In The Media

Read what the press and magazines have written about our restaurants.

October – December 2016

SAINT PIERRE
ROBB REPORT SINGAPORE
27 December 2016

Emmanuel Stroobant is known as the Chef in Black, but his latest venture should see him rebadging his colours to green…

SAINT PIERRE
ICON SINGAPORE
23 December 2016

一直到本月23日,Saint Pierre为企业准备特别的圣诞午餐和晚餐,生蚝、日本韭菜、鹅肝、扇贝、番茄、鹿肉、阉鸡、牛肝菌、树洞蛋糕和柚子法式薄脆,应有尽有。配上葡萄酒佳酿,加上松露和奶酪,为圣诞餐锦上添花。…

SAINT PIERRE
THE PEAK
22 December 2016

Saint Pierre’s eight-course New Year’s Eve dinner showcases caviar in every course, from pre-dinner snacks, to amuse bouche, seafood, vegetables, turbot, beef, and even desserts…

ROCKS URBAN GRILL + BAR
THE PEAK
22 December 2016

The five-course meal at $88, features items like French oysters, Wagyu beef sirloin, truffle mashed potato, red wine sauce, and chocolate soft center cake, chestnut ice cream…

SAINT PIERRE
SIMPLY HER
13 December 2016

Make the perfect turkey for your dinner guests with this easy and delicious traditional recipe with apples, chestnuts and mushrooms stuffing by the celebrity chef…

SAINT PIERRE
HOME & DECOR SINGAPORE
12 December 2016

Indulge this Christmas with Saint Pierre’s Roasted whole capon made with whole capon (domestic rooster fattened for eating) from France and stuffed with chestnut, mushroom and foie gras…

SAINT PIERRE
THE NEW PAPER
9 December 2016

Saint Pierre has an extensive takeaway menu available till the end of the year. Mains include turkey Wellington ($70 a kg) and 200-day aged Angus beef ribeye ($120+ a kg)…

SAINT PIERRE
STRAITS TIMES
9 December 2016

Too tired to cook for Christmas? Saint Pierre has an extensive takeaway menu available till the end of the year. Starters include Fine de Claire oysters No. 2 with lemon and shallot dressing ($24+ for six) and black truffle marble foie gras terrine ($28 for 100g)…

SAINT PIERRE
SINGAPORE TATLER
8 December 2016

Chef Mathieu Escoffier has worked in top kitchens around the world; I had the pleasure of dining at Alain Ducasse in Paris and Daniel Boulud in New York while he was stationed there, and most recently, at Joel Robuchon in Bordeaux…

ROCKS URBAN GRILL + BAR
STRAITS TIMES
9 December 2016

From family gatherings to corporate functions, Rocks Urban Grill + Bar promises to deliver the perfect celebration this festive season…

SAINT PIERRE
THE PEAK SELECTIONS GOURMET & TRAVEL
December 2016 – February 2017

Succulent tails of lobster, gently poached in butter at exactly 60 deg C, and fork-tender fillets of salmon trout confit. These were some of the sumptuous dishes presented by acclaimed chefs at Perfection Every Time, a showcase of Miele’s latest innovations in sous vide cooking…

SAINT PIERRE
WINE & DINE
December 2016

On 12 October, chef-owner Emmanuel Stroobant hosted a cooking demonstration of four recipes using European cheeses at his restaurant, Saint Pierre located at One Fullerton…

SAINT PIERRE
SG NOW
December 2016

Holiday Guide 2016: Emmanuel Stroobant’s restaurant is celebrating its first holiday season off Sentosa with a caviar and Champagne New Year’s Eve dinner menu…

SAINT PIERRE
FOOD & TRAVEL
December 2016

Creativity and technique comes together with a new collaborative menu by Saint Pierre’s Chef Emmanuel Stroobant and new Executive Chef Mathieu Escoffier…

SAINT PIERRE
SINGAPORE TATLER
22 November 2016

Trust executive chef Matthieu Escoffier to craft something lip-smacking for the holidays. His Christmas eve menu tickles the palate with pre-dinner snacks and amuse bouche…

SAINT PIERRE
VANILLA LUXURY
16 November 2016

It’s time to rejoice, another fine dining option with food that is exceptionally good at every bite, also allows BYO!…

EMMANUEL STROOBANT GROUP
THE BUSINESS TIMES
12 November 2016

You’re having a perfectly lovely dinner at a restaurant – your lobster is succulent, the service staff attentive and your dining partner engaging. But a raised voice from a few tables away jolts you out of your reverie. You turn, as anyone would, to the source and see a fellow diner shouting at the manager and appearing on the verge of fisticuffs – over a dearth of baby chairs. At this point, the age-old saying, “The customer is always right” becomes the subject of a whole new debate…

SAINT PIERRE
THE MALAY MAIL
12 November 2016

Few things are as delectably French as fine cheese, which explains why gourmands everywhere are constantly enamoured by the celebrated varieties — whether you prefer your cheese hard or soft, or made from cow’s, goat’s or ewe’s milk…

SAINT PIERRE
WEEKENDER
11 November 2016

At Saint Pierre, round tables are dressed in perfectly starched linen, rows of sparkling glassware twinkle and trolleys of fine champagne hint at the culinary theatrics to come…

SAINT PIERRE
TODAY
11 November 2016

Few things are as delectably French as fine cheese, which explains why gourmands everywhere are constantly enamoured by the celebrated varieties — whether you prefer your cheese hard or soft, or made from cow’s, goat’s or ewe’s milk…

SHOUKOUWA
THE SINGAPORE WOMEN’S WEEKLY
11 November 2016

Gold Plate Awards 2016: The Weekly’s Top 50 Picks of Best Restaurants and Cafes in Singapore — Shoukouwa (For Special Occasions)…

SAINT PIERRE
THE SINGAPORE WOMEN’S WEEKLY
11 November 2016

Gold Plate Awards 2016: The Weekly’s Top 50 Picks of Best Restaurants and Cafes in Singapore — Saint Pierre (Business Lunches)…

SAINT PIERRE
STRAITS TIMES
11 November 2016

I was not impressed with Saint Pierre’s launch menu when it moved to One Fullerton in April. But the fine-dining French restaurant has a new executive chef, Mathieu Escoffier, who has turned the cooking around…

SHOUKOUWA
STRAITS TIMES
6 November 2016

Barely three months after the Michelin Guide debuted in Singapore, its inspectors have started making their rounds for next year…

SAINT PIERRE
STRAITS TIMES
6 November 2016

Barely three months after the Michelin Guide debuted in Singapore, its inspectors have started making their rounds for next year…

SAINT PIERRE
EPICURE
November/December 2016

After a year-long search, Saint Pierre has finally signed on an executive chef – Mathieu Escoffier, who previously staged under Alain Ducasse and Joël Robuchon…

SAINT PIERRE
THE PEAK
November 2016

At Saint Pierre, chef-owner Emmanuel Stroobant and executive chef Mathieu Escoffier did their own take on babi (pork) buah keluak for a special National Day menu this year…

SAINT PIERRE
THE FOOD JOURNAL
November 2016

After relocating Saint Pierre from Quayside Isle in Sentosa to the swanky One Fullerton earlier this year, chef-owner Emmanuel Stroobant brings in a new executive chef to inject fresh ideas to the contemporary French restaurant…

SAINT PIERRE
SG MAGAZINE
November 2016

Top Tables – Singapore Restaurant Guide 2017: Veteran chef Emmanuel Stroobant moved his beloved Saint Pierre from Sentosa to One Fullerton this year, with a lighter touch and more of a market‑to‑table concept…

SAINT PIERRE
LIFESTYLE ASIA
31 October 2016

The Dish: This delicately flavoured concoction features juicy langoustine coated with crunchy wild puffed rice, and served with winter melon, celeriac and chopped green apples. It is part of Saint Pierre‘s refreshed menu, which is designed by new Executive Chef Mathieu Escoffier…

SAINT PIERRE
WEEKENDER
28 October 2016

Impress your guests with Chef Emmanuel Stroobant’s spring roll recipe, which showcases European cheese…

SAINT PIERRE
SINGAPORE TATLER
24 October 2016

There’s a misconception that a restaurant with a great view offers little else. Although this thinking may apply to tired revolving restaurants with cliché-ridden menus and slick rooftop bars with underwhelming food, Saint Pierre tells a different story…

SAINT PIERRE
THE PEAK
21 October 2016

Do not be deceived by his surname – French chef Mathieu Escoffier, 30, is not related to the late, great French chef Auguste Escoffier. Still, the younger Escoffier has robust roots in cooking as his family has always been in the restaurant business. For the past 20 years, his parents have been running French bistro Ma Cuisine in his hometown of Beaune…

SAINT PIERRE
STRAITS TIMES
18 October 2016

With the arrival of the Michelin Guide in Singapore, the quest to achieve stars, or hang on to them, now has a new momentum. Restaurateurs and chefs have been quick to revamp spaces, retool menus or introduce new concepts. Some have also hired new chefs…

SAINT PIERRE
MSHANNAHCHIA
14 October 2016

I would jump at every opportunity to eat cheese if I could and it has this strange calming effect on me. And cheese is an undisputed, integral part of the European community…

SAINT PIERRE
THE PEAK
13 October 2016

At Saint Pierre, chef-owner Emmanuel Stroobant and executive chef Mathieu Escoffier did their own take on babi (pork) buah keluak for a special National Day menu this year…

SAINT PIERRE
BURO 24/7
13 October 2016

Our tiny food critics have given Saint Pierre’s children’s menu a thumbs-up, but they aren’t the only fussy eaters who will find pleasure on the plate at Chef Emmanuel Stroobant’s French fine dining outfit…

SAINT PIERRE
WEEKENDER
10 October 2016

At Saint Pierre, dining is a sacred ritual of sorts. Round tables dressed in perfectly starched linen, rows of sparkling glassware and trolleys of fine champagne are but a hint of the culinary theatrics to come…

SAINT PIERRE
MICHELIN GUIDE SINGAPORE
8 October 2016

Saint Pierre has unveiled a new menu two months after moving to One Fullerton from Quayside Isle. The change sees a shift towards “Essence-Centric” cuisine where flavours in the form of stocks, bases and seasonings are derived from natural ingredients…