Since opening their doors two years ago, French bistrot Epices & Foie Gras has built up a reputation for their delicate French cuisine, and their own innovative contemporary twists on classic Parisian dishes. The venue’s quaint and minimalistic decor is charmingly cosy and is a little oasis from the Nanjing pedestrian street. The owner of Epices & Foie Gras takes great pride in their quality ingredients, food preparation, elegantly crafted space and their attentive service. This month, Epices & Foie Gras has launched some new exciting dishes on their Spring menu that you MUST try.
Gratin of New Zealand mussels
Gratiné de moules de la Nouvelle Zélande
Available as their lunch set, the gratin of New Zealand mussels is a starter dish with a lightly browned crust of breadcrumbs and melted Gran Padano and gruyère cheese with fresh mussels imported straight from down under. A deliciously addictive experience to start off your lunch! Their lunch sets are available Monday to Friday the preparation in bone is pan seared first and final touch roasted before to serve from 11.30am to 2pm as a 2 course set (¥118) or 3 course (¥148).
Parsley Burgundy snails & wood mushrooms w/ beef bone marrow
Poêlé d’escargots et de champignons des sous-bois au beurre persille en os à moelle
If you’d like to start your meal off with something a little gourmet, try the chef’s special starter with burgundy snails and beef bone marrow. The traditional and flavourful burgundy gastronomic speciality ‘Escargots de Bourgogne’ will definitely surprise your palate. Paired with the decadent beef bone marrow, it’s pan-seared first and roasted before serving and topped with wild mushrooms.
Foie gras poached in red wine & cinnamon, with a roasted pear
Foie gras pochés au vin rouge et à la cannelle, avec sa poire rôtie
A trip to Epices & Foie Gras would not be complete without serving your taste buds with some carefully procured foie gras. As part of the chef’s special starter, the new menu features foie gras poached in red wine and cinnamon with a roasted pear (¥158). This is a truly exceptional combination with the indulgent foie gras explosion paired with the acidity of the red wine, sweetness from the cinnamon and roasted pear.
Beef tartare with French fries & salad
For those who appreciate the charms of finely chopped raw meat, the simple classic beef tartare is a dish that needs to be put together with thought and care, and Epices & Foie Gras does just that. Served as the a-la-carte main (¥178), this carnal perfect is imported from Australia and served with freshly cut fries and a side salad.
Slow cooked salmon with roasted sweet pepper sauce
Available on the lunch menu as a main course is the slow-cooked salmon with roasted sweet pepper sauce, you’re able to mix and match this tender and succulent dish with the 2 course (¥128) or 3 course lunch set (¥148).
Grilled lobster with truffle & seafood risotto
Homard (orig. Canada) grille sauce du chef à la truffe, risotto de fruit de mer
Last but not least, the grilled lobster truffle risotto is definitely not to be missed. With limited quantities everyday, the Canadian lobster is delivered fresh to the restaurant daily. Its unparalleled grilled tenderness and sweetness adds a elegance to the classic risotto with fresh sprinkles of truffle. This luxurious dish is perfect available on the menu as the chef’s special main (¥285).
309 Hankou Road