[Shanghai] Jean Georges (2)

Jean Georges

Add: 4/F, Three on the Bund, 17 Guangdong Lu 广东路17号, 外滩三号4楼
Tel: 6321 7733
Hours: [Lunch] 11:30am~2:30pm [Dinner] 6pm~11pm
Website: www.threeonthebund.com
Price: [lunch] 218 RMB + 10% [dinner] 500~700 RMB/person
Visited: Jun 2011 (visit 1, 3)

Please note that this was an arranged tasting.

With a menu featuring Jean-Georges Vongerichten’s classic lineup and a spectacular vista of the illuminated Lujiazui right outside the window, it’s no wonder that Jean Georges remains one of the most highly regarded restaurants in Shanghai after so many years of opening. But…

…but I really shouldn’t have eaten so much that evening. 15 dishes, that’s how many dishes I tasted that evening, and that doesn’t even include the amuse bouche and complimentary chocolates and marshmallows at the end. It’s not so much the quantity that troubled me – I’m quite proud of my stomach space – but the thought of having to describe so many dishes in one post became so daunting that in retrospect, I wish I hadn’t stole food off each and every one of my companions’ plates.

But what is done is done. Let’s take a look what flowed through our table. The 7-course Jean Georges Menu (998 RMB + 10%) began elegantly with Egg Caviar, a signature dish that graces the cover of Jean-Georges’ “Simple to Spectacular” cookbook. A fluffy, lightly scrambled egg topped with whipped cream and a generous dollop of caviar, this was one of my top three favorite dishes of the evening.

Sea Scallops with Caramelized Cauliflower, Caper-Raisin Emulsion.

Young Garlic Soup with Thyme, Sauteed Frog Legs.

Turbot, Chateau Chalon Sauce, Tomato and Zucchini.

Lobster Tartine, Lemongrass, Fenugreek Broth, Pea Shoot.

Out of the rest of the prie fixe menu, I was especially charmed by the Broiled Squab, Onion Compote, Sauteed Foie Gras, Corn Pancake. The combination of tender squab and creamy foie gras was just irresistible. 

Fruit Dessert Tasting.

Now on to my two dinner companions’ dishes. They each picked a Prie Fixe Menu (598 RMB + 10%), which included 3 savory dishes plus a dessert. First came the Chilled Crab Salad, Market Vegetable and Flower Vinaigrette, another one of my favorite dishes of the evening. It was a beautiful creation with fresh vegetables and flower petals, and what’s interesting was that the chef added cumin to the dish, spicing it up to something slightly exotic and thoroughly addicting.

Charred Corn Ravioli, Tomato Salad and Basil Fondue.

Steamed Cod, Spiced Jade Emulsion and Celtuce.

Sauteed Foie Gras, Black Olive, Lychee and Brioche.

Australian Wagyu Beef Sirloin, Marble Score 6 (+248 RMB).

Caramelized Beef Tenderloin with Carrots and Miso – Mustard.

Carrots Three Way.

Raspberry Lychee Trifle.

Jean-Georges Chocolate Cake with Vanilla Ice-Cream was, in a word, decadent. Having tasted molten cakes from no less than two dozens of restaurants, I was surprised to be so satisfied with the Jean Georges rendition. But I really shouldn’t be, considering that Jean-Georges Voncherichten himself supposedly was the inventor of this popular dessert.

Lastly there was a chocolate platter with flavors like earl grey, passion fruit, vanilla, lemon…

I wasn’t blown away by all the dishes I sampled this evening, but there were quite a few that impressed – many of them are direct transplants from the original Jean Georges in New York (which has a 3 Michelin stars standing). Will be back.