Moutarde by Paul Pairet

by | Nov 25, 2025 | Uncategorized | 0 comments

Resorts World Sentosa, Singapore

Executive Summary

Moutarde represents Chef Paul Pairet’s interpretation of casual French bistro dining, marking his Singapore debut after years of three-Michelin-starred success at Ultraviolet in Shanghai. Located at WEAVE in Resorts World Sentosa alongside its sister concept Sundae Royale, Moutarde strips away the formality of fine dining while maintaining uncompromising standards in ingredient quality and French technique. The restaurant’s theatrical live carvery station, visible maturation room, and unexpected menu offerings like Indonesian Oxtail Soup create a dining experience that balances tradition with playful innovation.

Ambience & Atmosphere

Design Philosophy

Moutarde embraces the relaxed conviviality of a French bistro while incorporating modern theatrical elements. The restaurant’s name, meaning “mustard” in French, reflects its bold, opinionated approach to bistro cooking—what Chef Pairet describes as “a table with an opinion, a cuisine with conviction, and a restaurant with a personality.”

Key Design Elements

The Live Carvery Station The restaurant’s focal point is a substantial wooden carving station flanked by a wood-fired oven. This theatrical setup draws inspiration from British carving trolleys Chef Pairet encountered in 1990s London, reimagined for French bistro dining. Whole roasted cuts are carved with precision tableside, creating anticipation and engaging diners in the culinary process.

The Maturation Room A glass-walled aging room allows diners to observe premium cuts undergoing the dry-aging process. This transparency serves both educational and aesthetic purposes, showcasing the restaurant’s commitment to quality while demystifying the art of meat preparation.

Spatial Layout The open layout creates energy and movement, with sightlines designed to capture the action at the carvery station. The adjacent Sundae Royale ice cream parlour extends the casual, approachable atmosphere, suggesting a full dining experience from savory to sweet.

Atmosphere

The ambience strikes a balance between casual accessibility and culinary seriousness. Unlike Ultraviolet’s immersive, multi-sensory experience, Moutarde opts for straightforward conviviality. The noise level likely runs moderate to lively during peak hours, with the sounds of carving, kitchen activity, and animated conversation creating bistro energy. The setting encourages leisurely dining without pretense—ideal for family meals, casual gatherings, or solo dining at the bar.

Menu Analysis

Menu Philosophy

Moutarde’s menu reads like a love letter to French bistro classics, executed with precision technique and premium ingredients. The offerings divide into clear categories: starters, the signature carvery, bistro mains, seafood, and desserts, with an oyster bar adding coastal French authenticity.

Complete Menu Breakdown

Starters (Entrées)

  • Grilled Piquillos – Spanish-influenced roasted red peppers, likely dressed with olive oil and garlic
  • Eggs Mayonnaise – Classic œufs mayonnaise, a bistro staple of hard-boiled eggs with homemade mayo
  • Tarama with Sourdough – Greek-influenced fish roe spread served with crusty bread
  • Pâté De Campagne – Country-style pork terrine with cornichons and mustard
  • Cheese Soufflé – Light, airy cheese soufflé made with classic béchamel base
  • Charred Leeks – Likely served with vinaigrette or sauce gribiche
  • Rostbif “Carpaccio” – Thinly sliced roast beef served raw or rare, carpaccio-style
  • Charcuterie Selection – Curated selection of cured meats
  • Onion Soup – Classic French onion soup with melted cheese

Oyster Bar

  • Oysters from Brittany – Fresh selections from France’s premier oyster region
  • House Jasmine Tea Smoked Salmon – In-house smoked salmon with jasmine tea aromatics

The Carvery (Daily Rotation)

  • Australian Prime Rib – Wood-fired aged beef rib roast
  • New Zealand Lamb Leg – Whole roasted leg carved tableside
  • XXL Turbot – Massive flatfish, likely roasted whole
  • Suckling Pork Shoulder – Young pig shoulder, slow-roasted until tender

Bistro Classics

  • Beef Tartare Tradition – Hand-chopped raw beef with classic garnishes
  • Minute Steak Frites – Quickly seared thin steak with French fries
  • Grilled Lamb Chops – Served with aïoli and french fries
  • Rôtisserie Chicken – Spit-roasted whole chicken
  • ‘Buntut’ Indonesian Oxtail Soup – Served with Mandarin rice, sambal, and emping crackers (Chef Pairet’s personal favorite)

Seafood

  • Grilled Seabass Vierge – With pastis aïoli (anise-flavored French spirit)
  • Grilled Salmon Béarnaise – Served with spinach and grilled asparagus

Desserts

  • Soufflé au Praliné – Hot praline soufflé
  • Real French Toast – Caramelized exterior, soft interior, with house-made soft ice cream
  • Chilled Grapefruit & Pomelo – Light citrus dessert
  • Mango-Earl Grey Granité – Frozen granita with tea infusion
  • Chocolat Liégeois Sundae – Belgian-style chocolate ice cream sundae
  • Pistachio Cherries – Pistachio-based dessert with cherries

Signature Dish Analysis

1. The Carvery Experience (Australian Prime Rib)

Dish Traits:

  • Primary Cooking Method: Dry-aging (7-21+ days) followed by wood-fire roasting
  • Flavor Profile: Deeply savory, umami-rich, caramelized exterior with rare to medium-rare interior
  • Texture: Crusty, charred exterior contrasting with buttery-tender interior
  • Temperature: Hot exterior, warm interior (125-135°F internal for rare to medium-rare)
  • Visual Presentation: Whole rib roast carved tableside in thick slices, natural beef juices pooling

Technique Breakdown: The carvery represents the pinnacle of bistro meat cookery. Prime rib begins with dry-aging in the visible maturation room, where controlled humidity and temperature break down connective tissue while concentrating flavor through moisture loss. The aged rib is then seasoned simply—coarse salt, cracked black pepper—and roasted in the wood-fired oven at high heat (450-500°F) initially to form a crust, then finished at moderate heat (325-350°F) to cook the interior evenly.

The wood fire adds subtle smoke and creates intense radiant heat that browns the exterior beautifully. Tableside carving maintains temperature and creates theater, with each slice revealing the gradient from charred crust to pink center. The natural jus is captured and likely enhanced with red wine reduction, butter, and herbs.

Recommended Pairing: Full-bodied red wine (Bordeaux, Côtes du Rhône) or craft beer

2. Cheese Soufflé

Dish Traits:

  • Primary Cooking Method: Baking with whipped egg whites providing lift
  • Flavor Profile: Rich, savory, cheese-forward with nutmeg warmth
  • Texture: Crispy golden exterior, custardy-fluffy interior, ethereal lightness
  • Temperature: Hot throughout, best served immediately
  • Visual Presentation: Dramatically risen above ramekin, golden crown, slight wobble

Technique Breakdown: The cheese soufflé exemplifies precision French technique. It begins with a roux-based béchamel sauce (butter, flour, milk) enriched with cheese (likely Gruyère or Comté) to create Mornay sauce. Egg yolks add richness and emulsification. Meanwhile, egg whites are whipped with a pinch of cream of tartar until stiff peaks form—these air bubbles are the engine of the soufflé’s rise.

The critical step is folding: first, a quarter of the whites lightens the cheese base, then remaining whites are folded gently to preserve air bubbles. The mixture goes into a buttered, Parmesan-dusted ramekin and bakes at 375°F. The oven door must never open—temperature fluctuations cause collapse. Heat causes air bubbles to expand dramatically, pushing the soufflé upward. The exterior sets into a golden crust while the interior remains custardy.

Timing is everything: serve within 2 minutes of removing from the oven, as soufflés inevitably deflate once cooling begins.

Recommended Pairing: Crisp white wine (Chablis, Sancerre) or Champagne

3. ‘Buntut’ Indonesian Oxtail Soup

Dish Traits:

  • Primary Cooking Method: Long braising in aromatic broth
  • Flavor Profile: Complex, warming, aromatic with spice layers from nutmeg, clove, cinnamon, lemongrass, and galangal
  • Texture: Fall-off-the-bone tender oxtail, silky collagen-rich broth
  • Temperature: Served piping hot
  • Visual Presentation: Clear or lightly clouded broth with visible oxtail pieces, garnished with fried shallots, served with condiments

Technique Breakdown: This deeply personal dish for Chef Pairet represents culinary cross-cultural dialogue. Traditional Indonesian sop buntut involves braising oxtail pieces with aromatics (shallots, garlic, ginger, galangal), whole spices (nutmeg, clove, cinnamon, star anise), lemongrass, and bay leaves. The oxtail—a collagen-rich, gelatinous cut—requires 3-4 hours of gentle simmering to break down connective tissue.

As it cooks, collagen converts to gelatin, enriching the broth with body and mouthfeel. The result is meat that slides off the bone and a deeply savory, aromatic broth. The dish is served with Mandarin rice (fragrant steamed rice), sambal (spicy chili paste), and emping crackers (melinjo nut crackers) for textural contrast.

At Moutarde, this dish bridges Chef Pairet’s years working in Jakarta with his French bistro framework, demonstrating that bistro cooking can honor diverse culinary traditions.

Recommended Pairing: Light lager or jasmine tea

4. Beef Tartare Tradition

Dish Traits:

  • Primary Cooking Method: Raw, hand-chopped
  • Flavor Profile: Clean, beefy, bright acidity, pungent garnishes
  • Texture: Finely minced but with texture, creamy from egg yolk
  • Temperature: Cold
  • Visual Presentation: Formed into a mound or patty, topped with raw egg yolk, surrounded by garnishes

Technique Breakdown: Beef tartare is pure ingredient showcase—the beef must be impeccably fresh, from a trusted source. The traditional cut is lean beef tenderloin or sirloin, hand-chopped with a sharp knife rather than ground (machine grinding warms and mushes the meat). The beef is seasoned with capers, cornichons (tiny pickles), shallots, Dijon mustard, Worcestershire sauce, Tabasco, olive oil, salt, and pepper.

The mixture is shaped and topped with a raw egg yolk, which diners stir in tableside. The yolk emulsifies with the seasonings, creating creaminess. Accompaniments include toast points or frites for textural contrast. The dish lives or dies on beef quality—it must taste clean, sweet, and mineral, never gamey.

Recommended Pairing: Dry rosé or light red (Beaujolais)

Recipe & Cooking Instructions: Cheese Soufflé (Bistro-Style)

Equipment Needed

  • 4 individual ramekins (8 oz capacity) or 1 large soufflé dish (1.5-2 quart)
  • Stand mixer or hand whisk
  • Medium saucepan
  • Rubber spatula
  • Fine grater

Ingredients

For the Ramekins:

  • 1 tablespoon softened butter
  • 2 tablespoons finely grated Parmesan cheese

For the Soufflé Base (Mornay Sauce):

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 6 oz Gruyère cheese, finely grated (about 1½ cups)
  • 1 tablespoon fresh chives, minced (optional)

For the Egg Mixture:

  • 4 large eggs, separated, at room temperature
  • Pinch of salt
  • ⅛ teaspoon cream of tartar

Instructions

Preparation (15 minutes before)

  1. Bring eggs to room temperature: Remove eggs from refrigerator 30 minutes before cooking. Room-temperature whites whip to greater volume.
  2. Prepare ramekins: Using softened butter, generously coat the interior of each ramekin using upward brush strokes. This helps the soufflé climb. Dust with Parmesan, tapping out excess. Place ramekins on a baking sheet.
  3. Position oven rack: Place rack in lower third of oven. Preheat to 375°F (190°C).

Make the Mornay Sauce (10 minutes)

  1. Create the roux: In a medium saucepan over medium heat, melt 3 tablespoons butter until foaming. Add flour, whisking constantly to form a paste. Cook for 1-2 minutes, stirring continuously, until the mixture smells toasted but hasn’t browned (this is the roux).
  2. Add milk: Slowly pour in warm milk while whisking vigorously to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 3-4 minutes. The béchamel should be quite thick.
  3. Season: Remove from heat. Whisk in salt, pepper, cayenne, and nutmeg.
  4. Add cheese: Stir in grated Gruyère (reserve 2 tablespoons for topping) and chives until cheese melts completely. The sauce should be smooth and glossy.
  5. Incorporate yolks: Let the mixture cool for 2 minutes, then whisk in egg yolks one at a time. Transfer to a large mixing bowl and set aside. The base can be made up to 1 hour ahead and kept at room temperature.

Whip Egg Whites (5 minutes)

  1. Prepare egg whites: Ensure mixing bowl and whisk attachment are completely clean and dry—any fat will prevent proper whipping. Add egg whites, a pinch of salt, and cream of tartar.
  2. Whip to stiff peaks: Beat on medium speed until foamy, then increase to medium-high. Whip until egg whites form stiff, glossy peaks that hold their shape when the whisk is lifted. The peaks should stand upright but still look moist and creamy—overbeaten whites turn grainy and won’t incorporate smoothly. This takes 3-4 minutes.

Fold and Bake (25-30 minutes)

  1. Lighten the base: Using a rubber spatula, vigorously stir one-quarter of the whipped egg whites into the cheese base. This sacrificial portion lightens the heavy base, making it easier to fold in remaining whites without deflating them.
  2. Fold remaining whites: Gently add remaining egg whites to the base. Using a rubber spatula, cut down through the center, sweep along the bottom, and fold up and over. Rotate the bowl a quarter turn and repeat. Continue just until no white streaks remain—a few small streaks are better than overfolding. The mixture should be airy and voluminous.
  3. Fill ramekins: Divide mixture evenly among prepared ramekins, filling to about ¾ inch from the rim. Smooth tops with a spatula. Run your thumb around the inside rim of each ramekin—this creates a small gap that helps the soufflé rise evenly (the classic “top hat” effect).
  4. Add cheese topping: Sprinkle reserved Gruyère over the top of each soufflé.
  5. Bake: Place the baking sheet in the lower third of the oven. Bake for 20-25 minutes for individual soufflés (30-35 minutes for a large soufflé). DO NOT open the oven door during baking—temperature fluctuation causes collapse. The soufflés are done when they’ve risen 2-3 inches above the rims, tops are golden brown, and they barely jiggle when gently shaken.
  6. Serve immediately: Soufflés wait for no one. Serve within 2 minutes of removing from the oven, while they’re at maximum puff. To serve, use two spoons to gently break the top and scoop vertically—never scoop from the bottom or the soufflé will deflate.

Technical Notes

  • Why room temperature eggs? Room-temperature egg whites whip to 30% greater volume than cold whites because proteins unfold more easily at warmer temperatures.
  • The role of cream of tartar: This acid stabilizes egg white proteins, helping them hold their structure longer and preventing weeping.
  • Why the soufflé rises: As the soufflé bakes, air bubbles in the egg whites expand from heat. The egg proteins set around these expanded bubbles, creating structure. When removed from the oven, the air cools and contracts, causing inevitable deflation.
  • Folding technique matters: Overfolding deflates egg whites by popping air bubbles. Underfolding leaves unmixed whites that create pockets. Aim for mostly homogeneous mixture with a few small white streaks.

Variations

  • Extra cheesy crust: Double the Parmesan in the ramekins and increase Gruyère topping
  • Herb additions: Add 1 tablespoon minced tarragon or chervil to base
  • Blue cheese version: Replace half the Gruyère with Roquefort or Gorgonzola
  • Add protein: Fold in ½ cup diced ham or cooked lobster before adding egg whites

Dish Trait Analysis: Understanding French Bistro Technique

Core Characteristics of Moutarde’s Cooking Style

1. Emphasis on Ingredient Quality Over Complexity

Moutarde’s philosophy centers on sourcing exceptional ingredients and applying classical technique without unnecessary elaboration. The maturation room showcases this: premium Australian and New Zealand meats are aged to intensify flavor and tenderness, then cooked simply with wood fire, salt, and pepper. The philosophy echoes the French terroir concept—let superior ingredients speak for themselves.

2. Live Fire and High Heat

The wood-fired oven provides both practical and theatrical benefits. Wood fire creates intense radiant heat (often exceeding 600°F) that produces superior browning through Maillard reactions—the chemical process that creates savory, caramelized flavors on meat surfaces. The subtle smoke adds aromatic complexity without overwhelming the ingredient. High heat also renders fat quickly, creating crispy skin on chicken and crackling on pork.

3. Classical French Mother Sauces as Foundation

Many dishes build on the five French mother sauces: béchamel (milk-based), velouté (stock-based), espagnole (brown stock), hollandaise (emulsified butter), and tomato. The cheese soufflé uses béchamel enriched with cheese (creating Mornay sauce). The béarnaise with grilled salmon is a variation of hollandaise. These foundational sauces represent centuries of refined technique—they provide structure for countless derivatives.

4. Tableside Theater

The carvery continues the French tradition of service à la française—elaborate presentation and tableside preparation. Historically, grand French hotels employed carving carts (chariots) where captains would slice roasts with ceremony. Moutarde adapts this for casual dining, making technique visible and engaging diners in the culinary process.

5. Balancing Richness with Acidity and Bitterness

French bistro cooking manages rich, fatty dishes (oxtail soup, prime rib, cheese soufflé) with acidic and bitter components. Cornichons and capers with beef tartare, charred leeks’ slight bitterness, the pastis (anise spirit) in aïoli—these elements cut through fat and refresh the palate. The grapefruit and pomelo dessert provides final cleansing acidity.

Service and Dining Experience

Expected Service Style

Given Chef Pairet’s background and the bistro concept, service likely balances French professionalism with casual warmth. Staff should be knowledgeable about daily carvery offerings, aging processes, and wine pairings without being pretentious. The carvery station requires skilled carvers who can slice with precision while maintaining the showmanship the station demands.

Pacing and Flow

Bistro dining traditionally moves at a leisurely pace, encouraging multiple courses and conversation. Expect:

  • Starters: 15-20 minutes for smaller plates
  • Carvery/Mains: 30-40 minutes, with tableside carving adding time
  • Desserts: 15-20 minutes, or transition to Sundae Royale next door
  • Total dining time: 90-120 minutes for a full meal

Price Positioning

While specific pricing isn’t provided, expect moderate-to-premium pricing justified by ingredient quality and the Pairet name. The casual bistro format suggests more accessibility than fine dining, likely positioning Moutarde as an “affordable luxury” within the RWS ecosystem.

Sundae Royale: The Sweet Extension

Concept and Offerings

Sundae Royale functions as both a standalone ice cream parlour and a dessert extension of Moutarde. Chef Pairet’s original soft-serve recipes demonstrate the same attention to ingredient quality and technique applied to savory cooking.

Menu Highlights

  • Caramel-Butter-Soy Ice Cream: Fusion flavor combining French caramel with Asian soy for umami depth
  • Pistachio-Cherry Sundae: Classic flavor pairing with house-made Chantilly
  • Mango-Raspberry Melba: Tropical twist on the classic Peach Melba
  • Strawberry Trifle: English-French fusion in ice cream form
  • Chocolate Liégeois: Belgian-style sundae with intense chocolate
  • Real French Toast: The signature dish appears here too, with ice cream
  • Warm Churros: Made fresh at the counter with house-made ice cream

The Technique Behind Soft-Serve

Quality soft-serve requires precise ratios of fat, sugar, and stabilizers. Unlike hard ice cream (typically 50-60% air incorporation), soft-serve contains less air (30-40%), creating a denser, creamier texture. It’s served at warmer temperatures (18-20°F vs. 6-10°F for hard ice cream), giving immediate flavor release on the palate.

Final Assessment

Strengths

  1. Clear Culinary Identity: Moutarde knows exactly what it is—unpretentious bistro cooking with serious technique
  2. Theatrical Elements: The carvery and visible maturation room create engagement without gimmickry
  3. Team Pedigree: Chef Pairet’s three-Michelin-star experience translated to accessible format
  4. Cultural Bridging: The Indonesian Oxtail Soup represents genuine cultural exchange, not tokenism
  5. Comprehensive Experience: The Sundae Royale connection creates a complete casual dining destination

Potential Considerations

  1. Casual Setting May Undercut Perception: Some diners may struggle to reconcile three-Michelin-star pedigree with casual bistro format
  2. Sentosa Location: Requires intentional journey; less accessible than central Singapore
  3. Noise Levels: Open format with live cooking may create high ambient noise during peak hours
  4. Carvery Timing: Daily rotating menu means favorite cuts aren’t always available

Who Should Dine at Moutarde

  • Meat enthusiasts seeking quality cuts with visible aging and cooking processes
  • Families wanting special-occasion dining without formal atmosphere
  • Pairet followers curious about his approachable concept
  • Bistro purists appreciating classical French technique
  • Tourists at RWS seeking distinctive dining beyond resort standard offerings

Conclusion

Moutarde succeeds by honoring bistro traditions while incorporating Chef Paul Pairet’s signature theatrical flair and technical precision. The restaurant demonstrates that casual dining need not compromise on ingredient quality or cooking technique. By making processes visible—the maturation room, the live carvery, the tableside service—Moutarde educates as it entertains.

The menu’s unexpected inclusion of Indonesian Oxtail Soup reveals culinary autobiography, acknowledging Chef Pairet’s years working across Asia while maintaining French foundations. This cultural openness, combined with accessible pricing and location within Singapore’s premier resort, positions Moutarde as both destination dining and casual neighborhood spot for Sentosa visitors.

Paired with Sundae Royale’s artisanal soft-serve, the two concepts create a comprehensive casual French dining experience. Whether seeking a special family dinner, quality carvery roast, or simply excellent ice cream, Moutarde and Sundae Royale deliver Chef Pairet’s ethos: elevating simplicity through focus, attention, and technique.

Rating: ★★★★½ (4.5/5) Exceptional bistro cooking with premium ingredients, theatrical presentation, and surprising menu depth. The half-star deduction reflects location accessibility rather than culinary execution.