When it comes to Basque, most people immediately think of Basque cheesecake. But this time, at Jing, a five-time Michelin-starred French restaurant, I had the privilege of experiencing an exquisite French culinary feast masterfully crafted by Chef William, who hails from the Basque region of France!
Upon entering Jing, guests are first seated in the bar area, where they can enjoy a few cocktails before the dinner officially begins. In addition to the classic welcome drinks, the current menu features several Basque-inspired cocktails, which are equally worth trying!
The dinner commenced with a selection of amuse-bouches representing different regions of France. The Brittany lobster terrine, paired with Sichuan Ya’an caviar, delivered a refreshing yet rich umami flavor—truly memorable. Meanwhile, the Burgundy gougère, filled with mascarpone cheese and black truffle, offered a unique aroma and an indulgent taste.
For the bread course, the house-made black truffle butter—prepared tableside—added both theatrical flair and an irresistible earthy fragrance. Whether paired with classic baguette or tomato focaccia, it was pure perfection.
The New Zealand scampi tartare stood out with its delicate, crisp texture, enhanced by crispy bread, sour cream, dill, and finger lime. The addition of 9-year-aged caviar from Sichuan Ya’an created a harmonious dance of briny and sweet notes—an absolute delight!
The fresh scallops from Dalian were plump and tender, their natural sweetness amplified by a light sear. Served with squid ink crisps and sage-mussel jus, the dish was a brilliant celebration of oceanic flavors. The celeriac purée and parsley oil added a subtle herbal aroma, making each bite feel like a symphony on the palate.
The wet-aged M5 Wagyu beef tenderloin, sourced from Queensland, Australia, was richly marbled and juicy. Pan-seared to perfection, it released an irresistible aroma of rendered fat. Paired with red wine jus and silky mashed potatoes, it was a classic yet extraordinary masterpiece.
Finally, the Basque cheesecake—made following a traditional Basque recipe—was a creamy, velvety dream. Combining several types of cheese, it struck the perfect balance between richness and elegance. Served with cheese ice cream and lemon zest, it was an unforgettable finale.
