Yes, the texture was creamy; the flavour of the liver was however severely lacking and way too overpowered by salt. The umami was missing. I understand this is not duck liver nor goose liver, but it looks like the seasoning or the proportion of ingredients can be improved. The sweetness of onions on the side provided a nice contrast to the saltiness of the chicken liver mousse but does not negate the lack of complexity of the mousse. The crotons which were provided to go with the mousse were crispy, but way too oily (my fingers were covered in oil). I've had crotons in other places which were far less oily. Overall, this dish wasn't unpalatable; but after seeing so many positive reviews of this dish I was very much let down by its taste. 
I've seen a few reviews suggesting their duck breast was overcooked, but it was obviously rude to ask the server to please help ensure the duck was not overcooked, particularly since she already mentioned to me the duck breast would be cooked medium rare when I placed the order.
店內走木系風格～
輕輕煙燻的Smoked Eel ($208)，在非常新鮮的香草及帶酸的薯仔沙拉配搭下，清新爽脆而鮮美，充滿田園氣息，很是驚喜。
阿林💬：Chicken Liver Parfait ($88) 甫上桌，擂沙便說我一定會十分喜歡。以餐具輕輕觸碰，就能感覺其相當順滑。厚厚的塗抹在烤吐司上，放一點糖漬紫洋蔥，柔潤中帶焦脆，鹹香裡有甜酸，不腥不苦，平衡得剛剛好。
Steak Tartare ($178) 軟嫩無筋，均勻地裹滿醬汁，加上豐腴的蛋漿，creamy易入口。辛香料配搭得宜，除腥卻不會搶過肉品鮮味。
擂沙💬：兩次到訪均選擇了鴨胸作主菜，隨著季節有著不同的調味及配搭，上回秋風起就以南瓜及薑作主調；今次冬季則以醃紅椰菜及芹菜蓉坐陣，醃菜負責解膩，芹菜蓉有微微蔬菜甜。我認為上回的南瓜蓉不但口感更圓潤，以薑增添香氣及作暖身之用更為驚喜。鴨胸同樣有對比，上回的一刀爽快切開，而且多汁柔軟；今趟的稍微過火，雖然橫切面仍然呈粉紅色，但肉質較硬，未有像上回般的軟嫩。
阿林💬：餐牌上有兩款甜品，當然全點下來。首推Sticky Pudding ($108)，熱騰騰的椰棗布甸搭配拖肥醬，甜蜜綿綿。躺在上面的clotted cream逐漸融化，增添順滑口感。三者比例拿捏得剛好，椰棗風味突出，又不會過分甜膩。在這季節下，是最溫潤的收結。
另一款是Madeleine ($18)，即叫即焗，上桌後一分鐘內已把它送進口。然而，不論是味道還是質感，都較bistro du vin遜色。蛋香味是濃郁的，卻缺少了果香或酸度；口感是軟熟的，惟外層不夠焦脆，平凡得轉眼就忘記。
儘管Madeleine是小小的瑕疵，總體還是高水準表現，味道的平衡尤為出色，令人吃得舒心又滿足。
Once seated, we were given the various menus, including the relatively short standard menu as well as the daily specials (on a blackboard) and the drinks menu. The thing that you’ll notice about the menu at Jean May is that it’s quite short; really just specialising on a few dishes for each of the courses.
The girl and I had our minds set on repeating our duck dish (remember, obsessed) from our previous visit, the memory of the roasted carrots that paired with the succulent duck still vivid in our mind, months after our first visit.
Our meal started with slices of crusty French baguette with a huge chunk of French salted butter. The glossy butter looked room temperature, as it should have been, but was surprisingly still cold. This made spreading the butter on the fresh baguette particularly difficult; although once managed, we were reminded of why baguette and butter is one of life’s simple joys.
The Girl started her meal withe the Kanpachi crudo with pickled peppers, the simple yet elegant looking dish filled with colours that were pleasing to the eye. Kanpachi is another name for yellowtail, a fish that particularly lends itself to being served as a crudo (raw with seasoning) and has a subtly sweet taste. We found that the Kanpachi was lost amongst the flavours of the peppers; so much so that the predominant favour was only the sweet peppers. You definitely got the texture of the fish, but without the flavour that we’d hoped for.
I’d chosen the Steak Tartare, a beautifully presented dish with a glossy egg yolk sitting atop the creamy, rough cut steak. I immediately noticed that the serving size was quite generous, however, this generosity did not extend to the toasted baguette that came with the dish to be used as a conduit to eat the tartare and provide texture through crunch. One of the things you look for with a great steak tartare is the sharpness that comes from pickled gherkin, which was missing from the dish. I noticed that there were ample capers in the tartare, but they didn’t provide that contrasting sharpness thats needed. In fact, I found the whole dish overly sweet and creamy, and once I ran out of crunchy toast, it was tough going to finish. I actually had to share the dish with the Girl to get it finished.
While there had been a few interesting looking options for main, including a slow cooked beef cheek with creamy mash, we’d both decided that the only real option for mains was the duck. We’re both game fanatics and as I’d mentioned earlier, I’d had a large number of fails securing an acceptable duck dish via any of the home delivery meals we’d ordered over the last few months.
My desire, no, my obsession for duck had been satiated. At least for the time being.
I’d been getting incredibly frustrated with our inability to get into Jean May over the last few months; and I know that the feeling had been shared with some of our regular dining buddies having similar experiences while trying to get in (being told that the restaurant was booked solid until March).
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