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A French Feast at ÉPURE this Holiday Season

November 24, 2015 Dining No Comments Email Email

image004ÉPURE, the Tsim Sha Tsui fine dining restaurant serving dishes almost exclusively from France, has prepared exquisite holiday menus to round out 2015 and ring in the New Year.

This holiday season, guests can enjoy Chef Nicolas Boutin’s take on a traditional French Christmas Eve feast, or Réveillon, that features the celebrated ingredients used in France during the festive season. Chef has sourced chestnuts from Ardèche in south-central France, foie gras from the Périgord region and blue lobster from the coast.

“ÉPURE is a home away from home for many French expatriates in Hong Kong, so creating a holiday menu that pays homage to the traditions of France was really important to me,” said Chef Nicolas Boutin. “For this year’s menu, I have chosen some of my favourite premium ingredients such as the capon from Bresse (Eastern France) and scallops from Normandy, accenting them with rustic, festive ingredients such as Brussels sprouts, cranberries and pomegranates. Corsica clementines are also in season during the holidays, so our Head Pastry Chef, Matthieu Godard, has designed delicious desserts to round out the menus.”

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Three and four-course menus will also be available on La Terrasse at ÉPURE for Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day, so guests can sit harbour-side and enjoy a scenic view of Hong Kong.

In addition to the special menus, ÉPURE will be introducing festive cocktails and hot drinks such as mulled wine (a special recipe from Chef Matthieu Godard), cherry ginger and the restaurant’s famous hot chocolate throughout the month of December.

This holiday season, the staff at ÉPURE are excited to welcome guests to relax and enjoy a traditional French lunch or dinner amid a picturesque, waterfront setting in Hong Kong.

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ÉPURE 2015 Festive Season Menus – Restaurant

*Menus for La Terrasse are also available upon request.

 

 Christmas Eve, Christmas Day – Dinner

6 courses – HKD 1688

Wine pairing (4 glasses) – HKD988

Amuses Bouches

 Coquille saint Jacques & grenade

Marinated Normandy scallops, pomegranate, Tahiti vanilla & les Alpilles extra virgin olive oil

Foie gras de canard & truffe noire en croûte

Oxtail consommé, duck foie gras & winter black truffle

La sole ‘petit bateau’ presque Normande

Poached dover sole, black trumpet mushrooms fricassée, farm cider ‘brut’ & shells

 Le boeuf du soleil levant

Seared wagyu striploin Gifi prefecture A4, pommes ‘anna,’ winter black truffle jus

or

Le chapon de Bresse Mieral

Poached & roasted capon A.O.P. from Bresse, Brussels sprouts, ‘pommes dauphines’ & cranberry compote

 La clémentine de Corse

Clementine from Corsica, fresh & confit, smooth & creamy `grand Suisse’

 La boule de Noël

Opalys white chocolate, Ardèche chestnut confit & light cream, blackcurrant sorbet

  

Christmas Day – Lunch

6 courses – HKD888

Wine pairing (3 glasses) – HKD488

 Amuses Bouches 

Coquilles saint jacques & grenade

Marinated Normandy scallops, pomegranate, Tahiti vanilla & les Alpilles extra virgin olive oil

or

Consommé de boeuf & truffe noire

Oxtail beef consommé, winter vegetables & winter black truffle

 La sole ‘petit bateau’ presque Normande

Poached dover sole, black trumpets mushrooms fricassée, farm cider brut & shells

or

Le chapon des Landes

Poached & roast capon A.O.C., Brussels sprouts, `pommes dauphines’ & cranberry compote

 ‘L’incontournable contourné brie de Meaux

Brie de Meaux A.O.P cheese, mache lettuce & quince jelly

or

La clémentine de Corse

Clementine from Corsica, fresh & confit, smooth & creamy ‘grand Suisse’

 La bûche de Noël

Ardèche chestnut & Tahiti vanilla log, Martinique ‘agricole’ rum ice cream

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New Year’s Eve

8 courses – HKD1,988

Wine pairing (4 glasses)- HKD988

 Amuses Bouches

Le foie gras d’ole ‘pomme d’amour’

Périgord goose foie gras terrine, cranberries, toasted ginger bread

Coquilles saint jacques & grenade

Marinated Normandy scallops, pomegranate, Tahiti vanilla & les Alpilles extra virgin olive oil

Truffe noire & topinambour

Winter black truffle & Jerusalem artichoke soup, hay smoked bleu d’Artois potato & hazelnut

Homard de nos côtes à l’orange sanguine

Butter poached blue lobster, blood orange, brioche & Guérande fleur de sel

Le bœuf du soleil levant

Seared wagyu beef strip loin Gifu prefecture A5, pommes ’anna’ & black winter truffle jus

La mimolette extra vieille & Rivesaltes ambré

24 month uncooked pressed cheese from North region, Rivesaltes amber wine jelly & cumin bread

Bubbles blanc de blanc

Corsica clementine segments, champagne jelly & sorbet

Comme un vacherin avec des griottines

Frozen meringue, organic lemon cream, kirsch morello cherry sorbet

New Year’s Day – Lunch

4 courses- HKD888

Wine pairing (3 glasses) HKD488

Amuses Bouches

L’oeuf bio fermier

Slow cooked organic egg, baby spinach, winter black truffle

 Le foie gras de canard ‘pomme d’amour’

Piergord duck foie gras terrine, cranberries, toasted ginger bread

Truffe noire & topinambour

Winter black truffle & Jerusalem artichoke soup, hay smoked bleu d’Artois potato & hazelnut

 Homard de nos côtes à l’orange sanguine

Butter poached lobster, blood orange, brioche & Guérande sea salt

or

Le bœuf selection Huguenin

Roast beef tenderloin, pommes ‘anna’ & black winter truffle jus

(Wagyu striploin A4, supplement $300)

La mimolette extra vieille & Rivesaltes ambré

24-month uncooked pressed cheese from Lille, Rivesaltes amber wine jelly & cumin bread

Comme un vacherin avec des griottines

Frozen meringue, organic lemon cream kirsch morello cherry sorbet

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