Chef Emmanuel Stroobant is not just a celebrity chef in Singapore, but a well-known and well-loved stalwart in Singapore’s F&B scene. Starting French fine dining restaurant Saint Pierre in 2000 at Central Mall, he segued into casual dining at the Quayside Isle, Sentosa in 2013 before going back to his fine dining roots at One Fullerton last year, offering elaborate tasting menus. Saint Pierre earned its first Michelin star this year and recently launched the Adventure menu spanning 20 courses and 26 dishes corresponding with the alphabet. The meal featuring different seasons, origins, flavours and textures, starts from A with a dish of avocado, quinoa and Sichuan pepper oil, and goes all the way to Z, represented by a serving of Zephir lychee and diamond biscuit.
An iconic dish at Saint Pierre is Season, a plate of seasonal vegetables—heirloom carrots, baby white radish, baby corn, snow pea, broad bean, sprouted chickpea, Japanese tomato, asparagus, spring onion, beetroot et al—cooked in various ways, and served with a carrot and a beetroot purée. Myriad techniques go into putting this seemingly simple dish together: glazing heirloom carrot with butter and lime zest, brushing corn with grape seed oil then grilling them, making a tempura of spring onion and blanching the snow peas and broad beans, before bringing all the vegetables together on a plate.
The dish was inspired by, and hence resembles a Japanese zen garden. Chef Stroobant views this as an iconic dish as it reflects the restaurant’s dedication to high quality seasonal produce, making simple dishes that highlight natural flavours. Says the chef, who is vegetarian, “The creation of vegetarian dishes is just as challenging as meats and seafood in terms of the combinations of flavours and textures. What’s more, there are so many varieties of vegetables which are more seasonal than meat, so I have something new and fresh to experiment with every few months!” #02-02B, One Fullerton, 1 Fullerton Road.
Tel: 6438 0887