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Fall Flavours in the Air New Autumn Menu in Jaan2007/11/01
Classic traditions with a creative twist are at the heart of Jaan's new autumn menu. Chef de cuisine Guillaume Galliot has created a new take on steak tartar. Light yet retaining the essence of the dish, the flavours are infinitely finer with a clearly defined texture. A gently poached organic farm egg flows into the tartar of luscious Wagyu beef accentuated with highlights of tomato, fava beans and French shallots. Blissfully luxuriant the satiny gloss of the egg yolk envelops the rich flavours of the Wagyu beef melting together, complemented by the earthy flavour of a brush stroke of morel cream. One of the uncontested highlights of the autumn collection is Canadian lobster roasted in the shell, on sautÈed sweet onions and purple potato emulsion. Succulent live Sole is served on a fricassee of the seasonís finest mushrooms from local producers; prized Matsutake mushrooms add a meaty texture complemented by delicate flavours of capes, morels button mushrooms and chanterelles. Sensationally tasty. In addition to the a la carte menu an attractive six-course taste of food and drink menu priced at 788 yuan per person offers the best approach to sampling Jaan’s cuisine; favourite menu items are combined to form a stellar line-up of truly creative and utterly indulgent cuisine. The lunch set menu changes weekly and is attractively priced at 180 yuan—220 yuan per person for a choice of either two or three courses: ideal for a delicious yet light lunch regardless whether for private or business entertainment. The French fine dining Jaan Restaurant opens daily from noon to 2 p.m. for lunch and from 6:30—10 p.m. for dinner. It is located on the first floor of the Raffles Beijing Hotel Main Building. |
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京ICPè¯050057å·http://www.miibeian.gov.cn