Épure Celebrates Le French Gourmay With Loire Valley Specialties
Promotion: May 19 - 31 2019 (12 days left)
In celebration of Le French Gourmay this year, Épure is presenting the best from Loire Valley. From now until May 31, the restaurant’s executive chef Nicolas Boutin is crafting a set of region-specific lunch and dinner menus paying tribute to the seasonal abundance of the valley. Guests can indulge in dishes such as heirloom tomatoes with pineapple tomato sorbet; pike perch bathed in red wine and beetroot butter sauce and green sorrel broth; pork rillons, where pork belly is brined, marinated with white wine and herbs, steamed and served with white asparagus and caramel jus. Épure’s Loire Valley specialties are paired with a flight of sparkling, reds and whites produced from the wine region. The Loire Valley specialty menus are available from now until end of May 2019.