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<<10th September 2019 – Hong Kong>> This Autumn, two-Michelin-starred ÉCRITURE welcomes the arrival of wild game season with a special limited-time menu by Chef Maxime Gilbert. Over the next few months, the restaurant will serve a “Furs, Feathers, Iode” menu focused on fresh hunted game from France and England with seasonal seafood from Japan. Known for innovative gastronomy modelled after artist Pak Seo-Bo’s bold expressionist style, Écriture by Le Comptoir provides the city’s most prestigious culinary destination for the finest and rarest wild game of the season.
Furs, Feathers, Iode – Wild Game Tasting Menu & Specials by Chef Maxime Gilbert
With hunting season in full swing, Chef Maxime and his team have prepared an exquisite 10-course “Furs, Feathers, Iode” menu available exclusively from end of September onwards. The menu begins with Grouse, a small, plump and tender game bird, whose dark meat has been cured, aged and served alongside katsuo and uni for a delectable appetiser. This is followed by the strong and gamey galantine of Hare royale, served with crushed spices and jelly for texture. The menu’s first seafood debut will be the versatile Katsuo fish, better known as bonito and one of Japan’s staple ingredients for foundational cooking such as dashi. The bone-in katsuo is grilled, then dressed with hare sauce.
Another wild game feature is the delicate Partridge, a type of game bird with a light, finely textured meat. The partridge is oven-roasted whole, and smoked with a melange of aromatic herbs. The following in-season Yari Ika, or highly coveted Japanese spear squid, is stuffed with game meat, cooked on charcoal and served with red bell pepper compote.
The young, female Doe is known for its leaner and gently flavoured meat. The doe is seared with colonata lardo, and topped with a savoury dollop of Cristal caviar. The sweet and fleshy Japanese winter Persimmon comes next, prepared in ribbons over spice cake and hazelnut mousse. The White Truffle with creamy Opalys 33% chocolate ganache and sake yeast brings a decadent end to the degustation experience.
On the a la carte menu, guests will also find limited-time wild game specials to enjoy during the hunting season. The Wild Hare a la Royale is one such dish, showcasing Chef Maxime’s skilful technique for perfecting the famously difficult vintage French dish. Wild hare is stuffed with foie gras and truffles, and braised in a rich gravy of red wine and its own blood. As part of the Set Lunch Menu at Écriture, guests may also indulge in limited-time game meat mains, such as the feather game meat Paté en Croute and game meat Galette.
The full 10-course Furs & Feathers wild game degustation menu is as below:
Furs, Feathers, Iode
HK$2,288+10% per guest
In-house cured and dry-aged grouse with thinly-sliced katsuo, served on brioche with uni
Served a la royale with cold galantine, crushed spices and jelly
Grilled bone-in cutlet with hare sauce
Oven-roasted whole partridge smoked with fresh aromatic herbs, papillotte cepes and muscat grapes
Stuffed with game meat, cooked on charcoal and served with red bell pepper compote
Agnolotti of confit grouse with Scottish whisky, root vegetable consommé, sorrel oil
Seared doe contise with colonnata lardo, Cristal caviar, fricassee of salsify, celeriac bouillon
Ruban of persimmon over spice cake, served with hazelnut mousse
Opalys ganache, sake yeast
Please be aware that all game has been hunted in the wild. As a result, all wild game dishes may contain shot pellets and/or small bones.
Menu is for the enjoyment of the entire table.
Located on the penthouse floor of Hong Kong’s new cultural hotspot H Queen’s, Hong Kong hospitality group Le Comptoir presents ÉCRITURE, a space in which French cuisine is elevated to new heights by uniting it with exceptional Japanese produce to explore the endless possibilities that occur when Western craftsmanship meets Eastern philosophies. The East and the West have long held a mutual fascination and respect for one another, and at ÉCRITURE this comes together not only on the plate, but also in the effortlessly understated interiors. The restaurant takes its name from a series of paintings by Korean artist Park Seo-Bo – a work from which hangs in the private dining room, injecting a bold splash of red into a design scheme that celebrates the untold harmony found in contrasts and oppositions.
About Le Comptoir
Le Comptoir was founded in early 2013 with the goal of redefining what a fine dining experience can be. The name takes inspiration from the vibrant, convivial bar counter found in most French bistros and brasseries, where friends meet up to enjoy the good life.
True to its motto ‘fine dining redefined’, Le Comptoir is transforming Hong Kong’s already dynamic F&B scene one restaurant at a time. With each completely original concept, the team at Le Comptoir places great importance in the power of dynamic, art-centric interior design to create a unique vibe within each venue. Uncompromising in their vision, each Le Comptoir property is a feast for the senses, an ode to spectacular design and beautiful art, and takes a no-detail-spared approach in creating memorable experiences for diners at every turn.
The art of fine hospitality is at the core of every restaurant by Le Comptoir. By employing Michelin and 5-Star hotel standards throughout, each venue takes pride in providing exquisite cuisine and faultless service to diners, no matter the setting.
This dedication to fine hospitality runs true in every Le Comptoir property, from the acclaimed and art-centric modern French restaurant Bibo, Hong Kong’s Relais & Châteaux member, to contemporary Balinese haven TRi and spectacular MICHELIN-starred seafood fine dining experience at The Ocean.
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26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong
Monday to Saturday: 12:00pm – 2:30pm / 6:30pm – 10:30pm
Closed on Sunday