Truffles at Saint Pierre

On February 3, I requested Saint Pierre The Restaurant to prepare a truffle lunch for me and four of my buddies; we ate from 12:30pm till 4pm, then we adjourned to a private cigar lounge afterwards.  The lunch cost over S$3000/- but you can’t put a dollar value on time spent with good friends over exquisite delicacies.

Here’s the reason for the lunch:

Black Périgord Truffles.

Saint Pierre’s Edina Stroobant dropped by to say “Hi” and Desmond Wong and his crew took great care of us but it was chef par excellence Paul Froggatt who was the star. He did a great job, serving us caviar to start with:

Amuse-bouche before the feast:

Next, black truffle cannelloni:

creamed polenta with black truffle, egg yolk confit and pork jus:

black truffle-infused foie gras royale with cep veloute:

and finally, 72-hour braised beef short rib with roasted bone marrow, edamame and black truffle vinaigrette:

We also had a selection of cheese, with aged vintage port:

Jan Stroop, the Maitre d’hotel, preparing our cheese.

For dessert (we had a pre-dessert first), we were served chocolate fondant with truffle ice-cream:

Here’s the list of wines – four bottles in total – we enjoyed with the wonderful meal.

Thanks Jan, for helping me with the selection:

Vintage Comtes de Champagne Taittinger (1996)

Châteauneuf du Pape Vieilles Vignes (1996)

Huet Vouvray Le Mont Moelleux (1990)

Terriccio (GA Rossi di Medelana) Lupicaia (2000)

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