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From Land to Sea: ÉPURE’s Spring Menu Boasts the Best of the Season’s Bounty

April 11, 2016 Dining No Comments Print Print Email Email

unnamedÉPURE, the glamorously chic French fine dining restaurant nestled into a picturesque terrace in Tsim Sha Tsui, is welcoming the warmth of spring with a fresh and invigorating new menu using the highest quality ingredients from the farms and oceans of France.

“I love cooking with spring produce because everything is of the utmost freshness and can be presented with beautiful simplicity,” says Chef Nicolas Boutin. “I created this menu in conjunction with Michelin Starred Chef Michel Portos while he was visiting our restaurant last month. His passion for balancing flavours and textures of light ingredients helps to bring about the true aroma of the season.”

 To start, Chef Boutin has created a chilled lobster with four types of heirloom tomatoes. Called ‘zébra, ananas, cornue, tigrée…sans oublié l’infatigable terrassier des mers,’ the colourful dish features crisp slices of Provence-grown tomatoes including the yellow ‘Ananas’, the vibrant zebra, the cornue, which earned its name due to its resemblance to a cow horn and the tigrée, which has a unique striped skin. Guests can enjoy this dish throughout the month of April before it changes to the invertébré, vivant en eau douce, made with chilled crayfish, corn, les Alpilles olive oil, peppermint and bell pepper consommé.

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Le saint pierre…un point c’est tout!

Chef-turned-gardener Jérôme Galis, known for his carefully curated, vibrant produce, has supplied his world-famous white asparagus as the star ingredient for Chef Boutin’s cachée & protégée des rayons du soleil, served as a second course for the duration of spring. The dish features the perfectly sweet and crisp vegetable complemented by Chef’s take on eggs mimosa with a dash of Espelette chili.

 Turbot, known as the ‘prince of the ocean,’ is a highlight of Chef Boutin’s main courses this April. Fresh from the coast of Brittany, thesans écailles c’est le prince des mers is delicately roasted and served alongside fabaceae greens (from the pea and fava bean family), lemon confit and black pepper. Beginning 1 May, the turbot will be replaced with the le saint pierre…un point c’est tout!, a seared John Dory served with kumquat, purple carrot and artichoke barigoule.


ÉPURE Chef Nicolas Boutin

 Also on ÉPURE’s main course menu for the duration of spring is the c’est pas un ‘navet’ ce canard, a roast duck from Challans, France known for its lean, tender flesh. The savory dish is served alongside daikon and baby turnip with citrus duck jus.

As strawberry season takes hold in France, berries make a star appearance at the end of the menu for dessert. The Elle ramene sa… fraise features warm and cold strawberries served with a creamy, sweet vanilla rice. Chocolate lovers will also enjoy the 30 ans cette annee, guanaja 70% chocolate with saffron, raspberry and cacao ice cream.

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ÉPURE – interior

Guests can enjoy Hong Kong’s spring weather and a gorgeous view of Victoria Harbour with a cocktail or glass of bubbly outside onLa Terrasse before moving in to the elegantly decorated dining room. Six- and eight-course menus will be available for HKD1,288 and HKD1,588 respectively.

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