Restaurant JAG is beguiling little pace made up of just seven tables that can seat twos or fours. The experience is designed to be intimate and educational (in a nice way), showcasing Savoie herbs & exceptional seasonal vegetables on seasonal menus, all delivered with artistic flair and the aim of fully optimising the flavours. It’s a culinary journey that transports you straight into Alpine France.
Canapes fire up the appetite, which might mean herbs, puréed cauliflower and seaweed crafted into a package of mouth-popping flavours. Next a wafer artfully made from fava beans is a vehicle for some cured mullet roe and fresh fava beans that contrasted the sweetness of the wafer with the earthy saltiness of the roe, finished with a tangy thyme citron. A trio of mushrooms on a foie gras base maintains the level and packs a punch with sweet, earthy, umami flavours. Icelandic langoustine delivers a crunchy mix of white meat and puréed peas which add earthy sweetness while pigeon brought salty, savoury, umami flavours cloaked in the buttery nuttiness of some accompanying chickpeas.
Amateur home-cooking of vegetables will never be quite the same! Nice wine list might point you in the direction of a glass of Francis Pinon Vouvray or Louis Morea Grand Cru Chablis.