Recettes

Coq au Vin, or « rooster in wine », is more than just a classic French dish. Legend has it that it began in ancient Gaul, when the locals cooked a tough rooster in wine for Julius Caesar. Over time, it became a practical way for farmers to tenderise older roosters by slow cooking them in wine.

This beloved dish from the Provence region of France features a delightful medley of vegetables such as zucchini and daikon, generously stuffed with a flavourful filling of tomato, onion, herbs, bread crumbs and parmesan cheese.

Chef Emmanuel Stroobant of Singapore’s Two Michelin-starred Saint Pierre shares his recipe for this classic and hearty Burgundian stew. Serve it with loads of crusty French bread to soak up the savoury goodness or a green salad with Dijon mustard to balance the richness.

Elevate your dessert game with Saint Pierre’s Chef-Owner Emmanuel Stroobant’s highly addictive financiers. With their buttery flavour and delicate texture, they’re sure to be a hit on Bastille Day (14 July) and beyond.

Embark on clean eating this Earth Day with a recipe by Saint Pierre’s Chef-Owner Emmanuel Stroobant, which requires minimal cooking for maximum results.

Bask in the holiday spirit with delightful Christmas cookies featuring a buttery, vanilla-infused base and vibrant, festive icing.

A beautiful centrepiece at the dinner table, this easy to prepare, no-cook Christmas salmon wreath recipe from Chef Emmanuel Stroobant will make light work of your festive preparation.

Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe.

L’explosion d’umami de la tomate en fait depuis longtemps l’un de mes ingrédients favoris.