• TWO-MICHELIN-STARRED CONTEMPORARY FRENCH RESTAURANT ÉCRITURE BY EXECUTIVE CHEF MAXIME GILBERT INTRODUCES NEWLY ELEVATED EXPERIENCE WITH NEW SIGNATURE LUNCH & DINNER TASTING MENUS

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

    https://www.dropbox.com/sh/18pbgj5zzd02x77/AACdUK8jfFKDMqwTxImNo0Jua?dl=0

    <<22nd June 2022 – Hong Kong>> Ecriture, Le Comptoir’s two MICHELIN-starred contemporary French restaurant led by Executive Chef Maxime Gilbert and Chef de Cuisine Heloise Fischbach, presents a new lunch and dinner tasting menus inspired by bright summer flavours. The new signature tasting menus include theCalligraphy Lunch Menu and Library of Flavours Dinner Menu, designed with a particular focus on high-quality Japanese and French producers and artisans, and the season’s finest produce curated from the Asian region.

     

    New Calligraphy Lunch Menu & New Library of Flavours Dinner Menu

    To begin the dining experience, the refreshed Calligraphy Lunch Menu and Library of Flavours Dinner Menu both offer a diverse medley of reimagined canapés: Gougere, or choux pastry puffs mixed with grated comté cheese, caviar and pine panna cotta cream, Mixed Vegetables of carrots, celery, banana shallots and black truffle wrapped in feuilleté (flaky pastry) amaranth, buckwheat, cocoa nibs and lemon gel, Amaebi “a la cuillere” (by the spoonful) with amaebi mousse, Iwashi on French toast with tomato compote, “Tartaouille”, a play on Ratatouille Nicoise, made of yellow, green and trumpet zucchini with eggplant and red bell pepper confit, and Yakitori of Mont Saint Michel Mussels smoked in pine needles.

     

    Seasonal highlights found on both menus include Cucumber Flowers, a carpaccio of olive oil and lime marinated cucumber, kiwi and cucumber jus with banonegi, served with an accompaniment of leek fondue with tonka bean;  Duck Foie Gras, a dish of coffee foie gras custard that is designed for a special collaboration with Nespresso features passionfruit jelly infused with roasted coffee bean – similar in texture to chawanmushi, topped with creamy Hokkaido sea urchin; or the supplemental option of the iconic Caviar and Uni Tart (+HK$788 pp), a decadent buckwheat tart filled with Royal Caviar Club hybrid sturgeon caviar. kabu purée, Hokkaido sea urchin, and beurre blanc. A vegetarian highlight that is available on both menus include Ratatouille, for which Indigo tomato is stuffed with colourful layers of yellow, green and trumpet zucchini, aubergine caviar and red bell pepper confit, wrapped with kombu seaweed and served with a sauce of Indigo tomato reduction infused with Rooibos tea.

     

    Available exclusively on the Library of Flavours dinner menu are the torched Red Mullet from Brittany, served with trompetta zucchini, almond cream, Bellota ham extraction, and red mullet soufflé stuffed inside the zucchini flower on the side; Tourteau, Brittany crab steamed in white vinegar with a compote of peach and espelette pepper with a sabayon of Tourteau Crab and curry with seaweed from Brittany, Aveyron Blanc de Blanc Lamb, a milk-fed 3 months-old lamb coated in buckwheat seeds, served with its cutlet, saddle and confit neck and Flying Line Caught Turbot, a Brittany Turbot stung with tagette and cooked above a Korean Barbecue, served with a fricassee of fava beans, fraise de veau (veal intestine), fish fins and finished with a concentrated turbot sauce.

     

    From the Calligraphy lunch menu, guests may enjoy the exclusive Pigeon from Poitou, cooked in a sugar crust with various herbs such as lavender, thyme and rosemary, carved and served table-side along with cherry carpaccio, lavender-glazed cherry, and salmis sauce created with the pigeon’s innards, leaving no part to waste; and for dessert, Gargiuette Strawberry, the sweet and tangy early variety of spring strawberries that are marinated in basil oil, served with lime panna cotta and Mochida tomato jam.

     

     

    Two exclusive desserts by local pastry chef Cyrus Yan that comprises of Citrus, a burnt Timut pepper meringue served with coconut sorbet, diced citrus, bee pollen and lemon curd; and Rhubarb, slow-cooked rhubarb sorbet served with elderflower yogurt foam. Finish every meal at Écriture with Chef Maxime’s signature Les Gourmandises, a collection of seasonal petit fours including a classic French vanilla flan, chocolate tart with cognac ganache, Miyazaki mango and Kyoho grape soaked in Japanese sake jelly.

     

    To view the full Calligraphy Menu and Library of Flavours Menu at Écriture, please click HERE. The Calligraphy Lunch Menu is priced starting at HK$1,188  per person for 4-courses, with an optional add-on wine pairing with 4 glasses at +HK780, and HK$1,488 per person for 5-courses, with an optional wine pairing with 5 glasses at +HK$980. The Library of Flavours Dinner Menu is priced starting at HK$2,188 per person for the full tasting menu, with an optional add-on wine pairing for +HK$1,980. All prices are subject to 10% service charge, and menus are for reference purpose only as ingredients may vary due to seasonality.

     

    For bookings and reservations for Ecriture, please visit HERE.

     

    <<ENDS>>

     

    ABOUT ECRITURE

    Opened in May 2018, Hong Kong hospitality group Le Comptoir presents ÉCRITURE, a contemporary French restaurant helmed by Chef Maxime Gilbert and Chef Heloise Fischbach. Located on the 26/F of Hong Kong’s cultural hotspot H Queen’s with panoramic views of Central, The Peak and Victoria Harbour, ÉCRITURE has been awarded with two stars by the MICHELIN Guide Hong Kong & Macau 2019 – 2022, #19 on Opinionated About Dining 2021 Asia’s Top Restaurants and with Chef Maxime Gilbert also named as Chef of the Year by South China Morning Post in March 2022.

     

    RESTAURANT INFORMATION

    Address26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong  

    Email: Ecriture@lecomptoir.hk

    Tel: +852 2795 5996

    Reservations: HERE

    Website: https://ecriture.squarespace.com/

    Facebook: EcritureHK

    Instagram: @ecriturehk @mximeagilbert

     

    RESTAURANT OPENING HOURS

    Tuesday – Saturday: 12:00pm – 2:00pm / 6:30pm – 10:00pm

    Closed on Monday & Sunday (Except Public Holidays)