The Saint Pierre has quickly become a magical place to indulge in the pleasures of a cuisine which is unfailingly innovative, complex and sophisticated. French culinary delights revisited, a fusion of Asia and Europe. In the kitchen “the man in black” is the young Belgian chef, Emmanuel Stroobant. A veritable conductor, he plays all the instruments. Under his baton, foie gras becomes a rock opera, langoustine an oratorio and truffles a fantastic symphony… That’s when the dishes themselves aren’t odes to pure creation “soupe de chou-fleur avec coquilles Saint-Jacques, caviar osciètre, tranches de bacon et feuilles de chou cristallisées”. It doesn’t get any better!