Month: August 2020

The First Day We Got Our Stars: Jeremy Gillon

The First Day We Got Our Stars: Jeremy Gillon

Chefs have to wear many hats these days: farmers, scientists, ambassadors –  and even librarian, in Jeremy Gillon’s case. The chef-owner of restaurant JAG keeps a “herb library” —  an edible catalogue of 40 types of indigenous herbs from Savoie in the French Alps — that takes…

Recipe: Restaurant JAG’s Sureau, Scallops And Celeriac

Recipe: Restaurant JAG’s Sureau, Scallops And Celeriac

A cornerstone of JAG’s French cuisine is the myriad Alpine herbs which line the wall of Gillon’s open kitchen. Over 40 types of indigenous herbs from the Savoie region in the French Alps, including apricot-scented coucou flower petals, grains of thym citron and savoury ortie leaves, are among the display.…

The Stories Behind Signature Dishes From 6 MICHELIN-starred Restaurants

The Stories Behind Signature Dishes From 6 MICHELIN-starred Restaurants

Like artists who sign off on their creations, every chef has a signature dish on his menu that bears marks that are unmistakably his. They tell stories of the personal growth, challenges and philosophical evolution on a chef’s journey, whether through stints in different MICHELIN-starred…

Restaurant JAG: Exploring the Exotic and Eclectic

Restaurant JAG: Exploring the Exotic and Eclectic

When we first dined at Restaurant JAG last year, I predicted that Chef Jeremy Gillion’s passion for exotic European herbs and vegetables would surely win him a Michelin Star and indeed, that premonition came to pass later that year! The good news is that even after…

Restaurant JAG: Flavours of Savoie

Restaurant JAG: Flavours of Savoie

How do you make your own fine dining restaurant stand out from the rest who are also serving the usual suspects of wagyu, caviar, lobster, foie gras and oysters?  That must be the holy grail of every fine dining chef. Indeed,  the quest for the…