It's been a long long time since we went back to Saint Pierre for dinner. They have a new chef here, and although the chef is still tweaking and adjusting his cooking, we thought it was a good time for us to revisit them.
There were a few empty tables on the night (Thursday) we were there. About 1 to 2 years ago, it will be very difficult to get a table here without reservation. But after the opening of so many top class restaurants in Singapore, it seems that business could be affected for some of the old-timers.
We were served a few Amuse Bouche upon making our order. We ordered 2 sets of demi-degustation menu at S$108.00 per person. Add S$68 per person for wine pairing.
I like this 2nd amuse bouche which had fresh and crunchy vegetables from spring.
Their breads were served in this wooden box with butter and cheese spread. The breads were good, especially the squarish looking one.
Avant Gout - Assorted nibble platter of salmon, caviar, mushrooms
The wine to go with the nibble platter is the Genwurrtraminer Cuvee des Seigneurs de Ribeaupierre 2004 Domaine Trimbach
Next up, the Le Jardin - Heirloom beet pickled with late season truffle vinegar, black olive essence sweet confit sweet tomato, steamed organic asparagus, wild chives scented hazelnut oil and red apple pesto. Personally I didn't really like this dish as it is too bland and I find that everything doesn't compliment each other.
ILR Reserve Semillon 2005 Brokenwood
This 3rd dish was one of my favourite - Risotto Aux Morilles Et Homard - Salted butter poached lobster with morel and wild mushrooms, acquerello risotto, unfiltered chardonnay emulsion and lobster bisque reduction. The seafood (lobster) was fresh and fragrant after being poached in butter. The risotto has soaked up all the flavours.
This excellent Santa Cruz Mountains Chardonnay 2001 Ridge Vineyards was presented to us to go with the lobster.
Before our main course, the Chateau Mazeris 1990 was poured to accompany the duck breast dish.
Our main courses are here. The first being the Magret de Canard - Confit of French duck breast with hyysop flower, organic baby roots, jerusalem artichoke puree, duck lardon, fried bread, tomato cinnamon and cherry sauce. The duck was cooked till tender by the chef, and it was a refreshing change to have mashed artichoke puree as a side instead of the usual potatoes.
The other main dish was a seafood dish: Cabillaud Au Miso - White miso braised black cod with spring vegetables fondue, needle leek, edamame beans, late season black truffle infused gnocchi and dashi scented butter sauce. Even though the black cod was of a small portion, but the flavours and taste of the intense white miso flavours meant that the portion was kept deliberately small. The fresh vegetables by the side were a nice touch.
We were spoilt by our previous visits the various fine dining restaurants by their cheese trolley, and when we saw St Pierre's very own Cheese Trolley, we just had to order a selection of their cheese.
We selected quite a few varieties of cheese for our Cheese Platter (S$20)
To go with the cheese, we asked for a glass of Penfolds Grandfather Port (S$15). Port is sweet and helps to compliment the strong tasting and creamy cheese. A small bottle of crispy crepes was also served for us to munch on with the cheese.
Finally, it's time for desserts. A pre-dessert of very sour and tangy sorbet (lime and lemon) is shown as above.
Our first dessert was the Gateau Au Chocolat - Grandma Stroobant flourless chocolate cake layered with chocolate mousse, waffle tulle and banana sorbet dipped in salted caramel. This is strictly for chocolate lovers as the cake has nothing but pure dark chocolate.
To accompany the chocolate cake dessert, a glass of Rose was served and this is the last wine for our dinner.
We continue to chit chat at the restaurant while munching on the Petit Fours. The sweets which I rememebered fondly are the strawberry jam candy, and also the crisp lime mashmallow.
Overall, although the food is generally good, but perhaps the new chef has to continue to research and find the best ways to mix and match the various ingredients within his kitchen.
3 Magazine Road,