Brasserie Les Saveurs at The St. Regis Singapore Launches New À La Carte Menu

Brasserie Les Saveurs, the all-day dining French brasserie concept at The St. Regis Singapore blessed with a high ceiling, floor-to-ceiling windows overlooking the garden and pool, elegant flourishes such as hand-cut crystal chandeliers and grand floral decorations as well as a gorgeous stream of natural lighting, recently launched its new à la carte menu created by their new executive chef, Thibault Chiumenti.

The extensive entrée selection ranges from the chilled Pâté en Croûte (baked pork terrine, foie gras, pistachios, pickled vegetables, onion compote, rocket salad), the aromatic and buttery Escargots de Bourgogne (baked snails, butter, garlic, parsley, bread crumbs) and the always reliable Foie Gras Poêlé (pan-seared foie gras, poached apple, gingerbread coulis) to the savoury, almost sour plum-tart Tarte de Boeuf au Conteau (hand-cut beef, cornichons, capers, shallots, mustard, mayonnaise, ketchup, balsamic, tobacco, confit egg yolk, homemade fries) and oceanic and soul-fulfilling Bisque de Homard (lobster bisque, cognac, lobster claw, cream, herb croutons). My favourite would be the Salad de Crabe (crab meat, celeriac remoulade, dill, yoghurt dressing, paprika mayonnaise), which plays it all refreshing, garden-luxuriant Alaskan King Crab succulence.

On the mains side of things, options include staple French one-pot classic Coq au Vin en Cocotte (French chicken ragoût, red wine sauce, baby onions, carrot, mushrooms, roasted baby potatoes), plump-figured Noix de Saint Jacques (Hokkaido scallops, lentil ragout, shimeji mushrooms, green asparagus), very meat-centrically hearty Cassoulet en Cocotte (duck confit, pork sausage, pork belly, paimpol beans, carrot, bread crumbs), Saumon en Papillote (baked salmon, zucchini, cherry tomatoes, olives, fennel, onions, almond, lemon olive oil) and the tender, juicy and delectably salt-blessed Steak Frites (grilled Wagyu ribeye, homemade French fries, béarnaise sauce). For large groups, suitably sized cuts include the gargantuan Côte de Bœuf (beef prime rib paired with roasted garlic potatoes, green beans, mushrooms and green peppercorn béarnaise sauce), Épaule d’Agneau 48 Heures (confit lamb shoulder, spices, mustard, ratatouille) and the tangy and creamy salt-crusted Bar en Croûte de Sel (whole sea bass, mixed vegetables, beurre blanc sauce).

For dessert, those who take comfort in familiarity can go for the trustworthy Crème Brûlée (vanilla-bourbon crème brûlée, brown sugar) and decadent Moelleux au Chocolat (chocolate fondant, vanilla ice cream) or the Mille-Feuille Traditional Vanille (vanilla mille-feuille, puff pastry, caramel sauce) with its soft, flaky layers of Napoleon pastry sheets. My favourite was the Tatin de Pommes (apple tarte tartin, honey fig ice cream) – the pleadingly soft and tantalisingly sweet apple slices brought me to happy places, and the dessert boasted a buttery base which brought to mind the best memories of pineapple tarts. The mouse-identifying and old-souled who instead seek a savoury end to the hearty French proceedings can go for the Plateau de Fromage Affinés (assorted mature cheeses with condiments).

Aside from their a la carte offerings, Brasserie Les Saveurs is the hotel’s breakfast venue and also serves afternoon tea and Champagne Sunday brunch. The recent new menu launch is part of a significant refreshment of the hotel’s F&B programme happening across the coming months – guests can also expect upcoming changes to the experiences at both poolside Italian concept La Brezza as well as popular live music destination Astor Bar.

My St. Regis experiences so far have been limited to my stay at this property in 2018 as well as my visit to the newly-open The St. Regis Hong Kong in April 2019, a property which represented a daring departure from the usual classic opulent stylings of the St. Regis brand both in spirit and in scope. With a different General Manager, Executive Chef and Director of Rooms joining the hotel since my last visit, a new stay might be in order to see how the guest experience stacks up more than one year later.