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Saint Pierre
French Feasting
Veering away from the fine dining scene, the Saint Pierre now offers high quality
modern French cuisine with more affordable prices. Despite the shift, the focus on
using the freshest ingredients and organic produce remains. Its menu still offers
tasteful items, giving diners the experience of exquisite French cuisine.
Adopting a concept of pilgrimage where
the restaurant is a mandatory destination
for discerning food connoisseurs in search of
divine gastronomical creations, Saint Pierre
works with religious overtones from its logo
to the patterned flooring. The use of full glass
windows to reveal the best of views makes
the restaurant a stunning day-lit space by
day and a romantic setting by night. Diners
can marvel at the sight of docked yachts just
beneath them.
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dish was paired with a more aromatic, fruity
and less acidic white wine from New Zealand.
As the courses advance, the wines increase in
body to suit the palate. The Italian chardonnay
was a seamless marriage with the mushroom
risotto with black truffle. Incredibly aromatic,
the risotto was cooked al dente with the right
amount of bite.
For the sake of tasting, the foie gras mousse
came in a nice dainty portion. Exquisitely
creamy and savoury, this dish leaves you
wanting for more. The softness of the mousse
is cleverly complemented with the crunch of
the beetroot. The sweetness of the beetroot
also gives the dish a unique twist. Served
alongside this dish, is a glass of wine from
Germany that possesses a sweeter taste.
The menu consists of an extensive list of
starters, main courses and desserts, so if you
are as indecisive and rapacious as I am, then
the 10 course degustation menu ($148) will
best fit the bill. This unique menu changes
by the day and features both off-menu and
seasonal items joined by tasting portions
of a handful of a la carte dishes made with
only the finest and freshest produce. Wine For mains, the salmon confit is a light and
accompaniment, which is advisable, is also fresh option. Perfectly seared on the outside
and slightly raw on the inside, the salmon
available at an additional cost of $98.
is extraordinarily tender and juicy. A more
It is difficult to pick out the best when the robust alternative will be the veal tenderloin,
items are all exceptionally executed. The which is great with the acute flavour of green
smoked lobster and salmon tartare over pepper sauce. Medium rare, this prime cut
salmon mousse was an appetising starter is succulent and cuts easily. Together with
with a great blend of flavours and variety of the acidity of red wine from Tuscany, the
textures. The tomato salad with marinated combination forms a winning formula.
heirloom tomatoes was incredibly juicy and
was best paired with the Italian dry white Any visit to Saint Pierre is incomplete without
wine as it cuts through the taste of the the order of their signature chocolate cake
tomatoes.
with pistachio purée. Said to be grandma
stroobant’s recipe of flourless belgian
The squid tataki was served long and stringy, chocolate cake, this dessert is a rich chocolaty
cooked in the style of pasta. This item is my recipe that transports you to heaven.
personal favourite of the starters and I was
thrilled to discover that this is an item in The 10-course degustation menu is advised
the menu. The mildness of the French wine for individuals who have ravenous appetites
complemented the flavourful dish perfectly. and have extra compartments in their
stomach to store food. Each delectable dish
Extremely fresh and sweet, the scallops in the should be savoured the way it deserves.
next dish had such a smooth texture it slides Having said that, I salute Daniel Grobnik, the
down the throat despite it being seared. chef-de-cuisine for such marvelous expertise.
The caviar on top of the scallops – a very
important addition to the dish – melts in the
mouth and gives the dish an extra kick. This
If you are a fan of the
Emmanuel Stroobant group
of restaurants like I am, then
you will be fond of the new
Saint Pierre at Quayside
Isle. Previously a French fine
dining restaurant housed
at Magazine Road, Saint
Pierre’s shift signifies their
strive for greater things and
new beginnings.
Saint Pierre | 31 Ocean Way | #01-15
Quayside Isle | Singapore 098373 | T 6438
0887 | www.saintpierre.com.sg
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