Eclectic Delights From Saint Pierre This Summer

From 8 July 2014 onwards, Chef Emmanuel Stroobant’s of Saint Pierre shows off his culinary prowess in his creative execution of sumptuous dishes to welcome the season of summer.

The new interpretation of Terrine de Foie Gras, homemade foie gras terrine is covered with brioche veil, served with roasted organic baby beetroot, raspberry, pain d’ epice crumble, almond milk jelly and mirin reduction. Burrata d’Ete pour Deux, a dish prepared for two, shavings of baby vegetables with basil leaves and black olive dust that looks like soil play on the summer garden motif, while the red hues of the flower-shaped watermelon and momotaro tomato wedges add sweetness and a juicy bite. The salad is crowned with arlette chards, which taste like crispy onion crackers and finished with the star of the dish, a ball of artisanal burrata cheese, some yuzu zest and fleur de sel.

Cocktail de Crevettes is a sight to belold as they sprinkle the thousand island show onto the poached prawns and quail egg yolks surrounded by tiny balls of pineapple reduction.

Risotto d’Anguilles is a must-try dish. This is Saint Pierre’s rendition of unagi don where the comforting dish is given an Italian touch through the acquerello rice, crème fraiche and vieux comte cheese. The risotto is topped off with barbecued eel, Japanese sea urchin and lashings of micro basil.

Do check out Homard dans tous ses Etats where guests enjoy five different creations made with lobster. First, served like a chawanmushi, roasted cauliflower is pureed then steamed and its top caramelised with sugar. Enjoy medallions of lobster sashimi topped on the roasted cauliflower crème brulee. The second creation is lobster cappuccino, its moniker derived from the pouring of foamed lobster bisque on top of foie gras royale. The third creation is a spring roll made with lobster claw tartare, sliced cucumbers and oscietra caviar. The fourth creation is egg yolk confit rolled in lobster roe with ginko nuts. And lastly, the dish presents grilled lobster tails and Hokkaido scallop on a skewer.

Ventreche de Porc, a hearty serve of iberico pork belly kakuni seasoned with cinnamon and soy, accompanied with wasabi emulsion, wild herb salad and kabocha pumpkin.

No meal is complete without deserts, fruits d’ete pays tribute to the summertime abundance of luscious berries – think only the plumpest summer berries paired with frozen yogurt sorbet, salted almond crumb, olive oil dust, meringue and raspberry mousseux. Next, the millefeuille framboise-citron where layers of crunchy homemade butter arlette meet caramelised lemon curd, sweet basil emulsion, fresh raspberry and yuzu zest. For the non adventurous, try the crepe Suzette made with sprinkling of organic beet sugar, orange zest, hazelnut butter, vanilla snow and cointreau flames.