A meeting of minds sets the stage for vegetable-centric culinary creativity
Generous with fresh green peas in spring, juicy tomatoes in summer, earthy chestnuts in autumn, and hearty root vegetables in winter, nature is the muse of one-Michelin-starred Restaurant JAG. The seasons speak to chef Jeremy Gillon with heartfelt memories of discovering the earth’s munificence, and his appreciation is expressed in the thoughtful explorations of produce that make their way on the plate.
With contemporary French flair and technical precision, fine harvests are embraced in full — each vegetable articulated in a variety of flavours and textures from raw to cooked, or concocted into elixirs and teas. Produce takes centre stage, complemented by proteins carefully sourced from leading suppliers sharing JAG’s values of ethical cultivation and animal husbandry.
Since 2018, co-owners Jeremy Gillon and Anant Tyagi have sought to share the pleasures and joys of vegetable-centric cuisine, a vision that has paved the way forward for vegetables to be recognised as a focus of culinary art. Now, continuing to script the vegetable-forward narrative, JAG welcomes fellow chefs into the fold.
Beginning in May 2024, JAG joins hands with some of the greatest culinary talent to stage Les Copains d’Abord: a series of collaborations in which friends of Jeremy and Anant are to delve into the world of vegetable-centric cuisine, working with the season’s picks to craft an exclusive 5-course dinner menu ($248++). These partnerships will be as much exciting exercises in spotlighting vegetables as happy reunions with beloved friends — a sentiment captured in the programme’s title, translating to mean “mates come first”.
The 5-course collaborative menu will comprise two cold courses, two hot courses, and a dessert. Canapés, mignardises, and petit fours will also be served; beverage options are available.
Joining chef Jeremy at JAG are Lewis Barker, head chef of one-Michelin-starred modern European restaurant Sommer; Arnaud Dunand Sauthier, chef de cuisine and owner of two-Michelin-starred Maison Dunand, serving contemporary French cuisine; Masashi Horiuchi, executive chef of Entier, specialising in French cuisine; and Takeshi Araki, head chef of one-Michelin-starred modern Japanese kappo-style restaurant Esora. Chef Arnaud and chef Araki will also host chef Jeremy at their respective restaurants.
These gatherings culminate in a finale on 18 November 2024, in a one-day-only event celebrated with chefs Francois Mermilloid of Bar-A-Thym; Patrick Leano of Burnt Ends; Olivier Bendel of Deliciae Hospitality Management; and Stephane Istel of Bar-Roque Grill — commemorating Restaurant JAG’s 6th anniversary and paying homage to the deeply valued connections that have heartened their pursuit of gastronomic excellence.
Les Copains d’Abord: Chefs
Chef Lewis Barker — Sommer
Chef Lewis Barker is welcomed by JAG for a night on 9 May, the opening instalment of the programme. Spring is in full swing then — bountiful with the first of the year’s green vegetables and morels.
At Sommer, Chef Lewis Barker’s debut restaurant, seasonal multi-course menus showcase a personal approach to modern European cuisine. Each flavour is purposeful; every component of a dish is an expression of respect for the ingredients used.
Under Chef Lewis’ leadership, Sommer received its first Michelin star within six months of opening, an honour it maintained in 2022 and 2023.
Having honed his skills in renowned restaurants across the globe for over a decade, Chef Lewis brings culinary finesse, international inspirations, and a wealth of creativity to the table.
Chef Arnaud Dunand Sauthier — Maison Dunand
Chef Arnaud Dunand Sauthier joins JAG for two nights on 12 and 13 June, at spring’s end and on the cusp of summer. The intrigue of seasonality is rich here; as the seasons turn and the last of spring’s vibrant greens meet fruiting vegetables brought into sweet fullness by the sun.
Chef Arnaud helms Maison Dunand, a celebrated icon of Bangkok’s restaurant scene. The contemporary French cuisine is at once shaped by inspirations from his travels, and built upon his roots in the Alpine region of Savoie and France’s northwesternmost Brittany.
His culinary philosophy is one that focuses on seasonality of produce, respect of terroir, and thoughtful experimentation. The partnership with JAG will be imbued with his unique brand of storytelling and precision.
Chef Masashi Horiuchi — Entier
On 11 July, JAG hosts chef Masashi Horiuchi for a night. Summer is blossoming into its zenith, fruits and vegetables of the season flourishing in the golden sun and warm soil.
Chef Masashi Horiuchi, Tatler Dining Malaysia’s Chef of the Year 2024, is the force behind Entier and Potager in Kuala Lumpur.
At Entier, he embraces sustainability with a nose-to-tail culinary philosophy, incorporating produce chosen with seasonality and regionality in mind. He stylistically fuses French techniques with Japanese influences and ingredients.
Chef Masashi approaches the collaboration with “kokoro” — “heart” or “spirit” in Japanese — and a harmony of Japanese precision and French artistry.
Chef Takeshi Araki — Esora
Chef Takeshi Araki joins JAG for a night on 7 August, when summer has reached blazing peak. The produce finds unparalleled vibrance from the touch of the sun, ripe and flavourful.
At Esora, chef Araki crafts culinary odes to the season — led by “kisetsukan”, an unspoken, profound connection to the seasons; and “shun”, an awareness of when ingredients are at their prime.
Wielding this keen sensitivity, he transforms meticulously sourced produce into delicate compositions that brim with freshness and flavour, artfully plated with floral arrangements to match.
Chef Araki melds Japanese traditions and flavours with modern techniques, in a style of modern Japanese kappo that will intertwine seamlessly with JAG in the one-night-only Japanese-French dinner.
As JAG approaches their 6th anniversary, there is no celebration more joyous and fitting than one that reunites them with cherished friends, in a playful culinary call-to-arms that sets the stage for unforgettable experiences of vegetable-centric gastronomy.
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