Two-Michelin-Starred Ecriture by Executive Chef Maxime Gilbert unveils new signature menus and a full restaurant refresh

Le Comptoir’s Two Michelin-starred contemporary French restaurant, ÉCRITURE presents a new interior design refresh including new furniture and tables set-up, launching in tandem with the latest seasonal Library of Flavours and Summer Vegetal signature menus. The kitchen is helmed by Executive Chef Maxime Gilbert, who works closely with his talented team members including Chef de Cuisine Heloise Fischbach, Pastry Chef Cyrus Yan, and Restaurant Director Marc Antoine Compper.

Executive Chef Maxime Gilbert invites guests to discover his latest innovations that highlight exquisite Japanese seafood, modern French culinary techniques, and quality artisan producers in France and Japan. Priced at HK$1,980+10% for 8-courses with an additional 8-glass wine pairing for HK$1,390, the new Library of Flavours Menu begins with a selection of newly revamped seasonal Amuse Bouche: Yakitori of Mont Saint Michel Mussels glazed with peach syrup, Lamb Sweetbread Nuggets with geranium egg white mayonnaise, a playful take on ratatouille, TARTatouille, Ecriture’s take on a Ratatouille + Tart, and Bone Marrow Brioche French Toast paired with homemade pigeon ham and pressed caviar.

A memorable bread basket is also an important element that sets the tone of a fine dining experience, which is why Pastry Chef Cyrus Yan, Chef Maxime and Chef Heloise have worked together to revamp Ecriture’s entire bread basket offering with fresh homemade sourdough bread and homemade brioche feuillete, served with French butter from the region of Pays de la Loire.

Commencing with Library of Flavours, the first course, Iwashi, Japanese sardines served raw with indigo tomatoes and a ratatouille consommé. The second course, Ebisu Oyster, features Loire Valley French beans in garlic butter, tonburi aka “land caviar” cured in beef ham, sea water, oyster dashi, and sour cream. The next course is a supplemental option of the famous Caviar and Uni Tart (+HK$688 per person), with Royal Caviar Club Schrenkii caviar, Hokkaido sea urchin, beurre blanc, and kabu puree in a crispy buckwheat tart shell.

Savour the grilled Nishimera Trout with delicatesse potatoes, dill and pine, followed by the restaurant’s signature Akamutsu, a simple yet brilliant showcase of the rosy seabass’s natural umami using kombu, verbena, sake, lightly steam over hot stones.

Choose between the main course of French Mieral Bresse Chicken, chicken cooked whole in sourdough, served with grilled chicken thigh, sushi-rice, egg yolk, and Xiao Long Bao infused with red pepper bouillon – or Miyazaki Wagyu with Black Truffle, a supplemental option (+HK$788 per person) of cooked and raw wagyu beef mille-feuille with sea urchin and black truffle marmalade.

Delight in a sweet ending by Pastry Chef duo Cyrus Yan and Tia Cheung featuring Cherry, a pre-dessert showcasing refreshing sorbet cooked in syrup with elderflower panna cotta, and Buckwheat, a rich combination of chocolate sorbet, caramelised nuts and mouuse.

An Ecriture experience is never complete without a selection of its newly revamped Gourmandise, featuring Chocolate Caramel Rocher, Brown Sugar Madeleines, Miyazaki Mango, Wild French Berry Tart and the crowd favourite, Chocolate Cognac Tart that are rotated and served on a seasonal basis.