Our marvelous meal at 3* Jan by @janhartwig_official in pictures:

Our menu:

FOIE GRAS À LA CHANTILLY
Rum raisin, pecan nut & 3o years aged balsamic vinegar

CRUSTADE
Salmon belly, pistachio, wasabi, soy tapioca & myoga

CHICKEN SALAD
“back to the 80’s”

VEAL TARTARE
“Vitello Tonnato style”
Beetroot, Don Bocarte anchovy, caper & chives

SEA URCHIN “LOUISE”
N25 kaluga reserve “selection JAN”
Jellified ox cail & crème fraîche

PIKE DUMPLING 3.0
Pikeperch, currant bush oil, nori jam, Marcona almond, celery & smoked mussels fumet

BREAD
Homemade & organic sour cream butter from Allgäu
Nettle curd cheese with salty lemon & spring herbs

ASPARAGUS from Martin Waßmer
Flan, salad & velouté
Green olive, morels, crispy potato & rapeseed oil

SCOTTISH LOCH DUART SALMON
Grilled teardrop peas, grapes, scallop XO & whey with shiso vinegar

DUCK WITH PEPPER
Sauteed foie gras
Carrot, mustard aioli, dried cherries, rosemary & spruce shoots

MOUNTAIN CHEESE FROM ALLGÄU
Bottarga, pollen & “Braunschweiger Mumme”

“PETIT DÉJEUNER”
Yoghurt sorbet, Rooibos tea, Charentais melon, pink grapefruit & caramelized cereals

“MIEZE SCHINDLER”
Raspberries, macadamia & vanilla

PETIT FOURS
PATE DE FRUIT - “Jagermeister”
MADELEINES with sweet miso - buttermilk & lemon
ICED PROFITEROLE - cassis & cream cheese
BIO HONDURAS 75% from Eberhard Schell - coffee & Piemontese hazelnut

See more about my dining experience in my reel 👉🏻
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3*, Restaurant JAN
Munich, Germany
#supermelGermany Less