All of us have favourites, period. My favourite venue for a French lunch or just lunch in general is Saint Pierre.I’ve blogged about their set lunches previously here, here and here. This visit marks my fourth lunch visit Saint Pierre in a year and deservably so. I have never once been disappointed here.
Aside for their standard set lunches, Saint Pierre is offering a special Festive Set Lunch at S$88++ per person, available from 1st to 24th December 2010.
To start of the lunch, we had the Scallop carpaccio with pickled black radish, roasted cauliflower couscous and chive vinaigrette. I love my raw food, evident in my love for sushi and sashimi, but the friend takes to them with a certain disdian; So, it was a surprise when she commented that she liked them!
Second course of lunch was Black truffle risotto with parmesan cheese and barollo reduction. Perfectly cooked, the risotto reached the most optimal consistency – slightly firm to the bite on the middle and soft in the outside. (Thanks alkanphel for spotting the mistake.) The barollo reduction lent a sweet note to the dish and just the right amount of parmesan cheese was added to the risotto ensuring that it does not overpower it.
(Not part of the Festive Set Lunch)
Chef Paul came around to our table and mentioned that he had a special dish for the day, a Lobster Ravioli, and urged us to try it. Try it, we did.
The ravioli was packed full of juicy lobster meat and the foam/broth tasted somewhat similar to a lobster bisque.
I chose the Roasted john dory with buttered winter leeks, ratte potato cream and lemon scented turkey jus as my main course.
The flavours of the dish tasted really great together. The let-down being the fish itself; The John Dory was somewhat dry, perhaps being slightly over-cooked. Unfortunate.
With the benefit of hindsight, the friend’s choice for her main was a much wiser choice. The Poached & roasted french capon with vanilla parsnip puree, veal jus glazed shallots, caper powder and mousseron sauce was juicy, tender and well, tasted nothing short of awesome!
As part of the original festive lunch set, french farmed cheese with green leaves, dried fruits and organic crackers was to be served. But, since both of us are no cheese afficiandos, the manager allowed us to change to a Pre Dessert consisting of Yam ice cream and yoghurt with citrus jelly.
The pre-dessert served not just as a palate cleanser, it was a play of textures and flavours. The sweetness of the ice cream combined with the sourness of the yoghurt with the added crunch of the citrus jelly.
For dessert, we had the Christmas pudding scented with moroccan dates, genepy flavoured ice-cream and cognac-caramel dressing.
This was a tad sweet for me, but it was Christmas and Christmas puddings are usually sweeter, no? I’ll just have you know, I finished my dessert!
Saint Pierre by Emmanuel Stroobant
3 Magazine Road
#01-01 Central Mall
Tel: +65 6438 0887