About

ÉPURE, a restaurant that is known for uncomplicated yet elegant contemporary French cuisine, is located in a tranquil terrace that is nestled within the bustling city center. Headed by Chef Nicolas Boutin, the restaurant offers exciting contemporary dishes that showcase the finest seasonal ingredients from France. To complement the menus, ÉPURE boasts a sumptuous collection of vintage wines from affordable prices to premium selection. The beautifully designed venue, by internationally renowned design institute Yabu Pushelburg, resembles French heritage and natural habitats. ÉPURE provides a wonderfully intimate setting with attentive service. Guests can rely on an exceptional dining experience at every visit.

Team

A passionate team of chefs led by Executive Chef Nicolas Boutin presents the the true beauty of seasonal ingredients from France, while stimulating the palate and senses in exciting ways. This team of culinary enthusiasts has been awarded a MICHELIN star in 2017 until now.

executive chef

Nicolas Boutin

Executive Chef Nicolas Boutin’s impressive culinary career has taken him around the world, inspiring him to draw on his spirit of adventure to combine the use of pure, simple flavours with timeless ingredients that are light, seasonal and healthy.

Chef Boutin started his career in France, where he learned fundamental skills in noteable restaurants such as Lameloise (3 Michelin stars), Troisgros (3 Michelin stars), Jardin de l’Opera (2 Michelin stars) and Jean Bardet (2 Michelin stars). This culinary journey has shaped Chef Boutin to innovate outside the realms of classic cuisine.

In 2013, Boutin returned to Hong Kong to open ÉPURE. With his world-class credentials, culinary artistry and love for simplicity, he offers ÉPURE’s guests a dining experience like no other.

Executive Sous Chef

C. Y. Wong

Hong Kong-born Chun Yee Wong has a wealth of culinary experience, skills and knowledge cultivated over 19 years at acclaimed international hotel chains. French cuisine is Yee’s specialty. The complex preparation and artistry that differentiates French cooking from others appeal to him. His commitment to his creations is to root from traditional French recipe to create dishes that are both innovative and contemporary for guests’ full enjoyment. He draws inspiration from everything around him.

Wine Director

Sebastien Allano

With an elite fine dining background and 18 years of experience as an expert sommelier, Sebastien Allano’s storied career is driven by a constant desire to learn.

Sebastien’s wine education began at age 14 when he enrolled at Lycée Chaptal de Quimper, a hotel and restaurant school in France. After three years of training at Lycée Hôtelier de Dinard, he graduated with a Master Sommelier degree.

After working at the renowned restaurants, La Tour d'Argent in Paris (two Michelin stars) and Le Manoir aux Quat’Saisons in England (two Michelin stars), Sebastien returned to France and received a world-class education from three top sommeliers at Four Seasons Hotel George V, Paris (three Michelin stars). These crucial years allowed Sebastien to master nuance, subtlety and a wide base of rare wine knowledge, giving him the ability to compare, contrast and develop the measured palate of a true sommelier.

Sebastien’s career then took him to New York where he worked as Assistant Chef Sommelier at legendary Michelin starred restaurants, Daniel (two Michelin stars) and Le Bernardin (three Michelin stars). In 2007, he joined the Four Seasons Hong Kong and became Hotel Head Sommelier in 2009 while leading a team of six sommeliers in two fine dining restaurants, Lung King Heen (three Michelin stars) and Caprice (three Michelin stars).

In 2017, Sebastien joined Gourmet Dining Group as Wine Director. To him, wine is not about knowledge but enjoyment, and Sebastien has mastered the ability to create the perfect pairing experience for guests.

Head Sommelier

Mathieu Marchal

With diverse experience in top-tier Michelin-starred restaurants in Europe, Asia Pacific and the Middle East, Mathieu Marchal is the Head Sommelier of ÉPURE.

Originally from Jura in France, a region famous for cheese and wine, Mathieu started studying to become a chef at the age of ten. His earliest experience at the height of the culinary world was at the esteemed Maison Lameloise, a renowned 3 Michelin star restaurant in Burgundy. In 2011, Mathieu relocated to Devon, England where he was trained by master sommelier Edouard Oger MS at the Gidleigh Park Hotel’s 2 Michelin star restaurant. He then embarked on an adventurous opportunity by joining the 5-star hotel Constance Halaveli in the Maldives in 2014. There, he caught the attention of celebrated sommelier Jerome Faure, who worked closely with Mathieu until he left the Maldives.

Mathieu’s next stop was at the Gordon Ramsay au Trianon in Versailles, where he organised many events in partnership with renowned wine estates. Prior to relocating to Hong Kong in 2017, he was the Hotel Sommelier at Four Seasons Hotel Dubai International Financial Centre, as well as a Brand Ambassador for Château Pomeaux. Beyond his expert knowledge in French and Italian wines, Mathieu is also well-versed and passionate about new world wines with rich, exotic characteristics. His philosophy is to always share knowledge and to respect the history of winemaking above all.

Head of Operations & Service

Timothy Chan

Born and raised in Hong Kong, Timothy Chan has enjoyed a stellar career in the world of elite hospitality. He began his career by working and training in the hotel industry, eventually earning leadership roles at Sheraton Hong Kong Hotel & Towers and Intercontinental Hong Kong. While developing his experience, Timothy ascended to greater positions of responsibility by demonstrating a self-motivating desire to treat service as an unending quest for perfection. His ability to provide flawless dining experiences for his guests, who are always made to feel special, along with his positivity and leadership qualities resulted in a Captain’s position at three Michelin star Caprice at Four Seasons Hotel Hong Kong.

From 2008-2014 at Caprice, Timothy rose from Captain to Assistant Manager and eventually, the highly coveted role of Maître D'. During his long and outstanding tenure, Timothy worked closely with the kitchen to develop new menus, trained his staff in the art of world-class hospitality, managed daily operations with flawless quality while exceeding the highest expectations of guest satisfaction. While Timothy was at Caprice, the restaurant consistently placed at the absolute top of Hong Kong’s fine dining scene and was an annual recipient of prestigious industry accolades such as the Forbes Travel Guide Five Star award and three Michelin stars from 2009-2014.

His leadership skills led to a critical role as staff trainer for the launch of Four Seasons Hotel Kyoto. Now as the Head of Operations & Service for Gourmet Dining Group, Timothy will bring his exceptional experience and passion as he oversees the service team at ÉPURE.

Meetings & Events

Be inspired by the sumptuous spaces located on the Patio of Harbour City where occasions are celebrated stylishly, whether they be business, social or private events. ÉPURE represents the perfect solution if you are organizing a memorable reception, planning a media conference, organizing a flawless business lunch or dinner or simply entertaining friends by the amazing Victoria Harbour.

An indoor layout of 2,500 sq. ft., plus the magnificent 5,000 sq. ft. terrace flooded with natural light and glamorous gold decors. ÉPURE offers a perfectly balanced mix of bespoke furnishings and classic elegance that complement the extensive offer of services addressed to meetings and events.

For meeting or event enquiries, please contact us through email reservations@epure.hk

23. 08. 2018
Tasting Kitchen Issue 36
23. 08. 2018
Wine Spectator Award 2018
15. 03. 2018
SCMP - Top 100 Tables 2018
24. 01. 2018
Dian Ping: Popularity For The Year 2017
24. 01. 2018
Michelin Guide 1-Starred Restaurant
18. 12. 2017
HKTatler T.Dining - Best Restaurant 2018
10. 11. 2017
Wine Luxe - Top Ten Wine Pairing Restaurant Award 2017
13. 10. 2017
Prestige: French Fancy
27. 07. 2017
Wine Spectator Award 2017
18. 05. 2017
Cru Magazine: Le French GourMay
18. 05. 2017
U Magazine: Food Awards 2017
23. 01. 2017
Michelin Guide 1-Starred Restaurant
07. 02. 2017
HKTatler - Top 20 Best Restaurants 2017
07. 02. 2017
Wine Luxe - Top Ten Wine Pairing Restaurant Award 2016
23. 01. 2017
Crave: Bites of Distinction 2016
23. 01. 2017
WOM Guide: WOM Choice - Romantic
16. 08. 2016
Wine Spectator Award 2016
21. 06. 2016
tripadvisor - 2016 Certificate of Excellence
15. 06. 2016
The Foodie FORKS 2016 - Reader's Choice of Best Restaurant
24. 02. 2016
In Search Of Foodie Perfection - Blue Lobster
24. 02. 2016
Revolutionist: The Black Truffle
30. 08. 2016
Michelin Guide Recommended - French Cuisine
24. 02. 2016
Top 20 Best Restaurant
15. 06. 2016
Crave: Bites of Distinction 2015
24. 02. 2016
Restaurant Specialists' Wine Pairing Recommendation
24. 02. 2016
Chef's Talk - Uncompromising Approach
17. 08. 2015
Dream Kitchen
24. 02. 2016
Elegant French Brunch On A Garden
15. 06. 2016
HKRIDA 2015 - Silver Medal
17. 08. 2015
10 Best Champagne Brunches in Hong Kong
17. 08. 2015
Notable Alfresco Dining Spot
24. 02. 2016
[Cover Story] Berry Good Time
01. 06. 2015
Foodie
30. 08. 2016
Michelin Guide Recommended - French Cuisine
17. 08. 2015
U Magazine's Favourite Award 2015
24. 02. 2016
100 Top Tables 2015
24. 02. 2016
The Best Restaurants Of Hong Kong 2015 - Two Stars Edition

contact us

ÉPURE

Lunch/ Weekend Brunch : 12:00nn - 3:30pm (last order 2:30pm)

Dinner : 6:30pm till late (last order 9:30pm)

Café ÉPURE

Lunch/ Weekend Brunch: 11:00am - 2:30pm (last order 2:00pm)

Afternoon Tea: 2:30pm - 6:30pm daily

Dinner: 6:30pm till late (dinner menu last order at 21:30pm; last food order at 10:30pm)

Enquiries

T: +852 3185 8338 (EPURE) +852 3185 8331 (Café EPURE)

E: reservations@epure.hk

Shop 403, Level 4, Ocean Centre, Harbour City,

Tsim Sha Tsui, Hong Kong

Careers

Career Openings

Service Team:

- Bar Captain / Bartender
- Captain / Assistant Captain
- Sommelier / Assistant Sommelier
- Waiter / Waitress

Kitchen Team:

- Chef de Partie / Demi Chef de Partie
- Commis

Pastry Team:

- Pastry Commis
- Pastry Chef de Partie / Pastry Demi Chef de Partie
- Pastry Sous Chef (Food Lab)

Retail Team:

- Senior Barista / Barista
- Senior Shop Assistant / Shop Assistant
- Shop Supervisor / Assistant Shop Supervisor

Benefits:

At Gourmet Dining Group, colleagues are provided with tailored remuneration programmes that demonstrate their importance to the Group.


These vary but may include:
- Tips
- Competitive Salary
- Meal & Transportation Allowance
- Discretionary Bonus
- Staff Purchase Discounts
- Medical Benefits
- On-the-Job Training
- Career Advancement Opportunities
- 6 Days of Holiday per Month
- 12 Days of Annual Leave
- Mandatory Provident Fund
- Maternity Leave
- Paternity Leave
- Staff Resting Area
- Staff Activities such as our Christmas Party, Annual Dinner, etc.

Application:

Interested applicants are encouraged to submit their up-to-date résumé with expected salary to hrs@gd-group.hk