Saint Pierre unleashes potent flavours with its printemps menu presented in a brand new format to welcome yet another new decade.  The uncompromised policy of serving only the best of seasonal ingredients prepared with ingenious culinary skill offers yet another affirmation to the quality and appeal of Saint Pierre’s cuisine.  The Spring menu feature items categorised under degustation, starters, mains, specials, classic, vegetarian and dessert.  The tasting menu is further separated into a nine-course degustation and a five-course demi-degustation.  Saint Pierre’s clientele will be more than pleasantly amazed by the accompanying wines paired for the tasting menu.
 
The array of starters will not fail to impress with sensational choices created to tease appetites to the hilt.  Prime examples include Coquille Saint-Jacques (scallops roasted with walnut and lobster bisque, smoked on hot stone, glazed with yuzu lemon and ginger sauce and scallop tartare with oscetra caviar), Raviole de Homard (lobster ravioli with Hokkaido scallop mousse, confit of new carrot, cumin seeds and tarragon puree), Crevette d’Hokkaido (Hokkaido red prawn escabeche with pickled baby spring vegetables fennel confit jelly, sea urchin and prawn cream). In addition, an extensive range of mains is expertly showcased in this season’s bill of fare. Diners will delight in the exquisitely prepared Carre D’Agneau (roasted lamb rack with smoked eggplant, Asian spiced courgette, macadamia nut and stuffed baby zucchini), Boeuf a la moutarde (dry-aged striploin with fresh wasabi, japanese mushroom tempura, mustard gratinated turnip, beetroot puree and soy scented beef jus), or Veau Sous-vide (low temperature glazed veal tenderloin with roasted sweetbread, wholemeal blinis, asparagus and sherry emulsion.  The outstanding line-up includes the brilliantly roasted Loup de Mer (French sea bass with squid ink risotto, baby squid tempura, chorizo, momotaro tomato confit and parmesan cream) and the beautifully poached Turbot au champagne (turbot with oscetra caviar, fresh green pea mousse, roasted spelt and champagne emulsion).  
 
Saint Pierre’s classic items still remain to sate the appetites of its regulars and these include Foie Gras Classique (classic pan-friend foie gras), Saumon Fume (home-smoked salmon), Cabillaud au Miso (miso braised black cod), and Magret de carnard (confit of duck breast). The Spring Menu is available till June 2010 and one of the must-try item is the This season’s special item is the Fleur de Courgette (zucchini flower with crab and scallop mousse and passion fruit-scented chardonnay emulsion). For a taste of bona fide French cuisine, Saint Pierre is truly one venue to fulfill your Gallic culinary cravings. Saint Pierre is located at 3 Magazine Road, #01-01 Central Mall, Singapore 059570. For reservations please call 6438 0887.

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