Bonsoir, Pierre!

By Hana Oktavia A.
11th June 2021
Pierre by The Union Group offers a glimpse into a slow day in an authentic French bistro where traditional French fares by Singapore’s award-winning Chef Brandon Foo are served gracefully against the backdrop of a warm and rustic home.

Even in a city that flourishes with a plethora of F&B ventures, many still find the reputation of French cuisine to be intimidating. While the cuisine is true to be spellbinding in gastronomic prestige, one might feel differently about France’s rustic fares whose recipes are kept rather close to the home kitchen.

This is what Pierre, Union Group’s latest offshoot, tries to deliver. Taking over the space that was once Emilie French Restaurant, Pierre seeks to emulate the pleasure one gets from being in an antique French bistro whose architecture offers a welcoming warmth by keeping the space intimate.

Although the classic building—designed by the late Jaya Ibrahim for the previous French restaurant—is preserved to its original structure, the interior now lures with a French country decor that combines a warm colour palette (think earthy wooden tones and subdued yellow) with textures, decorative old world charms and quaint furniture.  The interior of this antique French home extends to an idyllic patio; the establishment’s iconic sunlit spot with a petite garden fountain.  

Pierre’s long list of rustic French fares is spawned at the helm of Chef Brandon Foo, a renowned chef-owner of Singapore’s Le Bistrot du Sommelier with many accolades to his name for his mastery of classic French cuisine. Some house favourites from Singapore’s pioneering bistrot are also on the offer at the establishment. To name a few, make a sound start with their house-made charcuterie platter (chicken liver pâté, duck and pork rillettes, serrano ham, saucisson, cornichons, lentils and baguettes). Here, a charcuterie counter is available for guests to conveniently hand-pick the selection of cured meat. Then, there’s Grenouilles, a plateful of sautéed frog legs with garlic and parsley.

For the main course, take their Poulet Aux Quarante Gousses d’Ail, an oven-roasted French chicken drenched in forty garlic cloves, or the popular pick among the epicureans, L’Entrecôte au Poivre, a black Angus rib-eye with white peppercorn crust bathed in Brandy cream sauce. Pierre is truly a place for the bon vivant in pursuit of French comfort food; so wash it down with the restaurant’s selection of wine or cap it on a different note with their notable cocktails, like the smoky Bénédictine and fresh Chrysanthème. As dessert, crème de la crème Profiteroles or the French classic Baba au Rhum (Rum-infused ‘Baba’ cake and pineapple salad with chantilly cream) await.

Pierre is the kind of restaurant that you would adore as a dinner date option to emulate the little charms of French-style dining. It’s no wonder that the establishment has won the hearts of the city’s epicureans since its relatively new beginning. Grab a table pour deux and let Pierre take care of the rest.