Le Comptoir’s 2 Michelin-starred ÉCRITURE introduces a new contemporary French Library of Flavours tasting menu dedicated to hardworking family farmers, producers and suppliers throughout France. Priced at a newly introduced pricing at HK$1,188 for four-courses or HK$1,788 for seven-courses, with an optional wine pairing for an additional HK$900, the new tasting menu features the finest seasonal produce by key French artisans.
Known for its innovative gastronomy, Écriture provides the city’s most prestigious dining destination for classical French cuisine with modern twists by Executive Chef Maxime Gilbert. Écriture is pleased to announce that it has already re-opened its doors to dine-in guests on Friday, 17th April 2020, and online bookings are available now via SevenRooms.
“Library of Flavours” Menu: A Tribute to French Producers & Suppliers
Chef Maxime has curated an exquisite new seasonal tasting menu to pay homage to French producers, with the choice of four or seven courses. The Library of Flavours begins with Whelk and Fava Beans, using jet-fresh whelk from Pecherie de Normandie flavoured lightly with spring onion and confit lemon. The legendary Green Asparagus from Pertuis is braised with seawater, and complemented by John Dory from Laurent Daniel, a small family-run seafood supplier business located in le Guilvine in northwestern France.
This is followed by Brittany Langoustine steamed in ‘vin jaune’, or a dry white wine made in the Jura wine region of France, accompanied by fresh green peas, and claw bouillon infused with liquorice. The show stopping Turbot – Foie Gras is a technical masterpiece, created with slow-cooked turbot from Laurent Daniel and poached foie gras surrounded by a layer of nori seaweed, and which sits on a bed of white miso paste. Finishing flavours include subtle lime zest and dashi bouillon. The Roasted Blanc de Blanc Lamb comes from Parisian Butcher, Olivier Metzger, whose famous tender lamb goes perfectly with earthy flavours of grilled maitake, sorrel and uni miso cream.
Library of Flavours at Écriture ends with an assortment of delicate desserts, including Lychee with aloe vera, homemade lychee sorbet and caviar with mint bouillon, and Buckwheat mousse with chocolate sorbet and caramelised nuts.
“The current health crisis is not only impacting the business of restaurants, but the entire supply chain all the way down to the family farmer. Our French producers and suppliers are an integral part of who we are at Écriture, and this new menu is a way to shine a light on the dedicated individuals who are facing just as much hardship during these challenging times,” says Executive Chef Maxime Gilbert.
Please see below for the full Library of Flavours menu, serving now at Écriture:
Whelk and fava beans
Spring onions, lemon confit
Braised with seawater, cured john dory in beef cecina
Steamed with vin Jaune, green pea, claw bouillon infused with liquorice
Turbot – Foie Gras
Slow cooked turbot and poached Foie Gras. Wrapped with nori seaweed.
Bottom with white miso paste, finished with lime zest and Dashi bouillon.
Roasted Blanc de Blanc Lamb
Grilled Maitake, sorrel, uni miso cream
Aloe vera, lychee sorbet and caviar with mint bouillon
mousse, chocolate sorbet, caramelised nuts
26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong
Tuesday – Sunday: 12:00pm – 2:30pm / 6:30pm – 10:30pm
Closed on Monday