Gallery - French Fine Dining Fullerton Singapore | Modern French Restaurant | Saint Pierre

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#SaintPierreSG Michelin Restaurant ⭐️ ⭐️
Modern French cuisine by Chef-Owner @emmanuelstroobant
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Enjoy gatherings with family and friends in the co

Enjoy gatherings with family and friends in the comfort of your abode without having to lift a finger with Room Service by Saint Pierre. Imagine a lavish festive spread delivered straight to your doorstep by Saint Pierre staff, who then proceeds to assemble and present each dish at your dining table, complete with elegant tableware and cutlery. Next, your guests arrive in time to enjoy the warm, scrumptious meal.

Room Service by Saint Pierre is an elevated home dining experience featuring over 12 delicious items including desserts. Begin the sumptuous affair with an assortment of artisanal breads paired with salted Brittany butter before moving on to four fine starters such as Blue Lobster with sucrine, white miso dressing and crispy bacon; and Foie Gras Terrine with shallot purée and brioche.

The highlight is the main course: Tender and succulent 7-hour Braised Lamb Shoulder with lemon confit, harissa, ras el hanout, coriander and cumin, complemented by sides of Gratin Dauphinois and Roasted Winter Root Vegetable. This is followed by a selection of gourmet cheeses, a Mont Blanc Tart and petit fours – Chocolate and Vanilla Bon Bons, Gingerbread Man and Yuzu Brown Butter Financiers.

Pre-orders start from tomorrow 1 Dec 2023, Friday. Place your orders by calling +65 6438 0887 or emailing info@saintpierre.com.sg at least 7 working days prior to the delivery date. No cooking, reheating or plating is required. The last order for Christmas Eve is 17 Dec 2023, Sunday 6pm, while the last order for New Year’s Eve is 23 Dec 2023, Saturday 6pm.

#EntertainingAtHome #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant #sgfoodies #sgfood #foodporn

Learn more about Saint Pierre Chef-Owner @Emmanuel

Learn more about Saint Pierre Chef-Owner @EmmanuelStroobant’s favourite blade from @Razorsharp_sg (far right).

“One of my most treasured knives of all time is a beautiful piece with a cyan blue handle made by Takeshi Saji – one of Japan’s most distinguished blacksmith masters – in Echizen. In 1992, he was officially certified as a Dentoukougeishi (Traditional Master Craftsman).

I use this Sujihiki (slicer) as a “finishing” knife to slice roast beef or fish at home. Its hammered Damascus finish makes it an eye-catching powder steel blade, accentuated by its striking cyan blue handle.

I’ve been a client of David Lim, Razorsharp’s owner and MD, for over 20 years. He is one of the very best knife connoisseurs I have ever come across in my 35 years as a professional chef. He taught me how to choose knives, as well as how to upkeep and sharpen them.”

#knives #ChefLife #ToolsOfTheTrade #chef #SaintPierreSG #EmmanuelStroobant #MichelinGuide #SGRestaurant #FoodIncSG #SGRestaurant

We are incredibly excited to be included in the pr

We are incredibly excited to be included in the prestigious La Liste Top 1000 Restaurants 2024! What an honour for Saint Pierre to have gotten a score of 96.5 out of 100; a testament to my team’s passion and dedication.

Thanks very much to @LaListe1000, my amazing team and our loyal diners for their continued support. Massive congratulations to all our peers as well as our sister restaurant @Shoukouwa!
– Chef-Owner @EmmanuelStroobant

#LaListe2024 #LaListe1000 #Top1000 #BestRestaurants #gastronomy #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant #sgfoodie

Available exclusively at Saint Pierre are 31 vinta

Available exclusively at Saint Pierre are 31 vintages of Armagnac de Montal, from 1968 – our Chef-Owner @EmmanuelStroobant’s year of birth – to 1998. Expect toffee, caramel and maple notes, with a complex flavour and rich mouthfeel.

Founded in the late 1800s by Jean-Baptiste De Montal, Armagnac De Montal is a small, family-owned wine producer run by Jean-Baptiste’s great-grandchildren.

#Armagnac #FamilyOwned #MadeInFrance #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant #sgfoodie

Take a closer look at this gorgeous white truffle

Take a closer look at this gorgeous white truffle from Tuscany. This stunner from our friends @GeoFoods_ItalianTruffle weighs about 150 grams. White truffles are best eaten as soon as possible, so be quick and savour this culinary diamond at Saint Pierre while they’re in season.

#truffle #WhiteTruffle #Tuscany #TruffleLover #seasonalingredients #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant

Indulge in an exquisite, limited-time 3- and 4-cou

Indulge in an exquisite, limited-time 3- and 4-course Maison Collery Champagne lunch menu specially created by Chef-Owner @EmmanuelStroobant of Two Michelin-starred Saint Pierre. Available only for the month of December (excluding 24 & 31 Dec), each dish will be paired with a different Maison Collery Champagne – all of which are Grand Crus.

A standout is Oscietra Caviar, house-smoked Ora King salmon topped with a quenelle of @LaMaisonNordique Oscietra Imperial Caviar sitting on oba-dashi jelly and finished with wasabi-infused buttermilk sauce, paired with Champagne Collery Blanc de Blancs Grand Cru NV – which recently won @Decanter World Wine Awards’ Best in Show (97 points).

Another highlight is Brittany Blue Lobster, served with roasted purple artichoke, sautéed girolles, curry-scented rouille and a spiced saffron oil-perfumed shellfish consommé. The dish will be accompanied by Maison Collery Brut Grand Cru NV, which boasts a rich elegant nose, citrus notes and a long, fresh finish.

To make your reservation, click on the link in bio. Alternatively, email info@saintpierre.com.sg or call +65 6438 0887.

#MaisonCollery_SG #ChampagneCollery #Champagne #ChampagneLover #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant

A winner among our guests when it comes to Saint P

A winner among our guests when it comes to Saint Pierre’s petit fours is easily the financier. Made with yuzu and brown butter, then kissed with sudachi zest, these light yet citrusy treats are an ideal way to end a meal with us. Swipe to see more.

#financiers #yuzu #PetitFours #SaintPierreSG #EmmanuelStroobant #FoodIncSG #MichelinGuide #SGRestaurant #sgfoodie #sgfood #wheretoeat

We’re quite taken with these purple artichokes f

We’re quite taken with these purple artichokes from Brittany. Swipe to see our Chef de Cuisine Kim Kevin putting the finishing touches on Brittany Purple Artichoke, a highlight currently on our 7-course Elegance vegetarian tasting menu.

A Jerusalem artichoke and coconut tartare is topped with black truffle and Brittany purple artichoke with truffle ginger dressing. To complete the dish, an artichoke-coconut water sauce accented with fig leaf oil is presented tableside.

#artichoke #Brittany #seasonalingredients #vegetarian #VegetarianFood #SaintPierreSG #EmmanuelStroobant #MichelinGuide #SGRestaurant #FoodIncSG

Music credit: Infinity Robes by Artificial.Music

Introducing Vendée Duck, a dish that wonderfully

Introducing Vendée Duck, a dish that wonderfully illustrates Saint Pierre’s Chef-Owner @EmmanuelStroobant’s signature style of modern French cuisine with an Asian accent. One of our favourites on the current 7-course Opulence degustation, Vendée duck is slow roasted and finished over charcoal to crisp the skin. This is served with butternut squash – braised with Sichuan peppercorn and lemongrass – filled with duck leg confit and garnished with pickled kabocha pumpkin, alongside an umami buah keluak-infused duck sauce that ties it all together flawlessly.

#duck #SaintPierreSG #EmmanuelStroobant #MichelinGuide #SGRestaurant #FoodIncSG #sgfoodie #sgfood #foodporn #wheretoeat

Take a behind-the-scenes look at a knife sharpenin

Take a behind-the-scenes look at a knife sharpening process at Saint Pierre. As a chef, knives are one of the most important tools of the trade and keeping these in tip-top shape is crucial.

Here, our Chef de Partie Shuoh sharpens one of his favourites – a limited edition Kiritsuke Gyuto knife from Japanese artisan @KakiKnives – using a Naniwa #3000 whetstone. With a blade made of Molybdenum Vanadium stainless steel and a snakewood handle, this handsome multi-purpose knife is used primarily by its owner to skillfully slice turbot in the Saint Pierre kitchen. Swipe to see more.

#knives #ChefLife #ToolsOfTheTrade #chef #SaintPierreSG #EmmanuelStroobant #MichelinGuide #SGRestaurant #FoodIncSG

White truffles from Alba are back at Saint Pierre!

White truffles from Alba are back at Saint Pierre! Relish the sublime “white gold” while they’re in season as part of Alba White Truffle, a new standout currently on our 7-course Elegance degustation.

Brown butter puff pastry is filled with button mushroom shallot duxelles and celeriac noodles with mushroom sauce, topped with celeriac tuiles and shavings of Alba white truffle. This is served alongside lily bulb cream and an emulsion of madeira, white wine, shallot, porcini, shiitake and button mushrooms.

Alternatively, these aromatic gems may also be enjoyed as a supplement atop dishes such as Loch Fyne Scallop or Basque Country Wild Turbot.

#truffle #WhiteTruffle #Alba #seasonalingredients #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant

Presenting our new predessert: Tulameen Raspberry.

Presenting our new predessert: Tulameen Raspberry. This onde onde-inspired dish consists of fresh Tulameen raspberries topped with gula melaka jelly and lychee sorbet, alongside coconut-pandan coulis.

#DessertLover #raspberry #dessert #seasonalingredients #SaintPierreSG #EmmanuelStroobant #MichelinGuide #SGRestaurant #FoodIncSG

These beautiful zucchini flowers from Provence are

These beautiful zucchini flowers from Provence are a key ingredient in Saint Pierre’s Basque Country Wild Turbot. The turbot is basted in butter and accompanied by a zucchini flower – filled with ise ebi mousse, fennel, celery, and spring onion – garnished with calendula petals. A luscious homardine sauce and green zucchini cream complete the dish.

Swipe to see more about the process to create this standout – currently on our 3- and 4-course set lunch menu, as well as our 7-course Opulence degustation.

#ChefLife #BasqueCountry #turbot #seasonalingredients #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant

Get a behind-the-scenes peek at the care taken to

Get a behind-the-scenes peek at the care taken to create Basque Country Wild Turbot, a highlight on our 7-course Opulence tasting menu as well as our 3- and 4-course set lunch menu.

The turbot is accompanied by a zucchini flower – filled with ise ebi mousse, celery, fennel and spring onion – garnished with calendula petals. A sumptuous homardine sauce and green zucchini cream work together to complete the dish.

For those so inclined, white Alba truffles are back at Saint Pierre! Relish these while they’re in season as a supplement atop Basque Country Wild Turbot.

#truffle #WhiteTruffle #Alba #BasqueCountry #turbot #MichelinGuide #SaintPierreSG #EmmanuelStroobant #FoodIncSG #SGRestaurant

Don’t mind us. We’re simply admiring these mar

Don’t mind us. We’re simply admiring these marvelous matsutake mushrooms from Hokkaido that have just been delivered.

#mushroom #seasonalingredients #Hokkaido #SaintPierreSG #EmmanuelStroobant #MichelinGuide #SGRestaurant #FoodIncSG #SGRestaurant

You may have noticed new desserts and petit fours

You may have noticed new desserts and petit fours at Saint Pierre of late, thanks to our Group Executive Pastry Chef Ai Li.

“At Saint Pierre, I’ve learnt to conceptualise desserts with a different perspective and with much more consideration. We strive to provide a different experience with each dish and try not to repeat ingredients within a meal. This pushes me out of my comfort zone to creatively expand my approach to food.

I think I’m relatively hard working but Chef-Owner @EmmanuelStroobant puts me to shame. It is incredible to work with someone so intensely passionate as it makes me want to be better everyday and also teach the next generation what I know.”

#ChefLife #Teamwork #SaintPierreSGPeople #SaintPierreSGFamily #SaintPierreSG #EmmanuelStroobant #FoodIncSG #MichelinGuide #SGRestaurant

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