ÉPURE

营业中

休息中

4

4

359 食记

味道

环境

服务

卫生

抵食

|

32449

尖沙咀

$801以上

法国菜酒 Fine Dining

258

49

16

l'ananas

3 已推介

angelan115

等级2

7

0

為安排慶祝跟老公相識12年的紀念日，花了些心思找餐廳，看雜誌留意到尖沙咀有一間新開的高級法國餐廳，喜愛法國菜的我倆便特意在星期五放半天假，來這間新的法國菜，享受一個悠閒的LONG LUNCH~~來之前也做了些功課，特別留意到雜誌提及的餐廳設計，其設計概念是要把300年前法國宮廷的典雅華麗感覺帶進現代繁盛的商場，希望能為客人提供難以忘懷的用餐環境。喜歡畫畫的我，一進餐廳，便被左邊一列手繪壁畫吸引著眼球，那是展現法國森林的壁畫，我立即跟待應要求要坐在那被畫圍住的弧形包廂，真有看著名畫進餐的一流享受。再仔細觀察，餐廳內每一個細節都經過精心設計，那個木天花，細看之下原來是抽象的玫瑰花紋的圖書，的確是很有心思的創作。還是進入主題介紹食物。在遞上餐牌的同時，侍應也禮貌地即時問了我們飲什麼，我很喜歡法國的SPARKLING WATER，當然要這個，凍涷的再加上青檸，很好飲(炎炎夏日更要點這個)~~~在侍應細心的介紹下，我們點了3 Courses 的 lunch menu。慶祝日，怎能沒有香檳，因此點了這兒自家品牌的香檳 - DALLOYAU Presidence Brut Blanc de Bl

更多

為安排慶祝跟老公相識12年的紀念日，花了些心思找餐廳，看雜誌留意到尖沙咀有一間新開的高級法國餐廳，喜愛法國菜的我倆便特意在星期五放半天假，來這間新的法國菜，享受一個悠閒的LONG LUNCH~~

來之前也做了些功課，特別留意到雜誌提及的餐廳設計，其設計概念是要把300年前法國宮廷的典雅華麗感覺帶進現代繁盛的商場，希望能為客人提供難以忘懷的用餐環境。喜歡畫畫的我，一進餐廳，便被左邊一列手繪壁畫吸引著眼球，那是展現法國森林的壁畫，我立即跟待應要求要坐在那被畫圍住的弧形包廂，真有看著名畫進餐的一流享受。

再仔細觀察，餐廳內每一個細節都經過精心設計，那個木天花，細看之下原來是抽象的玫瑰花紋的圖書，的確是很有心思的創作。

還是進入主題介紹食物。在遞上餐牌的同時，侍應也禮貌地即時問了我們飲什麼，我很喜歡法國的SPARKLING WATER，當然要這個，凍涷的再加上青檸，很好飲(炎炎夏日更要點這個)~~~在侍應細心的介紹下，我們點了3 Courses 的 lunch menu。慶祝日，怎能沒有香檳，因此點了這兒自家品牌的香檳 - DALLOYAU Presidence Brut Blanc de Blancs, 2005，非常讚啊

Starter 之前先來個餐前小食，十分精巧，味道清新，加上個凍湯，十分開胃。老公很喜歡這兒既蒜味牛油，配埋個新鮮出爐法包非常美味，整份牛油都差不多吃光了~~!!

STARTER:

我想試緬因龍蝦沙律，同時侍應又極力推介最受歡迎的巴黎白菌湯，那唯有一人點一樣，那便同時吃到沙律同湯。兩者都沒有令我失望
homard du Maine (Maine lobster)：新鮮的龍蝦配上羅勒purée，口感一流，清新可口。

homard du Maine

champignons de Paris (Paris white mushroom soup)：白菌湯味道非常濃郁，吃得出廚師烹調的心思，再配上馬鈴薯玉棋子、菠菜，混合一併入口，口感及味道有著不同層次，很特別，一吃難忘!

champignons de Paris

MAIN:
主菜我點了魚- 香煎大西洋鱈魚，侍應特意介紹這隻魚的來頭，是手釣鱈魚。手釣其實絶不簡單，一般抓鱈魚都是用漁網從深海把魚撈起，不過有些地區的漁民，注重魚獲素質，改用釣竿釣鱈魚，因為是把鱈魚一尾一尾釣起，所以能馬上為鱈魚放血，保持魚肉的鮮度，同時能確保魚是在飢餓的狀態上釣，肉質特別美味。這樣的手釣鱈魚，價錢是一般網抓鱈魚的10倍以上。由此可見這餐廳非常重視食材的挑選。
魚塊煎得金黃透亮，上頭灑了白豆醬汁，光用看的就很香。吃完之後，會讓人真心覺得好吃、好棒。

老公要了個燒焗乳飼羊肩配黑橄欖醬、紅辣椒果涷、啤梨，味道不錯，羊味不夠突出，中規中矩啦

l'epaule d'agneau de lait

DESERT:
甜品是我最期待的，我的甜品是l'ananas - Pineapple "Ti punch"配鮮茅屋芝士雪葩，真的非常好吃，老公要了個朱古力甜品araguani 72% (Venezuela chocolate velvet, mascarpone cream, passion fruit sorbet)，口感特別，層次分明，但略嫌太甜了大愛上面那塊脆餅，配合雪葩及底層的菠蘿碎，甜度酸度恰到好處~~

最後，這杯有心思的檸檬茶為這餐畫上完美的句號! (心思在於侍應上茶時放下了一個漏斗，並提示沙漏完結時，茶的濃度便剛好了，而且杯中有個卡位，吉檸檬時好就手，杯又不會左右移動，的確體貼~~~)

總結來說，ÉPURE的菜式為我們帶來視覺、味覺和嗅覺上的享受，這餐吃得十分滿足。這絶對是尖沙咀區，要吃一餐絶頂的法國菜的必然之選。

题外话/补充资料：有時在這種高級餐廳，會給人一種拘謹的感覺，但侍應有善及服務的態度，可以減輕這感覺

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2014-05-23

用餐途径

堂食

人均消费

$700 (午餐)

庆祝纪念

纪念日

推介美食

食神歸位

等级4

926

107

The revolving doors on the food scene of Harbour City spin once again as the famous Tsim Sha Tsui shopping mall welcomes its latest addition Épure this week. Located inside its La Boutique Dalloyau, Épure is a classic French restaurant with a modern twist.The kitchen of Épure is helmed by executive chef Nicolas Boutin who has held similar positions at five-star hotels in different parts of the world including Four Seasons Resort Bora Bora and Mandarin Oriental Boston.When we stepped into Épure's

更多

The revolving doors on the food scene of Harbour City spin once again as the famous Tsim Sha Tsui shopping mall welcomes its latest addition Épure this week. Located inside its La Boutique Dalloyau, Épure is a classic French restaurant with a modern twist.

The kitchen of Épure is helmed by executive chef Nicolas Boutin who has held similar positions at five-star hotels in different parts of the world including Four Seasons Resort Bora Bora and Mandarin Oriental Boston.

When we stepped into Épure's dining room, we were slightly shocked with all the contrasting colors. The excessive use of gold didn't seem to mesh well with the forest wall murals and wooden ceiling and floor. But luckily the menu more than made up for it.

The first two nibbles provided quite a lovely start to this meal. First up was an olive muffin topped with candied tomato purée and that was followed up by a shrimp tart with cream, celery and mint. A pretty good mix of rich and refreshing flavors there.

Paled in comparison was the further amuse bouche, a minced salmon with crouton, green apple slice and apple purée (3/5).

We took a longer-than-expected wait while we enjoyed the bread here. But thankfully our starters arrived just in the nick of time and it was a beauty presentation-wise.

Meet our sautéed snails with tomato confit, "pink Lautrec" garlic, cabbage and sorrel. They were using extra large snails from the Burgundy region and serving them in a beetroot red wine sauce.

This was a masterfully executed dish. The Burgundy snails which were naturally flavorful, were brilliantly matched with a very intense beetroot red wine sauce giving it great depths of flavors in the process (4.5/5).

Sautéed snails with tomato confit, ''pink Lautrec'' garlic, cabbage and sorrel

Not to be outdone was the other starter, a playfully presented Maine lobster with poached rhubarb, fennel salad and basil purée.

I liked the fact that they kept it simple by poaching the lobster with minimal seasoning. And I was even more pleasantly surprised how well the lobster worked with rhubarb, fennel and basil in their different contrasting textures. That was another superb dish (4.5/5).

Maine lobster with poached rhubarb, fennel salad and basil purée

We got a lot to look forward to in the main course section and they did not disappoint.

Our first main course was a roasted spring lamb shoulder from France and it had a picture-perfect tender texture. A black olive purée, Espelette chili jelly and mint flavored pear helped to lift this dish to another level (4/5).

Roasted spring lamb shoulder

Keeping the trend of minimal seasoning was the second main course - a seared line-caught Atlantic silver cod. The cod fillet was presented on a bed of chopped mushrooms and finished with a light tarbais bean foam (3.5/5).

Seared line-caught Atlantic silver cod

Our expectation was set relatively high for dessert. And rightfully so considering that Épure came from strong confectionary roots.

They came out strong right off the gate with our first dessert, Framboises.

Beneath the thin layer of light meringue were fresh raspberries and almond biscuit. What a refreshing way to start off our dessert (4.5/5)!

The l'ananas was not a bad idea too. Ultra thin carpaccio of pineapple was met with a scoop of fromage blanc sorbet giving us just enough to send our palates to a frenzy (4.5/5).

After dinner, a lovely earl grey tea to put an exclamation mark to this wonderful meal.

Petite fours of yuzu lemon tart and chocolate marshmallow were next. Hey, we just had a chocolate marshallow at Aberdeen Street Social the other night. Can we have a couple of Dalloyau macarons instead?

Chef Boutin's style is deceptively simple with few garnishes. Simple and unpretentious, that's the way I like it.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2014-05-24

用餐途径

堂食

人均消费

$498 (午餐)

推介美食