Écriture unveils its annual “Furs, Feathers, Iode” wild game menu by Executive Chef Maxime Gilbert

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 Trufflewith 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

Cured

In-house cured and dry-aged grouse with thinly-sliced katsuo, served on brioche with uni

Hare

Served a la royale with cold galantine, crushed spices and jelly

Katsuo

Grilled bone-in cutlet with hare sauce

Partridge

Oven-roasted whole partridge smoked with fresh aromatic herbs, papillotte cepes and muscat grapes

Yari Ika

Stuffed with game meat, cooked on charcoal and served with red bell pepper compote

Grouse

Agnolotti of confit grouse with Scottish whisky, root vegetable consommé, sorrel oil

Doe

Seared doe contise with colonnata lardo, Cristal caviar, fricassee of salsify, celeriac bouillon

Persimmon

Ruban of persimmon over spice cake, served with hazelnut mousse

White Truffle

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.