French cuisine that deserves one Michelin star😍😍

“ÉPURE” French cuisine, which has been awarded one Michelin star for many years in a row, tastes it tonight and feels the thoughtfulness and high quality of each dish, full of visual and taste enjoyment. - ÉPURE晚餐套餐 - ✨ First comes the appetizer, with French bagels and black pepper cheese croissants. Loved the latter, I believe it was the best croissant I have ever had, using cottagecheese, hot, crispy and delicious, and smeared with special kelp salt flavored butter. ✨Comté and truffle beignet vin jaune cheese truffle beignet The beignets are crispy on the outside and soft on the inside. One bite is rich cheese truffle cream sauce, and the savory flavor echoes in the mouth. ✨Shima ebi with shiitake and guanciale shiitake shrimp with mushrooms air-dried pork cheek The crispy tart is topped with fresh shredded shrimp and air-dried pork cheek, and topped with rich fried mushroom shreds. ✨Sea urchin with Jerusalem artichoke and nori Fresh and sweet seaweed and yazhi bamboo are wrapped in black vinegar jelly, the bottom layer is made into a thin crispy layer, and basil leaves are added in the middle to enhance the layering. ✨Shima aji with dill and caviar Pond fish with caviar Thinly sliced ​​pond fish sashimi is tender and plump, sweet and delicate, topped with Japanese autumn pear crisps and fresh caviar. The sauce is made with green apples and dill, refreshing and sweet, appetizing and refreshing. ✨Maine scallop with fish roe and sauce marinière Maine scallop with fish roe and sauce marinière The Jumbo Maine scallops are plump and fried until golden brown on the surface, keeping the meat very tender. Serve with salmon roe and caviar, and finally add a creamy sauce for an endless aftertaste. ✨Langoustine with savoy cabbage and vin jaune Scottish langoustine Fresh and bouncy sea prawns are topped with homemade smoky wonton skin. The wonton skin is yellow and black, the black one is mixed with cuttlefish juice. Finally, add the yellow wine bubble sauce. More fragrant. ✨Pigeon with beetroot and magaw pepper Pigeon with beetroot and magaw pepper Cooked in two ways, fragrant roasted breast pigeon breast and oil sealed breast pigeon leg. Breast pigeon will present its best taste at about five percent ripeness. The former has crispy skin and tender meat, while the latter is more sweet and juicy. Dip it in Magaoshan pepper beet sauce for more character. Then boil the soup with breast pigeon, which is rich and sweet. ✨Sorbet The syrup made with lime and cucumber is ice-cold and refreshing, which can refresh your taste buds after the main course. ✨Tiramisu/French delicacies The outer layer of Tiramisu is egg white crisps with chocolate coffee flavored ice cream, cake, cardamom jelly, and popcorn, popcorn, unlike the usual tiramisu, and not too sweet, very special. The verbena jelly lemon caramel tart with a cheese sauce filling in the middle is smooth and refreshing. 😋Taste: 9.2/10 💲Price: 8.4/10 (about $2000/2 people) ✨Environment: 9.2/10 🌈Service: 9.2/10 🫶🏻 Recommended: 8.9/10 📍Address: Shop 403, 4/F, Harbor City Ocean Centre, 5 Guangdong Road, Tsim Sha Tsui #ÉPURE #FrenchCuisine #Michelin #MichelinStar #MichelinRestaurant #PhotoRestaurants #HongKongSpecialtyFood #HongKongFood #foodiehk #CameraEatFirst #FoodRecommendations #foodie #hkfoodie #hkkol #hkinfluencer #hklifestyle