From delectable cuisine to impeccable service, Épure combines timeless tradition with innovation, all with a touch of contemporary French flair. Soft gold tones and intimate lighting set an alluring ambience reminiscent of the royal court of Louis XIV.
From the fumed-oak rose-patterned ceiling and mirrored walls to the vivid chiaroscuro murals of Versailles’s forests, every surface is meticulously detailed and adorned with a hint of Parisian grandeur. Majestic floor-to-ceiling windows lead to a French-style garden terrace overlooking Victoria Harbour; even the private dining room features a private outdoor terrace.
Led by the group’s Director of Restaurant Operations Olivier le Guyader, Épure’s professional team ensures an exceptional and seamless dining experience. “We believe a guest’s journey should begin the moment they walk in the door,” says le Guyader. The highlight of that journey is Épure’s menu, artfully created by Executive Chef Nicolas Boutin.
Renowned for its purity of flavour and elegant simplicity, Boutin’s cuisine is an expression of his passion and artistry, and the culmination of 30 years spent honing his skills in Michelin-starred restaurants around the world. “It’s complicated to be simple,” he says. “The foundation for elegant simplicity lies in meticulous preparation.”
Boutin certainly puts his technical training to the test, taking fresh seasonal ingredients from France and transforming them into an elegant array of modern dishes. “Working around the world made me see possibilities outside of classic cuisine, and allowed me to bring new flavours to traditional French dishes,” he says.
Diners won’t want to miss melt-in-the-mouth masterpieces such as Wagyu beef tenderloin A4 with plum and blue foot mushroom and Penja black peppercorn jus, or signature dishes like the white button mushroom soup with baby spinach gnocchi – a true Parisian creation using Louis XIV’s favourite champignons de Paris mushrooms. In another classic French dish, the flaky, buttery pastry case of a vol-au-vent is filled with langoustine, “petit bateau” fish and liquorice-scented coulis inspired by Boutin’s childhood. For a dramatic conclusion, the tableside caramelised mille-feuille with fresh strawberries and lime zest Chantilly delights all the senses.
Celebrating France’s greatest culinary traditions, Épure also features a magnificent cheese cellar boasting 25 rare, artisanal varieties, as well as an exceptional collection of wines.
With the measured palate of a true sommelier, Wine Director Sebastien Allano guides guests through the wide offering to create the perfect pairing.
“The right pairing can really elevate the dining experience,” says Allano. “A sweet wine with high acidity is the perfect accompaniment for rich foie gras, while dishes with a heavy sauce need to be balanced with a tannin-rich red wine.”
Épure also features a Dalloyau counter at its reception, offering authentic French desserts to go. Classic delicacies include its famous Opera Cake, macarons and chocolates made fresh each day by chocolatiers in France.
With this level of cuisine, service and attention to detail, Épure earned its first Michelin star this year, securing its place among the world’s top dining establishments. The result is a vibrant expression of luxurious French living, complete with a fresh, modern edge, perfect for Hong Kong’s discerning international palate.
