Canape: Polenta, corn, sog
When we first dined at Restaurant JAG last year, I predicted that Chef Jeremy Gillion’s passion for exotic European herbs and vegetables would surely win him a Michelin Star and indeed, that premonition came to pass later that year! The good news is that even after winning a Michelin Star, prices of their degustation menu remained more or less the same.
Chef Jeremy Gillion
Chef Jeremy is best described as a gentle giant and his phlegmatic personality is reflected in the kitchen as it is in his dishes. His kitchen feels like a quiet morning stroll in the French Alps which is quite unlike choleric, stereotypical Hell’s kitchen you see on TV!
Hysope, Celtuce, Hokkaido scallop
Chef has always placed more emphasis on the veggies than the proteins and so his new seasonal menu features more exotic flowers and vegetables that might be used on a typical episode of Star Trek.
One such veggie is the Capucine tuber which looks the ridges on a Klingon’s forehead. This ancient root vegetable has been cultivated in South America since 5500BC and has a texture of a potato with a slight pungency of an onion. Chef presented