Was at Jean Georges last Friday to spend some romantic time with my boyfriend and check out the makeover of the decor.
The restaurant is now completely revamped in a modern, minimalistic key. The room now feels pleasantly airy with sandy floors and a predominant cream hue to the walls, chairs and table cloth. The open kitchen is any interior designer’s dream.
We were surprised to find out that there is no a la carte option at Jean Georges which forces you to choose a minimum of a 4 course menu fixe at 698 RMB %2B 10% service charge.
A trio of fusion amuse bouche of the strong Japanese influence is served as a starter, along with some bread rolls and butter.
I loved my scallop and caramelized cauliflower with capers emulsion as an appetizer. Bold, interesting flavors.
As a first course my boyfriend pick was the winner: a stunning, innovative seared foie gras with black olive powder and fresh lychee. You wouldn’t know how good foie gras can taste until you’ve tried this dish. I instead went for a melt-in-your-mouth New Zealand Salmon filet with fava beans. Extremely decadent and a big, comforting portion.
As a second course, again my boyfriend had the best intuition choosing the suckling pig – a layered pork goodness with crispy skin on top and a side of colorful beets. My Alaskan black cod was good too but lacked that wow factor.
For dessert, one can choose among four different samplers. We chose the violet and the chocolate ones. The former was quite disappointing, overwhelmingly sweet with no balance of flavors and little texture. The chocolate sampler was all the opposite, with amazing games of bitter, sweet, acidic and salty with foamy, liquid, crunchy and creamy textures.
Overall we loved the experience and the food was well worth the money. I just wished their wine list was more reasonably priced: reds start at 148 RMB by the glass.
Shout out to Addison, our lovely waiter, for being awesome!
Lulu’s Tip: Ask for a table far from the entrance passage as it can get noisy.
Address: 3 Zhongshan Dong Yi Lu, Three on The Bund, 4/F, near Guangdong Lu