JAAN has just rolled out its brand new summer menu, courtesy of their chef de cuisine Julien Royer.
Royer’s latest offerings feature fresh, seasonal produce best exemplified in dishes such as Caledonian Obsible prawn tartare and avocado cannelloni topped with Oscietra caviar ($58). Other highlights include roasted bread-and-butter-crusted wild langoustine with Saint Vincent asparagus and morels, and an updated pan-fried Landes foie gras signature, accompanied by pain perdu and Mara des Bois strawberries ($53).
