ÉPURE, the Tsim Sha Tsui waterfront restaurant that sources ingredients almost exclusively from the lands and seas of France, is now serving Chef Nicolas Boutin’s autumn menu.
“Autumn is the best time of year for harvest ingredients,” said Chef Nicolas. “Root vegetables such as tuberous chervil, parsley root, quince and pumpkin are plentiful and all varieties of forest mushrooms are at their best. We have everything from ceps to black trumpets, wood hedgehogs, autumn black truffle and white truffle from the Rhône-Alpes region of southern France. Each has its own unique flavour that complements entrees on our autumn menu, particularly the pheasant and beef dishes.”
Guests at ÉPURE may order dishes a la carte or choose between a six-course (HKD1,288) or 8-course tasting menu (HKD1,588) to fully enjoy what Chef Nicolas has to offer.
To start, Chef recommends the Boudeuses by David Hervé, the famous French oyster grower known for raising the shellfish in a two- to three-month process that leaves them with a uniquely defined, nutty flavour. Chef Nicolas has complemented the oysters with watermelon radish, calamansi lemon and “Huilerie Beaujolaise” (HKD288 a la carte). Those with a wild appetite will enjoy the Truffe Blanche du Piemont, aged risotto with tuberous chervil and 3 grams of the prized Alba white truffles (HKD488 a la carte), sourced specially from Italy.
Also on the autumn menu are the Coquilles St. Jacques, scallops sourced directly from Saint-Malo in Northwestern France and served alongside salsify, flat parsley, organic lemon and bottarga (HKD428 a la carte). “This type of scallop is one of my favourites,” noted Chef Nicolas. “It has a firm meat that is slightly sweet and creamy.”
Taking advantage of the lush mushroom season, ÉPURE’s signature Champignon de Paris, white button mushroom soup with baby spinach gnocchi, is available a la carte (HKD188) or as part of the tasting menu.
Also a signature on this season’s menu are the Homard Bleu, blue lobster with violin zucchini, coco beans and 2013 Comte cheese (HKD588 a la carte) and Le Vol au Vent, a flaky butter puff ring with langoustine, line caught fish and liquorice scented coulis (HKD488). Guests looking to explore the offerings of the current game season will enjoy Le Faisan de Sologne, pheasant supreme & crépinette, with Correze cep mushroom and blueberry vinegar (HKD488 a la carte).
To finish, guests may enjoy Head Pastry Chef Matthieu Godard’s Le fruit du Poirier, a William pear poached and as sorbet served with the relished tonka bean cream (HKD118 a la carte). Matthieu has also created the rich and delicious Le chocolat Venezuelin, an Araguani 72% chocolate tart with citrus, confit and sorbet (HKD128 a la carte). Finally, his signature Le Souffle au Grand Marnier, served with mandarin sorbet (HKD138 a la carte), is the perfect ending to a French meal.
As the leaves begin to change and the cool autumn air begins to set in, ÉPURE’s garden terrace is the perfect place to enjoy the change of season with a pre-dinner aperitif to set the tone for a delectable autumn dinner.