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saint pierre

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Dec. 30th, 2006 | 11:45 pm

saint pierre
3 Magazine Road, #01-01 Central Mall
Singapore 059570
Tel: 65 – 6438 0887

Degustation menu

Momotaro tomato
granite of green shiso with momotaro tomato and fresh sea urchin
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Homard en tofu
homemade tofu scented with lobster consomme, cucumber noodle and ikura dressing
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Ventreche de thon aux lentilles
Flamed japanese toro with warm salad of green lentils, tomato fumet dressing, imperial soy sauce and grated fresh wasabi
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Royale de cepes
Braised leek with winter truffle, royale of porcini mushroom and caramelised hokkaido scallop
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Terrine aux truffes
Homemade foie gras terrine layered with black truffle served with raisin and poached pear compote with coal-toasted brioche
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sorbet
sorbet of armagnac marinated plum with white chocolate mendiant
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supplement
Foie gras classique
classic pan fried foie gras with caramelised green apples and old port sauce
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Omble chevalier en grenobloise
Fillet of steamed artic char with yuzu and caper sauce with savora espuma, pan-fried brioche crumbs and parsley puree scented with oba leaf
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Joue de veau en gibelotte
slow braised veal cheek with crispy bacon, caramelised shallot and mushroom petit farci
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Creme brulee au sake
Sake scented creme brulee with cinnamon infused rice pudding and chocolate maki
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Clafouti aux pommes et chataignes
caramelised winter apple clafouti with homemade candied chestnut an marron glace icecream




Momotaro tomato
granite of green shiso with momotaro tomato and fresh sea urchin
"the pairing of the organic tomato with the deep orange salty flavourful sea urchin was marvelous. However the shiso granite was a little too bland. Refreshing starter"


Homard en tofu
homemade tofu scented with lobster consomme, cucumber noodle and ikura dressing
"A very interesting blend of lobster and homemade tofu. Texture of the tofu was almost perfect. Not too soft yet not overcooked. Can't go wrong with tofu and sliced cucumber. another delightful starter"


Ventreche de thon aux lentilles
Flamed japanese toro with warm salad of green lentils, tomato fumet dressing, imperial soy sauce and grated fresh wasabi
"My favorite for the night. The toro was done to perfection. Such a thin slice yet half done, not cooked. The tomato fumet was just the perfect dressing for the toro."


Royale de cepes
Braised leek with winter truffle, royale of porcini mushroom and caramelised hokkaido scallop
"Interesting mix of porcini and scallop. Cant go wrong with leeks too!"


Terrine aux truffes
Homemade foie gras terrine layered with black truffle served with raisin and poached pear compote with coal-toasted brioche
"Foie once more. im in love with this dish.
For someone that doesnt eat foie gras yet wiped the whole plate clean. Nothing more to say"


sorbet
sorbet of armagnac marinated plum with white chocolate mendiant
"The white chocolate and sorbet did not complement one another. I felt like i was having desserts already."


supplement
Foie gras classique
classic pan fried foie gras with caramelised green apples and old port sauce
"In all honesty. Les amis' foie is in a class of its own"


Omble chevalier en grenobloise
Fillet of steamed artic char with yuzu and caper sauce with savora espuma, pan-fried brioche crumbs and parsley puree scented with oba leaf
"Too fishy for me. the savora espuma and parsley puree was done really well."



Joue de veau en gibelotte
slow braised veal cheek with crispy bacon, caramelised shallot and mushroom petit farci
"Couldnt really taste the crispy bacon but the texture of the meat was satisfying."

most disappointed in the desserts..
TOO heavy for a degustation


Creme brulee au sake
Sake scented creme brulee with cinnamon infused rice pudding and chocolate maki
"we took a lil bite of the rice pudding and couldnt eat it no more. The sake creme brulee was different and i love the touch of the crunchy bits in it"


Clafouti aux pommes et chataignes
caramelised winter apple clafouti with homemade candied chestnut an marron glace icecream'
"my reaction was.. ???!!?! after a creme brulee and rice pudding you serve this? another 3 way dessert? we only ate the icecream"

Despite the disappointing desserts, it was a very gratifying meal.

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Comments {2}

canyoupleazzze

(no subject)

from: canyoupleazzze
date: Jan. 28th, 2007 01:29 pm (UTC)
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hi, first time commenting. is this place expensive? how much did u have to pay for a meal like that? thanks!

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lost_vagabond

http://www.saintpierre.com.sg

from: lost_vagabond
date: Jan. 29th, 2007 09:01 am (UTC)
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Hi, it is reasonable for a fine-dining meal.
Mainly french with a fusion touch. Service is impeccable as expected. =)

we paid $115++ per person for this meal but it must be taken by the entire table

total bill including a bottle of wine was around $290. (2 persons)

cheers!


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