Answers from Our Experts (1)
The menu at Jean Georges is constantly changing its offerings, as the food varies often and dramatically with the seasons. While many of the signature dishes at the fine dining Shanghai restaurant are always on the lunch and dinner menus, the philosophy of both Jean-Georges Vongerichten and executive chef Paul Eschbach is to make the most of the local seasonal produce, understanding that what is freshest and ripest makes for the best dishes. This means that springtime sees a hike in morel mushrooms, lamb and white asparagus, while summer has an explosion of tomatoes and tropical fruits. By shifting its dishes with the seasons, Jean Georges is able to keep its menu fresh and relevant while still maintaining a base of signature classics.