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<<19th February 2019 – Hong Kong>> Le Comptoir’s Michelin 2-star restaurant, ÉCRITURE celebrates the advent of the prized Périgord truffle with the launch of its Winter Black Diamonds menu. Available only until the end of March, Executive Chef Maxime Gilbert presents a six-course French-inspired black truffle menu featuring premium Asian ingredients such as Japanese flower crab, sea urchin and wagyu.
Winter Black Diamonds – Black Truffle Menu by Chef Maxime Gilbert
One of the rarest varieties of truffle, the Black Périgord is characterised by its marbled veiny flesh, fragrant aroma and an earthy flavour that is reminiscent of rich dark chocolate. Chef Maxime Gilbert has prepared an innovative six-course culinary journey that harmonises premium Asian ingredients with the flavours and textures of winter black truffle. The limited edition menu begins with Steamed Flower Crab, whose sweetness is contrasted with zesty lemon and truffle, topped with diced mikan, crouton, lobster foam and shrimp powder. The crab is followed by Bamboo Shoot, presented as a multi-layered mille-feuille and served with Chinese leeks sautéed with onion and black truffle. The masterpiece is topped with Pickled ginger and brown butter foam.
The Uni course refreshes the palate with chicken liver custard, morel mushrooms and a topping of sea grapes, Hokkaido uni, chive and black truffle foam. The slow-cooked Turbot and poached foie gras sit on a bed of homemade white miso paste with a wrapping of nori seaweed and black truffle wrapping. The dish is finished with dashi jus that cooked the foie gras and a sprinkling of lime zest. For the meat course, Japanese Wagyu is cured and seared, served as one of the layers of a savoury mille-feuille. The middle layer consists of black truffle compote, and the top layer is a strawberry/tomato and wasabi chutney, finished with beef jus. Chef recommends having a bit of every layer in each mouthful by enjoying the dish vertically. The dessert course is Chocolate, enjoyed as a fluffy soufflé tart with vanilla ice cream and shavings of black truffle on top to finish.
ÉCRITURE’s Winter Black Diamonds menu is available from now until 31 March 2019, and is priced at HK$2,488 per guest (+10% service charge).
The full menu is as below:
Winter Black Diamonds Menu
HK$2,488+10% per guest
Portunus armatus is a large crab found in the intertidal estuaries around South of Asia
One of the young expanding buds from the rhizome of bamboo cut as soon as it appears above ground and used as a vegetable
Spiny marine invertebrate species with a globular body
A species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine waters of the North Atlantic
Culinary name for meat from cattle, particularly skeletal muscle
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds
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, A Relais & Châteaux member, to contemporary Balinese haven TRi and spectacular MICHELIN-starred seafood fine dining experience at The Ocean.
For events with more than 10 guests, contact ManagerEvents@lecomptoir.hk for more information
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