For those who do not know this place, well, Saint Pierre is a modern French fine dining in Singapore, owned by Chef Emmanuel Stroobant and Edina, his wife, which support him in the management. They’ve been around for 15 years and his is a multi-awarded Chef.
For the 3rd time, Saint Pierre is moving. This time, after being in the city, then moved to Sentosa Cove, they are finally back in Town.
Located at One Fullerton, on the second floor, they have a nice view of Marina bay & MBS.
It’s not as big as their previous address, which was large, bright atmosphere with huge windows. No, this one is more intimate with wooden warm colour and you can seat, approximatively 30 guests in the main dining room, and 8 in the private dining, which bring a calm atmosphere to enjoy your food.
For their soft launch, Chef Emmanuel invited Chef Dennis Huwae, 2 Michelin Stars, &samhoud Places from Amsterdam, Netherlands.
This mean that, two of them will prepare a four hands dinner which was paired with wines.
It’s always interesting to have one dinner but with the food of both chefs… Two dinner in one… And that was exactly the case.
As a welcome, we had mixed Amuse-Bouche with some Champagne Bollinger, great to open the appetite.
Mingled for 30mn so all the guests could arrived and then we started…
First Appetiser: Tomato by Chef Emmanuel
tomato, vanilla oil, balsamic, cashew nut
First Appetiser: Perfect Egg by Chef Dennis
organic egg, green asparagus, fresh morel, morel emulsion, crouton
Both paired with a Pouilly Fume 2014 from Pascal Jolivet (Loire Valley)
Second Appetiser: Scallop by Chef Emmanuel
hand-dived erquy scallop, fig, nori, guava
Second Appetiser: Foie Gras terrine by Chef Dennis
foie gras terrine, black truffle, jerusalem artichoke, arugula leaves
Paired with a Chablis 1er Cru “Fourchaumes” 2014 from Domaine Roux in Burgundy.
Then, the Fish
Langoustine by Chef Dennis
langoustine, spicy bisque, komku gel, celeriac bonbon, angelica oil
Artic Cod by Chef Emmanuel
merluza negra, chicken skin, chanterelle, genevoise sauce
Paired with a Volnay 1er Cru “Santenots” from Olivier Leflaive 2013 in Burgundi.
The combination of the spiciness of the Langoustine and the balance of the Pinot noir was a delectable moment. Also the flavour of the Cod fish with the Genevoise sauce (red wine and Fish Fume) and chanterelle mushrooms, was a success.
So, Yes! You can pair a fish or seafood with red wine, it just need to be the correct combination..
Followed by the Meat
Pork by Chef Emmanuel
iberico pork, clove mustard, pumpkin, berries
Pigeon by Chef Dennis
pigeon, rice cream, carrot puree, kumquat, ginger jus
served with Chateau Saint Pierre 2006, Saint Julien, Bordeaux
We finished our dinner with a Lemon Raspberry
lemon, raspberry, cinnamon parfait, meringue
which was paired with a Sauternes Reserve Mouton Cadet 2013.
Overall, it was a great experience.
First, for the new environment and decor, second, by the outstanding quality of the food.
Keep up the good work…!
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