Q: So with Andre gone from Jaan, how has Jaan been preparing to welcome back her guests to this post-Andre era?
A: Swedish star and former London-based Gordon Ramsay cohort Chef Ebbe Vollmer
Well, we are here on a weekday night to find out from their 7 courses Gallic nouvelle cuisine dinner at S$240.
We started off our dinner with a appetizer of Radish with bonito, rock melon with ham, carrot and beet root. The vegetables and fruits were crunchy and sweet. Refreshing.
Next was the Mozzarella powder with Artemis leave, served on a black stone. Roll up the artemis leave with the mozzarella powder inside and pop it into your mouth.
Their Salted and unsalted butter are shaped like tiny buns. Very cute.
We had all the breads they prepared for us that night. Our favourite is still the truffle bun.
This was a unique dish - Avocado slices, Walnut, Atlantic caviar, dill. The base was made with avocado and topped with the other ingredients.
We love this Boudin Blanc, sausage made from Pheasant with Chanterelle fungus and Madeira wine sauce. The sausage was a tad too bland for my liking.
Rabbit Presse with Apricot and Pistachio - Slightly gamey, traditional winter food, prepared in unusual way (instead of the usual stew).
Scallop with Apple and Marjoram (a kind of herb)
Kinki fish with orange and pepper - The prized rock fish from Japan has been baked till golden brown.
Lamb loin, Aubergine (eggplant), Olives, pumpkin puree, spinach, onion crisps. The lamb was juicy and tender. The onion crisps were exceptionally tasty.
Our pre-dessert: Hawthorn Jelly, Lemon Espuma, was an interesting palate cleanser.
Our dessert was this chocolatey Chocolate, Pecan, Nutmeg
and ended our dinner with a pot of Tea
I remembered when Jaan first started ages ago, it positioned itself as some kind of Khmer and French fusion food restaurant, which is quite a weird mix. After Chef Andre came, he took Jaan (par Andre) to an incredible level with his southern French style cooking but using fresh Asian ingredients.
Now at the new Jaan, we think that the presentation was excellent and the ingredients used were unique, but somehow the taste lacks that little magical touch.
2 Stamford Road
Swissotel The Stamford