Julien Bompard @ Ascott Raffles Place

I have done quite a few posts on Julien Bompard, so here are 2 seperate meals at Julien Bompard on 2 different days.

Most of these dishes are specially created by Chef Jason Tan, so it is most likely you won't be able to find some of these in their menu.

Meal One



Starter is a crispy ice-cream cone with savoury salmon fillings



Crispy chicken skin with special powder flavourings



Caviar with chilled apple



Soft eggs with mushrooms and pork gell0



Julian Bompard kitchen from the chef's counter



Soup of French Morel Mushrooms



Spanish Jamón ibérico - think vegetarians will scream when they see this. hehe




Lamb rack





Creamy mashed potato with truffle oil





Cherry tomato lollipop - this is a pre-dessert dish after the main course.





Blood orange sorbet with exotic fruits - fruits has been chopped up below the sorbet.






Goldschlager (43.5% alcohol) - As the name suggests, what's so special about this is that tiny bits of gold flakes float inside this Italian liqueur.





Another Italian liquer - this time with lemon zest. It is not sour as no lemon juice are added to it. It is suppose to help digestion.



Le Mousquet actually means The Rifle (Gun). What a name.


Meal Two



Salmon Skin with Fennel Cream - Fennel seeds, bulbs and leaves are widely used in cooking.



Parmesan Cheese ice-cream with crouton - A refreshing change for appetizer as a savoury ice-cream is served.



Club Sandwich of Foie Gras terrine, Jamón ibérico, decorated by gold flake



Squid Ink Paella with lobster, squid, mussel and prawn.



Pan seared Hokkaido Scallop with Puffed Wild Rice, and butterscotch puree.



Cream of Jerusalem artichoke with crab meat and chive.



Pan seared pigeon with breadball injected with cold Foie Gras gel



Dessert was "Watermelon Tartar" with olive oil powder basil sauce and "mango yolk"



Chef Jason showing how to use special equipment from the famous spanish El Buli and brown algae to create a membrane, which hold the chilled mango juice that resembles an egg yolk



The membrane is created with these special cans, and usually only used in restaurants.


Julien Bompard
2 Finlayson Green,
2nd Level
Ascott Raffles Place