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ÉPURE – A Robust Yet Sophisticated Autumn Pairing

September 30, 2016 Dining No Comments Email Email

unnamedÉPURE, the glamorously chic French restaurant in Tsim Sha Tsui, welcomes you to enjoy the rustic flavours of French autumn ingredients in a seasonal menu that celebrates the annual harvest with an extensive menu that highlights the freshest seasonal gems from the farms and oceans of France.

“Eating in season is the first rule of traditional French savoir-vivre” says Chef Nicolas Boutin, “as the weather cools and becomes crisper I have created dishes that are built on the slightly richer texture and flavor of autumnal produce, and that rejoice in the vibrancy of garden-fresh vegetables found in abundance at this time of year”.

Some of Chef Boutin’s favourite Autumn produce have been selected for the Autumn menu and include AOC Sollies figs, carefully handpicked in the sunny Var in the Provence region, the classic French beurré hardy pear and artichoke.

For the dinner menu Chef Boutin has created a series of elaborate starters, with his célèbre pour son cadre noire leading the charge. A white button mushroom soup, served with baby spinach gnocchi and black truffle brioche, this dish is packed with complimentary yet varying textures and flavors. His Il était une ‘foie’ dans le sud-ouest brings to the table a French specialty, seared duck foie gras, presented in Chef’s own interpretation of the season and served with beurré hardy pear and a sweetening caramel jus.

True to his passion for bringing food directly from the farm to table Chef Boutin is serving a unique take on le nec plus ultra de la gallinacée, serving seasonal wild guinea fowl with sunchoke mousseline and crunchy chestnuts. He also brings a staple Autumn ingredient to the fore in another new dish, persillé & marbré, with pommes anna and charcoal sucrine presented alongside wagyu beef A3 and a generous serving of béarnaise sauce.


Seasonal delights on the dessert menu include the première fois en 1867, elle est gonflée, a caramelized mille-feuille served with chocolate and vanilla ice cream, and a la renaissance ce fut un succès, hand-picked Alsace plum cooked with a covering of buttered crumbs to form a crisp surface, and served with lime zest sorbet. Chocolate lovers will also enjoy the notre version de La forêt noire, a soft cake made with 66% coco chocolate and embellished with cherry sorbet and griottines, a masterful combination of wild Morello cherries, macerated and infused with a blend of Kirsch and Brandy.

The new Autumn lunch menu stays fresh and light with additions including pêchée par un coquillier, scallop tartar with Kaviarikristal caviar, enlivened by a cucumber and lemon vinaigrette and il était une ‘foie’ dans le sud-ouest, duck foie gras cooked ‘mi-cuit’ and garnished with pickled seasonal vegetables and walnuts, amongst the appetizers. The must have main course dish of the month is Chef Boutin’s signature take on inventé par Antonin Carême, a flaky and buttery Vol au Vent filled with lobster, petit bateau fish and topped with a liquorice scented coulis.


ÉPURE has recently been awarded the prestigious ‘Best of Award of Excellence’ from the Wine Spectator, why not make the most of Hong Kong’s comfortable October weather and the spectacular view of Victoria Harbour from La Terrasse at ÉPURE to enjoy a selection of France’s best wine before lunch or dinner. Jeannie Cho Lee, Master of Wine and ÉPURE’s wine advisor has selected mature wines that capture the mood and the scent of autumn with sensual and complex aromas. She suggests pairing Autumn dishes with wines such as:

  1. Pol Roger Vintage
  2. Lagrave-Martillac Blanc, Bordeaux
  3. Domaine Fontaine-Gagmard, Chassagne-Montrachet
  4. Domaine Arlaud, Chambolle-Musigny, Burgundy
  5. Chateau Brassac, Bordeaux Superieur, Bordeaux

Two-, three– and four-course lunch menus at ÉPURE start at HKD398 per person and four and six-course dinner menus are available for HKD988 and HKD1,188 respectively. To book a reservation in the dining room or outdoor La Terrasse, guests may call +3185 8338.

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