Moutarde By Chef Paul Pairet: French Bistro With Heart, Craft & Comfort

WEAVE at Resorts World Sentosa has welcomed two new neighbours. Moutarde, a relaxed French bistro created by world-renowned Chef Paul Pairet, and Sundae Royale, his nostalgic soft serve parlour. For many, this marks the long-awaited arrival of one of France’s most influential chefs, whose three Michelin-starred restaurant Ultraviolet continues to be hailed as one of the most innovative dining concepts in the world. Moutarde offers a soulful, convivial way to enjoy French cooking with charm and personality, while Sundae Royale introduces a playful menu of freshly churned soft serves and nostalgic desserts. Together, they create a lively gateway into Pairet’s culinary philosophy shaped by precision, quality and joy.

A Bistro Built on Warmth and Everyday French Pleasure

Moutarde has been designed as an inviting modern bistro where good food and relaxed conversations take centre stage. The atmosphere is friendly and unpretentious, encouraging guests to linger over long lunches, celebratory dinners or spontaneous meals. The menu reflects the soul of French comfort cooking, expressed through Chef Pairet’s refined technique and thoughtful simplicity. The space feels alive with the bustle of service, the glow of warm lighting and the sense of conviviality that defines classic bistro culture.

The Signature Live Carvery

At the heart of Moutarde is its dramatic live carvery station, inspired by Chef Pairet’s early memories of British carving trolleys from the 1990s. Here, chefs prepare whole large cuts such as Australian Prime Rib, New Zealand Lamb Leg and XXL Turbot, aged in an impressive glass maturation room before being slow-roasted, steamed, braised or grilled. Each cut is carved to order beside the wood-fired oven and served with freshly made mustards and condiments. The selection rotates daily, giving guests a different experience with each visit.

Four Dining Styles Across the Week

Moutarde offers Weekend Brunch, Lunch, Afternoon and Dinner, each showcasing variations of the full menu. Meals begin with generous table sharing, featuring eggs mayonnaise, grilled piquillos, freshly prepared tarama, pâté de campagne, charcuterie and warm sourdough. Starters such as cheese soufflé, charred leeks, rostbif carpaccio, salade parisienne and oysters set the tone before larger plates arrive.

The main menu highlights comforting favourites including beef tartare tradition, minute steak frites, grilled lamb chops with aïoli, grilled seabass vierge with pastis aïoli, grilled salmon béarnaise and rôtisserie chicken. Dessert lovers will enjoy praliné soufflé, real French toast with soft serve, grapefruit and pomelo or mango earl granité, alongside French classics such as chocolat liégeois and pistachio cherries.

An Award-Winning Wine Programme

To complement the bistro’s warm spirit, Chef Pairet has partnered with celebrated sommelier Xavier Thuizat, recipient of titles including Best Sommelier of France, Meilleur Ouvrier de France and the Michelin Guide Sommelier Award. The wine programme blends expertise with approachability, offering a curated cellar together with a wine tap wall and tanks for wine served by the carafe. Classic and creative cocktails are available as well. Thuizat’s selection highlights both young French producers and heritage vineyards, adding character and balance to the dining experience.

Sundae Royale: A Soft Serve Parlour Filled with Nostalgia

Adjacent to Moutarde is Sundae Royale, a charming dessert counter that channels the joy of childhood treats. All soft serve mixes are freshly made daily using Chef Pairet’s original recipes. The menu features Simple Sundaes, Sundaes Liégeois with house made Chantilly and Sundaes Crunch. Flavours include caramel butter soy ice cream, pistachio cherry, mango raspberry melba, chocolate liégeois and strawberry trifle.

You can also enjoy real French toast with soft serve, warm churros and pastries, supported by a French café inspired coffee menu.

A Culinary Team with International Depth

Supporting both concepts is a team shaped by long-standing experience with Chef Pairet. Executive Chef Greg Robinson has worked alongside Pairet for nearly twenty years and played a central role in developing Ultraviolet. Singaporean Chef de Cuisine Glen Tay brings five years of experience from Ultraviolet and shares pride in bringing this new project to his home city. Chef de Cuisine Daniel Lam adds global depth through his background in San Francisco, China and Macau, blending technique with a flair for theatrical presentation.

Opening Hours and Reservations

Moutarde opens from 21 November 2025. From Monday to Thursday, lunch runs from 11.30am to 3.00pm and dinner from 6.00pm to 10.00pm. From Friday to Sunday, Moutarde operates continuously from 11.30am to 10.00pm. Sundae Royale opens daily from 11.30am to 10.00pm. Guests who spend S$20 or more at either venue will enjoy complimentary valet parking and all day parking coupons at Resorts World Sentosa. Reservations can be made at dining@rwsentosa.com.

All photos credited to Resorts World Sentosa