Skip to content
search
Digest Chef Jeremy Gillon of Michelin-Starred Restaurant Jag Collaborates with Maison 21G to Create a Unique Scent & Savour Menu

Chef Jeremy Gillon of Michelin-Starred Restaurant Jag Collaborates with Maison 21G to Create a Unique Scent & Savour Menu

Chef Jeremy Gillon of Michelin-Starred Restaurant Jag Collaborates with Maison 21G to Create a Unique Scent & Savour Menu
Johanna Monange and Jeremy Gillon (Image: Restaurant Jag)
By Dudi Aureus
By Dudi Aureus
February 14, 2020
Take part in this showcase that seamlessly combines the art of fragrance and fine dining

There's no denying the importance of scent to taste. Just ask chef Jeremy Gillon, who is constantly influenced by the flavours and aromas of the local ingredients he grew up with, particularly the "herbs that unique to the landscape and climate" of his hometown of Normandy in France, as well as the ones he has discovered on his travels around the globe.

In fact, he has decided to celebrate these precious memories at the dining table with his first Scent & Savour menu. This is a collaboration with Johanna Monange, the founder and CEO of fragrance house Maison 21G, and will be available from February 25 to 29. 

(Related: What Do Michelin Guide Singapore’s Newly-Minted Chefs Think About Our Changing Fine Dining Scene?)

Seasonal ingredients that inspire Gillon's menu
Seasonal ingredients that inspire Gillon's menu

Taking inspiration from the winter season, Gillon has designed seven novel dishes using carefully selected seasonal herbs and ingredients harvested from the Savoie region. He then worked closely with Monange, who created six bespoke aromas that complete the sensorial gourmet experience.  

The guided gastronomic journey begins "in the forest", with the essence of damp earth and fresh pine presented on small ceramic plates. With your olfactory sense awakened, you’ll better appreciate Gillon’s Textures of Mushroom—an assembly of portobello and button mousseline, grilled shiitake, pickled shimeji decorated with shiso and marigold cress.

(Related: Where to Eat and Drink in Paris: Chef Jean-Francois Piege of Michelin-Starred Le Grand Restaurant Shares His Top Picks)

Monange create six bespoke scents to complement Gillon's menu
Monange create six bespoke scents to complement Gillon's menu
Gillon and Monange admit that they are compatible with how they approach food and art
Gillon and Monange admit that they are compatible with how they approach food and art

Relish in the aroma of an orange tree, which intrigues with its sweet and citrusy notes as you partake in the dish of Hokkaido scallop carpaccio piqued with the zesty notes of lemon, orange and kumquat.

Monange has also captured the fresh and salty scent of the ocean in a bottle, and there’s no better course to complement it than the dish of marinated Icelandic langoustine, served on a bed of banana shallot, sautéed lettuce seaweed deglazed with calamansi vinegar, and spring onions.

The innovative menu doesn't only serve to affirm just how fundamental fragrance and taste are in delivering a fine dining experience. Gillon hopes that what he and Monange have created will “take diners to new levels of appreciating food, evoking old memories and creating new ones”.

(Related: Michelin Guide Singapore 2019: The Full List Of Restaurants That Have Earned Their Stars)

Restaurant Jag

Restaurant, $$$$, French, Duxton

Tags

Digest michelin-starred restaurant Restaurant Jag michelin guide maison 21g menus jeremy gillon chefs

clear
keyboard_arrow_up

In order to provide you with the best possible experience, this website uses cookies. For more information, please refer to our Privacy Policy.

close