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From 1-Michelin star Restaurant JAG’s Autumn menu: Rutabaga, Carvi (caraway sourced from Savoie region of France), Oyster.
The bivalve lends a briny freshness that matches perfectly to the slight acidity of rutabaga jelly and bitterness of bamboo ash. Addition of rice powder layering comforting, toasty notes into the mix.
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Savoie native and chef-owner Jeremy Gillon is a master of assembling flavours and textures in the most ingenious and divinely tasty ways. His menu focuses on the best of seasonal produce, accented with Savoie herbs, will have you exploring and loving new-found flavours.
Jeremy Gillon (whom I first met at the short-lived Audace at Wanderlust Hotel) brings to the highly customisable dining experience his signature catalogue of indigenous herbs from the Savoie region in the French Alps, using herbs ranging from fern and sage to exotic ones like angelique, ortie and acchileé in a variety of ways across the menu (some of which are fairly unexpected). The herbs also feature strongly in the nature-inspired cocktail menu of the The Lounge Bar on the second level of the premises.
Passion fruit milkshake, passion fruit purée, jelly
Just what you’ll expect of the combination of chocolate and passion fruit. Felt restrained. Played it a little too safe here
Confit Pineapple, espuma made with pineapple juice and star anise, green sorrel leaf sorbet, garnished with butterfly sorrel leaf, oxalis.
Refreshing and light! Great palate cleanser to prepare for the dessert
Served right before the lamb to cleanse the palette and whet the appetite for the main course to come.
Lemon paste, lemon sorbet made with lime juice and pine tree, dehydrated lemon slice. Served with trou normand (a french food tradition, where you are served a shot of liquor in the middle of a long meal, to restore appetite)
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