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ÉPURE Presents The Pre-Autumn Flavours Of France

September 26, 2015 Dining No Comments Print Print Email Email

image004ÉPURE, the fine dining restaurant serving exquisite meals created with ingredients sourced almost exclusively from the gardens and farms of France, has just launched its pre-autumn menu.

The restaurant’s menu is ever-changing with Chef Nicolas Boutin sourcing only the freshest of ingredients directly from France. Guests are taken on a journey of discovery with dishes designed to complement the top produce of the season. As Autumn is a time of ripening in France, fresh root vegetables, mushrooms and fruits emphasise the flavours of succulent seafood dishes and desserts on the menu which is available in different number of courses.

Chef Nicolas Boutin’s six-course tasting menu (HK$1088) includes signature dishes such as le crabe dormeur, made with chilled handpicked brown crab, heirloom tomato jelly & ice cold, fresh hazelnut & lemon, le canard de la maison Burgaud , roast Challans duck, Provence black berries, crispy faisselle & potato, port wine jus and le fruit du poirier, poached William pear, honey & vanilla, caramelized pecan, cardamom & pear sorbet, a classic French sweet delight to be enjoyed at this time of year in France.


ÉPURE’s pre-autumn menu – la fève de chocolat Biskelia 35%

Those looking for the full fine dining experience should opt for the eight-course tasting menu (HK$1388), which features some of France’s favourites such as le rouget barbet de petit bateau, seared red mullet, green olives purée, pink garlic & cider vinegar, sautéed girolles, basil oil or le homard bleu de nos côtes (supplément $200), butter poached blue lobster, violin zucchini, Paimpol coco beans, 2013 comté cheese & purslane.

Before dessert, guests will be presented with a selection of mature cheeses from Toulouse, France, served alongside a seasonal homemade preserve. To finish the meal, Pastry Chef Matthieu Godard recommends la fève de chocolat Biskelia 35%, milk chocolate cream, caramel fudge, mascarpone and milk sorbet.

Guests visiting ÉPURE with a smaller appetite may choose to order the three-course menu (HK$788) includes signature dishes such asLe foie gras de canard, seared duck foie gras, pear mousseline, shavings and confit, caramel jus; Le vol au vent, made with lobster, line-caught fish, a flaky puff and licorice coulis and Le soufflée au Grand Marnier, an airy dessert served with mandarin sorbet.


ÉPURE – interior

Chef Nicolas Boutin has handpicked three of his favourite ingredients that punctuate the new pre-autumn menu and explains, “Thebrown crab, called ‘tourteau’ or ‘dormeur’ (sleepy) is from the French coast, and incredibly popular at this time of year. The musselsare much sought after and are from the protected Mont St. Michel area, while the red mullet has been caught off the Atlantic coast between Brittany and Arcachon (near Bordeaux) and has delicate flesh and a hint of iodine in the flavour. Now is the best time of year to enjoy these fresh Atlantic seafood delights. They are being caught in abundance through the French summer and I am pleased to be able to share top quality French seafood dishes right here in Hong Kong.”

As Hong Kong welcomes autumn and alfresco dining weather, ÉPURE’s luscious garden terrace is the perfect place for a pre-dinner drink or light bite. After one of the new aperitifs, a dinner of any number of courses will make for the perfect evening.

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