a feast for my taste buds. By this time I had washed down four lovely white wines which progressed from bubbly to heavier whites. All so well paired with dishes served. It was time to shift to pinot noir, one of my favoured wine varieties which blends well for the hot and humid Singapore weather I live in. Always safe with a pinot I say! It was a culinary journey alright! French seabass that melted in my mouth, mushroom sabayon that was divine, brown onion and a rasher of bacon. Totally mischievous to say the least, I went for the bacon first. It was just too compelling! A much needed reprieve I was served a very tart sorbet which did its job of cleansing my palette. By this time I was unfortunately almost at maximum capacity. So when the free-range Challans duck arrived, beautifully paired with wild asparagus, I had a bite and walked away from the rest. Paired with a full-bodied red I thought it was appropriate for this gamey meat. The pre-dessert of pineapple with star anise flavours in a creamy sauce was such a refresher from the fullness of the whole night. Light and cheery, I would readily order a dessert like this again. It almost created a new compartment in my stomach to allow for the dessert that was coming. Last but not least the grand finale arrived. The symphony of rice tinged with a vanilla bean flavour I had never experienced before. The clean vanilla accent lifted this rice dish as did the thin rice wafers that sat on the cream-like texture. This was certainly a treat in all ways. From the ambience that lent itself to an intimate setting, the personal touch of both chefs coming out to meet their guests through the night and an exceptionally curated menu, it was certainly a night to remember. While it seemed like a fine dining restaurant at night, I was taken on a tour of the level above which houses The Lounge Bar. This is Singapore’s only French craft cocktail bar. Snacks are served here and I found, this Bar attracts a good crowd in the evenings. Restaurant JAG draws a different crowd at lunch too. Do your best to pop in and savour some of their food anytime you are in the Duxton area. You might just consider booking in for a wine-paired degustation experience. I'm sure you will find it well worth it!
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Rated
7.5
Richard
ELITE
750 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
CONTRIBUTOR
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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