decadence. me & baby boy's stomach nearly exploded last weekday night. we ate at Saint Pierre's. winter 2008 degustation menu with wine. total bill: almost $500. BUT we had a voucher so it was not so bad except that we had to pay $40 for WATER & TEA. which made me really mad actually. drunk & nearly fell asleep. 8 glasses of wine!!! wagyu beef and foie gras. as if that was not enough, i went to get myself a new phone: Silver SE C905. 8.1 MP...think i dont need my digicam anymore but baby boy wants to keep it still.

(HAS TO BE TAKEN WHOLE BY THE ENTIRE TABLE)
$118 per person
WINE ACCOMPANIMENT $75
AMUSE BOUCHE
assorted nibble platter to whet the appetite
Rose De Calon 2005
CREVETTES GRISES AU SAUMON FUME
north sea grey shrimp wrapped in green tea smoked salmon belly, wasabi scented thousand island ice cream and fuji apple espuma
Macon Villages 2003 Maison Joulie
ESCARGOTS EN 2 FACONS
duo of crispy and grilled escargot with tempura of porcini mushroom, unagi risotto, micro cress and walnut oil dressing
OR
RAVIOLE DE CONFIT DE CANARD
shredded duck confit gyoza poached in duck consommé with low temperature braised organic winter vegetable and black truffle crusted duck egg
Bourgogne Blanc Cuvee Gerard 2003 Nicolas Potel
TERRINE DE FOIE GRAS
armagnac marinated foie gras terrine with mirin infused california raisin, vanilla poached nashi pear and coal toasted brioche
Riesling Uhlen R Roth Lay 2001 Heymann Lowenstein
SORBET
DOS DE CABILLAUD
braised black cod with white miso, warm japanese eggplant caviar, bacon and potato chips with shiraz dressing
J Hoffstatter Mazor Pinot Rouge 1999
CONFIT DE PORC KUROBUTA
kurobuta pork belly confit with white wine poached granny smith apple, swiss chard puree, honey poached cranberry and kakuni sauce
Bourgogne Rouge Cuvee Gerard 2003 Nicolas Potel
OR
POT-AU- FEU DE BŒUF
grey shallot and bone marrow crusted low temperature wagyu beef rump with baby vegetable pot au feu and citrus infused gribiche olive oil sauce
La Fleur Leroy Rouge 2004
VACHERIN FRAISE-PISTACHE
financier pistachio cake with strawberry tartare, strawberry ice-cream and strawberry espuma
Pacherenc du Vic Bilh 2003 Alain Brumont
VERRINE A LA VANILLE, BANANE ET CHOCOLAT
verrine of vanilla cream with banana sorbet, winter berries and single estate chocolate sauce
Taylor’s Fine Ruby Port NV
*think i need to freeze my bank account*