Located on the 70th floor of Swissotel’s Equinox Complex, Jaan boasts spectacular views of Singapore’s skyline. The main attraction here is talented Chef Julien Royer, recently voted “One to Watch” by the prestigious San Pellergino Asia’s 50 Best List. Born into a family of farmers in a French rural area, he has an appreciation for ingredients in their pure and organic state. His creations showcase the freshest produce in a artistic fashion.
Previously, I have tried Jaan’s set lunch and was begging for more (who wouldn’t?). Our anniversary was the perfect excuse to revisit for Jaan’s degustation dinner. Limited seats are assigned to diners who wish to use the Amex Platinum card promotion (50% for 2 pax), hence we queued for 3 months for our table.
There are 4 set dinner selections available: 5, 7 or 10 course, and a 5 course vegetarian menu. I was apprehensive to try the mysterious 10 course set, because there was no description of the food on the menu (yes, it’s meant for the chef to surprise your palate). After some deliberation, we decided on the 10 course set, Menu Epicure ($298). Because I don’t eat raw meat or foie gras, some of my dishes were changed to accommodate these dietary requirements.
The view from our table on a romantic evening.
Amuse Bouche at Jaan is delightfully extravagant. I’ve dined at quite a number of fine dining restaurants and so far none of them have matched up to this number and standard of creative small bites.
Beetroot macaron with Cervelle de canut, a sour cheese spread from Lyon
Smoked Eel on Black Sesame Sponge
Cantal cheese on Walnut Cracker
Lentil Hummus, Cereals tuiles
Wild Mushroom Tea, cep sabayon, buckwheat and walnuts. Intense flavour, aromatic and smooth soup that cannot be missed!
Pleased as punch with his glass of Volnay wine ($42)
Mention-worthy are the breads at Jaan. Brioche had a rich onion flavour and flaked beautifully, while the mini baguette had a nice crisp crust. Accompanied with French bordier butter for that extra punch. I had to stop Hubby from having more bread as we have yet to start our first course!
Each course was excellent, exquisite, and elegantly plated. It’s the little details that make the difference, we really could not fault anything.
Langoustine Tartare, accentuated with grapefruit and mint.
Heirloom Carrot Composition, served on a chilled stone plate, is an interesting play of textures and natural flavours of nature’s goodness. It’s essentially walnuts, chervil, mustard with walnut paste, mustard seed and mint sorbet.
Zucchini “trumbetta”. Burrata Artigiana, Tomato collection, Nicoise olive, glittered with pops of Golden caviar. So tasty even a vege-hater would love this. The tomatoes were amazing! They literally disintegrate in the mouth.
The invigorating aroma of rosemary flooded our senses. Ah… my favourite egg in the world is on its way. Making a theatrical entrance, the 55′ Rosemary Smoked Organic Egg is nothing short of awesome. Cooked with scientific precision at 64 °C for 55 minutes, the translucent silky egg was tipped into a bowl of chorizo, rattes potato and buckwheat.
Oh, how apt! Jaan’s Garden turned up on a tree trunk. Buried under spring vegetables, morels and sweetbread, lies thin slices of savoury ham.
Grilled “Landes Foie Gras” with Pain perdu, Pedro ximinez and hazelnuts to elevate the texture. The sweetness of Pedro Ximinez (Spanish wine grape variety) cut through the richness of the foie gras hailing from South West of France.
Milk Poached White Asparagus. Tender asparagus coupled with fatty melt-in-the mouth-pork and organic egg. Oh, bliss!
Far more flavourful than any other lobster, the Brittany Blue Lobster is lightly seasoned to allow its freshness to take centre stage. It’s bouncy, moist and succulent meat went well with Cevennes onion, miso and mouth-watering lobster bisque foam.
Welsh Organic Lamb from Rhug Estate cooked in 3 different ways, with Orient caramel, violet artichoke and quinoa. Another lovely main course.
Palate cleanser Citrus comprising of blood orange, grapefruit espuma, pomelo and orange zest.
A contrasting play of different temperature and textures, the Choconuts Tart is decadently sweet, but yet not at all cloying. Dark chocolate sauce is poured onto the tart and ice cream; anything that combines hot, cold and sweet is always good.
I was lukewarm towards the Cucumber sorbet with mint syrup and milk meringue.
Finally, we ended the gratifying meal with more sweet treats- Rosemary ice cream lollipop, caneles and coconut marshmallows. Tea and coffee is included in the set as well.
Needless to say, we enjoyed the multi-sensory epicurean adventure immensely!
Level 70 Equinox Complex
Swissotel The Stamford
2 Stamford Road