Ringing in the New Year with ÉPURE


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ÉPURE, the fine-dining restaurant in the Tsim Sha Tsui area of Kowloon that serves dishes almost exclusively from France, has prepared holiday menus to round out 2015 and ring in the New Year.

This holiday season, guests can enjoy Chef Nicolas Boutin’s take on a traditional French Christmas Eve feast, or Réveillon, that features the celebrated ingredients used in France during the festive season. Chef has sourced chestnuts from Ardèche in south-central France, foie gras from the Périgord region and blue lobster from the coast.

“ÉPURE is a home away from home for many French expatriates in Hong Kong, so creating a holiday menu that pays homage to the traditions of France was really important to me,” said Chef Nicolas Boutin. “For this year’s menu, I have chosen some of my favourite premium ingredients such as the capon from Bresse (Eastern France) and scallops from Normandy, accenting them with rustic, festive ingredients such as Brussels sprouts, cranberries and pomegranates. Corsica clementines are also in season during the holidays, so our Head Pastry Chef, Matthieu Godard, has designed delicious desserts to round out the menus.”

Three and four-course menus will also be available on La Terrasse at ÉPURE for Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day, so guests can sit harbour-side and enjoy a scenic view of Hong Kong.

In addition to the special menus, ÉPURE will be introducing festive cocktails and hot drinks such as mulled wine (a special recipe from Chef Matthieu Godard), cherry ginger and the restaurant’s famous hot chocolate throughout the month of December.

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