• 2-MICHELIN-Starred Ecriture unveils new tasting menu dedicated to French gourmet artisans and producers

    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 showstopping 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. 

    Please see below for the full Library of Flavours menu, serving now at Écriture:

    Whelk and fava beans

    Spring onions, lemon confit

    Pertuis Asparagus

    Braised with seawater, cured john dory in beef cecina

    Brittany Langoustine

    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

    Lychee

    Aloe vera, lychee sorbet and caviar with mint bouillon

    Buckwheat

    mousse, chocolate sorbet, caramelised nuts