HO T SP O T S
EAT
For a taste of France with a twist, KERRY LOW recommends a feast that’s based on the flavours of seasonal vegetables and indigenous herbs that hail from Savoie’s mountainous region.
Chef Jeremy’s seasonal ingredients Reine De Pres, trumpet zucchini, turbot
M
ichelin-starred Restaurant JAG takes its guests on a culinary expedition through the French Alps, unveiling a wave of intriguing scents emanating from Savoie dry herbs, flower petals, and the best of seasonal vegetables. Chef Jeremy Gillon explains, “We are privileged to have the opportunity to showcase to our diners that an opulent degustation dining experience can have vegetables as the star of the show – and they are always surprised. Since our launch two and half years ago, we feel more confident than ever about empowering our diners with our latest series of seasonal, and at times forgotten vegetables and wildforaged herbs driving the dining journey.” We were at Restaurant JAG to experience their bold and exciting degustation menu: La Balade du Végétal ($298++) – The Vegetable Road – a 16-dish expedition through the Savoie mountainous region. These creations of seasonal vegetables and wild-foraged herbs ranged from raw to cooked, textured, and/or concocted
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into elixirs and teas. There’s a wine pairing (248++) option to accompany the meal, and an extensive wine list. The menu is true omakase, unique, and created around the diners’ dietary preferences – no two menus are the same – and the offerings are a repertoire of different course stages: amuse-bouche, canapes, starters, mains, desserts, and cheese. Chef Jeremy’s philosophy puts vegetables as the main protagonist in each
November/December 2021
Hotspots Eat NovDec21.indd 52
20/10/2021 4:33:27 PM
