Enjoy Fine Dining at St Pierre

Singapore Vegetarian Meetup seeks to grow the range and quality of plant based food in SG. Sometimes that growing involves planting seeds by introducing plant based food to eateries where they think it impossible to create fine dining cuisine without animal based ingredients.

Fortunately, for our next event, on Tue, 19 Aug, 2014, 7pm at St Pierre restaurant - http://www.saintpierre.com.sg – the seeds of plant based dining have already been planted by the incredible person who runs St Pierre and several other local eateries, the acclaimed Chef Emmanuel Stroobant – emmanuelstroobant.com.

Several years ago, to become healthier, Emmanuel made major lifestyle changes. He took up yoga – now, he teaches yoga! - and moved towards a plant based diet. Thanks to Emmanuel, the seeds of vegan eating have already been planted at St Pierre. Our Meetup event on 19 Aug will nurture those seeds.

The normal menu at St Pierre includes lots of meat, but St Pierre is offering us two options: a 12 course vegan menu at $100/person and the same menu with wine pairings (Emmanuel is an award winning wine expert) at an additional $80/person. Plus, Emmanuel will join us to do a food demo and to explain more about the magic of vegan dining.

Payment must be made in advance to St Pierre’s manager, David Bregere, at[masked] or [masked]. You can pay by credit card. The closing date for payment is Mon, 18 Aug.

Here is the menu. The optional wine pairings appear below each of the dishes. Bread accompanied by olive oil and vinegar is included.

GOMBO

Okra, Almond Milk Jelly, Pickled Daikon, Mirin Gel, Mustard Cress

Pinot Grigio Billi Billi Mount Langhi Ghiran 2012, Victoria, Australia

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COURGETTE

Aubergine Puree, Grilled Baby Zucchini, Popped Amaranth, Cherry Tomato Confit

Pinot Grigio Billi Billi Mount Langhi Ghiran 2012, Victoria, Australia

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TOPINAMBOUR

Jerusalem Artichoke, Raw Asparagus, Meyer Melon, Black Truffle Essence

Pinot Grigio Billi Billi Mount Langhi Ghiran 2012, Victoria, Australia

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CHOU

Green Leaf Savoy Cabbage “Maki”, Pinenut Consomme, Momotaro Tomato Concasse

Beaune 1er Cru Du Chateau Domaine Bouchard & Fils 2009, Burgundy, France

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QUINOA

Quinoa Sushi Tempura, Pickled Jelly, Pineapple Jam

Beaune 1er Cru Du Chateau Domaine Bouchard & Fils 2009, Burgundy, France

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CONSOMME

Seaweed Consomme, Kainome Rice, Sesame, Baby Spinach

Beaune 1er Cru Du Chateau Domaine Bouchard & Fils 2009, Burgundy, France

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PAPAYE

Papaya Sorbet, Yuzu Zest, Cocoa Nibs

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AUBERGINE

Steamed “Jade” Eggplant, Poached Shitake, Gomadare Dressing

Chianti Classico Fonterutoli Mazzei 2010, Tuscany, Italy

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CELERI

Salt Crust Roasted Celeriac, Brittany Grown Baby Vegetables, Micro-Cress Salad

Chianti Classico Fonterutoli Mazzei 2010, Tuscany, Italy

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GRAINE DE CHIA

Chia Seed Pudding, Organic Soy Milk, Raw Sugar

Gewurztraminer Vendanges Tardives Domaine Trimbach 2007, Alsace, France

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PASTEQUE

Compressed Watermelon Tartare, Iced Mango, Mint

Gewurztraminer Vendanges Tardives Domaine Trimbach 2007, Alsace, France

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CHOCOLAT

Home-Made Chocolate Mendiant, Pate-De-Fruit, Walnut-Date Cookie

Gewurztraminer Vendanges Tardives Domaine Trimbach 2007, Alsace, France

Join or login to comment.

  • George J.

    All together, 30 people attended. We started with an inspiring talk by Emmanuel Stroobant, the head chef, about why he went vegan about 7 years ago.

    The 12 courses were so unique with such a range of never tasted before ingredients. One of our fellow diners had been a chef at one of Emmanuel's other restaurants, and she told us he is renowned in the culinary community for his creativity.

    One unique part of the evening was that at about the middle of the dinner, right after the palette cleansing papaya sorbet with cocoa nibs and yuzu zest, we changed seats, so as to meet even more people.

    Any ideas on what to do next?

    August 20

  • George J.

    All together, 30 people attended. We started with an inspiring talk by Emmanuel Stroobant, the head chef, about why he went vegan about 7 years ago.

    The 12 courses were so unique. One of our fellow diners had been a chef at one of Emmanuel's other restaurants, and she told us he is renowned for his creativity.

    One unique part of the evening was that at about the middle of the dinner, right after the palette cleansing papaya sorbet with cocoa nibs and yuzu zest, we changed seats, so as to meat even more people.

    1 · August 20

  • Pardhu

    Here, I wondered why we have dining deals with meat serving restaurants?! How does this help the vegan/Vegetarian cause? Not being narrow-minded, but just saying! Out there in the town are many accommodating vegan restaurants.

    August 14

    • George J.

      One of the great things about the movement for diet change towards plant based diets is that there are so many good reasons to change diets, so many great foods to eat and so many ways to help people change their diets and maintain good diets. For instance, in Singapore alone there are a number of meetup groups related to plant based diets, and it's not difficult to start new ones.

      August 16

    • Fionna

      On the other hand, holding such meetups at non veg places brings forth the opportunity for restaurants to think and produce plant-based dishes and for diners at these places be aware that such dishes exist and it is not just a bowl of plain salad.

      1 · August 17

  • Pauline V.

    FYI, St Pierre's can prepare gluten-free / celiac restriction diet appropriate set, but you must inform them ahead of time.

    3 · August 15

  • George J.

    Yes, Emmanuel has many videos on Youtube. Most aren't vegan, but are veganisable. Here's one: http://www.youtube.com/watch?v=...­

    August 14

  • Angela Q.

    He had a programme on Asian Food Channel. Over now. Maybe you can google & find it

    August 13

    • Fionna

      Chef in Black i believe

      August 13

  • George J.

    Thanks for your question, Fionna. This is the second meetup we've had this year at a fine dining restaurant. The idea came from the good folks at this FB page https://www.facebook.com/ChicksE...­

    Chances are we'll have another this year, but you can also make your own arrangements with St Pierre. No need to have a big group. Cheers --george

    1 · August 13

  • Fionna

    This is a wonderful event George! Unfortunately the time and day doesn't suit me. Do you think you would organise this again another time?

    August 13

  • George J.

    Thanks, Angela. Do you know where to find Emmanuel on tv? Is it web based? Cheers --george

    August 13

  • Angela Q.

    Wish I could go. I hv seen Emmanuel on tv & he's good! Unfortunately hv seminar that evening.

    August 13

  • George J.

    The restaurants regular menu is light on vegan dishes, but if you order ahead, you should be able to enjoy some of the dishes they are'preparing for meetup. A big reason for having meetups at non-veg places is to encourage them to tap their creativity to develop vegan options. Cheers --george

    1 · August 8

  • Nisha

    The menu looks amazing. I am disappointed that myself and Jeremy will be away that week.
    Hopefully we can attend next time!

    1 · August 8

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