{"id":5938,"date":"2023-07-27T15:28:09","date_gmt":"2023-07-27T13:28:09","guid":{"rendered":"https:\/\/bestveggietables.com\/jys-colmar\/"},"modified":"2024-10-28T09:21:25","modified_gmt":"2024-10-28T08:21:25","slug":"jys-colmar","status":"publish","type":"post","link":"https:\/\/bestveggietables.com\/en\/jys-colmar\/","title":{"rendered":"Jy’s – Colmar"},"content":{"rendered":"\t\t
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Le JY'S: straightforward cooking!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Jean-Yves Shillinger <\/b>‘s restaurant, Jy’s<\/b>, located in the heart of<\/span> Colmar’s Champs de Mars park, boasts two Michelin stars and three Gaut et Millau toques <\/b>. After several years in New York (and the opening of two renowned restaurants, Destin\u00e9e and Olica), the chef returned to Colmar in 2002 to open Jy’s<\/strong>.
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The chef offers a fusion of local produce and flavors from around the world (India, Japan, etc.). <\/strong>A la carte dishes are available, but the most interesting are the 6-course lunch menu, the 6-course vegetarian menu<\/b> and the 10-course menu.<\/p>\n

I was able to try out chef Jean-Yves Schillinger<\/b>‘s vegetarian menu on two occasions .<\/b> <\/b>Personally, I find it a real plus. <\/span>to offer a vegetarian menu. This is still quite rare in Michelin-starred restaurants, and it is often necessary to ask in advance if it is possible to have a vegetarian menu (some chefs refuse for various reasons).
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The vegetarian menu consists of 6 dishes<\/b>. Please note, however, that this is a vegetarian menu, not a vegan one<\/b>. What’s more, the chef announces directly on his website that he does not wish to offer a vegan menu. The decision may seem a little direct, but at the same time, I think it’s better to announce the color than to say yes to a vegan or even vegetarian menu and pay full price for a cuisine that won’t meet certain expectations. <\/p>\n

My two experiences at Jy’s<\/strong> have been more than satisfactory and, even if I had a few doubts on my first visit, my second test convinced me. The dishes are elaborate, the combination of flavors is original, and the chef’s cooking shows a real interest in the products he uses. The further you go down the menu, the more powerful the tastes become. The chef’s style is unmistakably sincere and straightforward. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u201c<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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A colorful and tasty veggie menu! <\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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I fell in love with the“watermelon tartare baked for 2 hours, yuzu gel, chervil pur\u00e9e<\/strong>” andthe “eggplant caviar gyoza confit in miso, beet juice with hibiscus<\/strong>“. The combination of flavors is unexpected, but this marriage between local produce and inspiration, in this case Japanese, enhances the taste of the food and gives a new dimension to these vegetables. <\/p>\n

I’m not a big fan of desserts and I’m often disappointed. And yet, I loved this Jerusalem artichoke-based dessert. The fact of using a vegetable and staying plant-based meant that the menu ended on a perfect note. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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E<\/strong>xample menu : <\/b> <\/h4>\n
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Amuse bouche
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Zucchini flower tempura \/ apple compote, dried apricot, spring onion, preserved lemon \/ tiger’s milk with celery leaves
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Turnip fagottini \/ miso confit eggplant \/ fresh herb salad \/ vegetable juice with galangal roots
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Multicolored carrots confit with orange \/ Indian sauce
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Fresh peas with wild garlic \/ Pea ravioli with mint
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Fresh fried artichoke peppers \/ salad and artichoke cream with summer truffles
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Tomato tartar and confit \/ creamy burrata with fresh coriander jus \/ raspberry sorbet with sarawak pepper \/ raspberry focaccia
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Sweet cart<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Best Veggie Tables' opinion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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To sum up:<\/strong> A very fine restaurant offering extraordinary combinations of tastes!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Areas for improvement:<\/strong> on my first visit, I was a little disappointed by the vegetarian menu. However, I repeated the experience and was won over the second time. We’ll have to see if the level of this vegetarian menu remains constant and, perhaps, try to push the experience even further, particularly in terms of the vegetables used. It’s worth pointing out that the chef offers a vegetarian menu, and that’s already a fine position to take! <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Last visit:<\/strong> May 2023 (2 visits)<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Where to find this exceptional table<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Jy’s<\/strong>
<\/strong><\/p>\n

3 all\u00e9e du Champ de Mars 68000 Colmar<\/p>\n

For lunch, service begins at 12:00 pm and closes at 4:00 pm
For dinner, service begins at 7:00 pm and closes at 12:30 am
Closed on Sunday and Monday and for lunch on Tuesday.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tGo to the website<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Le JY’S: straightforward cooking! Jean-Yves Shillinger ‘s restaurant, Jy’s, located in the heart of Colmar’s Champs de Mars park, boasts two Michelin stars and three Gaut et Millau toques . After several years in New York (and the opening of two renowned restaurants, Destin\u00e9e and Olica), the chef returned to Colmar in 2002 to open …<\/p>\n","protected":false},"author":2,"featured_media":3666,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":3107,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[372,325,332,326,330,331,314],"tags":[],"type-selection":[],"proposition_vegetale":[],"cadre-et-ambiance":[],"type_de_cuisine":[],"class_list":["post-5938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colmar-exceptional-restaurant","category-fine-dining-restaurants","category-france-exceptional-tables","category-locally-sourced-restaurants","category-michelin-restaurants","category-starred-restaurants-plant-based-vegetarian-vegan","category-vegetarian-restaurants"],"acf":[],"yoast_head":"\nJy's - 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