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

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An exclusive Kuheiji sake and wine dinner with spe

An exclusive Kuheiji sake and wine dinner with special appearance by Kuheiji Kuno, a cult brewer from Japan. Only on 25 October. For reservations, email info@saintpierre.com.sg or call +65 6438 0887. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant
#Kuheiji #DomaineKuheiji #BanjoJozo

Sake and wine lovers, mark your calendars. Our upc

Sake and wine lovers, mark your calendars. Our upcoming event on 25th October welcomes a special guest from Japan - Kuheiji Kuno, the 15th-generation owner of Banjo Jozo brewery in Nagoya, and founder of Domaine Kuheiji, a winery in Morey-Saint-Denis, Burgundy. The passionate cult brewer will share how he marries the ancient art of Japanese craft sake with the savoire-fare of French winemaking over an exquisite sake and wine pairing dinner at Saint Pierre. The dinner, curated by Chef Emmanuel Stroobant, will be paired with a selection of 8 sakes and wines. Only on 25th October, Tuesday. $488 per person. Make your reservations via email at info@saintpierre.com.sg or +65 6438 0887. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant
#Kuheiji #DomaineKuheiji #BanjoJozo

These beautiful hairy crabs from Nemuro, Hokkaido

These beautiful hairy crabs from Nemuro, Hokkaido are transformed into a tableside highlight for Saint Pierre diners. The kegani is steamed and paired with roasted red pepper, then baked in a salt crust. The firm sweet meat is further accentuated with veloute de petit pois and passionfruit juice for an exquisite taste sensation. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant
#HairyCrab

Veteran players in the F&B industry and friends fo

Veteran players in the F&B industry and friends for over two decades, Chef Emmanuel Stroobant and Singapore’s first Master of Wine Tan Ying Hsien have witnessed the ever evolving trends of the local dining landscape, including the significant growth in wine consumption. With a common philosophical approach to food and wine, Ying Hsien says it was a natural and timely decision to come on board as Saint Pierre’s Wine Consultant. “I have had the pleasure of following Chef Emmanuel’s culinary trajectory for over 20 years. He is a chef who loves to work with wine, which makes for a mutually fruitful collaboration. There is a lot of thinking and knowledge behind what he’s doing in his cooking and that is reflected in the way he adapts to his customers’ needs. My goal is to work within the fringes of the restaurant’s largely classical European wine list to find the best fit with the modern French, Asian accented cuisine,” says Ying Hsien. Aside from curating Saint Pierre’s wine by the glass selections and food and wine pairings, Ying Hsien also provides regular staff training through blind tastings and thematic tutorials. The next task on his list? Overseeing the wine list of over 2,300 bottles to ensure its currency and relevance. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant

Saint Pierre will be closed between 27 September a

Saint Pierre will be closed between 27 September and 6 October, but we look forward to welcoming you back on 7 October for dinner when we resume operations. During this period, you can still make a reservations via email at info@saintpierre.com.sg or booking platform, TableCheck on our website. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant

This Michelin-Starred Chef is Creating Healthy Mea

This Michelin-Starred Chef is Creating Healthy Meals for Students in Singapore

If you find Kim Kevin de Dood familiar, that’s b

If you find Kim Kevin de Dood familiar, that’s because he was once part of the Saint Pierre alumni. Hailing from Luxembourg, Kim Kevin first joined Saint Pierre as Chef de Partie in 2015 and quickly rose through the ranks to become Chef de Cuisine. With Chef-Owner Emmanuel Stroobant’s blessings, Kim Kevin went back to his home country in 2019. There, he trained a team of over 30 students from Ecole d’Hotellerie et de Tourisme du Luxembourg, a hotel and tourism school, to prepare for the opening of Schengen Lounge restaurant at Luxembourg Pavilion Expo 2020 Dubai. Kim Kevin’s return to Saint Pierre to resume his role as Chef de Cuisine sees him working closely with Chef Emmanuel to oversee operations and drive innovation in the kitchen. We are thrilled to welcome him back to the Saint Pierre family! #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant

It was love at first sight for Chef Emmanuel Stroo

It was love at first sight for Chef Emmanuel Stroobant when he laid eyes on this hypnotic and dreamlike Cherry Blossom painting by Vietnamese artist Lieu Nguyen Huong Duong. “I knew I had to share this feast for the eyes with our diners,” he enthused. What is amazing is the unique technique Duong uses to create this masterpiece - the paint brush does not touch the canvas at all. Instead, he deftly drips and flicks the paint from different heights to create the desired texture and resplendence. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant
#lieunguyenhuongduong

They say quiet people have the greatest presence a

They say quiet people have the greatest presence and that is true about Saint Pierre’s Sous Chef Gabriel Low or Gaby, as he is affectionately known. A seasoned chef with 20 years of experience working at both restaurants and hotels, the Selangor native joined the Emmanuel Stroobant Group in 2014. An unassuming personality in the kitchen, Chef Gaby is adept in various cuisines with a forte in French, Italian and Japanese. Props to one of our most hardworking and reliable team members. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant

5 distinctive whiskies from Dalmore Whisky paired

5 distinctive whiskies from Dalmore Whisky paired with Saint Pierre’s exquisite French cuisine. Only on 8 September. #SaintPierreSG
#EmmnauelStroobant
#EmmanuelStroobantGroup
#MichelinGuide
#SGRestaurant
#Dalmore
#DalmoreWhisky
@thedalmoreasia
@thedalmore
@richard.paterson.thedalmore

Life is peachy when you can savour this glorious s

Life is peachy when you can savour this glorious summer fruit from the French island of Corsica. #saintpierresg #emmanuelstroobant
#emmanuelstroobantgroup #MichelinGuide #sgrestaurant #whitepeach #corsica

Life is just peachy when you can savour this glori

Life is just peachy when you can savour this glorious summer fruit from the French island of Corsica. The juicy white peach is featured as a pre-dessert on Saint Pierre’s Opulence menu. At the base is a peach tartare with fresh peach gel, topped with light peach mousse. A layer of peach carpaccio and jelly made of kaffir lime and verjus comes next before it's finished off with peach and kaffir lime granita. #SaintPierreSG #EmmanuelStroobant
#EmmanuelStroobantGroup #MichelinGuide #SGRestaurant
#WhitePeach
#corsica

Saint Pierre’s trusted choice of caviar is N25,

Saint Pierre’s trusted choice of caviar is N25, which originates from high altitude farms in Yunnan, China. The top quality roes are aged between three and 10 months in Germany. Although purists feel that caviar is best enjoyed on its own, our amuse-bouche brings out its umami-ness brilliantly. Chef Emmanuel Stroobant presents this ginger infused cauliflower puree topped with tarragon jelly, N25 Kaluga Hybrid caviar, ice plant and Hanaho in a caviar tin. The large firm roes are wonderfully creamy and exude a hint of toasted hazelnuts #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant
#n25caviar @n25experience

Got your hands on some black truffles? Here’s ho

Got your hands on some black truffles? Here’s how to store these black diamonds properly to retain their nutty and earthy aroma. Remove the dirt with a soft brush. Place each truffle on clean tissue paper or kitchen paper towel and keep refridgerated in an airtight container. Change the tissue paper every day to prevent moisture build up. They are best consumed within 5 days. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant

After two years, we’ll finally get to watch the

After two years, we’ll finally get to watch the dazzling National Day fireworks again. Better yet, Saint Pierre offers a front-row view of the amazing pyrotechnics to accompany a visual feast. In celebration of Singapore's 57th birthday, Chef Emmanuel Stroobant will be serving a special 6-course dinner menu with a local twist. Think delectable dishes like the Scallop flavoured with turmeric and laksa leaves, Nemuro hairy crab prepared with chilli and palm sugar, and Challans Duck served with buah keluak sauce and shallot. Available only on 9 August. Make your reservation now at info@saintpierre.com.sg or call +65 6438 0887. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant #NationalDaySG

Some things are worth setting aside time for, like

Some things are worth setting aside time for, like an evening of pampering and indulgence at Saint Pierre. The Opulence menu comes with an optional wine pairing experience curated by our newly appointed wine consultant, Tan Ying Hsien MW. Enjoy a stunning combination of the Schloss Vollards 1211 Riesling 2016 with the Crab, to the pairing of the Domaine du Vieux Telegraphe ‘Telegramme’ Chateauneuf-du-Pape 2019 with the Omi Beef course. #SaintPierreSG #EmmanuelStroobant #EmmanuelStroobantGroup #MichelinGuide #SGRestaurant #WinePairing

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