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Écriture, the two-Michelin-star restaurant in Hong Kong, unveils its annual seasonal Furs, Feathers & Iode menu by executive chef Maxime Gilbert and his team. This limited-time menu focuses on freshly hunted game from around the world (Furs & Feathers) and seasonal seafood from Japan (Iode).
Premices (“the beginning of good things”) of Bouchee de Pithivier is made with fur animals of baby deer and hare, served alongside homemade grouse and bonito ham on homemade brioche with XO sauce. This is served together with a doe consommé, which is made into a dashi by infusing with foie gras, and finished with shaved 'bambi-bushi' – a play on the Japanese katsuobushi.
The dishes that follow feature the season’s best game meats, including grouse, galinette, hagatsuo, partridge, yari ika, or the Japanese spear squid, deer and hare, followed by a dessert of Alba white truffle and chocolate.
Bouchee de pithivier, tartine de jambon de grouse et bonito, consommé gras aux capeoux de Bambi-Bushi
Galantine, carcass jelly, lovage cream, white truffle
Rock of Japanese bonito cooked on the bone over charcoal, Grouse, pure malt whisky sauce
Doe Consommé
Cooked ‘a la goutte de sang’, Japanese live sea urchin, gorgonzola agnolotti
Cooked ‘a la goutte de sang’, Japanese live sea urchin, gorgonzola agnolotti
Hare a la Écriture
Hare a la Écriture
Quince - Sorbet and compote, beetroot salad
