Cuisine:

• French
• Fusion

Saint Pierre The Restaurant Description:
For French fusion fare, head to Saint Pierre, tucked away in a nondescript mall not far from the Lion City's financial district. It is one of the few restaurants in Singapore with a foie gras menu, offering duck liver done in six different styles, from classic to avant-garde. Belgium-born owner-chef Emmanuel Stroobant has a punk rocker persona; his Saint Pierre specializes in creative food, highly attentive service and an exhaustive wine list. The mischievous streak of nouvelle expression in his cuisine at times introduces Japanese-inspired surprises, such as starters like a sea urchin-scented foie gras spring roll accompanied by a miso-soy-dashi dipping sauce, or a chilled asparagus chawanmushi with kinome leaf dressing. Traditionalists may prefer to stay with classical favorites such as the pan-fried foie gras with caramelized green apples and port sauce. For a main course, poached pigeon breast with braised romaine lettuce is well executed. In line with the fusion theme, consider Japanese-inspired desserts such as the sand-crusted tartlet of yuzu lemon cream, fresh raspberry with wild berries espuma and sorbet of lychee, raspberry and rose.


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