{"id":2258,"date":"2020-08-29T00:36:19","date_gmt":"2020-08-28T16:36:19","guid":{"rendered":"https:\/\/www.restaurantjag.com\/?p=2258"},"modified":"2020-12-03T12:38:40","modified_gmt":"2020-12-03T04:38:40","slug":"the-stories-behind-signature-dishes-from-6-michelin-starred-restaurants","status":"publish","type":"post","link":"https:\/\/www.restaurantjag.com\/the-stories-behind-signature-dishes-from-6-michelin-starred-restaurants\/","title":{"rendered":"The Stories Behind Signature Dishes From 6 MICHELIN-starred Restaurants"},"content":{"rendered":"\n<p>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&#8217;s journey, whether through stints in different MICHELIN-starred kitchens or on their move from Europe to Asia.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1120\" height=\"630\" src=\"https:\/\/www.restaurantjag.com\/wp-content\/uploads\/foie-mushrooms.jpg\" alt=\"\" class=\"wp-image-2302\" srcset=\"https:\/\/www.restaurantjag.com\/wp-content\/uploads\/foie-mushrooms.jpg 1120w, https:\/\/www.restaurantjag.com\/wp-content\/uploads\/foie-mushrooms-600x338.jpg 600w, https:\/\/www.restaurantjag.com\/wp-content\/uploads\/foie-mushrooms-768x432.jpg 768w\" sizes=\"(max-width: 1120px) 100vw, 1120px\" \/><\/figure><\/div>\n\n\n\n<p><b><a href=\"https:\/\/guide.michelin.com\/sg\/en\/singapore-region\/singapore\/restaurant\/jag\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">JAG<\/a><\/b><br><i>One MICHELIN star, MICHELIN Guide Singapore 2019<\/i><\/p>\n\n\n\n<p><b>Bouleau Mushroom &amp; Smoked Foie Gras<\/b><br>Chef Jeremy Gillon&#8217;s hometown in the Savoie region of the French Alps is known for its heavy flavours, but at his restaurant JAG in Singapore, he cooks with a light hand and a produce-forward sensibility. The one signature dish that best encapsulates his innovative approach to the simplest of ingredients, he says, is the Bouleau Mushroom &amp; Smoked Foie Gras. \u201cAs with any beautiful and fresh ingredients, I always want to find the balance of upholding the integrity of the natural flavours but while also attempting new cooking techniques. During the initial conceptualisation and experimentation of this dish, we were thrilled to see how much we could push the boundaries with these beautiful mushrooms \u2013 given its already unique flavours and distinct textures,\u201d says Gillon. Three types of Japanese mushrooms, enoki, shimeji and shiitake, are served raw, pickled, torched or even whipped into an unusual, umami-rich mushroom ice-cream. To level up the indulgence, these are then paired with smoked foie gras from the Landes region in the southwest of France.<\/p>\n\n\n\n<p><a rel=\"noopener noreferrer nofollow\" href=\"https:\/\/guide.michelin.com\/sg\/en\/article\/dining-out\/the-stories-behind-signature-dishes-from-6-michelin-starred-restaurants\" target=\"_blank\"><strong>Read the full story on michelin.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s journey, whether through stints in different MICHELIN-starred kitchens or on their move from Europe to Asia. JAGOne [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2301,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/posts\/2258"}],"collection":[{"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/comments?post=2258"}],"version-history":[{"count":0,"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/posts\/2258\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/media\/2301"}],"wp:attachment":[{"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/media?parent=2258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/categories?post=2258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurantjag.com\/wp-json\/wp\/v2\/tags?post=2258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}