19 Épure

FRENCH

When you want to feel pampered, Nicolas Boutin’s fine French temple of gastronomy is one such place to visit. The impeccable choreography from kitchen to dining room crafts an immersive experience where you can enjoy the procession of refined Gallic cuisine with surprising elements at play. Boutin’s skill and eye for detail are particularly pronounced in a dish of Cévennes onion, where each petal is separated and slow-baked before being layered with black truffle and masterfully reassembled into a half bulb. This year, we were also impressed by the incorporation of more Asian ingredients such as chewy green ginkgo, lotus leaves and yuzu sauerkraut that were seamlessly integrated in the courses. We can’t wait to see the next evolution of Épure as Boutin continues to thrill with these culinary curveballs.

Shop 403, 4/F, Ocean Centre, Harbour City, Tsim Sha Tsui, Hong Kong

Rise To The Occasion The signature vol-au-vent is an accomplished example of the genre