Chef Emmanuel Stroobant’s Saint Pierre restaurant moves yet again and returns to its European fine dining roots with essence-centric cuisine
By Nicole-Marie Ng; Photos: Saint Pierre
As a vegetarian, Chef Stroobant knows how to serve vegetables in creative ways.
A well-known restaurateur who’s shown off his culinary skills on cooking shows on Asian Food Channel, Chef Emmanuel Stroobant needs little introduction.
Chef Stroobant opened Saint Pierre, his first restaurant in Singapore, in 2000. Back then, Saint Pierre was one of the few fine dining options available. It enjoyed years of success at Central Mall before moving to Sentosa Cove’s Quayside Isle in 2013.
During Saint Pierre’s time at Sentosa, the restaurant traded its elegant ambience for a more casual look to cater to the mass market, with its 100-seater setting. With the move to One Fullerton, Saint Pierre has gone back to its fine dining roots, providing a more personal experience for diners in the new 30-seat restaurant space.
The “Earth” menu adds protein elements from the land and sea.
After spending 30 years in the kitchen, Chef Stroobant wanted to create a menu that would highlight his passage of self-discovery as chef and father. Essence-centric cuisine was his answer.
This French technique calls for essences, derived from prime seasonal ingredients, to be the base of flavouring dishes.
This approach flavours food in a natural and light way, leaving you with a sense of well-being at the end of the meal. The Lobster Royale is an excellent example of essence-centric cuisine.
By extracting the sweetness of the lobster and saltiness of the seaweed emulsion, Chef Stroobant is able to create delicate and smooth custard that still has the robust taste of marine seafood.
Saint Pierre features two menus, “Nature” and “Earth”. Nature is the vegetarian menu, inspired by what Chef Stroobant would make for himself as he’s been a vegetarian for seven years.
Protein elements are then added to complement these dishes, forming the Earth menu.
Family-Friendly Fine Dining
A meal at Saint Pierre doesn’t end with dessert — diners can also select items from the Petit Fours and Cheese trolley.
As a father of two, Chef Stroobant encourages families to spend quality time together through dining. Furthermore, he believes that taking children through the ritual of dining will inculcate good manners in them and respect for others at the table.
On weekdays, bring your child to Saint Pierre and get $10 off your bill if you avoid using your mobile phone at the table.
Saint Pierre’s gastronomic children’s menu also highlights the main five basic tastes — sweet, sour, salty, bitter and savoury — and teaches children about their taste buds and flavour receptors.
In the new Saint Pierre, there’s a grand waterfront view regardless of where you’re seated.
Take your family to the new intimate Saint Pierre in which Chef Stroobant himself prepares pre-meal snacks for diners, tableside. With grand waterfront views of the glistening Marina Bay, it’s a dining experience you won’t soon forget.
Saint Pierre, 1 Fullerton Road, #02-02B, Singapore 049213, Tel: 6438 0887
A version of this article appeared in the print edition of Weekender, Issue 153, May 27 – June 9, 2016, with the headline ‘Saint Pierre moves again, to One Fullerton’.
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