ÉPURE

位于尖沙咀海港城的Éᴘᴜʀᴇ，是一家连续九年荣获米芝莲一星的法式餐厅，以精致的现代法国菜闻名。餐厅装潢典雅，入口处设有酒吧区，步入金碧辉煌的用餐空间，气派非凡。坐拥维多利亚港景致，环境舒适宜人，适合细味高质餐饮体验。Éᴘᴜʀᴇ的行政主厨ᴀᴠᴇɴ ʟᴀᴜ，以其对法式料理的敏锐触觉，融合亚洲元素，创作出别具一格的菜式，令人印象深刻。.今次的晚市套餐，价格为每人💲1688，包含八道菜式，外加精致小甜点及饮品，性价比在米芝莲一星餐厅中颇具吸引力。菜单设计注重时令食材，结合创意烹调手法，呈现法式料理的细腻与层次感。以下为今次品尝的菜式及用餐体验。.✿ ꜱᴇᴀ ᴜʀᴄʜɪɴ ᴡɪᴛʜ ᴊᴇʀᴜꜱᴀʟᴇᴍ ᴀʀᴛɪᴄʜᴏᴋᴇ ᴀɴᴅ ɴᴏʀɪ
晚餐第一道的头盘有海胆配雅枝竹。这道餐前小食是一款精致的法式海胆挞，选用时令北海道海胆，口感鲜甜细腻。底层以雅枝竹制成脆片，配以紫苏叶及黑醋外壳，卖相小巧雅致。.✿ ʜᴀᴍᴀᴄʜɪ ᴡɪᴛʜ ᴊᴀʟᴀᴘᴇÑᴏ ᴀɴᴅ ꜱʜɪꜱᴏ
时令油甘鱼刺身切片，搭配墨西哥辣椒及紫苏调制的鲜绿色酱汁。酱汁带微辣清香，与油甘鱼的油脂甘腴互相平衡，呈现新颖的味觉体验。.✿ ʟᴀɴᴅᴇꜱ ᴡʜɪᴛᴇ ᴀꜱᴘᴀʀᴀɢᴜꜱ ᴡɪᴛʜ ᴇɢɢ ʏᴏʟᴋ ᴀɴᴅ ᴘɪᴋᴇ ʀᴏᴇ “ᴋɪᴍɪᴢᴜ”
法国白芦笋配梭子鱼子及蛋黄醋，慢煮的白芦笋质地软嫩，配以烟熏梭子鱼子和蛋黄醋酱，味道浓郁而不腻。酱汁的酸度与鱼子的咸香相辅相成，突显白芦笋的清甜。.✿ ᴄᴜɪꜱꜱᴇ ᴅᴇ ɢʀᴇɴᴏᴜɪʟʟᴇ À ʟᴀ “ꜱɪɴɢᴀᴘᴏʀᴇ”
新加坡风味田鸡腿，酥炸田鸡腿外皮香脆，肉质嫩滑，加入咖喱叶调味，带出淡淡的东南亚风情。咖喱叶的独特香气与法式炸物技巧结合，呈现出和谐的口感与风味。.✿ ᴛʜʀᴇᴇ-ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ ‘ᴄᴜɪᴛ ᴇɴ ᴄʀᴏÛᴛᴇ ᴅᴇ ʀɪᴢ’ ᴡɪᴛʜ 30 ʏᴇᴀʀꜱ ᴀɢᴇᴅ ꜱʜᴀᴏxɪɴɢ ᴡɪɴᴇ
今晚的第一道主菜是30年陈绍兴酒煮三黄鸡，餐厅首先端出还在包裹丝苗白饭焗烤的本地三黄鸡为我们作介绍。三黄鸡以30年陈年绍兴酒腌制，在包裹着白饭入炉烤焗，鸡吸收了饭粒及酒香，散发香气。配以金华火腿绍兴酒汁及黑松露酱，再加上黑松露片，味道丰富，层次分明。.✿ ᴀɢᴇᴅ ʀɪᴄᴇ ᴅᴜᴄᴋ “À ʟ’ᴏʀᴀɴɢᴇ” ᴡɪᴛʜ ᴀɢᴇᴅ ᴛᴀɴɢᴇʀɪɴᴇ ᴘᴇᴇʟ ᴀɴᴅ ᴛɪᴍᴜᴛ ᴘᴇᴘᴘᴇʀ
第二道主菜是法国橙香米鸭配陈皮及葡萄柚花椒。餐厅端出另一盘以花作装饰、皮烤得发亮的原只米鸭介绍。熟成14天的本地米鸭经香烤，皮脆肉嫩，搭配陈皮、陈皮粉、油封菊苣及葡萄柚花椒鸭肉汁，酸香与微辛交织。再加上带茉莉花香的鸭汤，清香扑鼻，与主菜相得益彰。.✿ ᴡʜɪᴛᴇ ᴄʜʀʏꜱᴀɴᴛʜᴇᴍᴜᴍ ᴡɪᴛʜ ᴋᴜᴍQᴜᴀᴛ ᴀɴᴅ ᴏꜱᴍᴀɴᴛʜᴜꜱ
结尾先来一款清新的小甜品菊花配金橘及桂花。这道甜品以菊花为主，搭配金橘果肉及桂花，清新淡雅。.✿ ᴘᴇᴀᴄʜ “ʙᴀʙᴀ ᴀᴜ ʀʜᴜᴍ” ᴡɪᴛʜ ᴘᴇᴀᴄʜ ɢᴜᴍ ᴀɴᴅ ʙᴀɪᴊɪᴜ
第二道甜品有蜜桃巴巴兰姆蛋糕配桃胶及白酒。时令水蜜桃浸泡白酒，配以白桃雪糕及桃胶，蛋糕松软湿润，果香浓郁，白酒的微辛为甜品增添层次。.✿ ᴍɪɢɴᴀʀᴅɪꜱᴇꜱ
最后的法式小甜点精致小巧，搭配香茶为整顿晚餐画上完美句号。…查看更多

餐厅主厨擅长以崭新有创意嘅手法演绎法国菜🇫🇷一开头海胆雅枝竹挞咬落去喺香浓海胆味蕾炸弹🤤用上喇沙叶带南洋风味嘅田鸡脾非常惹味要特别一提炸田鸡髀酥脆口感背后嘅手工喺厨师特别用春卷皮切丝包住田鸡腿去炸嘅心思🥰当晚我最喜欢嘅菜式喺30年陈绍兴酒煮三黄鸡🤩绍兴酒味超重☺️ 面头鸡皮薄片轻脆重油脂香 重头戏当然系主菜烤焗米鸭✨ 米鸭先经14日风干多余嘅水份抽走后鸭皮焗到胀卜卜 入口非常酥脆😚每次嚟都一定会额外叫一份佢哋嘅招牌开心果梳乎厘滑口嘅梳乎厘配上香浓嘅开心果味 开心🫶🏽💯/🔖Sea urchin with Jerusalem artichoke and nori海胆配雅枝竹🌟Hamachi with jalapeño and shiso时令油甘鱼Duo of Sicilian Bluefin Tuna with young ginger and kaffir lime西西里蓝鳍吞拿鱼配子姜及卡菲尔青柠Cuisse de grenouille a la "Singapore"新加坡风味田鸡腿Three-yellow chicken 'cuit en croûte de riz' with 30 years aged Shaoxing wine30年陈绍兴酒煮三黄鸡🌟Aged rice duck "à l'orange" with aged tangerine peel and timut pepper法国橙香米鸭配陈皮及葡萄柚花椒🌟White Chrysanthemum with kumquat and osmanthus菊花配金橘及桂花Peach "baba au rhum" with peach gum and baijiu蜜桃巴巴兰姆蛋糕配桃胶及白酒Mignardises法式美点…查看更多

We would be moving to another apartment in two weeks, so I spent the whole Easter holidays busy packing. To reward ourselves for the hard work, I went to Epure to enjoy a decent meal. It was almost five years since my last visit to this Michelin 1-star restaurant, and today we returned to this French restaurant in Harbour City.Through the glamorous entrance the staff took us to our table, on the window side looking at the terrace. The setting had not changed, with soft lighting creating a cozy ambience, comfortable seating, and a large walk-in cellar displaying many wines inside. We decided to go for the Full Set Menu ($1,888 each), and I also had the 6-Glass wine pairing ($1,380).For the pairing of the three canapes, the first wine served was Perrier-Jouet Grand Brut NV. A refreshing champagne with a floral, fresh citrus nose supplemented with good buttery brioche and vanilla notes. Well-balanced with crisp acidity.The first canape was Comte and Truffle Beignet, with the soft and airy puff made from bamboo charcoal and truffle, infused with some melted 24-month Comte cheese of rich and savoury taste, finishing with a Vin Jaune jelly on top to give an oxidative, nutty and cheesy touch. A nice starter.The second canape was Ama Ebi with Shiitake and Guanciale. Served on a crunchy tartlet crust were the raw Japanese sweet shrimps with some charcoal grilled shiitake mushroom, plus some cured pork cheek to provide a touch of saltiness and savoury, along with a creamy Hollandaise sauce. On top were some crispy fried shreds for additional texture. This was our favourite one among the three starters.The third canape was Sea Urchin with Jerusalem Artichoke and Nori. Also served on a crunchy tartlet crust, the chef had put the Niigata sea urchin on a shiso leaf with some shredded nori, together with a puree made from the artichoke, and then covered by a transparent shoyu ponzu jelly on top like a glass lid. Rich in umami and flavours.The second wine was Domaine Valentin Zusslin Les Chapelles Riesling 2020 from Alsace. It had nice floral characters, with green apples and some peach notes. The nice minerality and good acidity matched well with the more delicate taste of the fish.The first course was Shima Aji with Nashi Pear. The striped jack was served in sashimi style, covered with some fresh Japanese nashi pear that were beautifully cut into flower petals shape, with some prized ossietra caviar on top. The delicate taste of the fish and pear was complementary and did not mask each other, while the sauce, made from yuzu and green apple juice with shiso oil drizzled, was aromatic. Very good in both taste and presentation.The second course was Landes White Asparagus with Egg Yolk and Pike Roe ‘Kimizu’. The seasonal French white asparagus were very tender, paired with the Japanese kimizu sauce made from egg yolk and rice vinegar, with some pike roe added for a poppy texture. On the side was poured some cold white asparagus soup for enhanced flavours and some small leaf-shaped crumbs for a crunchy mouthfeel. Very delicious and one of my favourites in the evening.The third wine was Domaine Arnaud Baillot Saint-Aubin Premier Cru Le Charmois 2020. A fresh Chardonnay with refreshing citrus and floral notes, plus some almond characters. The palate had good structure and there was a hint of spiciness on the finish.The third course was Maine Scallop with Vinaigrette Perle and Sauce Mariniere. The scallop was seared beautifully to golden brown, before slicing into three pieces, with the middle part still moist and soft. Underneath was a delicious white wine sauce with shallots, with some caviar and vinaigrette pearls to provide savoury and acidity for a perfect balance. The sauce was so good I almost asked for more bread to savour the last drop.The fourth wine was Jean-Paul et Charly Thevenet Morgon 2022. This Beaujolais producer embraced organic farming for decades and the Morgon had bursting sweet red fruit characters, and the signature Gamay bubble gum characters. Its good acidity was essential to balance the richness of the chicken and the sauce.The fourth course was Three-Yellow Chicken ‘cuit en croute de riz’ with Black Truffle and 30 years Aged Shaoxing Wine. The chicken breast was cooked in a rice crust to retain an amazing tenderness, with some crispy chicken skin on top, along with some prized black truffle for its fragrance. On the side was a Shaoxing wine sauce for additional aromas and flavours. A perfect combination of French techniques with local ingredients.The fifth wine was Roblet-Monnot Pere et Fils Gevrey-Chambertin Village 2013. A well-balanced Pinot Noir with nice red fruit and some spiciness, not too tannic, and was a good match with pigeon and veal. The fifth course was Pigeon with Beetroot and Maqaw Pepper Mignonette. A good portion with two pieces of Brittany pigeon breast slow cooked before grilling to perfect medium rare, with the thigh prepared in confit style. The chef had used the liver to prepare ravioli on the side, supplemented with beetroot jelly and pickled onion to provide acidity. The Taiwan pepper sauce gave a hint of comfortable spiciness, while the consommé was thoughtfully arranged to reduce the fattiness in stomach upon finish. Very delicious.Before dessert was served Cucumber Sorbet with Bay Leaf Foam, plus some green apple and celery shaved ice at the bottom. The pre-dessert was very refreshing and helped to cleanse the palate.The sixth wine was Graham’s Late Bottled Vintage Port 2017. The LBV was aromatic, with delicious ripe fruit and prune, some spiciness of liquorice and mint. Having good acidity and development, it was an appealing wine that was not too sweet and a good pairing with the tiramisu.The sixth course was Tiramisu. Presented in a creative style but still staying true to the recipe and ingredients, wrapping the nutmeg jelly, mascarpone cheese and coffee-soaked lady-finger biscuits with a meringue, made of egg whites and sugar, as a casing, and then dusted with the chocolate powder on top. All flavours were in good balance, it was appropriate in sweetness too. A wonderful finale to a nice dinner.The Mignardises was a traditional French pastry, Madeleine. Inside the chef had added some lemon verbena to provide a touch of fresh, citrus aromas. Perfect match with a nice cup of espresso.Service was very good, with the staff all friendly and attentive, able to explain each course and wine in detail for us to appreciate better the dinner. The bill on the night is $5,835. Compared with my last visit, I felt that this time the food quality was even better, and we were satisfied in all the dishes. Well worth its Michelin 1-star status.…查看更多

餐厅位于尖沙咀海港城，连续多年荣获米芝莲一星。小编试咗佢嘅$888 (+10%) lunch menu～ 整体体验唔错，菜式有记忆点，庆生一流🎉如果用餐环境更能提升，用餐体验会更加出众！个人认为lunch menu性价比较高，值得一试！----------------------------‧₊˚ 开胃菜Amuse Bouche有两款餐包——French Baguette同酥皮面包。酥皮面包每一层酥皮牛油味好香浓，唔洗咗搽牛油～‧₊˚ 鲜甜油甘鱼 Hamachi crudo with jalapeño and shiso油甘鱼非常新鲜，入口时口感冰冷，鱼肉质地丰腴细腻。青椒汁更能提出油甘鱼嘅鲜味，同油甘鱼好夹。前菜好出色！‧₊˚ 日本水果番茄配西班牙油醋汁 Amela fruit tomato with gazpacho vinaigrette呢道菜好特别，amela 番茄本身味道非常香甜，加上番茄水啫喱同西班牙油醋汁，味道交错，有点地中海风情。底层好似一个奶冻，甜甜地，成道菜配搭特别得黎又几夹。‧₊˚ 香烤法国鸭肝配罗望子柠檬草及锅巴 Grilled foie gras with tamarind lemongrass and toasted rice罗望子柠檬草可以平衡鸭肝嘅丰腴油脂感，配上外脆内软软brioche面包食一流！‧₊˚ 法国黄油鸡配鸡油菌 Poulet jaune farci with sauce suprême左边啡色个旧下层系慢煮鸡肉，上层系鸡肉mousse，有两种唔同嘅口感。黄油鸡酱汁几creamy同rich，小编钟意呢款酱汁多过黑松露酱。隔黎黄色𠮶个系炸鸡天妇罗。‧₊˚ 梳乎厘 Soufflé梳乎厘嘅味道系姜味，蛋味香浓，蓬松又有满满嘅空气感，难怪系呢度嘅招牌！梳乎厘亦配上姜味雪糕。‧₊˚ 法式美点 Petits foursMadeleine 系普遍常见而且看似简单嘅甜品，但呢度嘅madeleine几出色！外壳酥脆，内里质感软绵有空气感，而且有蛋香味 👍🏻😍最后庆生送咗个朱古力opera cake，朱古力味好rich🍫…查看更多

虽然当日挂起T3 三号风球 🌬️，我都好有幸可以陪住奴才去尖沙咀一间米芝莲星级餐厅食晏。间餐厅有个超阔落嘅露天花园，喺市中心嚟讲真系好方便。虽然我系当日唯一一位毛毛客人 🐶，原来餐厅有指定带有毛孩嘅客人可以坐嘅枱，空间好阔落，我哋当然乖乖遵守。─ · ─ · ─ · ─ · ─餐饭系透过 Dining City 订嘅 Restaurant Week 优惠 🍽️，性价比比较高。amuse-bouche系薯仔做嘅，睇落平平无奇，但薯仔味好出，质感亦好有惊喜🥔。之后𠮶个前菜就真系全餐焦点：一个好打卡嘅「鱼子酱盒」造型（其实冇鱼子酱），入面系三文鱼他他🍣，加咗啲鱼籽同辣根，味道层次好丰富。─ · ─ · ─ · ─ · ─主菜都好味，猪肉同带子煎得啱啱好，本来又系无太大期望但个带子外面好脆身，手艺真系好，配埋个酱汁简直系不得了💯！我见奴才仲学人用法包沾埋啲酱汁清碟🥖，好彩我都得到好少好少法包食！甜品方面，个姜味梳乎厘真系非常之值得等，配埋个姜味超浓嘅雪葩 🫚。最后仲有个柠檬酱玛德琳贝壳蛋糕，配埋佢拣嘅伯爵茶一齐食，完美收尾🍋☕。真心感激呢次舒服称心嘅摘星体验🙏💕。Follow me @bichoncoolcool …查看更多