Relais & Chateaux: Saint Pierre Unveiled (France)
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Relais & Chateaux: Saint Pierre Unveiled (France)
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Catégorie : Europe - France - Économie du secteur -
Rénovation ou nouveauté dans un établissement
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 20-04-2009
The gem of Singapore’s superb French dining scene returns this April 1st action-packed and raring to show off its new looks and exciting rebranding agenda. Saint Pierre’s owners, celebrity chef Emmanuel Stroobant and his wife Edina Hong, took the opportunity from the six-week renovation closure for extensive travel to solidify and fine-tune techniques and aspirations for the restaurant’s restructured dining trend.
The makeover, under the watchful scrutiny of FBEYE International, the winning design firm of the Golden Pillow Awards, spans the entire restaurant and regular patrons will certainly notice the energized ambience and pampered comfort. The only unchanged facet is Saint Pierre’s quest to ensure superior standards commendable with its Relais & Chateaux status for uncompromised culinary excellence and distinguished dining experience.
The most evident revamp is the new molecular bar that replaces the former showpiece wine cellar. The snazzy bar will debut a range of bar mixes specially concocted by Chef Emmanuel Stroobant for their spectacular zest captured within a savoury element and a series of refreshing organic zen-style juices with properties of detoxification, energy-boost, mood-adaptation and many other aspects. During its off-peak hours, an assortment of scrumptious snacks will be available at very attractive prices.
To add to its cuisine forte, Saint Pierre welcomes the return of Paul Froggatt, San Marco’s tremendously popular and talented Chef de Cuisine. Armed with admirable credentials and extraordinary flair for his craft, Chef Froggatt is keyed up for his re-entry into the kitchen of Emmanuel Stroobant. With the combined culinary skills of master and protégé the new seasonal menu is created to amaze diners with the celebration and exhilaration of Spring, a time of nature’s rebirth that aptly symbolizes Saint Pierre’s evolution.
Apart from the daily set lunch which starts at $32++ per person, Saint Pierre will launch its new Prixe-Fixe menu available for both lunch and dinner. Priced at $98 per person diners are able to enjoy a five-course spread that consists a serving of Amuse Bouche, starter or foie gras of choice, sorbet, and choices for main course and dessert.
The stunning ala carte menu features fabulous new offerings as well as the prized signature dishes of Saint Pierre. The highlight in the starter section must be Salade Chaude de Saumon Fume, the green tea home-smoked salmon served with steamed ratte potato salad, wild herbs puree drizzled with horseradish sauce. For mains, the crown belongs to the decadent Croustilla de Porc et Coquilles Saint Jacques, a juicy yet crispy kurobuta pork belly accompanied with roasted Hokkaido scallop, fresh green peas, baby salad, candele pasta flavoured with onion thyme puree. The luscious mouth-watering Maki de Fraises is the memorable close to any meal. The homemade Japanese strawberry jam is the flawless combination to the crème brulee infused rice pudding. Served along with a complementing champagne sorbet and strawberry espuma, this dessert is escalated to even greater heights.
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