Epure

Epure

12 March, 2015
French Fine Dining
Cozy and Intimate Dining Coupled with Distinct Flavours
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With the use of premium ingredients, coupled with attentive and impeccable service, and meticulous presentation of dishes, Epure is a welcomed addition to Hong Kong’s French fine dining scene.  The interiors are exquisite, with well-defined spaces, including half-circle booths that offer the privacy for a delectable meal.  Executive Chef Nicolas Boutin’s culinary career has spanned from the Four Seasons Resort in Bora Bora to Raffles Resort in the Caribbean.  He is a firm believer of simple, healthy and seasonal dishes, as reflected by the tasting menu we had to a taste of his signature creations. 
 
We start with the daily changing selection of amuse bouches, including fresh scallops that brings an intense flavour of the seas coupled with the light and refreshing Yuzu sauce.  The Homard Bleu starter, chilled blue lobster with celery root ‘remoulad’ Granny Smith apple and coriander was crisp and chewy.  Another favorite for seafood lovers are the Huitres Ancelin Bourcefranc, special oysters n.4 from Mareenes d’Oleron with Williams pear, jasmine granite and hazelnut.  We especially loved the icy “granite” slush atop the oyster, bringing distinct floral scents to the sea jewel.  Made purely from mushrooms, Le Champignon de Paris, white button mushrooms light cream soup with baby spinach gnocchis is creamy yet light, perfectly matched with the chewy gnocchis.  One of our favorites is the classic Le Vol au Vent flaky butter pastry that reveals seared langoustine and line caught fish liquorice scented coulis.  It looked so perfect that we were tempted to snap a few more shots before “destroying” it!  Le Canadrd Challandais, roasted Challans duck breast with glazed turnip ‘boule d’or’ or’ and Agen prune was medium cooked and was well delivered with plump and juicy flavours.  Dessert lovers will be happy to know that a wide selection of sweet delicacies can be found at Gourmet Dining Concepts’ other brand Dalloyau.  The French heritage patisserie is co-located just outside of EPURE and of course many of the items can be found on EPURE’s dessert menu.  Head Pastry Chef Matthieu Godard’s L’Orange Sanguine with blood orange, fresh jelly confit and faiselle sorbet is a fruity delight and we equally loved the artistic candy cracker that sits on the sorbet, adding a playful touch to the dish.    
 
EPURE is located at: Shop 403, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui, Kowloon.  Tel: + 852-3185-8338.  For more information, visit: www.epure.hk
 

By: Ecozine Staff
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