Moutarde is founded by acclaimed chef Paul Pairet.
The offerings at Moutarde are a technical showcase of perfecting dishes that appear simple.
Moutarde is located at Resorts World Sentosa.
There’s more than meets the eye at Moutarde — the latest outpost by chef Paul Pairet takes on the challenging path to perfect simple dishes.
Chef Paul Pairet is no stranger in the culinary world. Name any of the world’s most prestigious restaurant lists and his dining concepts are likely on them. Yet, while he is most renowned for his prowess in fine dining, his latest outing in Singapore with Moutarde at Resorts World Sentosa offers something much simpler — bringing people together over exceptional food, enjoyed without formality.
In the absence of chef Paul, the restaurant’s kitchen is helmed by executive chef Greg Robinson, who shares that its acclaimed founder “often talks about reducing a dish to its essential expression, letting high-quality ingredients and precise cooking speak for themselves. The food is approachable, but there’s serious technique behind every plate.”
Though diners will find menu offerings not dissimilar to those in any French bistro, Moutarde clarifies that it is less a French establishment and more a restaurant built around essential pleasures. And if the dishes here read beautifully simple, just know that plenty of work has gone into achieving that impression of effortlessness.
Amongst the most technically challenging to perfect is the Soufflé, which finds its way to the table at the beginning of meals as a starter. The dish is one that chef Paul has refined for many years, long before the opening of Moutarde. Prepared primarily with gruyère cheese, the Soufflé is a curious juxtaposition of decadent creaminess that somehow leaves the palate with a featherlight finish.
As rich as the Soufflé was in taste, the Charred Leeks Essential rests on the opposite end of the flavour spectrum. Arriving as three meaty stalks with their outermost layer blackened to an aromatic char, their interiors, cocooned within, are brilliantly fork-tender with nary a hard chew to break apart its just very slightly so fibrous layers. To complement the dish is a ravigote sauce — a French condiment made with a vinaigrette base, mustard, and loaded with finely chopped capers, cornichons, and fresh herbs, that lends a satiating roundness to its flavour profile.
Moving on to the carvery selections for Moutarde’s mains, there’s the Wood-oven Roasted Red Snapper sourced from Singapore’s own sustainable fisheries, and served in a bouillabaisse; a fishermen’s stew hailing from Marseille. Also for consideration is the Beef Wellington, a generous slice of Australian Angus Tenderloin wrapped with mushroom duxelles, herb crêpe, and pâte à pâte. Unlike its traditional puff pastry exterior, the Moutarde rendition comes sealed in brioche and is served with mashed potato, mushrooms, and spinach that on their own are faultless. What makes this dish memorable is its accompanying house-made mustards in six flavours — including one that’s infused with red wine — harkening to chef Paul’s hometown specialities in Perpignan, France.
Neighbouring Moutarde is the dessert booth Sundae Royale — another concept by chef Paul — whose sweets cross over to the restaurant’s menu. Highlights here include The Real French Toast with a caramelised crust that breaks satisfyingly into pillowy bread. Those who imbibe can opt for the Irish Coffee Sundae, which is served tableside with a shot glass of Jameson whiskey.
From the get-go, Moutarde was never formulated to reinvent the wheel or to introduce new propositions to chef Paul’s existing concepts in Singapore. This restaurant is on a more humble mission, or so says chef Greg: “We’re not trying to recreate childhood memories of a French bistro; we’re creating new memories around the table through food that’s generous, approachable and worth sharing.”
Where: Moutarde, WEAVE Resorts World Sentosa, Sentosa Gateway, Singapore
When: Daily from 11:30am to 3pm and 6pm to 10pm
Contact: www.rwsentosa.com