Taste true luxury with The St. Regis Champagne Brunch at Brasserie Les Saveurs

17554000_1610700885625891_7585292317782168034_n.jpg

The St. Regis Singapore is positioned at the lop of the market, offering  timeless elegance and peerless service synonymous with the St. Regis name. Situated at the world-class shopping belt, Orchard Road and  the embassy  enclave at Tanglin Road, The St. Regis Singapore is also within walking distance to the city’s first UNESCO World Heritage Site, the Singapore Botanic Gardens.

IMG_9350

Brasserie Les Saveurs is the resident restaurant of the St Regis and is a stunning chamber festooned with gold trim, velvet drapes, floor-to-ceiling windows, and a beautiful crystal chandelier bearing witness to the intimate goings-on below.

IMG_9353IMG_9272IMG_9274

A new brunch experience awaits at Brasserie Les Saveurs.

The St. Regis Champagne Brunch

Sundays | 12noon to 3pm

Complimentary hour of apéritifs:
11am to 12noon at Astor Bar

$395.00++ per person with complimentary flow of Krug Grand Cuvée NV, wines, Tiger beer, soft drinks, juices and freshly brewed coffee and tea

$195.00++ per person with complimentary flow of ‘R’ de Ruinart Brut NV, wines, Tiger beer, soft drinks, juices and freshly brewed coffee and tea

$180.00++ per person with complimentary flow of wines, Tiger beer, soft drinks, juices and freshly brewed coffee and tea

$148.00++ per person with complimentary flow of freshly brewed coffee and tea

$75.00++ per child (4 – 12 years old)

We definitely recommend the Krug Grand Cuvee package to go with the finest regional dishes from France.

Krug Champagne is a Champagne house founded by Joseph Krug in 1853. It is based principally in Reims, the main city in France’s Champagne region and is one of the famous Champagne houses that formed part of the Grande Marques.

Tasting notes : Deep golden color and fine, vivacious bubbles, predicting fullness and elegance. Aromas of flowers in bloom, ripe and dried fruit, marzipan, gingerbread and citrus fruits. Flavors of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.

IMG_9258

Before we jumped right in the brunch , it is worth mentioning that guests may visit Astor Bar between 11am – 12pm for an hour of complimentary apéritifs prior to commencing brunch experience. Do not miss this as we discovered great cocktails from the Astor Bar.

 

IMG_9207

IMG_9209IMG_9201

IMG_9198

IMG_9225IMG_9224

Cocktail:  French Blonde and French 75

IMG_E9249

Cocktail: Mimosa

IMG_E9237

Cocktail Bloody Mary

Apparently the Bloody Mary here is quite famous. The Bloody Mary has been a part of St. Regis history since 1934 when bartender Fernand Petiot introduced the “Red Snapper”, which would later be renamed the Bloody Mary, at the King Cole Bar in The St. Regis New York.

The famed cocktail was created when Serge Obolensky, a well known man about town whose penchant for vodka was in keeping with his aristocratic Russian background, asked Petiot to make the vodka cocktail he had in Paris.

The formula was spiced up with salt, pepper, lemon and Worcestershire Sauce, but since “Bloody Mary” was deemed unrefined for the hotel’s elegant clientele, it was rechristened the “Red Snapper”. While the latter may not have caught on, the spicy drink most certainly did, and over the years it has become the signature cocktail of the King Cole Bar.

Today, the Bloody Mary remains the signature cocktail of the St. Regis brand, with each address crafting its own interpretation of the libation to pay homage to Petiot’s original recipe.

 

IMG_9235

House Champagne at the Astor Bar.

Ruinart is the oldest established Champagne house, exclusively producing champagne since 1729. Founded by Nicolas Ruinart in the Champagne region in the city of Reims, the house is today owned by the parent company LVMH.

The wine shows a superb, golden yellow color with a beautiful luminosity and a fine and persistent mousse. The nose is clean and intense with warm, rich notes of brioche, French toast and roasted almonds. On the palate the wine is very supple and harmonious, with notes of honey and minerals on the long, sustained finish.

 

IMG_9227

 

The St. Regis Champagne Brunch at Brasserie Les Saveurs.

An all-new epicurean brunch experience, focusing on quality ingredients, fine Champagnes, exclusive table service and exceptional live jazz performances.

IMG_9257

IMG_9267

IMG_9260IMG_9265IMG_9269IMG_9278IMG_9279

Vincent Bertois, Restaurant Manager, Brasserie Les Saveurs

The knowledgeable Vincent attended to us and explained how the brunch worked. There was no mad rush to the buffet table, everything was taken care of and attended to. Guests can relaxed and enjoyed the experience. High praise for the restaurant manager and his staff.

Vincent later demonstrated how to saber a champagne. Sabrage is a technique for opening a champagne bottle with a saber, used for ceremonial occasions. The wielder slides the saber along the body of the bottle to break the top of the neck away, leaving the neck of the bottle open and ready to pour. The force of the blunt side of the blade hitting the lip breaks the glass to separate the collar from the neck of the bottle. One does not use the sharp side of the blade. The cork and collar remain together after separating from the neck.

The technique became popular in France when the army of Napoleon visited many of the aristocratic domains. It was just after the French Revolution and the saber was the weapon of choice of Napoleon’s light cavalry. Napoleon’s spectacular victories across all Europe gave them plenty of reason to celebrate. During these parties the cavalry would open the champagne with their sabers. Napoleon, who was known to have said, “Champagne! In victory one deserves it; in defeat one needs it”, may have encouraged this.

IMG_9359

IMG_E9293

 

The buffet for Sunday brunch was not about variety or offering the most number of items. It was about quality.

Brasserie Les Saveurs serves up fresh lobsters, langoustines, clams, mussels, oysters, crabs and a range of other seafood on ice.

IMG_9313

Fresh tuna, salmon, octopus sashimi.

IMG_9316

Lobster and King Crab

IMG_9319

Sea urchin and Caviar

IMG_9321

FRESHLY BAKED TRUFFLE BREAD
With Beurre de la Maison Bordier à Saint-Malo

AMUSE BOUCHE
Superior Oscietra Caviar served with Boiled Egg, Shallot, Sour Cream and Chives

IMG_9324

Fresh oyster

IMG_9332

LA VIANDE
French Mulard Duck Rillettes Homemade Foie Gras Terrine Torreon Iberico Ham with Pickles

LE POISSON
Cured Salmon “Gravad Lax” on Caraway Sourdough Bread with Sweet Dill-Mustard Dressing, Fresh Dill Sprigs

LES LÉGUMES
Vegetable Terrine, Zucchini and Tomato Toast
Grilled Green Asparagus
Black Truffle and Tomato Concassé, Vegetarian Wrap

IMG_9335IMG_9383

Half Maine Lobster with Sautéed Spinach, Mushrooms and Thermidor Sauce, Petite Salade and Lemon Wedges

 

IMG_9388IMG_9396

E GUIGAL COTE DU RHONE ROUGE

E GUIGAL COTE DU RHONE ROUGE red wine to pair with the beef and duck we ordered for main dish.

Tasting notes : Deep and dark red. Shiny. Fresh fruits with red berries and spices. Full, round and racy. Rounded and smooth tannin. A full-bodied, rich and intensely aromatic wine. Full with a long finish and plenty of elegance and finesse due to the well balanced tannin and fruit.

 

Main Course:

LA PIÈCE DE RESISTANCE
Choice of one main course

LE FAUX-FILET DE BOEUF CHAROLAIS
Charolais Beef Striploin done medium, with Red Wine
Glazed Shallot, Pomme Purée and Bordelaise Sauce

LA MAGRET DE CANARD
Pan-roasted Castaigne Duck Breast, Ardèche Chestnut
Mousseline, Garlic-sautéed Broccolini and Sauce à l’Orange

LE CABILLAUD AU FOUR
Pacific Cod, Young Spinach, Black Mussels, Pernod and
Saffron Emulsion and Dill Oil

LE CAROUSEL DE CAROTTES
Heirloom Carrots, Light Navel Orange Syrup, Toasted
Coriander Seeds and Fresh Thyme

 

IMG_9407

LE FAUX-FILET DE BOEUF CHAROLAIS
Charolais Beef Striploin done medium, with Red Wine
Glazed Shallot, Pomme Purée and Bordelaise Sauce

IMG_9416

LA MAGRET DE CANARD
Pan-roasted Castaigne Duck Breast, Ardèche Chestnut
Mousseline, Garlic-sautéed Broccolini and Sauce à l’Orange

 

DESSERT

Make sure to save some space for dessert as well. There are no less than a dozen types of cakes, macarons, mousses, cream puffs and tarts. Those seeking healthier alternatives would also be pleased to find a wide variety of fruits on offer.

IMG_9262

IMG_9419IMG_9422IMG_9423

 

The St. Regis Champagne Brunch at the Brasserie Les Saveurs offers an incredibly luxurious experience. From the moment you walk through the door, I also like the dedicated time slot for aperitifs (Astor Bar) and a choice of perfectly executed mains. I also love the champagnes, “R” de Ruinart Brut NV and Krug Grand Cuvee. What you are getting is quality and luxury.

The St. Regis Champagne Brunch at Brasserie Les Saveurs lives up to its reputation as the most impressive in the country. The spread certainly showcases some of the finest food items around that is hard to top.

 

Brasserie les Saveurs
St. Regis Hotel Singapore
29 Tanglin Road
Singapore 247911

http://www.brasserielessaveurs.com/en/brunch

http://www.stregissingapore.com/brunch

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s