Amuse Bouche: 2010

5 March 2010 - 20:00 (Friday)

It's amazing how time flies. It seems like just yesterday that me and Wen got married and in a blink of an eye we celebrated our 3rd wedding anniversary. For such a joyous occasion, we decided to go somewhere special for our celebrations. We had been eyeing to go Jaan for a very long time but had been putting it off as we went there a few years back before Chef Andre took the helm and it was very disappointing then. Under the previous management, the food was mediocre and dining in the restaurant felt like you were sitting in a hotel function room with windows.

But Chef Andre has done such an amazing turn around to the restaurant. We finally couldn't resist trying Jaan as Chubby Hubby had rated it as one of his best eats for 2009 and the Miele Guide had placed Jaan 4th on their list. We were not disappointed one bit...

Without going into too much details, i have to say that Jaan is the BEST restaurant we have ever tried. We have even tried Pierre Gagnaire's 2 Michelin star restaurant in Tokyo, and Pierre Gagnaire happens to be one of the chefs that Chef Andre trained under and this is a perfect example of how the pupil has become better than his master. The level of attention to detail, from the decor of the restaurant, to the utensils used, to the presentation of the dishes, to the pairing of the flavours... everything was immaculately perfect.

Wen and i have had quite a few great eats over the last couple of years, from Iggy's and Gunther's in Singapore to Mozaic in Bali to Pierre Gagnaire and Sushi Saito in Tokyo... all highly acclaimed restaurants but Jaan managed to beat all of them hands down pants down.

The only problem we have now with Jaan is that it's so good we want to go back again and again to savour Chef Andre's master pieces but it's so good we feel we are only justified to go and have our meals there on special occasions for otherwise meals on special occasions will never be really special. It's a bit like buying that Birkins bag.... do you carry it with you every day cos you love it so much or do you carry it on special ocassions because it is so special. That's one dilemma that Chef Andre has given us which will never be forgiven. Damn u Andre for being such a darn good chef!!!! :p

Amuse Bouche.... what a pretty sight!!

Gambas de palamos natural, pair with variations of heirloom tomato-boshi, thin combawa jelly dusted with sechuan flower pollen

Next dish was the Clam "vichyssoise" topped with Atlantic caviar and burnt leek which we so excited whacked up only to realise we forgot to take a pic!

Perigord foie gras mousse, forest poupier salad and mushroom, barley puff, fresh-bake brioche

Squid Risotto that was suppose to be on the other degustation menu and not ours. We realised it after the first bite, raised it to the waitress and she said this dish is complementary from the chef :)

Potato from ile de noirmoutier, with braised mustard seed, shaved truffle and baby herb salad

Wakayama needlefish with sauteed land seaweed white garlic and pine nut soup

Kagoshima wagyu beef slow roasted, wild "trompette de la mort", cognac jus and seared parsnip puree. This is absolutely the best piece of beef i have ever ever ever ever had!!!