The freshly unveiled Weave lifestyle destination at Resorts World Sentosa (RWS) is solidifying its position as a major culinary anchor, welcoming not one but two new concepts from globally renowned French chef Paul Pairet. This dual launch marks a significant Singapore debut for the gastronomic innovator, following closely after the opening of the world’s largest Pierre Hermé store in the same complex. Pairet’s concepts, Moutarde and Sundae Royale, offer contrasting yet equally compelling French dining experiences within the burgeoning food corridor.
Moutarde: A Celebration of Classic French Carvery
Taking residency at Weave, Moutarde by Paul Pairet establishes itself as a straightforward, high-quality French bistro. The name, which translates simply to “mustard,” hints at the restaurant’s core focus: expertly prepared, generous meat cuts.
The centerpiece of Moutarde’s offerings is its bespoke carvery, drawing inspiration from the traditional British carving trolley. Diners can anticipate a daily rotation of chef-selected prime meats, ensuring a unique experience with every visit. Highlights include premium Australian prime rib and substantial New Zealand lamb leg, alongside notable seafood options like the impressive XXL turbot. This focus on flavor and selection ensures the carvery platform remains the restaurant’s signature feature.
Beyond the meats, Moutarde presents traditional French bistro standards. The menu features essential hors d’oeuvres, a classic beef tartare, and grilled salmon served with béarnaise sauce. The commitment to authenticity extends to the dessert course, offering indulgent pastries such as praline soufflé and a dedicated cheese room housing a curated selection of fine French cheeses.
Indulge in Nostalgia at Sundae Royale
Conveniently located adjacent to Moutarde, Sundae Royale provides the perfect sweet counterpoint. Pairet’s premium dessert parlor is a tribute to classic, nostalgia-inducing sweets.
The parlor’s aesthetic is distinctly retro, featuring a cheerful mint-green palette. As its name suggests, the specialty here is the iconic ice cream sundae. The menu boasts 10 unique sundaes, priced between S$8 and S$14, offering a variety of flavors designed to evoke childhood delight. Options range from refined pairings like pistachio and raspberry to playful concoctions such as milk and cereal. Those seeking alternatives can also find Basque cheesecake (S$12), crispy churros (S$6), and sweet French toasts (S$14) customizable with various toppings.
Elevate Your Visit: Practical Tips and Accessibility
Both dining concepts are situated on the basement level of Weave. Moutarde can be found at B1-219-221, with Sundae Royale immediately next door at B1-222.
For seamless access to the busy RWS complex, the venues offer a practical customer perk: patrons who spend a combined minimum of S$20 at either Moutarde or Sundae Royale are eligible to receive complimentary valet parking services and an all-day parking coupon.
Paul Pairet’s simultaneous launch of a sophisticated bistro and a playful dessert parlor underscores Weave’s strategy to create a diverse food haven in Sentosa. These additions not only elevate Singapore’s French dining landscape but also confirm RWS’s commitment to attracting world-class culinary talent to the island. Food enthusiasts can now enjoy everything from premium carvery feasts to delectable retro sundaes in one dynamic location, solidifying Weave as a mandatory stop for discerning palates.