Restaurant JAG Brings Exquisite Dining To Your Home

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!

Chef Jeremy Gillon of the Michelin-starred Restaurant Jag has teamed up with his Duxton Road neighbour, Johanna Monange of the Parisian fragrance-house Maison 21G to create the new Scent & Savour winter menu, the first of its kind in Singapore. That’s right. Perfume and dinner. Both incredibly passionate about sustainable ingredients, Gillon and Monange have created a six-course dining experience that will undoubtedly generate long lasting impressions for diners.

The result of their collaboration is a delectable culinary and olfactory journey through France, from the coastline of Normandy, past the salty shoreline of Corsica, through mountain forests and to the snow-capped Alps. Housed in a shophouse with a charming view of their open kitchen, Restaurant Jag is the perfect place to indulge in this bespoke gastronomic experience.

Chef Gillon’s passion for incorporating indigenous herbs foraged from the Savoie region of France truly adds a hint of terroir to every dish, a sense of home for the Chef, and a sense of travel for guests. Every dish is complemented by one of Maison 21G’s six bespoke perfumes, which are spritzed on small ceramic squares placed in front of each diner, which impacts the guests’ experience by helping to reveal more of the story behind the food. This touch of whimsy really made me pay close attention to how I eat – the art of eating as a deeply visceral act.

This dining odyssey started off with two canapes, one a savory corn and soy crisp, and the other a woodruff and parsnip bite, perfect to really get our appetites revved up.

The first course served was titled “Forest Visit”. The accompanying perfume evoked the the scent, and sense, of walking through a forest on a cold winter’s morning, the damp earth beneath your feet and the smell of pine in the air, a good escape from Singapore’s climate. Monange sources patchouli from Sumatra; the art of drying this patchouli is an art – it takes months!

The dish was a celebration of mushrooms, featuring porcini powder, pickled shimeji, and grilled shitake, garnished with beer crumble, textures of buckwheat, shiso and marigold cress. The earthiness of the mushrooms was balanced by the acidity of the pickled shimeji, and the crumble lent a welcomed texture. All soaking in a mushroom consommé, this dish offered a light taste of the earth while remaining delicate on the palate.

Next up was the refreshingly named “Under my Orange Tree” course. This citrusy excursion featured a fresh Hokkaido scallop carpaccio nestled under segments of fresh valencia and blood oranges, buddha’s hand zest, sliced kumquat, refreshing pops of orange juice gelée, all topped with wild fennel cress and deep-fried dried shredded scallop.

A taggiasca tapenade grounded the dish, while the muscodavo added sweetness to balance out the olives. The inspiration for the perfume was also lovely. As Ms Johanna described it, the aroma of an orange smells like a smile and conveys sunshine.

The third course invited us to “Walk in my Garden”, with a yellow beetroot sphere braised with framboisier leaf then glazed with red beetroot juice. The basil pesto, torched rosemary petals and refreshing pea cress made this a gorgeously plated dish. I appreciated the playful use of the yellow beetroot. The basic beauty of the beet is celebrated, which is not always easy to do. The perfume was exquisite, as it tied in complex woody and rich raspberry notes.

My favourite dish was the fourth experience: “Let’s go see the Ocean”. I grew up eating the freshest of seafoods on the east coast of Canada. Chef Gillon left me speechless. The marinated icelandic langoustine was served on banana shallot textures (raw, mashed & dehydrated), sauteed lettuce, and variations of seaweeds deglazed with calamansi vinegar. The vinegar, spring onions and lemon zest were the perfect companions to the otherwise bold tastes on the plate.

There were also plump New Zealand clams and sauteed sea snails. The aroma and deep flavour of the langoustine consommé made this dish extremely satisfying. This celebration of the sea, an exploration of marine textures and flavours was the perfect powerhouse. The freshness of the seafood was undeniable. Could I taste the Atlantic Ocean? Without a doubt.

Next up was a trou normand, which is a sorbet dish served as a mini pause during a long meal. It consisted of a ricola, peppermint & wild mint sorbet with tamarind paste, a perfect “break” between two strong courses. After that petite pause, it was time for the boldest of them all.

The fifth main was “Our dear Mountains”, an ode to the Alps. The 48-hours marinated venison was seared to perfection. The meat was ridiculously tender, almost buttery. The cliché ‘melt in your mouth’ is about as close as you can get to a perfect description. The mountains’ landscapes came alive with the use of braised dandelion root, spelt crumble with dandelion and absinthe flowers.

Cedar smoked fleur de sel made the venison really pop, while its smokiness helped to paint the idea of winter. The venison jus with cocoa was outstanding. Not only did it taste incredible, it looked beautiful on the plate, with the dark red contrasting with the green spinach and pine mash. Paired with a big red wine, this hearty dish made you want to curl up in front of a fireplace in a cabin set deep in the Alps.

At last, it was desert time. “The island of Beauty” is a tribute to the island of Corsica, an island of rugged cliffs and turquoise water, and where an abundance of chestnuts grow. The creme legère (chestnut custard cream & whipped cream), segments of mandarine sariette and mandarine gelée, confit madarine skin and zest were covered in a chestnut & sariette crumble. The crunch from the crumble was fun to eat. It was not overly rich or sweet, which was great following the venison.

Monange captured the essence of Corsica, a scent that reminded me of salty air, coastal flowers, and undertones of nuttiness.

Throughout this entire curated event, the staff was exceptional – friendly and professional – and in a way, along with the Chef and Ms Johanna, made us feel like part of the team. Impeccable. These French neighbours have created something truly special, a night you won’t forget. This one-of-a-kind olfactory dining experience is not to be missed! This limited-time “Winter” menu will be only be available from Tuesday 25 to Saturday 29 February 2020. Your tastebuds, nose, and mind will thank you. Bon apétit!

Reservations can be made by calling: +65 3138 8477. Diners will each receive an exclusive Maison 21G perfume.