Wednesday, February 27, 2008

Saint Pierre

B was really sweet..he brought me to Saint Pierre for dinner on a Monday evening.

Been wanting to try it and B who went there a couple of times, decided to bring me along to try the famed foie gras!! :)

The Place: Tucked at Central Mall, decor nothing that fancy to bowl you over... its simple and a little dim, I guess to give that romantic feeling.

The Chef: Emmanuel Stroobant... so he is our Singapore equivalent to Jamie Oliver! You only read about him in magazines or see him on TV. Oh, but I must say, his recommendation of Marine Parade Beef Seremban Noodles is great! After reading a newspaper article on him recommending that place, I have been eating only that beef noodles when I head to Marine Parade Market. Eh, the noodles are fantastic.. ok..am digressing!

The Crowd: More than 50% of the restaurant was filled... spotted a B-grade HK TV actress just next to us. Otherwise, its generally a couple place.. great for special dates!

The Menu: After finagling for a while, decided to heck the diet and jump straight for the Degustation Menu along with the Wine Accompaniment! Its a 11 course + 1 foie gras dish menu!!! But the portions were just nice..not too big and not too small! I just wish I had taken the pictures, but well, its hard cos the place is rather small, swimming with waiters at every corner. So it would be a tad bit strange to whip out my cam.

The Highlights:

LA MER ~ lobster consomme flan with cappuccino bisque and scallop croque-monsier
la fleur leroy bordeaux blanc 2004


The lobster consomme was served in a nifty eggshell cup. The wine smelled of perfume, sweet and heavenly.

FOIE GRAS ROUGE & FOIE GRAS CLASSIQUE

Your trip to Saint Pierre is not complete if you do not order the Foie Gras!! You can't really go wrong with the Foie Gras Classique. The classic pan-fried foie gras is served with caramelised green apples and old port sauce.

SAINT PIERRE ET YUZU ~ roaster john dory fillet with yuzu sauce, ika scented with pine nut praline, sea urchin infused onion puree, pumpkin-foie gras mousse and squid ink gnocchi
bourogne pinornoir cuvee gerard2003 nicholas potel

I think I can practically polish off anything with Yuzu in it, so I was hoping this would be the case. But unfortunately, I was a tad bit stuffed and buzzed thanks to the tons of wine I had earlier. Anyway, the fish was good.I thought the squid ink gnocchi was really special and I finished up with ika that was infused with pine nut praline scent.

GRANDMA STROOBANT FLOURLESS CHOCOLATE CAKE
muscat beaumes de venise 2004 domaine de durban

Dessert was a 'grande' affair. You get not one but FOUR desserts! I especially liked the above dessert. It was served in a cookie jar with a layer of orange jelly underneath. Next up was the flourless chocolate cake and to finish off, a yummy orange sorbet. Orange and chocolate..the perfect combination!

The Experience : Priceless!!! Thanks B!

1 comment:

Anonymous said...

See HERE