Saint Pierre
This two-Michelin-starred restaurant presents an exquisite five-course lunch for Christmas Eve and New Year’s Eve, topped with a great view.
Kick off with toyama buri (yellowtail fish) and cauliflower, as well as steamed Hokkaido kegani (horsehair crab) whose sweetness is matched with delicate braised daikon, and light champagne sauce. Foie gras creations are always a standout at Saint Pierre. This time, chef Emmanuel Stroobant marries it with Perigord black winter truffle and 25-year aged mirin. This is followed by a dessert of Gavotte biscuits, Manjari chocolate and Nashi pear.
New Year’s Eve five-course lunch presents Iwate sakura masu (cherry trout) brined in salt, sugar and green tea before being cold-smoked over rice hay and served with abalone in Genevoise style. Another highlight is the Anjou pigeon with wild mushrooms and hazelnuts.
During the month of December, you can also opt for Saint Pierre’s set lunch menu, which includes creations such as Brittany oyster matched with caviar and a touch of wasabi, as well as venison with black winter truffle. These festive options will be available from 1 to 30 December, excluding 24 and 31 December.
