From 1-Michelin star Restaurant JAG’s Autumn menu: Rutabaga, Carvi (caraway sourced from Savoie region of France), Oyster.
The bivalve lends a briny freshness that matches perfectly to the slight acidity of rutabaga jelly and bitterness of bamboo ash. Addition of rice powder layering comforting, toasty notes into the mix.
Savoie native and chef-owner Jeremy Gillon is a master of assembling flavours and textures in the most ingenious and divinely tasty ways. His menu focuses on the best of seasonal produce, accented with Savoie herbs, will have you exploring and loving new-found flavours.