ÉPURE, the glamorously chic French fine-dining restaurant nestled into a picturesque terrace in Tsim Sha Tsui, has just launched Weekend brunch and invites guests in for weekend “joie de vivre” – embracing the French enjoyment of life.
The exquisite four-course brunch (HK$ 398) presents contemporary French flavours at their finest. Served either in the restaurant with its 17th century French-royalty inspired design, or out on the elegant garden terrace framed by the stunning panorama of Victoria Harbor, the ÉPURE brunch indulgence can be enjoyed every Saturday and Sunday from 12pm – 3.00pm.
Leading the culinary team is Executive Chef Nicolas Boutin, a firm believer of simple seasonal dishes where quality speaks for itself. “Brunch is about taking time out to relax and recharge the mind and soul. ÉPURE embodies this ethos, ensuring our guests receive personal attention from the staff while enjoying fresh dishes matched with premium wines.”
The award winning interior of ÉPURE put an arty and elegant spin on its brunch
Executive Chef Nicolas Boutin’s menu changes monthly and includes a selection of starters to entice the palate, including brunch highlight Huitres Ancelin Bourcefranc – oysters fresh from Marennes d’Oléron in western France. The L’oeuf bio, slow cooked organic farm eggs with Basque cured ham, baby spinach and hollandaise sauce add more of a traditional brunch flavor while the Taboulé au homard*, lobster and spelt berry salad, is a seafood delicacy to be savoured.
The second course features La soup de tomate d’antan, a chilled soup full of ripe heirloom tomato flavor, punctuated by aubergine and basil and served with crispy Nyons olive bread shavings – the perfect dish for summer time.
ÉPURE －Ancelin Bourcefrance
The main course selection includes La pièce de boeuf Polmard**, grilled French Blonde d’Aquitaine beef steak served with grenaille potatoes and black peppercorn sauce. The La broche du jour, is a French take on a Sunday roast with the steak, rich in juices, served with spring vegetables and mesclun. The Le merlu, seared hake served with sautéed blue foot mushrooms, lovage and a red wine and butter sauce is a hard-to-go-past creamy favourite.
A French meal is never complete without something sweet and decadent desserts are a signature offering of ÉPURE. Head Pastry Chef Matthieu Godard has created a memorable selection of sweet treats including La tarte chocolat, a dark Chocolate tart caramelised peanut crumble and nougat ice-cream. The Le citron is a lighter option, the airy lemon mousse paired with marinated pineapple and faisselle sorbert. For those that enjoy a more savoury finish, the Quelques fromages de saison is a selection of matured cheeses from Toulouse, France with a seasonal house recipe preserve that makes for the perfect ending.
ÉPURE － la soup de tomate d’antan
Free-flow Billecart-Salmon Brut NV champagne (additional HK$358), or Rosé NV (additional HK$688) make brunch a more celebratory occasion. ÉPURE also offers a magnificent drink list featuring signature cocktails including Moulin Rouge, a seductive blend of vodka, raspberry, rose and sherry vinegar(HK$110), Voyage, a bold mix of gold label scotch with ginger, elderflower and orange (HK$125), and Fantasy Hot, a fruity blend of vodka, spicy mango, banana, lemon, pineapple, and grenadine (HK$110).