An Intimate Dining Ritual At Saint Pierre

Seamless, produce-centric fine dining with a touch of delightful Asian flair

Photos: Saint Pierre

The timeless elegance of Saint Pierre.

At Saint Pierre, dining is a sacred ritual of sorts.

Round tables dressed in perfectly starched linen, rows of sparkling glassware and trolleys of fine champagne are but a hint of the culinary theatrics to come.

The Mushroom, as its name suggests, is an interplay of shrooms cooked in differing manners.

Return to fine dining

Yet for all of its pristine elegance, the service is warm and inviting. After the restaurant’s short stint — barely two weeks to be precise — at its 30-seater, casual dining spot in Sentosa, it seized the chance to move to One Fullerton once the opportunity arose.

And it is clear that the return to their European fine dining roots is a labour of love, as well as a personal journey of self-discovery for its chef, Emmanuel Stroobant.

After being ushered to our seats, we were promptly pampered with warm bread and seaweed-infused butter, a fitting start to our meal.

The Langoustine bursts with natural sweetness.

Essence-centric cuisine

Led by an essence-focused philosophy, the cuisine pays ample attention to the vital essences and natural flavours of ingredients. Vegetables no longer take a backseat; here, they come to the fore in various delectable dishes.

We were fortunate to savour the newly launched menu, a culmination of the efforts from Chef Emmanuel Stroobant and his Executive Chef Mathieu Escoffier.

Produce-centric cuisine take on an Asian flair in dishes like the Rosy Sea Bass and Langoustine.

The former, is a delicately flavoured creation featuring Japanese rosy sea bass carpaccio drizzled with a bright and flavourful lemon oil, and topped with lime zest and espelette chili. The freshness of the sea bass is brought to life with the lemon oil, not quite unlike the sashimi dish of a fine sushi master.

The Langoustine, on the other hand, bursts with natural sweetness. Its coat of puffed wild rice crispy offers a pleasant crunch with every bite, while the accompanying chunks of winter melon, celeriac and green apple give a crisp, summery feel to the dish.

The star of the meal had to be the Pork dish, which takes inspiration from the Peranakan classic, Babi Buah Keluak.

Rhythm and flow

As the courses progressed, one could observe a rhythm to the flow of flavours and textures — from light to heavy, from sea to land.

Following the seafood, we moved onto the umami-rich Mushroom. The Mushroom, as its name suggests, is an interplay of shrooms cooked in differing manners.

The earthy wild mushroom ravioli is paired with the pan-fried and rich-tasting maitake for contrast, while onion puree is added for a hint of caramelised sweetness.

The star of the meal had to be the Pork dish, which takes inspiration from the Peranakan classic, Babi Buah Keluak.

Juicy and tender, the 12-hour sous vide Iberico pork was packed with flavours and best enjoyed alongside the stuffed fillings of the buah keluak nut. We recommend scooping out some of the fillings and putting them into the accompanying pockets of potato puffs for a bonus treat.

All in, the dining experience was a delight and left me feeling inspired for the day ahead.

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