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Écriture SEASONAL PÉRIGORD TRUFFLE menu

~> MICHELIN 2-STARRED ÉCRITURE BY CHEF MAXIME GILBERT UNVEILS SEASONAL PÉRIGORD TRUFFLE MENU, AVAILABLE NOW UNTIL 31 MARCH

Le Comptoir’s Michelin 2-star restaurant, ÉCRITURE celebrates the advent of the prized Périgord truffle with the launch of its Winter Black Diamonds menu. Available only until the end of March, Executive Chef Maxime Gilbert presents a six-course French-inspired black truffle menu featuring premium Asian ingredients such as Japanese flower crab, sea urchin and wagyu.

Winter Black Diamonds – Black Truffle Menu by Chef Maxime Gilbert

One of the rarest varieties of truffle, the Black Périgord is characterised by its marbled veiny flesh, fragrant aroma and an earthy flavour that is reminiscent of rich dark chocolate. Chef Maxime Gilbert has prepared an innovative six-course culinary journey that harmonises premium Asian ingredients with the flavours and textures of winter black truffle. The limited edition menu begins with Steamed Flower Crab, whose sweetness is contrasted with zesty lemon and truffle, topped with diced mikan, crouton, lobster foam and shrimp powder. The crab is followed by Bamboo Shoot, presented as a multi-layered mille-feuille and served with Chinese leeks sautéed with onion and black truffle. The masterpiece is topped with Pickled ginger and brown butter foam.

The Uni course refreshes the palate with chicken liver custard, morel mushrooms and a topping of sea grapes, Hokkaido uni, chive and black truffle foam. The slow-cooked Turbot and poached foie gras sit on a bed of homemade white miso paste with a wrapping of nori seaweed and black truffle wrapping. The dish is finished with dashi jus that cooked the foie gras and a sprinkling of lime zest. For the meat course, Japanese Wagyu is cured and seared, served as one of the layers of a savoury mille-feuille. The middle layer consists of black truffle compote, and the top layer is a strawberry/tomato and wasabi chutney, finished with beef jus. Chef recommends having a bit of every layer in each mouthful by enjoying the dish vertically. The dessert course is Chocolate, enjoyed as a fluffy soufflé tart with vanilla ice cream and shavings of black truffle on top to finish.

ÉCRITURE’s Winter Black Diamonds menu is available from now until 31 March 2019, and is priced at HK$2,488 per guest (+10% service charge).

Ecriture

26/F, H Queen’s
80 Queen’s Road Central
Central
Hong Kong
Email: ecriture@lecomptoir.hk

 

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