Michelin-starred Écriture Introduces New Autumn Lunch & Dinner Menus

Michelin-starred Écriture Introduces New Autumn Lunch & Dinner Menus

Écriture, Le Comptoir’s two-Michelin-starred contemporary French restaurant helmed by Chef Maxime Gilbert and Chef Heloise Fischbach, has unveiled new autumn lunch and dinner menus called Calligraphy and Library of Flavours. In this feature, we look at what each one offers.

Écriture has introduced new lunch and dinner menus inspired by warming autumn flavours. The new seasonal signature tasting menus include the Calligraphy Lunch Menu and Library of Flavours Dinner Menu, designed with a particular focus on high-quality French producers and artisans and incorporating the season’s finest produce curated from the Asian region.

Chef Maxime Gilbert and Chef Heloise Fischbach

New Season 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, hay cream and lemon zest, Mixed Vegetables of carrots, celery, banana shallots and black truffle wrapped in feuilleté (flaky pastry) amaranth, buckwheat, cocoa nibs and lemon gel, Corn “a la cuillere” (by the spoonful) with polenta of white corn, corn jelly and cherry vinegar with shavings of bottarga, Iwashi Tartare on French toast with persillade of garlic and parsley, “Tartatouille”, 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.

The Brittany Blue Lobster dish

Seasonal highlights found on both menus include pumpkin served two ways, first as a hot pumpkin velouté with roasted walnuts and walnut panna cotta using soy milk, and second as a millefeuille of Hokkaido Kabocha, Delica and Butternut pumpkins that come with a bavarois of pumpkin on a bed of orange and saffron jam; Brittany Blue Lobster (above), featuring the coveted blue lobster from the Basque country, which is boiled and served with a fricassee of coco de Paimpol and fraise de veau (veal intestines with tagette herbs), topped with liquorice-infused lobster sauce; and the supplemental option of Pithivier (+HK$688 per person), a hearty traditional French pie filled with wild duck, foie gras, smoked fera and duck jus.

The John deer dish which is John Dory cured in Bellota ham

Available exclusively on the Library of Flavours dinner menu are John Deer, a combination of John Dory cured in Bellota ham, and kombu-cured deer brushed with the reduction of John Dory bones, served with duck foie gras custard and deer consommé topped with shavings of black Iranian lemon; and the supplemental option of White Truffle (+HK$998 per person), which spotlights fresh white truffles from Alba, Italy, served with Parmesan cheese shavings atop Jerusalem artichoke custard, puree and sauce made with hints of vanilla.

Écriture’s famous dessert courses begin with Citrus, a palate-cleansing dish of burnt timut pepper meringue, coconut sorbet, diced citrus, citrus jam, pollen and lemon curd. Following is the Parsnip cream and cardamom parsnip mousse, combined with a ganache of cardamom and dark chocolate, harmonized with caramelized almond nuts and chocolate chip ice cream.

Pigeon from Plouneour Menez wrapped in a fig leaf in a pan

From the Écriture Calligraphy lunch menu, guests can enjoy the exclusive Pigeon from Plouneour Menez, where the fillet is wrapped and cooked in fig leaf to lock in flavours and textures and served with buckwheat, and cacao nibs, whilst its innards are cooked together with lemon confit and fig and lightly torched. The pigeon leg is cooked barbecue-style and served with dark chocolate and fig jus-infused pigeon jus. For dessert, Pear is served in a variety of textures, such as cream, mousse, and sorbet, with crunchy peanut praline at the bottom and Osmanthus cream and white ganache on top.

The restaurants signature dessert Les Gourmandises

Finish every meal at Écriture with Pastry Chef Cyrus Yan and Chef Maxime’s signature Les Gourmandises, a collection of seasonal petit fours including a cognac dark chocolate tart with cognac ganache, homemade tropézienne with mousseline cream and French melon from Charante.

To view the full Calligraphy Menu and the Library of Flavours Menu at Écriture, please click here. To make a booking or reservation at Écriture, please get in touch with the restaurant directly.

Read more dining news, reviews and guides here.

The interior of the restaurant at nightMichelin-starred Écriture Introduces New Autumn Lunch & Dinner Menus 2

Natasha Godbold

Creative Director / Writer

Natasha is a co-founder of Luxurious Magazine® and has undertaken the role of Creative Director. She is a keen photographer and regularly accompanies Paul on hotel and restaurant reviews. Born in Moscow, Natasha like her husband Paul has experienced living in multiple countries around the world. She is bi-lingual and has degrees in English Language and English Literature. Natasha covers all aspect of the luxury industry in her work. Her hobbies include health and fitness, culture and learning about nature and animal welfare.

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