Moutarde brings a fresh take on French dining to WEAVE at Resorts World Sentosa, combining bold flavours and refined technique with a relaxed, bistro-style spirit. Designed for everyday enjoyment, it offers an approachable way to experience Chef Paul Pairet’s signature culinary craftsmanship — whether for a lingering weekend lunch, a laid-back dinner, or a casual catch-up with friends.
A visionary chef with an international journey, Paul Pairet was born and trained in France and travelled across the globe, shaping his craft in Perpignan, Paris, Hong Kong, Sydney, Jakarta, and Istanbul before settling in Shanghai in 2005. In May 2012, he unveiled his most significant creation: Ultraviolet. Since 2017, the restaurant has held three Michelin stars and has been a regular on both The World’s 50 Best Restaurants and Asia’s 50 Best Restaurants lists. With the same passion, Chef Paul has tailored and helmed more casual and approachable concepts, which include the timeless seafood and steakhouse Mr & Mrs Bund and the French café-bistro Polux in Shanghai, as well as the vibrant grill Nonos & Comestibles at the Hôtel de Crillon in Paris.
“My team and I are really excited for this new chapter here in Singapore,” enthuses Chef Paul Pairet. “Moutarde and Sundae Royale represent the essence of what I love: elevating simplicity through focus, attention and technique to deliver deliciously simple bistro dishes and desserts. We cannot wait to host Singapore’s legendary nation of food lovers at Moutarde and Sundae Royale, integrating WEAVE into this vibrant city’s cluster of dining destinations.”
Andreas Reich, Senior Vice President, Hospitality, Resorts World Sentosa, adds: “Moutarde and Sundae Royale bring a touch of French flair and conviviality to WEAVE’s vibrant mix of global dining experiences. Beyond exceptional food, the two distinct dining concepts embody what WEAVE stands for, a lifestyle space where creativity, comfort and togetherness meet. We are thrilled to welcome Chef Paul Pairet and his team as part of Resorts World Sentosa’s exciting new chapter of culinary experiences.”
A Fresh Take on French Casual Dining
Moutarde brings an easy, unpretentious French charm — warm lights, clinking glasses, and tables meant for gathering. Inspired by the convivial spirit of modern Parisian bistros, Moutarde celebrates generous flavours and simple pleasures, where whole cuts, comforting sides, and classic French favourites come together in a relaxed, lively setting. Moutarde invites guests to linger a little longer, share generously, and savour simple pleasures done exceptionally well. It is French dining at its most relaxed and heartfelt, where the mood is lively, the plates comforting, and the experience unmistakably Pairet.
Moutarde Reinvents the Carvery
Undeniably, the centre-piece and beating heart of Moutarde’s dining experience will be its live carvery station – a mouthwatering and captivating spectacle where whole wood-fire roasted cuts are sliced with precision and flair. Drawing from a formative early 1990s London memory of the classic British carving trolley, Chef Paul is composing at Moutarde his own unique version of this quintessential dining concept, and debuts it here in Singapore.
Convivial sharing of great food is at the heart of Moutarde, and the carvery, rotated daily to ensure no two sittings are the same, includes whole large cuts from Australian Prime Rib and New Zealand Lamb Leg to XXL Turbot. Meats have been carefully selected and stored in an impressive glass walled maturation room within the seated restaurant, allowing guests a window on the slow magic taking place as the showstopping cuts wait their turn.
Chefs select the cuts daily for the carvery, employing their expertise to roast, braise, grill, steam or slow-simmer the meats before lovingly carving them at a huge wooden station, flanked by a wood-fired oven, for guests to enjoy across their table. A collection of freshly prepared ‘moutardes’ (mustards) and condiments are available and served table-side et voilà – the universal experience of good food, common ground and warm memories shared with friends is complete.
Service à la Française
Moutarde will present four distinct dining services: Weekend Brunch, Lunch, Afternoon and Dinner, with each offering variations on the full breadth of its menu. A collection of dishes to begin the meal is shared across the table, French style. Soft and smoky Grilled Piquillos, Eggs Mayonnaise and freshly prepared Tarama are accompanied by lightly toasted sourdough and bread. The Pâté De Campagne and Charcuterie Board deliver the simple delight of grazing rustic French artisanal cold cuts whilst catching up over the first drinks of the evening. Guests can also begin their meal with a light Cheese Soufflé, and by sharing classic French hors d’oeuvres such Charred Leeks, Rostbif “Carpaccio” and La Salade Parisienne. The restaurant’s elegant Oyster Bar offers a curated selection, mostly from Brittany, as well as house jasmine tea Smoked Salmon.
The centrepiece Carvery will showcase dishes rotating daily, based on Chef’s selection from the maturation room and seasonal availability. In addition to these the menu offers bistro classics such as Beef Tartare Tradition, an exquisitely flavoursome yet simple Minute Steak Frites, Grilled Lamb Chops served with aïoli, jus and french fries, Rôtisserie Chicken, and a warming and restorative ‘Buntut’ Indonesian Oxtail Soup served with Mandarin rice, sambal and emping crackers – not so French, but definitely one of Chef Paul’s very favourites. From the sea, guests can enjoy Grilled Seabass Vierge with pastis aïoli, or Grilled Salmon Béarnaise, served delicately soft with the perfect amount of crisp on the skin, accompanied by spinach and fragrant grilled asparagus.
The dessert selection is chosen to offer the perfect final course for all palates, from those who crave indulgence, to the guest who prefers a lightly refreshing close to their meal, and also the diners who love to take a leisurely graze through Moutarde’s Cheese Room’s Selection over wine and chatter.
Soufflé au Praliné and a fiendishly comforting Real French Toast are both accompanied by house-made soft ice cream. Guests can enjoy a lighter serving of Chilled Grapefruit & Pomelo or Mango–Earl Granité – or, in the spirit of Moutarde – order a selection of desserts to share and combine across the table. Ice cream sundaes – including the French classic Chocolat Liégeois Sundae, and vibrant Pistachio Cherries – offer a taste of Chef Paul’s sister-venue Sundae Royale. Guests are, of course, also most welcome to adjourn to the next-door ice cream parlour to finish their meal and enjoy its full selection of gourmet soft-serves.
A Wine Programme by Xavier Thuizat
For Moutarde, Chef Paul Pairet has joined forces with Xavier Thuizat, one of the world’s most acclaimed sommeliers – Best Sommelier of France 2022, Meilleur Ouvrier de France 2023, and winner of the Michelin Guide Sommelier Award 2024 – to offer a wine programme that reflects both expertise and conviviality, allowing guests an accessible route to discover wines amid the easy buzz of good food and friends.
Alongside an expertly curated cellar, guests will find a striking wine-tap wall and two wine tanks – allowing wine to be enjoyed at the table by the carafe. A selection of perfectly balanced cocktails, both with and without alcohol, will also be served directly from the tap wall behind the bar.
“We wanted a selection built for friends, with little gems unearthed by Xavier and as many bottles as possible offering real value for money,” explained Chef Paul Pairet. “With a dedicated cellar, a tap wall, and even two tanks featuring oxidised wine from my home region – a personal favourite – Moutarde is a convivial place to enjoy wine, food and life.”
Xavier Thuizat added, “It is a privilege to collaborate with Chef Paul Pairet. Together, we have shaped a program without prejudice – showcasing young talents from French vineyards alongside great names of our heritage. The great wines of today should be digestible, delicate, and refreshing!”
