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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. 繼續閱讀

EPURE位於尖沙咀廣東道海港城海洋中心4樓403號舖呢間法國餐廳由2017年至到現在獲得九年嘅米芝蓮一星，餐廳有室外同埋室內，室外鳥語花香，環境清新，非常舒服，而入面瑰麗堂皇，仲有寧靜嘅環境每道菜式都非常精緻，味道仲好獨特，高水準高評價餐前麵包用咗黑椒芝士牛角酥，有微微嘅黑椒香味，再帶埋海鹽同牛油香，又香又脆芝士松露貝涅餅，外層鬆軟中間流心松露芝士，入口順滑很香的松露味奶香味，口感非常豐富，有驚喜甘海老配香菇風乾豬頰肉，海老肉質鮮嫩爽口，香菇的清香，加上風乾鹹香的豬頰肉，味道香濃海膽配雅枝竹，表層酒醋啫喱製造，他用酒醋啫喱包住北海道海膽，入口甘甜，中間還放入了紫蘇葉，底層用上雅枝竹作脆撻底池魚配魚子醬，選用新鮮肥美池魚刺身，加上爽甜秋月梨脆片，表面加上鹹鮮魚子醬，加上特製的青蘋果和刁草醬汁，很清新很夾，細看這道菜很藝術像一幅畫烤緬因帶子配魚子，帶子肉質柔嫩鮮甜，表面煎到金黃色，並加入魚子和三文魚子，最後倒入特製的忌廉汁，口感順滑，雙重魚子雙重感受30年陳紹興酒煮三黃雞配黑松露，雞肉份量，都算大入口淋身嫩滑，雞皮做到非常薄，入口香脆，上面仲鋪滿黑松露嘅薄片，點埋旁邊自家製嘅醬汁，味道與眾不同，仲有好香嘅酒味道日本穀飼A 4和牛，濃郁的牛肉味，入口滿口油脂甘香，肉質細膩，鮮嫩多汁，入口即化的感覺,是我最喜歡的一道菜式Tiramisu 是用蛋白脆餅製作外層，中間有雪糕，蛋糕，豆蔻啫喱，爆炸糖製作而成 繼續閱讀

星期日同老公去尖沙咀ÉPURE預祝生日，趁bb仲未出世同埋有restaurant week，搵左間米芝蓮一星餐廳慶祝。Restaurant Week Dinner $998+1，兩人total $2196。餐前麵包上枱係暖既，趁熱食真係好食好多，一款係法包，外脆內軟，另一款係鹹味既類似牛角包既麵包，鬆軟酥脆，好食到要refill一次。餐前美點脆脆地，包住芝士。北海道帶子配墨西哥辣椒及紫蘇帶子刺身新鮮，不過我麻麻地紫蘇。緬因帶子配魚子因為我懷孕，所以餐廳整左個熟既帶子俾我，我覺得熟既帶子好食過帶子刺身，好軟熟，有驚喜。巴黎白蘑菇湯完全冇溝水既白蘑菇湯，蘑菇味道非常濃郁，老公話驚為天人。香煎墨瑞鱈魚魚肉嫩滑，有啲似食中式魚，好味，伴碟有魷魚同椰菜花。和牛面頰配薯仔泡沫慢煮六個鐘，真係非常軟腍，薯仔泡沫幾特別，同樣好食。梳乎厘橙酒味既梳乎厘，酒味好濃，唔好酒味甘濃既甜品，仲有柚子雪葩。柑橘配紫蘇雪葩及柚子泡沫孕婦唔食得有酒既甜品，所以轉左呢個。由於我唔鍾意紫蘇，所以覺得普通。法式美點係檸蜜味既瑪德蓮，正常。Opera生日會另外係歌劇院蛋糕上寫字另上，蛋糕比較實的的，唔太食到個層次感，甜品相對比較遜色。飲品叫左decaf latte同flat white。 繼續閱讀

Restaurant Week諗緊食邊間，咁啱The Blooms by Epure有位同埋個menu啱我，The Blooms by Epure喺Epure出面既戶外空間，多咗d花花打下卡，要襯唔曬☀️唔落雨☔️唔熱唔凍去食先皓。米芝連一星，質素有保證。Epure都唔止第一次食。去到reception話冇我booking，我都皓愕然🫢，同講到係我冇book咁，我要俾個電話📞booking個reception睇佢先信我，我感覺麻麻😅去到戶外無客，任坐，我揀咗花花隔離。主菜二㨂一，香煎墨瑞鱈魚🐟或和牛面頰配薯仔🥔泡沫🫧，我揀咗魚🐟。餐前美點係炸雲吞，入面包住粒芝士🧀，都香脆。面包🥖籃有迷你尖頭法包🥖同迷你牛角包🥐，有溫度，配牛油🧈，正。湯係巴黎白磨菇湯，皓濃皓香，有綠色意粉🍝粒似芋圓。主菜鱈魚🐟皓滑，配牛油🧈海鮮汁皓香，仲有薯蓉，正。甜品🍮伯爵🫅茶梳乎厘新鮮焗，配雲尼拿雪糕🍦，皓梳乎，皓治癒❤️‍🩹。包埋餐茶，出面皓多都唔包了，叫咗latte，有簡單心心🤍拉花，香滑唔洗糖。法式美點係檸蜜madeleine,外脆內軟，大滿足😌。簽卡。最後都係我一個包場，心靈平靜😌，可惜有人商場🏬戶外食煙🚬吹埋嚟大煞風景 繼續閱讀

Restaurant Week is back!!!!!!把握3月優惠一定要食！！3月23號前又可以用優惠價試高價位餐廳！而其他最平嘅餐廳都係$148起咋◞記得提早預訂！用HSBC信用卡簽賬先有呢個優惠 menu！◞今次試米芝蓮一星嘅Épure！由主廚 Aven Lau 掌舵! Chef 大有來頭，唔單止係唔同米芝蓮餐廳做過仲好成功咁將Bâtard 係 covid 嘅時候變做預約困難店～ 會話香港有黑白大廚嘅話，佢一定係白湯匙嘅一員hahabtw好欣賞侍者上菜嘅時候係用普通人aka me 明白嘅語言去解釋一道菜而唔係淨係用一堆英文專有名詞去介紹～◞Restaurant Week 限定 menu 午市 5-course $438 晚市 8-course $998平時餐廳佢哋嘅 Seasonal Tasting Dinner 閒閒地都 $1,888/pp而家等同半價食米芝蓮一星菜！一定要襯3月嚟試一次！◞一坐低已經係送上Amuse Boucheone-bite size 嘅煙燻鱈魚蓉薯仔脆片，用一個濃味嘅小食開個靚頭其他餐廳普遍用偏清新同帶酸性嘅小食去做一個開胃菜呢到一嚟竟然會用個濃味嘅？！呢下幾有記憶點～之後係可以 refill 嘅麵包籃 ——— baguette & 自家製芝士牛角包佢地酥皮pastry 真係做得好好，好香好輕身 順帶一提 個 petite four 嘅檸檬madeline勁好食！！（建議可以 refill 多round) 配埋隔離嘅海帶牛油幾唔錯再有驚喜嘅位係佢地嘅蘑菇湯，入面仲有菠菜gnocchi～個湯底用大量白蘑菇，仲要唔落水淨係留返啲精華，超濃郁個吓就知道 classic is da best!之後其他嘅 course 都係醬汁出色過肉！！尤其係Wagyu Beef Cheek 旁邊個 potato foam 好刺激味蕾會話要慢慢嗒真醬汁味道嘅餐廳甜品 Earl Grey Soufflé 表面香脆，內裡濕潤而且又有空氣感，入口即化而且茶香漂逸，仲有好淡嘅蛋香絕對為整餐飯畫上完美句號! 繼續閱讀