Saturday, July 22, 2017

Epure [Hong Kong] - Classic Michelin 1 Star French Fine Dining, HKD $888 Tasting Menu

  EPURE French Dining in Hong Kong is run side by side with Dalloyau from Paris,  the inventor of the traditional Chocolate and Dacquoise layered Opera cakes.  Over here at the Fine Dining Restaurant,  they have received a Michelin 1 Star status in the 2017 Guide,  and although I have visited here for a previous Cheese x Wine Session and posted on Instagram,  it was actually my 1st time dining here as a guest of the Restaurant,  especially when they have some Signature and newer Seasonal dishes,  also introducing their new Head Sommelier Sebastien Allano who arrives in from Hotel Paris George V and Caprice HK.  Executive Chef Nicolas Boutin heads the kitchen here,  and there are tell tale signs from the upgrading of the menus and the recruitment of a talented and experienced Sommelier here that they might be aiming for their second star.





Wines prepared by Head Sommelier Sebastien Allano,
previously from Caprice Four Season Hotel,  and Hotel Paris George V



Canapes -
Petit Pois Peas & Avocado Tart,  Squid Ink Rice Crackers, and Cream Cheese & Radish Tartlets..



Bread Basket -
With Bordier Butters.  The Cheese Pastry was lovely,  so were the Baguettes and Bread in general. Check.



Amuse Bouche -
Charred Corn and Cold Corn Soup,  with Foie Gras Terrine & Coconut Lime Foam




Faisselle Cheese, House Smoked Salmon with Lemon & Vodka Jelly, and Lemon Bread -
The Signature Starter here,  and felt almost as Russian as French.  A cool starter that carried an acidic kick in the cream and jelly,  rather than cured within the quite smoky Salmon itself.   I like them flavors well layered this way..




Seared Duck Foie Gras with Shaved & Marinated Pear, Caramel & Duck Jus -
A strongish gamey foie piece.  The Caramelized sauce was the highlight,  and quite fragrant and even rich.  But the pear countered this to make it less heavy in summer




Close up of Duck Foie Gras with Pear -




White Button Mushroom Soup,  Baby Spinach Gnocchi -
A creamy mushrooms starter soup,  it surprisingly uses button mushrooms rather than say exotic cepe porcini or truffles. 




Noisette Brown Butter Lobster, French Wild Asparagus,
Salad Leaves with Pomegranate, Ginger & Lime -The ginger & lime were quite French Summeresque,  and with the additional of the pomegranate seeds made this lobster dish more appetizing than the browned butter suggested.  It felt almost like a lobster salad!






Wild French Asparagus -
When in season.  The stems are a lot less thinner in girth than farmed asparagus,  and the tips are sweet without the often greenish bitterness.



ÉPURE Signature Vol au Vent 'Marie-Antoine Carême' style. With French Coast Fish, Lobster, Salicornia & Liquorice scented Coulis -
Another Signature item here.  I have been eating Vol au Vent for upwards of 35 years,  but this is probably the biggest and flakiest I have eaten before!  I think this pleased a lot of ladies who tried it, from what I heard..





Wagyu A3 'Persille', Ravigote Jus, Grenaille Potatoes & Swiss Chard - ($198 Supplement)
The Wagyu Cap looked evenly marbled,  and was served like a Roasted Beef with external searing.  I only tried a small piece of this from my friend's plate,  it reminded me Kyushu Japanese Wagyu with that balance of meatiness vs melting wagyu fat taste.






Freshly Baked Mille-Feuille with Lime Zest Chantilly Cream, Strawberries & Sorbet -The Dessert that is ordered by everyone here.  The tall flaky pastry differs slightly from the more flatter mille-feuille we see as pastry dessert in some pastry shops or restaurants.  Apparently this is their Signature style here,  and the styling reminds one of also the Vol au Vent dish.  Lately in Hong Kong,  this type of Mille-Feuille proves popular, with similar versions served at Belon,  Bueno Aires Polo Club!  Mille-Feuille Purists will always find their own preferred pastry versions..




Grand Marnier Souffle with Mango Sorbet -
Climbing up the ramekin beautifully.  The texture was perfect and there were even slightly crunchy sugary granules in some bites,  the orange grand marnier liquor input is subtler than I expected however.  The Mango Sorbet was tart.




Petits Fours of Earl Grey Macaron -
Salted Caramel Sponge & Chocolate Sphere Tartlets.  With Dalloyau being famous for their Afternoon Teas and Opera cakes,  also Chocolates or Grapefruit juices, this was expectedly good and tasted like they came out from a Pastry shop altogether!   Would not mind having these all the time as afternoon tea dessert bites..




Cheese Cellar -
I have tried the Cheese selections here before,  but this time around we were a little too full.  The Signature Tasting Menu we had starts from only HKD $888 for 4 Courses,  which is actually a great deal for a Michelin Star quality Dinner meal considering this gets you all the Amuse Bouche, Canapes,  Bread and Petits Fours with a Tea or Coffee included.  I also noticed that the Seasonal Tasting Menu carries further elaborated dishes by Chef Nicolas Boutin's, which are even more exploratory than the Signature Menu.  I believe they might be aiming to capture their two stars status, so it might be work in development.







Price: HKD $888 Per Person + Wines  (Dinner Tasting Menu Organized by Epure Restaurant)
Food: ♕♕♕♕ to ♕♕♕♕♕

Address: 尖沙咀廣東道5號海港城海洋中心4樓403號舖Shop 403, 4/F, Ocean Centre, Harbour City, 5 Canton Road, Tsim Sha Tsui, Hong Kong
Ph: +852 31858338





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