Le Comptoir’s 2 Michelin-starred contemporary French restaurant, ÉCRITURE presents a unique new Vegetal Menu that introduces a refreshing harmony of herbaceous flavours and aromas. Designed with a particular appreciation for the region’s seasonal vegetables, the 8-course Vegetal Menu is priced at HK$1,888+10% per guest and is now available from Mondays to Saturdays for dinner only (advance pre-order required for Lunch) as an alternative option to its Library of Flavours Tasting Menu.
New 8-Course Vegetal Menu by Executive Chef Maxime Gilbert & Chef De Cuisine Heloise Fischbach
While not fully 100% vegetarian, the Vegetal Menu highlights Chef Maxime and Chef Heloise’s highly innovative takes on vegetables and the season’s finest produce – often the unsung ingredients of fine dining menus.
The Vegetal Menu begins with a seasonal Amuse Bouche of dehydrated vegetable crystalline with spring vegetable consommé, peas, shiso flower, and caviar. The first course “Spinach” is an adaptation of Chef de Cuisine Heloise Fischbach’s crowd-favourite creation for the International Women’s Day menu back in March. The dish consists of spinach in a light and creamy custard of seawater and mint, in addition to sorrels and buckwheat. The next “Onion Tart” consists of three types of onion (red, roscoff, Cevennes) served within a traditional whole tart with comte cheese, French butter, and cream and elderflower vinaigrette.
“Kohlrabi” uses the skin of the unique turnip-like vegetable to create ‘tortellini’ stuffed with chard and basil, served with basil oil and liquorice. The “White Asparagus Cloud” features a souffle with white asparagus brown butter and a fluffy emulsion of vanilla and white asparagus, served with toasted brioche and finger limes. A take on gnocchi, the whimsically named “GMocchi Beetroots” fuses the textures of gnocchi and Japanese mochi to create GMocchi, paired with hazelnut, 50 years old balsamic, burnt grapefruit, and white beetroot consommé.
The “Cabbage” course features a trio of cabbage varieties, including savoy, Pontoise and purple cabbages and is presented whole to the guests, just like a piece of protein. The charred, stuffed, and citrus braised cabbages are complemented by caramelized buckwheat and egg yolk.
A palate-cleansing bite, the ”Pineapple and Mango” offers a refreshing and tropical combination of pomelo, mango, pineapple, and mango sorbet, along with pineapple emulsion, lemon zest and seaweed shavings. The meal concludes with an indulgent dessert of “Hojicha” (roasted green tea), consisting of Hojicha mousse, black seaweed, caramel, white chocolate, and buckwheat praline.