JAAN, Swissôtel The Stamford
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Derived from the ancient Sanskrit word for ‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in modern French cuisine and service excellence in Singapore. The ornate interior features a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. The beauty of the chandelier is only outdone by the breathtaking view of Singapore’s scenic landscape, as well as the truly outstanding culinary and service experience that has become the hallmark of this multi award-winning restaurant. JAAN is most notably ranked 100th at The World’s Best Restaurants 2014 and 17th at Asia’s 50 Best Restaurants 2014, both awards sponsored by S. Pellegrino and Acqua Panna. The Artisanal menu by Chef de Cuisine Julien Royer is built around a passion to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity. The result is an imaginative, innovative cuisine that celebrates and respects seasonality, terroir and the skills of the world's best gourmet producers. |
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| Address: | Level 70, Equinox Complex Swissôtel The Stamford, 2 Stamford Road, Singapore 178882 |
| Tel: | +65 6837 3322 |
| Website: | Click here to view |
| Hosting Chef: |
Julien Royer |
| Hosted Guest: |
Christophe Muller |
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Events Information Friday 24 April 2015 Our Official SG50 Celebration - A STARS Four Hands Dinner featuring Christophe Muller (representing Paul Bocuse) & Julien Royer - SG50 Singapore 50th Anniversary - Paul Bocuse 50 years of Michelin Star - Martell 300 years Epicurean Delights Tuesday 21 April 2015 - Thursday 23 April 2015, 7:00pm - 10:00pm WGS Epicurean Delight featuring Christophe Muller S$348++
World Gourmet Summit 2015 Paul Bocuse @ Jaan 21/22/23 April Epicurean Delights Promotion snacks… Smoked Saba ‘Kueh pie tee’ Lentils Hummus, Cereals crackers Blacked sesame sponge, Smoked eel Cantal & walnut crackers SCOTTISH BLUE LOBSTER & POUILLY FUISSE NAGE Cauliflower cream, ginger, Oscietra caviar toast *** GREEN ASPARAGUS ‘DOMAINE SAINT VINCENT’ ‘Lardo Collonata’, Wild garlic, Vin Jaune Sabayon *** ‘VALERY GISCARD D’ESTAING’ SOUP Foie gras & Black truffle *** WILD ATLANTIC SEA BREAM Confit celery, Citrus butter HAY-ROASTED BRESSE PIGEON *** Hokkaido white corn, confit leg, cumin *** ‘TROPICAL’ CHOCONUTS Taste & textures *** Douceurs Cep Macaron Canneles Bordelais Banana & Passionfruit marshmallow Smoked rosemary lollipop |
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