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 arrived at our shores. Famed for his savour faire of marrying contemporary French cuisine with Asian-inspired elements, his attention to setting new benchmarks, earned him 2 stars in the Michelin Guide Singapore edition. Being the only Singapore member of the world-renown Relais & Chateaux, this association is a true testament of his gourmet 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 Opulence menu boasts an six course gastronomic journey and an optional wine-pairing that takes you from Europe to the heart of Asia. Commencing the ‘opulent’ fine dining experience in the most decadent way is CAVIAR, made from N25 aged caviar (specially made for Chef Emmanuel) on a layer of tarragon jelly and base of cauliflower puree. Have this the BlackBookAsia way with a glass or even bottle of premium champagne.
MARRON and CRAB appetizers follows delectably. The first consist of poached then steamed manjimup marron that lies on wild basil jelly with delicious drops of buttermilk puree and dill oil. The latter is painstakingly constructed with nemuro hairy crab caught along the coast of the same name in Japan, red pepper, pea. The explosion of flavours and textures in each component is a dance on the palate and when mix together like a little taste of heaven. Both wonderful openers. Do note that all dishes are subjected to change due to seasonality of produce.
The next course continues on a regal note, SEABASS is another winner with the freshly caught fish specially flown in from Nagasaki Kyushu Japan, brilliantly cooked and served with purple artichoke, corn plus beautifully finished with edible flowers. The firm and luscious texture of the fish is appealing, while the flavourful sauce compliments the rustic taste of the mushrooms. This course is as much a visual feast as it is a feast on the taste buds, astonishing depth of flavours liken to a harmonious symphony hitting all the right notes.
Lovely consistency and an earthy savoury play can be found in yet another tantalising creation (a ritual which happens daily in chef’s kitchen), the PIGEON. Another signature pairing of French and Asian influences, showcasing the high quality, whole royal squab anjou pigeon, Straits Born Chinese/Peranakan favourite black nut and carrot done 2 ways. The juiciness is locked into the bird which goes amazingly well with the delectable black nut sauce that is so good you would want to lick the plate, a testament that Chef Emmanuel is a true saucier.
Never one to compromise, Chef Emmanuel imports the best cheese from overseas. The supplement that comes at an additional cost (worth every dollar) is served table-side in a gorgeous glass encased trolley, with assorted condiments like fresh grapes, dried fruits, crackers, jams, nuts among others by one of the able service staff. The variety is staggering, from hard to soft choices, selection of cow’s and goat’s milk, all aged over different periods giving each cheese it’s individual, much loved characteristic.
For dessert lovers, the CHOCOLATE takes you to a different plane of ecstasy. From its colour, texture and quality of ingredients, this course scores on every level. The sweet ending is given an added doze of bring red colour with the inclusion of raspberries. The delicately flavoured lychee sorbet has just the right amount of sweetness and purists will still be able to indulge in the manjari chocolate, so good that it can also be best enjoyed sans sauce. Flowers and herbs to garnish.
Presented elegantly, STRAWBERRY hits your palate at all the right places. The dish has choice gariguette strawberry, pepper, soy elevating the dish and paying homage to the essence of the ingredients used. Done in exact preciseness, this “refined poetry” looks like a piece of art, too nice to be eaten yet diners will be drawn in like a moth to a flame. An architectural kitchen marvel on a 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