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2015-09-20
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Last week I was still reading up on Chef Nicolas Boutin's "For him" and "For her" menu to get myself prepared for tonight so I was caught completely off guard when I was handed a whole new set of menu for "Pre-Autumn" which was freshly launched early this week.Comparing to the previous tasting menus, I thought this Pre-Autumn menu was a little more compact with greater flexibility as we can choose between 6 or 8 courses. And if you're reading the fine prints carefully like we did, 3 or 4 courses
Comparing to the previous tasting menus, I thought this Pre-Autumn menu was a little more compact with greater flexibility as we can choose between 6 or 8 courses. And if you're reading the fine prints carefully like we did, 3 or 4 courses are also available upon special request.
The moment we stepped through those doors, I saw a much improved team of waiting staff on hand. Service was so much better this time around and even the language they used was more in par with French fine dining. Those were all missing during our last visit.We went for the shorter 6 course set and as soon as that was taken care of, our amuse bouche was already waiting on deck. This was a combination of three small nibbles - a carrot tart, French pea biscuit and truffled potato ball with yogurt.
A further amuse bouche was presented in the form of a melon soup atop with a cheese foam.
Following the nice array of nibbles, dinner was officially underway starting with our chilled brown crab meat from France. Each patch of crab meat was topped by a greenish heirloom tomato ice jelly with a hint of lemon. That was such a wonderful start (4.5/5).
crab meat was topped by a greenish heirloom tomato ice jelly with a hint of lemon
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watercress velouté with slow cooked organic egg yolk and amandine potato mousse
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A spoonful of caviar from Sologne, a region of north-central France, came with this dish and I did exactly what was told and had about half of the caviar before turning my attention to the watercress velouté.
I was pleasantly surprised with the way the velouté worked with the flavors of the egg yolk and potato. Never really thought they could mesh so well together. And by the time I finished the soup, I took care of the rest of the caviar to get that extra kick for my palates (4/5).
watercress velouté with slow cooked organic egg yolk and amandine potato mousse
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Paris white button mushroom soup with baby spinach gnocchi
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Blue mussels from Normandy was perhaps one of the very few blemish of the evening. I love mussels and corn together but mussels wrapped in thin sheets of pastries made with corn certainly didn't make a strong enough impression on me although I did like the velvety organic corn soup that came with it. Mixed bag on this one (3/5).
Blue mussels and corn
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seared red mullet with green olives purée, pink garlic and basil oil
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butter puff ring with lobster and cod
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roasted duck from Challans with Provence black berries in port wine jus
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Brittany artichoke 'espuma', crumbles and cheese shavings
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poached William pear with a honey and vanilla sauce, caramelized pecans & pear sorbet
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I have never been a fan of soufflé to begin with so it was not surprising at all that I found the previous William pear dessert a little more enjoyable than their signature Grand Marnier soufflé with mandarin sorbet (3/5).
signature Grand Marnier soufflé with mandarin sorbet
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Ever since their opening in 2014, ÉPURE has quickly established themselves as one of the go-to places for exquisite French fine dining in the city. There's every reason to believe that, under the guidance of Chef Nicolas Boutin, they are poised for their first star in this coming November.
张贴
