Les Copains D’Abord: Jeremy and Friends Join Hands For An Unforgettable Vegetable Experience

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.

​​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.