Expect Asian-accented French cuisine inspired by rich culinary heritage and driven by mindful creative finesse
Chef Emmanuel Stroobant
Chef-owner Emmanuel Stroobant of two Michelin-starred Saint Pierre does it again with the unveiling of his brand new six-course menu, Opulence ($388++), available for lunch and dinner.
The multi-course creations reflect the eclectic roots of the humble Belgium-born, French-trained chef who has spent more than half his life in Asia. Begin Stroobant’s latest storied journey with a trio of snacks comprising Flemish-style white asparagus, Vichyssoise tartlet, and smoked French asparagus with pickled sand carrot, served with an optional pairing from the very attractive Champagne trolley. The first creation, better known as Asparagus à la Flamande, is a nod to Stroobant’s heritage as it is popularly hailed as Belgium’s “white gold”, easily making it one of his favourite childhood dishes.
Champagne Snacks
Next up, Caviar is Stroobant’s creative take on a Paul Bocuse classic. Indulge in tarragon jelly atop smooth ginger-infused creamed cauliflower, crowned with Bafun uni from Hokkaido and N25 Oscietra Caviar. The caviar originates from high-altitude Chinese farms in Yunnan, but is further aged in Germany for between six and nine months. The Bafun uni adds a custardy, creamy mouthfeel while the acidity of the tarragon jelly cuts through the richness, making every mouthful an opulent delight.
As always, Stroobant’s creations are visually stunning, and the Scallops course is no exception to the rule. Premium, raw Hokkaido scallops are layered on top of Jerusalem artichoke tartare, drizzled with lemon oil, and finished with oba or wild basil jelly and buttermilk drops. French Preserved black winter truffle from Perigord add the final touches to the incredible dish.
Crab is presented tableside by Stroobant himself, and features steamed kegani (also known as hairy crab) baked in a salt crust. The steaming locks in the crab’s naturally sweet flavour, complemented by roasted red capscium. An unusual but winning combination comes in the form of the finishing green pea veloute prepared with tarragon syrup, and infused with passion fruit juice.
Seabass
Choose between Marron and Seabass for the next course. The former sees Majimup marron prepared with Amela tomato, carrot and marron emulsion, completed with a full flavoured galangal consomme; while the latter creation features pan-fried Nagasaki seabass, with Gensuke daikon filled with mushroom duxelles, finished with parsnip puree and a sublime ginger-infused Hokkaido corn nage with notes of lemongrass and ginger.
Anjou Pigeon
The Opulence menu’s piece de resistance showcases an unexpected pairing that draws from co-owner Edina Hong’s Peranakan heritage. Pigeon from Anjou in Loire Valley is served with carrot purée, caramelised long shallot and buah keluak sauce. Passed down from Hong’s grandmother, the buah keluak recipe is given a delicious new spin as the black nut’s flesh is deglazed with oxtail consomme before being reduced and finished with veal sauce. The dish is the perfect example of Stroobant’s signature style of seamlessly marrying modern French cuisine with an Asian accent.
Beef
For a more carnivorous main, premium Omi A4 from Shiga prefecture awaits. The minimally treated seared sirloin is finished with a rich seaweed sauce comprising nori, mirin, sake, shoyu and beef sauce.
Marking the end of the main meal, and served before pre-dessert, is Gobo, Saint Pierre’s signature digestive tea. The warm, homemade concoction bears the goodness of namesake burdock root, rosemary, angelica, myoga, lemon thyme and oba leaf, all simmered together to help aid digestion and improve gut health. Trust us, it’s impossible to stop sipping this lovely infusion at just one cup.
Doubling up as a palate cleanser, pre-dessert features Amane musk melon sorbet served atop Toulouse violette coulis. Hailing from Shizuoka, the muskmelon is highly favoured for its sweetness and fragrance, complemented by the delicate notes of violets from Toulouse.
Strawberry
Finally, dessert poses an impossible choice between Strawberry and Chocolate. Strawberry features premium strawberries from the Fukuoka prefecture in Japan, accompanied by a homemade lassi gel, kouign-amann tuile and kampot pepper ice cream sitting in a beautiful strawberry consommé.
Alternatively, Chocolate is brilliantly presented in the shape of a (chocolate) cacao bean, filled with Manjari chocolate ganache and banana jam, and served with coconut sorbet and salted caramel sauce.
Set lunch menus are priced at $168++ (three-course), and $198++ (four-course).
Saint Pierre is at 1 Fullerton Road, #02-02B One Fullerton, Singapore 049213. Tel: 6438 0887