Saint Pierre Launches Dedicated Vegetarian Menu as a Permanent Offering

The Elegance menu comes after months of extensive and thoughtful experimentation in the kitchen using different ingredients. The restaurant’s seasonal vegetables are supplied by, among others, Bruno Cayron of Provence, France, where the produce is cultivated in accordance with organic agricultural practices.

The six-course vegetarian degustation begins with a delightful amuse-bouche of cauliflower cream topped with homemade preserved black winter truffle from Périgord, covered with a layer of tarragon gelée and then enveloped with lightly smoked tonburi (mountain caviar).

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This is followed by Brittany Purple Artichoke. A Jerusalem artichoke and coconut tartare is topped with Périgord black winter truffle and purple artichoke with truffle ginger dressing. To complete the dish, an artichoke-coconut water sauce is accented with fig leaf oil and presented tableside. Loire Valley White Asparagus features white asparagus à court mouillement, with celeriac purée, lemongrass vin jaune emulsion and garnished with smoky egg yolk and toasted brioche.

Next is Jura Morel, an exercise in umami. The morels are stuffed with a green asparagus-morel filling, roasted in garlic butter, then smoked on the barbecue, before being dusted with morel powder. They are accompanied by green asparagus, pickled green asparagus and green asparagus cream. The final touch is a mushroom-hojicha consommé with ginger oil that is poured tableside.

Another highlight is Provence Fava Bean. A vol au vent encases Périgord black winter truffle purée, spring onion, micro turnip, sand carrot and myoga-braised Provencal fava bean. Fresh lemon zest and smoky celeriac sauce with garlic-chive oil complement this beautifully.

To end things on the perfect note, diners have two choices for dessert. The first is Kochi Dekopon, a citrus-forward baba infused with Five X.P., alongside combava (kaffir lime) Chantilly cream, citrus compote, and citrus segments of Japanese dekopon orange (mandarin) and Sicilian blood orange.

The other is Manjari Chocolate. One of Chef Emmanuel’s most vivid food memories is that of tasting a chocolate-raspberry macaron as a child. The contrast of the rich, dark chocolate against the naturally sweet, tangy flavour of the raspberry serves as the inspiration for the striking Manjari Chocolate dessert. A chocolate sablé base is adorned with fresh raspberries, Manjari chocolate mousse, lychee gel, spherification of raspberry coulis, and lychee sorbet.

For diners who prefer non-alcoholic beverage pairings with the Elegance menu, Saint Pierre has offerings such as Muri Yamilé; Adegga Baezza Chardonnay NV; Kolonne Null Riesling 2020; Cardio Zero Red NV; Seedlip Garden 108; and Melati Classic to choose from. There is also an extensive collection of teas including a single origin Gyokuro from Kagoshima with notes of umami and seaweed; a citrusy Golden Pomelo Oolong from Alishan; and a floral yet musky Duck Shit Dancong from Guangdong.

Due to the seasonal nature of the Elegance menu, dishes may vary depending on availability of ingredients.

Saint Pierre’s Elegance Menu is available for lunch and dinner and is priced at S$398++ per person. Guests can opt for a cheese supplement at S$38++, and a wine pairing at S$248++. A premium wine pairing is available at S$416++ (dinner only). Bookings open a month in advance.