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ÉPURE Debuts Light and Fresh Summer Menu of Seasonal French Fare

July 22, 2016 Dining No Comments Print Print Email Email

image003ÉPURE, the glamorously chic French restaurant in Tsim Sha Tsui, is celebrating summer with a variety of carefully crafted seasonal dishes using light and fresh ingredients from the farms and oceans of France.

Chef Nicolas Boutin has added springtime delicacies to ÉPURE’s lunch menu including the Chair delicate & rosee qui a le melon, a house-smoked salmon from Normandy served with fresh Charentais Melon and sorbet. The dish is accented with a light Melisse oil, or lemon balm, which leaves a refreshing taste on the palate.

Fresh from his hometown of Poitou Charentes on the Atlantic coast of France, Chef Boutin has sourced a personal favourite ingredient, the Gros-Gris escargots. Served with crunchy pointed cabbage, sorrel leaves, shallot broth and a seasonal light pink garlic from France, the dish takes on a sophisticated spice from a delicate espelette chili foam added to the top.

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Soi-disant qu’elle flotte

Also new to the summer lunch menu is the Belle bête pour un maigre, a seared meagre fish found only in specific regions of the Mediterranean. The white fish is served alongside “sand carrots” (named as such because they grow in sand—not soil—by the ocean in Normandy) and topped with an essence of saffron-infused sherry and vinegar, mousseline of carrot, a buckwheat tuile crepe and Basque chorizo.

For dinner, Chef Boutin has added Le saint pierre…un point c’est tout, a John Dory from the waters Brittany, France which has recently come into season. The fresh and buttery fish melts on the tongue and is perfectly complemented by an artichoke barigoule, a traditional Provençal dish made from baby artichokes, onion and heirloom purple carrots.

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ÉPURE – interior

New to the menu this summer is the Demoiselle de la mer, a seared XL langoustine from the northeast coast of France lightly seared and served with eggplant caviar, North African argan oil, fresh almond and a light beurre blanc. Chef Boutin has also prepared the very special Voyageur dans l’ame, a French African style Vendee pigeon served with sautéed girolles, a cannelloni made with Medjoul dates and faisselle cheese. The dish is garnished with pigeon leg confit, lemon confit, caramelized shallot and fresh peppermint.

A seasonal addition to the dessert menu is the Soi-disant qu’elle flotte, a perfectly light and fresh poached meringue served with pink praline hand selected from Lyon, France, creme anglaise and caramel ice cream.

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ÉPURE Chef Nicolas Boutin

Guests can enjoy Hong Kong’s warm weather and a gorgeous view of Victoria Harbour with a glass of rosé on La Terrasse at ÉPUREbefore lunch or dinner. The perfect summer drink, ÉPURE offers a delicious selection of rosés from France – from rosé Champagne to popular rosé wines from Rhone and Provence. Jeannie Cho Lee, Master of Wine and ÉPURE’s wine advisor, suggests bright and juicy options to pair with summer dishes, including:

  1. Frédéric Lornet, Crémant du Jura Rosé, Brut, Jura
    2. Dalloyau, Brut, Rosé, Champagne
    3. Billecast Salmon Rose, Champagne
    4. Château Miraval, Côte de Provence Rosé, Provence
    5. Domaine Turenne 2014
    6. Guigal Tavel Rose
    7. Chateau d’Esclans Angel, Provence

Two-, three- and four-course lunch menus at ÉPURE start at HKD398 per person and six- and eight-course dinner menus are available for HKD1,288 and HKD1,588 respectively. To book a reservation in the dining room or outdoor La Terrasse, guests may call +3185 8338.

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