Most of these dishes are specially created by Chef Jason Tan, so it is most likely you won't be able to find some of these in their menu.
Meal One
Starter is a crispy ice-cream cone with savoury salmon fillings
Crispy chicken skin with special powder flavourings
Caviar with chilled apple
Soft eggs with mushrooms and pork gell0
Julian Bompard kitchen from the chef's counter
Soup of French Morel Mushrooms
Spanish Jamón ibérico - think vegetarians will scream when they see this. hehe
Lamb rack
Creamy mashed potato with truffle oil
Cherry tomato lollipop - this is a pre-dessert dish after the main course.
Blood orange sorbet with exotic fruits - fruits has been chopped up below the sorbet.
Goldschlager (43.5% alcohol) - As the name suggests, what's so special about this is that tiny bits of gold flakes float inside this Italian liqueur.
Another Italian liquer - this time with lemon zest. It is not sour as no lemon juice are added to it. It is suppose to help digestion.
Le Mousquet actually means The Rifle (Gun). What a name.
Meal Two
Salmon Skin with Fennel Cream - Fennel seeds, bulbs and leaves are widely used in cooking.
Parmesan Cheese ice-cream with crouton - A refreshing change for appetizer as a savoury ice-cream is served.
Club Sandwich of Foie Gras terrine, Jamón ibérico, decorated by gold flake
Squid Ink Paella with lobster, squid, mussel and prawn.
Pan seared Hokkaido Scallop with Puffed Wild Rice, and butterscotch puree.
Cream of Jerusalem artichoke with crab meat and chive.
Pan seared pigeon with breadball injected with cold Foie Gras gel
Dessert was "Watermelon Tartar" with olive oil powder basil sauce and "mango yolk"
Chef Jason showing how to use special equipment from the famous spanish El Buli and brown algae to create a membrane, which hold the chilled mango juice that resembles an egg yolk
The membrane is created with these special cans, and usually only used in restaurants.
Julien Bompard
2 Finlayson Green,
2nd Level
Ascott Raffles Place