ÉPURE

位於尖沙咀海港城的Éᴘᴜʀᴇ，是一家連續九年榮獲米芝蓮一星的法式餐廳，以精緻的現代法國菜聞名。餐廳裝潢典雅，入口處設有酒吧區，步入金碧輝煌的用餐空間，氣派非凡。坐擁維多利亞港景致，環境舒適宜人，適合細味高質餐飲體驗。Éᴘᴜʀᴇ的行政主廚ᴀᴠᴇɴ ʟᴀᴜ，以其對法式料理的敏銳觸覺，融合亞洲元素，創作出別具一格的菜式，令人印象深刻。.今次的晚市套餐，價格為每人💲1688，包含八道菜式，外加精緻小甜點及飲品，性價比在米芝蓮一星餐廳中頗具吸引力。菜單設計注重時令食材，結合創意烹調手法，呈現法式料理的細膩與層次感。以下為今次品嚐的菜式及用餐體驗。.✿ ꜱᴇᴀ ᴜʀᴄʜɪɴ ᴡɪᴛʜ ᴊᴇʀᴜꜱᴀʟᴇᴍ ᴀʀᴛɪᴄʜᴏᴋᴇ ᴀɴᴅ ɴᴏʀɪ
晚餐第一道的頭盤有海膽配雅枝竹。這道餐前小食是一款精緻的法式海膽撻，選用時令北海道海膽，口感鮮甜細膩。底層以雅枝竹製成脆片，配以紫蘇葉及黑醋外殼，賣相小巧雅致。.✿ ʜᴀᴍᴀᴄʜɪ ᴡɪᴛʜ ᴊᴀʟᴀᴘᴇÑᴏ ᴀɴᴅ ꜱʜɪꜱᴏ
時令油甘魚刺身切片，搭配墨西哥辣椒及紫蘇調製的鮮綠色醬汁。醬汁帶微辣清香，與油甘魚的油脂甘腴互相平衡，呈現新穎的味覺體驗。.✿ ʟᴀɴᴅᴇꜱ ᴡʜɪᴛᴇ ᴀꜱᴘᴀʀᴀɢᴜꜱ ᴡɪᴛʜ ᴇɢɢ ʏᴏʟᴋ ᴀɴᴅ ᴘɪᴋᴇ ʀᴏᴇ “ᴋɪᴍɪᴢᴜ”
法國白蘆筍配梭子魚子及蛋黃醋，慢煮的白蘆筍質地軟嫩，配以煙燻梭子魚子和蛋黃醋醬，味道濃郁而不膩。醬汁的酸度與魚子的鹹香相輔相成，突顯白蘆筍的清甜。.✿ ᴄᴜɪꜱꜱᴇ ᴅᴇ ɢʀᴇɴᴏᴜɪʟʟᴇ À ʟᴀ “ꜱɪɴɢᴀᴘᴏʀᴇ”
新加坡風味田雞腿，酥炸田雞腿外皮香脆，肉質嫩滑，加入咖喱葉調味，帶出淡淡的東南亞風情。咖喱葉的獨特香氣與法式炸物技巧結合，呈現出和諧的口感與風味。.✿ ᴛʜʀᴇᴇ-ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ ‘ᴄᴜɪᴛ ᴇɴ ᴄʀᴏÛᴛᴇ ᴅᴇ ʀɪᴢ’ ᴡɪᴛʜ 30 ʏᴇᴀʀꜱ ᴀɢᴇᴅ ꜱʜᴀᴏxɪɴɢ ᴡɪɴᴇ
今晚的第一道主菜是30年陳紹興酒煮三黃雞，餐廳首先端出還在包裹絲苗白飯焗烤的本地三黃雞為我們作介紹。三黃雞以30年陳年紹興酒醃製，在包裹着白飯入爐烤焗，雞吸收了飯粒及酒香，散發香氣。配以金華火腿紹興酒汁及黑松露醬，再加上黑松露片，味道豐富，層次分明。.✿ ᴀɢᴇᴅ ʀɪᴄᴇ ᴅᴜᴄᴋ “À ʟ’ᴏʀᴀɴɢᴇ” ᴡɪᴛʜ ᴀɢᴇᴅ ᴛᴀɴɢᴇʀɪɴᴇ ᴘᴇᴇʟ ᴀɴᴅ ᴛɪᴍᴜᴛ ᴘᴇᴘᴘᴇʀ
第二道主菜是法國橙香米鴨配陳皮及葡萄柚花椒。餐廳端出另一盤以花作裝飾、皮烤得發亮的原隻米鴨介紹。熟成14天的本地米鴨經香烤，皮脆肉嫩，搭配陳皮、陳皮粉、油封菊苣及葡萄柚花椒鴨肉汁，酸香與微辛交織。再加上帶茉莉花香的鴨湯，清香撲鼻，與主菜相得益彰。.✿ ᴡʜɪᴛᴇ ᴄʜʀʏꜱᴀɴᴛʜᴇᴍᴜᴍ ᴡɪᴛʜ ᴋᴜᴍQᴜᴀᴛ ᴀɴᴅ ᴏꜱᴍᴀɴᴛʜᴜꜱ
結尾先來一款清新的小甜品菊花配金橘及桂花。這道甜品以菊花為主，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蘭姆蛋糕配桃膠及白酒。時令水蜜桃浸泡白酒，配以白桃雪糕及桃膠，蛋糕鬆軟濕潤，果香濃郁，白酒的微辛為甜品增添層次。.✿ ᴍɪɢɴᴀʀᴅɪꜱᴇꜱ
最後的法式小甜點精緻小巧，搭配香茶為整頓晚餐畫上完美句號。…查看更多

餐廳主廚擅長以嶄新有創意嘅手法演繹法國菜🇫🇷一開頭海膽雅枝竹撻咬落去喺香濃海膽味蕾炸彈🤤用上喇沙葉帶南洋風味嘅田雞脾非常惹味要特別一提炸田雞髀酥脆口感背後嘅手工喺廚師特別用春卷皮切絲包住田雞腿去炸嘅心思🥰當晚我最喜歡嘅菜式喺30年陳紹興酒煮三黃雞🤩紹興酒味超重☺️ 面頭雞皮薄片輕脆重油脂香 重頭戲當然係主菜烤焗米鴨✨ 米鴨先經14日風乾多餘嘅水份抽走後鴨皮焗到脹卜卜 入口非常酥脆😚每次嚟都一定會額外叫一份佢哋嘅招牌開心果梳乎厘滑口嘅梳乎厘配上香濃嘅開心果味 開心🫶🏽💯/🔖Sea urchin with Jerusalem artichoke and nori海膽配雅枝竹🌟Hamachi with jalapeño and shiso時令油甘魚Duo of Sicilian Bluefin Tuna with young ginger and kaffir lime西西里藍鰭吞拿鱼配子薑及卡菲爾青檸Cuisse de grenouille a la "Singapore"新加坡風味田雞腿Three-yellow chicken 'cuit en croûte de riz' with 30 years aged Shaoxing wine30年陳紹興酒煮三黃雞🌟Aged rice duck "à l'orange" with aged tangerine peel and timut pepper法國橙香米鴨配陳皮及葡萄柚花椒🌟White Chrysanthemum with kumquat and osmanthus菊花配金橘及桂花Peach "baba au rhum" with peach gum and baijiu蜜桃巴巴蘭姆蛋糕配桃膠及白酒Mignardises法式美點…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

餐廳位於尖沙咀海港城，連續多年榮獲米芝蓮一星。小編試咗佢嘅$888 (+10%) lunch menu～ 整體體驗唔錯，菜式有記憶點，慶生一流🎉如果用餐環境更能提升，用餐體驗會更加出眾！個人認為lunch menu性價比較高，值得一試！----------------------------‧₊˚ 開胃菜Amuse Bouche有兩款餐包——French Baguette同酥皮麵包。酥皮麵包每一層酥皮牛油味好香濃，唔洗咗搽牛油～‧₊˚ 鮮甜油甘魚 Hamachi crudo with jalapeño and shiso油甘魚非常新鮮，入口時口感冰冷，魚肉質地豐腴細膩。青椒汁更能提出油甘魚嘅鮮味，同油甘魚好夾。前菜好出色！‧₊˚ 日本水果番茄配西班牙油醋汁 Amela fruit tomato with gazpacho vinaigrette呢道菜好特別，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，味道交錯，有點地中海風情。底層好似一個奶凍，甜甜地，成道菜配搭特別得黎又幾夾。‧₊˚ 香烤法國鴨肝配羅望子檸檬草及鍋巴 Grilled foie gras with tamarind lemongrass and toasted rice羅望子檸檬草可以平衡鴨肝嘅豐腴油脂感，配上外脆內軟軟brioche麵包食一流！‧₊˚ 法國黃油雞配雞油菌 Poulet jaune farci with sauce suprême左邊啡色個舊下層係慢煮雞肉，上層係雞肉mousse，有兩種唔同嘅口感。黃油雞醬汁幾creamy同rich，小編鍾意呢款醬汁多過黑松露醬。隔黎黃色嗰個係炸雞天婦羅。‧₊˚ 梳乎厘 Soufflé梳乎厘嘅味道係薑味，蛋味香濃，蓬鬆又有滿滿嘅空氣感，難怪係呢度嘅招牌！梳乎厘亦配上薑味雪糕。‧₊˚ 法式美點 Petits foursMadeleine 係普遍常見而且看似簡單嘅甜品，但呢度嘅madeleine幾出色！外殼酥脆，內裡質感軟綿有空氣感，而且有蛋香味 👍🏻😍最後慶生送咗個朱古力opera cake，朱古力味好rich🍫…查看更多

雖然當日掛起T3 三號風球 🌬️，我都好有幸可以陪住奴才去尖沙咀一間米芝蓮星級餐廳食晏。間餐廳有個超闊落嘅露天花園，喺市中心嚟講真係好方便。雖然我係當日唯一一位毛毛客人 🐶，原來餐廳有指定帶有毛孩嘅客人可以坐嘅枱，空間好闊落，我哋當然乖乖遵守。─ · ─ · ─ · ─ · ─餐飯係透過 Dining City 訂嘅 Restaurant Week 優惠 🍽️，性價比比較高。amuse-bouche係薯仔做嘅，睇落平平無奇，但薯仔味好出，質感亦好有驚喜🥔。之後嗰個前菜就真係全餐焦點：一個好打卡嘅「魚子醬盒」造型（其實冇魚子醬），入面係三文魚他他🍣，加咗啲魚籽同辣根，味道層次好豐富。─ · ─ · ─ · ─ · ─主菜都好味，豬肉同帶子煎得啱啱好，本來又係無太大期望但個帶子外面好脆身，手藝真係好，配埋個醬汁簡直係不得了💯！我見奴才仲學人用法包沾埋啲醬汁清碟🥖，好彩我都得到好少好少法包食！甜品方面，個薑味梳乎厘真係非常之值得等，配埋個薑味超濃嘅雪葩 🫚。最後仲有個檸檬醬瑪德琳貝殼蛋糕，配埋佢揀嘅伯爵茶一齊食，完美收尾🍋☕。真心感激呢次舒服稱心嘅摘星體驗🙏💕。Follow me @bichoncoolcool …查看更多