The much loved season of the year is here again. A magical time to behold with families and loved ones; crafting unforgettable memories that bind familial love and affable connections. A holiday honoured by the team at Restaurant JAG to celebrate a year of hard work and seamless alliances that co-founders Chef Jeremy Gillon and Anant Tyagi have forged with the team.
To mark this festive period in December, Restaurant JAG presents a myriad of festive dishes for home merriments and exclusive gastronomic dinners on Christmas and New Year’s Eves.
On 24 December evening, luxuriate in an immersive vegetable-centric experience showcasing winter’s harvest in 17 plates alongside freshly baked bread, cheese trolley, and seasonal mignardise offerings. An intimate exploration of the produce exhibited in multiple textures and iterations with impeccably balanced flavours.
Each dish is accentuated through the pairing of wild foraged herbs from the Alps of Savoie; completed with premium handpicked proteins to commemorate Christmas. The dishes are personalized around each diner’s dietary preference and inclination; embraced within the warm hospitality of the front of house team led by hospitality veteran Anant.
For indulgent festivities in the comfort of home, Chef Jeremy, Anant, and team have curated an array of celebratory items available for takeaway and delivery on the mornings of 24th and 25th December. The menu is meticulously put together to cater to different party sizes and requirements. Each yuletide gourmet item comes with detailed heating and storage information for the perfect dining enjoyment.
The hearty gourmet selection includes: Chapon de Bresse (3kg) roasted with cep butter served with cream of morel and vin jaune; Te Mana Lamb Saddle Porto Albufera Sauce, stuffed with pistachio and truffle served with grilled pumpkin and confit potato with rosemary and white wine; and Smoked Beetroot and Raspberry Salmon Blinis.
Also available to supplement the feast with more indulgent savoury and sweet treats includes: Foie Gras Torchon; Gratin of Heliantis; Potato Mash; Braised Pumpkin and Roasted Chestnut; Bûche de Noël Chestnut Chocolate Cake or Bûche de Noël Japanese Winter Strawberry.
Relish the season’s best with an exclusive selection of seasonal fresh vegetables handpicked by Chef Jeremy to complete the festive enjoyment. The lovely harvest includes chervil root, capucine, occas du pérou, parsnip, and Jerusalem artichoke. Heighten the celebrations with divine Black Winter Truffle from France.
To usher in year 2023, the team is celebrating on a high note with a lavish repertoire of exquisite seasonal vegetables with the finest collection of seafood such as blue lobster and caviar on 31 December. The dinner is paired with an exceptional selection of wines (seven labels) by Anant and the restaurant’s sommelier, each with a 4.2-pointer or above.
JAG Wine & Beverage Pairing
The impressive beverage offering at JAG has been carefully curated to showcase the beautiful regions of France though its wines, and the wonderful landscape of Japan through its elegant Sakes. A conscious effort has also been made to keep the beverage offering light to match the culinary journey and not overwhelm the flavours. The experience is complemented and completed by the exceptional selection of seasonal cocktails by FLOW Bar which is a collaboration between Restaurant JAG and award-winning master mixologist, Ricky Paiva.
From the team of Restaurant JAG to you, have a Merry Gastronomic Holiday!
a. 76 Duxton Rd, Singapore 089535
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