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
