An aroma of summer fruitage permeates the air at Restaurant JAG, where Chef Jeremy brings diners on an immersive vegetable-centric gastronomic journey with his newest summer menu.
For Chef Jeremy, the season harks back to memories of relaxing holidays basking by the beach, a magical time of the year filled with conviviality and comfort. This summery affection is expressed in Restaurant JAG’s Summer découverte menu – La Balade du Végétal – featuring plump harvest from France, Italy, Australia and Asia. The repertoire includes beetroot, corn (white and yellow), cannellini, cucumber, Romanesco, zucchini, tomato, bell pepper, potato, eggplant, haricot verts, cabbage, cherry, peach and strawberry.
The vegetables and fruits are showcased in a six-course lunch ($175++ per person) and an eight-course dinner ($298++), including three canapés, freshly baked bread, amuse bouche, vegetable-herb tea, palate refresher, cheese trolley, pre-dessert, and seasonal mignardise offerings.
Each type of produce is intimately explored and presented in multiple textures and iterations. The flavours are impeccably balanced and accentuated through the pairing of wild foraged herbs from the Alps of Savoie; completed with protein of the day sourced from hand-picked producers. The dishes are personalised around each diner’s dietary preference and inclination; embraced within the warm hospitality of the front-of-house team led by Anant.