Saint Pierre Re­fresher Course

Es­tab­lished names in Sin­ga­pore’s food and bev­er­age scene are presenting a more re­laxed take on fine din­ing, along with seem­ingly sim­ple dishes that bring the most out of the in­gre­di­ents. By Rachel Ang

Men's Folio (Singapore) - - Lifestyle -

What it is: Since Saint Pierre first opened its doors in Cen­tral Mall in 2000, its con­cept has evolved from molec­u­lar dab­bling, to Ja­panese fu­sion, to a pre­mium ca­sual gourmet pil­grim­age to Quay­side Isle in Sen­tosa. Now, it has planted it­self back in the heart of Sin­ga­pore at One Fuller­ton as a fine din­ing restaurant with a beau­ti­ful view. These changes re­flect celebrity chef Em­manuel Stroobant’s jour­ney of self- dis­cov­ery. A veg­e­tar­ian and avid yogi, he has found ful­fil­ment and pur­pose in lead­ing a whole­some and healthy life­style, and now al­lows his din­ers to have a taste. Stroobant’s fo­cus on the qual­ity and fresh­ness of his in­gre­di­ents, par­tic­u­larly veg­eta­bles, has led him to of­fer what he terms as “EssenceCen­tric” cui­sine in Saint Pierre. Us­ing in­no­va­tive meth­ods of ex­trac­tion and re­duc­tion in ad­di­tion to his train­ing in French classical tech­niques, he metic­u­lously coaxes out the del­i­cate essences from prime sea­sonal in­gre­di­ents and proves that no ad­di­tives are needed to achieve a full and un­com­pro­mised flavour.

What to ex­pect: While Saint Pierre ad­heres to the time­less “rit­u­als of the ta­ble” that are typ­i­cal to fine din­ing – amuse- bouche, wine pair­ing, pe­tit fours, and trol­leys for cham­pagne, cheeses, and di­ges­tives – the at­mos­phere in the in­ti­mate restaurant is far from stiff or snob­bish. While most fine din­ing restau­rants might frown upon the pres­ence of chil­dren, Saint Pierre din­ers are en­cour­aged to bring their lit­tle ones along to teach them din­ing eti­quette and nur­ture an en­joy­ment of gourmet from a ten­der age, with the as­sis­tance of a chil­dren’s gas­tro­nomic menu and other small in­cen­tive pro­grammes that pro­mote fam­ily bond­ing over a de­li­cious meal.

What to or­der: Guests can choose be­tween two dif­fer­ent menus: Earth and Na­ture. While Earth fea­tures a deca­dent se­lec­tion of pre­mium seafood and meats such as Mat­susaka Wagyu, served with black gar­lic cof­fee, smoked eel, and gin­ger jus re­duc­tion, the Na­ture menu is just as in­trigu­ing with its veg­e­tar­ian of­fer­ings. Both menus are avail­able in either six- or ten- course ver­sions for din­ner, and four- or five- course sets dur­ing lunchtime. It’s a menu that is de­signed to fas­ci­nate with the dif­fer­ent el­e­ments of Euro­pean, Ja­panese and molec­u­lar cui­sine, all of which have made up Stroobant’s culi­nary jour­ney and cul­mi­nates in a sim­ple yet spec­tac­u­lar meal on your plat­ter.

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