Sixteen-year-old Emmanuel Stroobant was well on his way to realizing his childhood dream of becoming a lawyer when a stint at one of Belgium’s best restaurants sparked off a lifelong passion for the culinary arts. Drawn to the hustle and bustle of kitchen life, Emmanuel subsequently learned the ropes from maestros like Pierre Romayer from three Michelin-starred Maison de Bouche and Francis Dernouchamp from two Michelin-starred l’Hostellerie Saint-Roch. If his formative years were spent getting schooled in classic French cooking, his move to Australia, Malaysia, and Singapore exposed him to the innovative world of modern fusion cuisine. Saint Pierre was born in December 2000, a fine dining restaurant showcasing an amalgamation of French culinary techniques with an Asian edge. It also established Emmanuel as one of Singapore’s culinary pioneers of modern French cuisine, in a country that was then largely dominated by traditional French diners and American steakhouses. Video Credit: Emmanuel Stroobant Group
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With the whole world virtual right now, it only made sense for two Michelin starred Saint Pierre to go virtual with its new venture. The biggest challenges with takeouts and deliveries are the temperature and freshness of the food you order. Well with Saint Pierre handling your food, you need not worry. Deliveries are handed to the customers in the restaurant itself and each guest is greeted with a lacquered black box. Moreover, they serve their food stone cold which can be refrigerated until your belly rumbles. Then you can simply heat it on the stove or in the microwave. Definitely order the eight course omakase bento for an experience of a lifetime.
