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Tsim Sha Tsui

Above $801

French Wine Fine Dining

259

49

16

Grand Marnier Soufflé

3 Recommended

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Level4

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10

海港城內的Epure，是近年我們九龍區French fine dining的最愛之一。喜歡這裡的現代法式精緻滋味，用餐氣氛浪漫優雅得來亦輕鬆不拘緊，每次都讓大家吃得稱心滿意。這夜又再到訪Epure。白天的自然光下的Epure，高雅得來多份寫意園林花園feel，而到了夜晚，當日光換上昏黃燈光，浪漫華麗氣氛更濃。晚市有多款tasting menu，由$988起 (4道菜時令嚐味菜單)，而我這晚選的是8道菜的Signature tasting menu ($1588)。先送上的是餐前小食與麵包盤。各款餐前小食賣相賞心悅目，精緻又美味。配一口香檳，為這夜來個好開始。愛吃麵包的朋友來到Epure一定會很開心，因為這裡的麵包與牛油都不容錯過。尤其芝士酥，芝士香濃郁，趁熱吃特別美味。第一道菜House-smoked Isigny salmon, faisselle cheese, lemon & vodka jelly，帶輕輕煙燻香的三文魚無論淨吃，還是跟配不同配搭，吃起來清新。大家可以從foie gras或湯中選出自己的第二道菜，我的選擇是White button mushroom soup, b

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海港城內的Epure，是近年我們九龍區French fine dining的最愛之一。喜歡這裡的現代法式精緻滋味，用餐氣氛浪漫優雅得來亦輕鬆不拘緊，每次都讓大家吃得稱心滿意。

這夜又再到訪Epure。白天的自然光下的Epure，高雅得來多份寫意園林花園feel，而到了夜晚，當日光換上昏黃燈光，浪漫華麗氣氛更濃。

晚市有多款tasting menu，由$988起 (4道菜時令嚐味菜單)，而我這晚選的是8道菜的Signature tasting menu ($1588)。

先送上的是餐前小食與麵包盤。各款餐前小食賣相賞心悅目，精緻又美味。配一口香檳，為這夜來個好開始。

愛吃麵包的朋友來到Epure一定會很開心，因為這裡的麵包與牛油都不容錯過。尤其芝士酥，芝士香濃郁，趁熱吃特別美味。

第一道菜House-smoked Isigny salmon, faisselle cheese, lemon & vodka jelly，帶輕輕煙燻香的三文魚無論淨吃，還是跟配不同配搭，吃起來清新。

House-smoked Isigny salmon, faisselle cheese, lemon & vodka jelly

大家可以從foie gras或湯中選出自己的第二道菜，我的選擇是White button mushroom soup, baby spinach gnocchi。

White button mushroom soup, baby spinach gnocchi。以White button

以White button蘑菇炮製的奶白色的餐湯菇香極濃郁，質感滑溜creamy但又不覺膩。碗內還有煙煙韌韌的菠菜小麵糰gnocchi，食感更豐富。

White button mushroom soup, baby spinach gnocchi。以White button

Epure的酥皮向來做得出色。第三道菜是 "vol au vent"，牛油酥皮圈超鬆化香脆！上枱後在酥皮圈內再倒入龍蝦湯，鮮味滿分～

vol au vent - flaky butter puff ring, langoustine, salicornia, licorice scented coulis

vol au vent - flaky butter puff ring, langoustine, salicornia, licorice scented coulis

Blue lobster, garden leaves, lime, ginger, brown butter，法國藍龍蝦肉鮮嫩爽甜，配上帶青檸與薑香的清湯，清新怡人的一道菜。

Blue lobster, garden leaves, lime, ginger, brown butter

接著來一客冰凍雪葩"Ice cold" butter beans, fresh almond, garden leaves，清清味蕾，迎接接下來的主菜。

"Ice cold" butter beans, fresh almond, garden leaves

主菜大家可以從pigeon或wagyu中二選一。我選了Wagyu beef, Noirmoutier baby potato, Swiss chard, ravigote jus。和牛的肉質軟嫩，不錯呢。

Wagyu beef, Noirmoutier baby potato, Swiss chard, ravigote jus

甜品前先來點法國芝士。Epure供應多款法國芝士，全部存放在走進餐廳會必經的芝士房，看來吸引。這夜店方按我們口味喜好，選出由不同濃淡、軟硬質感組成的芝士拼盤，配搭美酒就寫意不過。

除了tasting menu的甜品Grand marnier souffle配mandarin sorbet，我們還額外加點了一客Epure的名物tableside caramelised mille-feuille。

Grand marnier souffle

tableside caramelised mille-feuille

厚厚的mille-feuille推到來我們枱邊，每切下去一下，都傳來清脆酥皮聲，未吃已經夠讓人期待。

tableside caramelised mille-feuille

tableside caramelised mille-feuille

從橫切面可清楚看到層次分明的酥皮。雖然之前已經吃過多次，但每次再遇上，視覺與聽覺效果仍是震撼的。上枱前再配上配上士多啤梨醬及帶點青檸香的鮮奶油。酥皮吃起來實在超輕、超鬆脆，亦不覺膩。我們就以這客出色的mille-feuille，以及精緻的petits fours，為我們這優雅又美味的法式一夜來個完美結局。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Taste

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Dining Method

Dine In

Spending Per Head

$2000 (Dinner)

Recommended Dishes

GW98

Level4

206

13

Food quality : 9/10Environment : 9/10Service : 9/10Value-for-money : 8/10Overall rating : 9/10With a history of over four centuries, Dalloyau, famous in pastries and chocolates, already gained much popularity in Japan with more than a dozen of outlets in the country to meet the local demand craving for cakes and desserts. In May, Dalloyau finally anchored in Hong Kong. On top of Le Café Dalloyau in serving cakes and light meal, Épure, a fine dining room offers delicate French cuisine and servic

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Food quality : 9/10
Environment : 9/10
Service : 9/10
Value-for-money : 8/10
Overall rating : 9/10

With a history of over four centuries, Dalloyau, famous in pastries and chocolates, already gained much popularity in Japan with more than a dozen of outlets in the country to meet the local demand craving for cakes and desserts. In May, Dalloyau finally anchored in Hong Kong. On top of Le Café Dalloyau in serving cakes and light meal, Épure, a fine dining room offers delicate French cuisine and services of top notch in town.

The lunch I had was an 8-course tasting menu. A very pleasant dining experience given the use of ingredients mainly from France, seasonal and fresh. Food was precisely prepared and presented. Won’t be my daily resto that I could afford but will definitely come back for celebration with a cause.

a) Amuse Bouche

3 lovely amuse bouche, namely, crunchy escargot bite with polenta (bottom left), crab and scallop mousse tartlet with lobster roe and caviar (top left), and black olive muffin with spicy tomato purée and cheese tuile (right). Pleasing to both eyes and palette that set a very high expectation for the meal.

b) Homard du Maine

Poached Lobster

Lobster from Maine was perfectly poached to give a tender texture. The orange compote, basil and fennel mousse, and poached rhubarb served on side blended well with the seafood.

c) Foie Gras de canard

Foie Gras in 2 ways

Both the duck foie gras and Comice pear from France were cooked in two ways. For the foie gras, one was in pâté form and the other served pan-fried with caramel juice. For the pear, one was lightly fried to give a soft texture while the other one served raw. The pear was a lightening agent to reduce the greasiness of foie gras. Rather than serving on toast, brioche was dished instead. Specialized in bakery, the pastry was already yummy on it’s own.

d) Asperges Vertes du Vaucluse

Asparagus, Morel and Squid

With green asparagus in season from Vaucluse, the tip was roasted and served with braised morels. Underneath was a sheet of finely minced squid which would take a few wild guesses for one to figure out what it really was. A new experience of having squid and the flavour of the morel was intense.

e) le Vol au Vent

Fluffy Pastry with Langoustine and Sea Bass

This was one of my favourites in the meal. Épure nailed it in making a puff pastry with less butter while enhancing its fluffiness. Réglisse langoustine and wild sea bass were served inside the puff with broad beans. The use of licorice as sauce was appropriate without overwhelming the flavour of the seafood.

f) Cabillaud Rôti

Line Caught Pacific Cod

Seared line caught Pacific cod served with sautéed blue foot mushrooms, spring onions tarbais beans and foam. The flavour of the fish was mild without much seasoning, however, it just gave the right balance with some other rich flavoured dishes.

g) Canard de Challans & Peche

Roasted Challandais Duck

Roasted Challandais duck in the expected pinkish flesh to give a tender and strong gamey flavour. Although the duck skin was without much fat, the slices of peach further enhanced my appetite.

h) l’ananas

Pineapple Carpaccio and Fromage Sorbet

North African pineapple carpaccio as base, with a scoop of Taha’a vanilla and white cheese sorbet was a pleasant dessert.

i) le Soufflé au Grand Marnier

Grand Marnier Soufflé

When the ‘pot’ of Grand Marnier soufflé arrived, I thought it was too much as a second dessert as I was already very full. However, I was wrong. I simply couldn’t stop spooning the fluffy soufflé that was rich in eggy and liquor flavour. The delicious mandarin sorbet on side was also vanished in a minute.

06.2014

Other Info. : Q : When will I go again? A : For special occasions. Q: What will I next order? A : There 3 or 4-course menu unless I have a big appetite.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2014-05-04

Dining Method

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