For diners with an appreciation for fine dining and gastronomic concepts, Chef Emmanuel Stroobant’s indelible footprint in Singapore’s culinary scene, sets him apart from many celebrity restaurants that have recently arrived our shores. Famed for his savour faire of marrying contemporary French cuisine with Asian-inspired elements, his attention to setting new benchmarks, earned him a 1 Michelin star in the second edition of Michelin Guide Singapore 2017. Being the only Singapore member of the world-renown Relais & Chateaux, this association is a true testament of his mastery.
Saint Pierre located at One Fullerton offers diners an unobstructed view of the Marina Bay waterfront. Its intimate setting is perfect for a tête-à-tête or hosting corporate functions.
Among its menu offerings, the Discovery menu boasts an eight course dinner and a wine-pairing journey that takes you from California to the heart of France.
Amuse Bouche
Tomato, Parmesan; Red Pepper Crisp, Smoked Eggplant, Miso; Smoked Trout Cannelloni; Hokkaido Corn, Lime Oil; Nasu, Sesame.
Commencing the ‘discovery’, hot and cold appetizers consist of the meringue like Tomato with parmesan mousse, Red Pepper Crisp with delicious smoked eggplant and miso cream, Smoked Trout wrapped in a crispy cannelloni, grilled Hokkaido Corn with zesty lime oil, and Japanese Eggplant (Nasu) with sesame. The explosion of flavours and textures in each of these savory morsels is a dance on the palate, a wonderful opener.
Hay-Smoked Buri, Ponzu, Leek, Myoga
The next course, the smoked Buri that beautifully surrounds finely chopped leeks and Japanese ginger flowers with citrus yuzu ponzu sauce is as much a visual feast as it is a feast on the taste buds. The firm and luscious texture of the fish, which is hay-smoked, a ritual which happens daily in Chef Emmanuel’s kitchen, would explain why the flavor is freshly locked in with the smoky aroma complimenting the delicate taste of the buri. Rice hay is used which is lighter then the traditional hay for smoking.
Steamed Hairy Crab, Corn, Lemongrass
The Steamed Hairy Crab with corn and lemongrass jus, has lovely consistency and a sweet savoury play in flavours. Yet another delicious creation of Chef Emmanuel’s signature pairing of French and Asian.
Live Hokkaido Scallop, Almond, Curry Oil
Next, the extremely large Hokkaido Scallop in scallop consume with almond butter is given a surprising Asian touch with the addition of curry oil that hits the palate at the top notes. The dish is topped with almond for that delightful crunch and garnish with fennel. Done in exacting preciseness, the fragrance of the butter-seared exterior lends its way into the sweet tenderness of the scallop.
Blue Lobster, Apple, Chervil, Beurre De Cidre
Never one to compromise, Chef Emmanuel imports the freshest Blue Lobster from Brittany. The dish is decorated by drops of delicately flavoured pureed apple for that perfect touch of sweetness. The cider butter sauce is a perfect accompaniment to the lobster. However purists will admit that the lobster is so perfectly done, it can be best enjoyed sans sauce.
Ohmi Beef, Salsify, Coffee, Roasted Onion
For waygu lovers, the Ohmi Beef takes you to meat heaven. From its colour, texture and quality of fat, the marbling score of seven marks high on grade. The meat is given an added doze of flavour with the warmth of coffee whisky drizzled on the meat.
Royal Pigeon Roasted On the Bone, Wild Mushroom, Nori
The last course ends on a regal note. Presented on a wooden carve board, the roasted Royal Pigeon is tenderly cooked, succulent and well matched with the wild Japanese mushrooms and nori (Japanese seaweed).
Tanariva-Manjari Chocolate, Vanilla Parfait, Passion Sorbet
Dessert is refined poetry of Vanilla Parfait and Passion fruit sorbet encased in a dark Tanariva-Manjari Chocolate globe. An architectural feast on a dessert plate to close a wonderfully curated menu at Saint Pierre.
ADDRESS:
1 Fullerton Road, #02-02B One Fullerton, 049213
PHONE: +65 6438 0887
WEBSITE: www.saintpierre.com.sg