by chef Jeremy Gillon, JAG Restaurant, Singapore
Chef Jeremy’s journey from Normandy to Singapore reflects his reverence for nature, and his ability to innovate while staying true to his culinary roots. At Restaurant JAG, he continues to redefine French cuisine, creating a dining experience that celebrates the vibrancy of seasonal vegetables and the artistry of thoughtful cooking.
Longchamp’s commitment to sourcing the finest materials and creating exquisite collections year after year truly resonates with us. We share the same philosophy—selecting the best ingredients, honoring seasonality, and recognizing the perfect moment to showcase each product at its peak. Like Longchamp, we strive to capture the essence of this season’s diversity in this dinner.
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Puree Jerusalem artichoke
Braised in papilotte with Jerusalem artichoke with salt, sunflower oil and cook for 40 min at 160c. Blend and add butter for a smooth texture.
Raw slice Jerusalem artichoke
Peel the Jerusalem artichoke keep them on cold water with slice of lemon.
Slice Jerusalem artichoke with the mandolin and use ring mould to make Jerusalem artichoke ring.
Cremeux Jerusalem artichoke
Peel the Jerusalem artichoke and dice them, cut and mirepoix the onions
Sweat the diced Jerusalem artichoke and the onion until light golden, add salt and water.
Boil and add the milk cook for 10 to 15 min.
Add the cream cook for another 10 min, blend everything and strain reserve in espuma and bain-marie oven.
Roasted Jerusalem artichoke juice
Cut a mirepoix of carrot, onion, lemongrass and celery.
Bake the mirepoix for 30 min at 160c to get nice coloration of your vegetable.
Transfer the roasted mirepoix in to the pot and add the Jerusalem artichoke. Sweat them for few minutes and add muscovado sugar. Cover with water and cook for 2 to 3 hours.
Strain and reduce until you achieve a smooth texture of the Jerusalem artichoke juice. Finish the juice with some brown butter and lemongrass.
Lemon past
Boil water and blanch lemon 4 times, replace hot water with cold water and reboil each time. On the 5th time, boil water, sugar and salt with lemon over low fire for 3 to 4 hours and blend to get smooth texture of salted lemon paste.
Smoked cream with lemon zest
Smoke the sour cream 2 to 3 time with smoked gun or with hay, add lemon zest and salt.
Lemon grass oil
Blend everything in robot coupe and infuse for 1 day then strain.
Praline sunflower seed and soya been fermented
Roast the sunflower seeds in the oven for 8 min at 180c.
Pour all elements in the blender and blend until smooth.
Compress Jerusalem artichoke
Peel your Jerusalem artichoke and let them sit in cold water with slices of lemon.
Use mandolin to slice your Jerusalem artichoke at 3mm
In terrine form, build separate layers of sliced Jerusalem artichoke, butter, salt, agar, reproduce this until terrine mould is full.
Cover mould with aluminium foil and bake in oven at 160c for 40 to 45 min. After cooking, press with another mould/terrine and leave to cool. Cut rectangular slice of the compressed Jerusalem artichoke. Warm up in the oven for 2 mins @ 180c before serving.
Mix flower and cress
Use mix of different sweet flower and different cress like lemon balm, basil, coriander.
Citron caviar
Finish on top of the compress Jerusalem artichoke.
Biscuit Jerusalem artichoke
Peel 300g of Jerusalem artichoke and boil in salt water until soft and blend as puree.
Smoked the Jerusalem artichoke puree 2 to 3 times with smoke gun and reserve on the side.
Beat Butter until fluffy, then slowly add in sugar to let it mix with butter.
Mix dry ingredients - Flour, Buckwheat flour, baking powder, salt, thyme powder. Add mixed dry ingredients into butter until fully mixed, then slowly add in Jerusalem artichoke puree and finish with the bamboo ash.
Let dough rest at least 30 min before using.
Use silicone mould and bake at 150c for 10 min.