Singapore Cray !!! Epic Meal at Jaan, Modern French Restaurant
1The Lowdown
Restaurant Name: Jaan
Cuisine: Modern French
Average Price per Person: S$75 to 300 SGD or $60 to 235 USD (depending if you opt on wine pairing).
Location: Singapore (please refer to the map below for details)
Recommendations: Any of the lunch set menus. Better bang for buck and lighting for pics =)Ratings (out of 5)
Taste: 5
Creativity/Authenticity: 5
Atmosphere: 5
Service: 4.5
Bang for Buck: 4Crayscale !!!
We had a plethora of amazing food in Singapore, but if I had to choose the #BEST meal we had, it’s a no brainer – Jaan FTW! Jaan’s signature 55‘ organic egg dishes got me feelin’ some type of way. I spotted these eggs on the IG friend Lennardy’s Instagram and had to have it. This might sound a little crazy, but Jaan’s eggs had me convinced I needed to visit Singapore. Eggs aside, Jaan features incredible three, five and seven-course lunches starting at S$68 SGD or approximately $55 USD.
Floating amongst Singapore’s skyscrapers on the 70th floor of Swissôtel The Stamford at the Equinox Complex is where you’ll find Chef Julien Royer and his remarkable culinary creations. Chef Julien Royer is kind of a big deal and is the reason why Jaan has consistently been recognized as one of Asia’s 50 Best Restaurants and coming in at number 17 in 2014. His food is inspired by his French background growing up on a farm in France using only the freshest ingredients available. Keeping in touch with his roots utilizing seasonal ingredients sourced from the world’s best gourmet producers, Chef Julien Royer shares his innovation using modern interpretations of French cooking.
I would definitely recommending spending a few hours up in the clouds enjoying an epic lunch with an unreal view. Try to request a table by the window when you make your reservations. Also, definitely go for at least five courses! The food is effing amazing and totally worth it. We had to cut our lunch short opting for the five-course meals since we had a flight to catch, otherwise, I would have definitely chosen the seven-course. Albeit, it ended up working out better for us since there were two different 5-course menus, the “Degustation Lunch” and “Jardin Gourmand Lunch,” so we ended up with nine courses to taste plus amuse bouches and mignardises! Check it out!
Shortly after we were seated, we were greeted with a collection of amuse bouches. Chicken pastillas with coriander cream, black sesame sponge with Danish eel, and walnut crackers topped with Cantal cheese.
The chicken pastillas had a nice crust and creamy center.
The black sesame sponge was moist topped with eel and fresh dill.
My favorite of the three was the buttery Cantal cheese sprinkled on a crunchy cracker.
A little jar of hummus with paper thin lentil crackers came along with the amuse bouches.
The hummus is made using lentils blended with chestnut paste. This stuff was crack – velvety and nutty.
Another amuse bouche arrived at our table, the Cèpes Sabayon and Mushroom Tea which is essentially Chef Julien Royer’s #turntup version of mushroom soup. The soup was made of two components, a French press filled with mushroom tea which was poured into wooden cups filled with the frothy cèpes sabayon. The result was a killer smoky wild mushroom soup with crunchy bits of walnuts and fresh dill.
A waitress came around with a basket of assorted bread including onion brioche and sour dough along with French butter and sea salt.
The Beetroot Collection was the 1st course of both the five course Degustation and Jardin Gourmand lunch menus. A variation of beetroot prepared using different cooking techniques showcases the beet in a range of textures and forms.
Chef Julien Royer incorporates simple natural and blanched beet, along with beetroot transformed into a sorbet, meringue, coulis, jelly, gel, and powder! Preserved raspberries and two types of burrata were paired with the beets, one served natural and the other with honeycomb. This dish definitely gave me a deeper appreciation for beetroot.
55’ Rosemary Smoked Organic Egg – second course of the Degustation lunch menu. This dish was definitely one helluva stunner, a rosemary smoked organic egg cooked for 55 minutes at 64 degrees served in its eggshell placed in an egg carton surrounded with a cloud of fog from the liquid nitrogen.
The egg is then gently poured atop a bed of Ratte potatoes, chorizo iberico and buckwheat that sits in the crater of a transparent glass bowl filled with rosemary smoke. The delicate egg’s golden runny yolk ties everything together and tastes like the perfect breakfast all in one bite. It was everything I’d imagined it to be and more – effing eggcellent.
55’ Smoked Organic Egg – second course of the Jardin Gourmand lunch menu. This egg is not to be confused with the previous rosemary smoked egg. This presentation of this egg wasn’t as fancy, but won us over in terms of flavor.
This smoked egg was served with smoked potato, black truffle, macadamia nuts and a beurre noisette foam or hazelnut brown butter. Imagine all that in one bite – absolutely unreal. We devoured every last bit of it.
Confit Rainbow Trout – third course of the Degustation lunch menu. The rainbow trout was served atop braised Kagoshima pork along with cauliflower and miso caramel. Surprisingly, the pork did not overpower the rainbow trout and the trout’s natural flavors came through.
Winter Garden – third course of the Jardin Gourmand lunch menu. A combination of ‘forgotten vegetables’ including Jerusalem and Chinese artichokes, sweet potato, parsley root, and parsnips, and hazelnuts.
Roasted Venison Loin – fourth course of the Degustation lunch menu. The roasted venison was served with celeriac, mulled-wine pear, and sauce Poivrade.
Chestnut Ravioli – fourth course of the Jardin Gourmand lunch menu. I am a sucker for chestnuts and pasta so this chestnut ravioli was a winner for me. The chestnut ravioli was sweet and velvety served with ‘Musquée’ pumpkin, black truffle, and Cevennes onion.
Once we finished with our mains, a cart filled with Brie De Meaux or Black Truffled Brie came rollin’ around. We were on our WORST BRIEHAVIOR and had to have it.
Best part of the Brie De Meaux is that it is served with an incredible hazelnut and truffle ice cream !!!
A Citrus Palate Cleanser was served next, but I really didn’t want to cleanse the truffle ice cream from my palate. I wanted it in my mouth forever. I savored it for another minute and moved onto the citrus palate cleanser which consisted of refreshing blood orange, grapefruit and pomelo granita with pop rocks!
Choconuts Tart – fifth course of the Degustation lunch menu. Chef Julien Royer knows how to werk his chocolate creating yet another textural dish using tempered chocolate treated at different temperatures. The buttery chocolate tart is filled with crunchy nuts and gooey caramel finished tableside with an airy Chocolate mousse.
“Exotic” – fifth course of the Jardin Gourmand lunch menu. A deconstructed cheesecake with coconut ice cream, pineapple slices, candied pineapple, banana cake, and banana puree.
Our meal wrapped up with a set of Mignardises – rosemary lollipops, coconut marshmallows, and chocolate hazelnut. Liquid nitrogen was poured onto the rosemary lollipops at our table to harden the thin layer of chocolate surrounding the delicious cold rosemary sorbet. The coconut marshmallows were mad fluffy and not too sweet. Loved Jaan’s play on a spoonful of nutella – crunchy chocolate and hazelnut with subtle bits of pop rock.
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Level 70, Equinox Complex, Swissotel The Stamford, Singapore, Singapore 178882
p: +65 6837 3322
w: swissotel.com
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