• ON 21-22 MARCH 2019, CHEF MAXIME GILBERT OF MICHELIN 2-STAR ÉCRITURE PRESENTS A SPECIAL COLLABORATION WITH CHEF ANATOLY KAZAKOV OF ACCLAIMED MOSCOW RESTAURANT, SELFIE

    For high-resolution images, please click HERE or download from below

    https://www.dropbox.com/sh/cwu542pgqkqr47f/AADecF5EOMIp7Pz4hLnWHhm6a?dl=0

     

    <<4th March, 2019 – Hong Kong>> This March, Michelin 2-star French restaurant ÉCRITURE will host a special two-night collaboration dinner with one of Moscow’s leading restaurants, SELFIE  by Chef Anatoly Kazakov. On the evenings of Thursday, 21 March – Friday, 22 March, Selfie, currently #70 on The World’s 100 Best Restaurants list, will be in town to debut a special 10-course tasting menu with Chef Maxime Gilbert.

    21-22 March: Écriture X Selfie

    Priced at HK$2,488 + 10% per guest, the special four-hands menu by Chef Maxime Gilbert and Chef Anatoly Kazakov will feature ingredients-focused signatures by both, from the Uni and Caviar Tart by Écriture to the Murmansk Halibut, Peeled Apple and Fermented Kohlrabi by Selfie, using rare and high quality ingredients sourced from various regions in Russia. This special menu is available only from 21-22 March 2019, and advanced bookings are highly recommended.

    Introducing Restaurant Selfie of Moscow, Russia

    Selfie, awarded the 70th rank on the prestigious World’s 100 Best Restaurants list, is a project led by Chef Anatoly Kazakov of the restaurant holding White Rabbit Family. The open kitchen, the work of a well-known Italian designer Andrea Viakava, is the first sight that greets guests. The star chef duo, Vladimir Mukhin and Anatoly Kazakov, lead an award-winning team of chefs in their open kitchen and acquaint guests with premium Russian products: pork from Kursk, halibut from Murmansk, veal from Bryansk, asparagus from Tver, truffle from the Crimea. Mukhin’s and Kazakov’s menu both encompass a unique geography of 15 Russian regions. Seasonal products, careful attitude to traditions and present-day cooking techniques are the three main principles of Selfie kitchen.

    Chef Anatoly Kazakov of Selfie

    Russian-born chef Anatoly Kazakov seeks and finds harmony in the combination of only 3-4 ingredients in each dish, showing that even the simplest products may create a truly gastronomic experience. In the past Anatoly Kazakov worked in fashionable Moscow restaurants, The Most and Bon-2, probation with the legendary Italian chef, Gualtiero Marchesi – but his culinary talent was fully revealed in projects by White Rabbit Family.

    The special collaboration menu are as follows:

    Canapes

    Pomme dauphine

    Chicken skin and mushroom pate

    Crab and young almonds

    Seaweed Bonbon

    Smoked haddock crisp

    Mains

    Sea Urchin and Caviar Tart

    Ecriture

    Cauliflower, Sheep Cheese and Black Truffle

    Selfie

    Shrimp and coffee

    Selfie

    Bamboo Millefeuilles and Green Pea

    Ecriture

    Murmansk Halibut, Peeled Apple and Fermented Kohlrabi

    Selfie

    Kuro Awabi

    Ecriture

    Pigeon, Jerusalem Artichoke, Pine Cones and Grated Lingonberries

    Selfie

    White Mushrooms, Koumiss and Black Chanterelles

    Selfie

    Chocolate Tart Soufflé

    Ecriture

    Petits four

    <<ENDS>>

     

    About Écriture:

    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.

     

    Reservations

    www.ecriture.hk / www.ikky.com

    For events with more than 10 guests, contact ManagerEvents@lecomptoir.hk for more information

    Address

    26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong

    Contacts

    Email: ecriture@lecomptoir.hk

    Website: ecriture.hk

    Facebook: EcritureHK

    Instagram: ecriturehk

    Opening Hours

    Monday to Saturday: 12:00pm – 2:30pm / 6:30pm – 10:30pm

    Closed on Sunday