Saint Pierre launches dedicated vegetarian menu for plant-forward foodies

, Saint Pierre launches dedicated vegetarian menu for plant-forward foodies
Brittany Purple Artichoke

It’s easy to find vegetarian options in Singapore, but it’s not easy to find great vegetarian ones. 

So when Saint Pierre introduces a permanent plant-forward degustation menu, we were excited. Diners can certainly expect a top-level experience at this two-Michelin-starred restaurant.

The Elegance tasting menu is ideal for plant-forward foodies and conscious diners, and is a fitting culmination of chef-owner Emmanuel Stroobant’s personal journey as a practising vegetarian for over a decade. 

, Saint Pierre launches dedicated vegetarian menu for plant-forward foodies
Chef-owner Emmanuel Stroobant

The Belgium-born turned Singaporean, often referred to as “the chef in black”, has helped shape Singapore’s fine dining scene since opening his restaurant in 2000, and is guided by his philosophical approach to simplicity and quality of produce. 

The menu promises to be the gold standard in vegetarian dining, with the same level of culinary sophistication as his other dishes. 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. Dishes may vary depending on availability of ingredients. 

The six-course vegetarian degustation kicks off with an amuse-bouche of cauliflower cream topped with homemade preserved Périgord black winter truffle. This is followed by Brittany Purple Artichoke, a Jerusalem artichoke and coconut tartare that is topped with Périgord black winter truffle and purple artichoke with truffle ginger dressing.

Loire Valley White Asparagus features white asparagus à court mouillement, with celeriac purée, lemongrass vin jaune emulsion, smoky egg yolk and toasted brioche. 

, Saint Pierre launches dedicated vegetarian menu for plant-forward foodies
Loire Valley White Asparagus

Jura Morel is an exercise in umami. The morels are stuffed with a green asparagus-morel filling, roasted in garlic butter, then smoked on the barbecue.

Provence Fava Bean sees an vol au vent encasing Périgord black winter truffle purée, spring onion, micro turnip, sand carrot and myoga-braised Provencal fava bean. 

Diners have two choices for dessert – Kochi Dekopon and Manjari Chocolate. The latter is a delightful combination of fresh raspberries, Manjari chocolate mousse, lychee gel, spherification of raspberry coulis, and lychee sorbet.

Non-alcoholic beverage pairings, as well as an extensive collection of teas, are available with the menu.

The Elegance menu is available for lunch and dinner, and is priced at S$398++ per person. Saint Pierre is at Saint Pierre, 1 Fullerton Road, #02-02B One Fullerton, Singapore 049213.