Écriture, a two-Michelin-starred contemporary French restaurant in Hong Kong, introduced signature menus in addition to a revamped restaurant look. The kitchen, managed by Executive Chef Maxime Gilbert, features new signature menus such as Library of Flavors and Summer Vegetal. Pastry Chef Cyrus Yan, Chef Maxime, and Chef Heloise have refreshed Ecriture’s entire bread basket with homemade brioche feuillete served with fresh homemade sourdough bread and French butter from the Pays de la Loire region.

The eight-courses Library of Flavours menu begins with a selection of newly revamped seasonal amuse bouche: Yakitori of Mont Saint Michel Mussels glazed with peach syrup, lamb sweetbread nuggets with geranium egg white mayonnaise, a playful take on ratatouille, TARTatouille, Ecriture’s take on a ratatouille + tart, and bone marrow brioche French toast paired with homemade pigeon ham and pressed caviar.

The eight-course Vegetal menu begins with green peas, served with pickled cucumber, kiwi, peppermint panna cotta, and lemon verbena oil, followed by a zucchini tart, served like a tatin cooked on socca with saffron dressing and zucchini flower tempura. The next course is the Kohlrabi, stuffed into delicate handmade tortellini along with spinach, leek, corn and basil. Wild Mushroom Xiao Long Bao is created with cepes papillote, girolles vin jaune, mousserons, and seaweed.