228 330
WINE&DINE
228
November14
Saint Pierre
31 Ocean Way
#01-15 Quayside Isle
6438 0887 | saintpierre.com.sg
The Cuisine:
Having maintained its lofty standards
since it first opened in March 2000,
Saint Pierre is a splurge worth making,
and – for us mainlanders – a trip worth
taking. Overlooking the yachts moored
at Quayside Isle in Sentosa, you can
enjoy modern French cuisine that’s
on par with its luxurious surroundings.
Yet the atmosphere and service are
neither stifling nor pretentious. In fact,
this intimate 60-seater venue is ideal
for a romantic rendezvous, while also
welcoming casual groups and families.
The Chef:
From the scenery to the artworks,
everything here is easy on the eye –
and that includes the photogenic chef!
Celebrity chef Emmanuel Stroobant
studied and trained at various
Michelin-starred establishments in
his home country, Belgium, and ran
his own successful Le Bal restaurant
before conquering both Australia
and Malaysia. In 2000, he settled in
Singapore with his wife Edina and
began building their famous Emmanuel
Stroobant Group empire.
The Signatures:
For the full Saint Pierre experience, we
recommend the
five-course tasting
menu
. CapturingEmmanuel’swhole-food
philosophy and strong advocacy of fresh
produce, thismenu features light portions
with nevertheless decadent flavours.
Standout dishes include the
cabillaud
au miso
: black cod with shiitake,
dashi
consommé and
kinome
rice ball; and the
48-hour-braised
boeuf aux echalottes
with caramelised
tamanegi
broth and
salted-butter-braised greens.
The Others:
If, likeme, youdeclare thedate your “cheat
day”, you could addon the sinful
foiegras
classique
supplement ($28), or simply
forget the guilt and savour every last bit of
the
g
â
teau au chocolat
, a recipe passed
down from Stroobant’s grandmother.
The Outlay:
The à la carte starters are from$32, whilst
the mains are all around the $50 mark. If
you opt for the five-course menu ($128),
there’s great value and quality in the
wine
accompaniment
($78), which features
grapes from all around the world.
Leanda Rathmell
Cocktail de crevettes