By Lily
Last week, I spent a very special evening at Four Seasons. With its two Michelin stars and its prestige, since I was in Hong Kong, Caprice has always been the restaurant of my dream. With the new chef Guillaume Galliot in command (one of the leading faces of contemporary French gastronomy), it was the perfect timing to discover Caprice.
My evening started with a glass of champagne at Caprice Bar – an intimate salon with a breathtaking view of Kowloon. Then, I joined the massive dining room, with the open kitchen showcasing the chefs at work.
Amuse-bouches to begin the culinary journey and a choice of breads and butter served at the table, so unusual in Hong Kong...home sweet home!
First starter was a work around Alaskan King Crab and a generous portion of Sologne caviar. Chic and tasty, it set the tone of the menu.
The following course was a special one from chef Galliot, a traditional French recipe of skate with beurre noir. Chef himself told me the story of this dish that his father was cooking at home during his childhood. He sublimated it.
The culinary journey continued with the squid – surprising and tender, served with champagne sauce, zucchini flowers stuffed with lobster and tomato compote. Delicate.
Then, I could not wait to discover the Turbo Laksa. Chef Galliot's signature dish is a confession about his story and his inspirations. His wife is Singaporean and he used to live there; I loved the savors with the lime, the leeks, the coriander and the hazelnut on top. It is my favorite course among this incredible journey.
After a very sea menu, the tradition roasted pigeon with a wine sauce brought me back to France. With the beetroot variation, it was perfectly cooked and tasty.
Finally, the cheese platter arrived at the table with two waiters to carry it. Caprice cheese selection is INSANE. Cow cheeses on one side, sheep cheeses on the other – make your decision or choose a bit of everything (that's what I did).
The wine pairing during this wonderful dinner was a succession of surprises. Well done to the sommelier and special WOW to the pairing of blonde beer with the creamy cheese.
Last but not least, and even if I was full at that stage as you could imagine, I would never say no to talented chef Nicolas Lambert’s desserts. His creativity has no limit (follow him on Instagram to salivate everyday with his creations). Here, the chocolate moelleux and caramel was divine; and I had a huge crush on the very fresh peanut praline, star anise cream and apricot marmalade.
Caprice is a real taste of France within Hong Kong gathering chef Guillaume Galliot's both talent and Asian memories, along with pastry chef Nicolas Lambert's stunning creativity.
Traditional but innovative and full of flavors.
HK$1,720 per person for the Connoisseur Menu including 4 courses, Caprice cheese cellar and one dessert.
>>Discover the video of the experience here <<
CAPRICE - HOTEL FOUR SEASONS HONG KONG
6F, 8 Finance Street, Central
+852 3196 8888
Last week, I spent a very special evening at Four Seasons. With its two Michelin stars and its prestige, since I was in Hong Kong, Caprice has always been the restaurant of my dream. With the new chef Guillaume Galliot in command (one of the leading faces of contemporary French gastronomy), it was the perfect timing to discover Caprice.
My evening started with a glass of champagne at Caprice Bar – an intimate salon with a breathtaking view of Kowloon. Then, I joined the massive dining room, with the open kitchen showcasing the chefs at work.
Amuse-bouches to begin the culinary journey and a choice of breads and butter served at the table, so unusual in Hong Kong...home sweet home!
First starter was a work around Alaskan King Crab and a generous portion of Sologne caviar. Chic and tasty, it set the tone of the menu.
The following course was a special one from chef Galliot, a traditional French recipe of skate with beurre noir. Chef himself told me the story of this dish that his father was cooking at home during his childhood. He sublimated it.
The culinary journey continued with the squid – surprising and tender, served with champagne sauce, zucchini flowers stuffed with lobster and tomato compote. Delicate.
Then, I could not wait to discover the Turbo Laksa. Chef Galliot's signature dish is a confession about his story and his inspirations. His wife is Singaporean and he used to live there; I loved the savors with the lime, the leeks, the coriander and the hazelnut on top. It is my favorite course among this incredible journey.
After a very sea menu, the tradition roasted pigeon with a wine sauce brought me back to France. With the beetroot variation, it was perfectly cooked and tasty.
Finally, the cheese platter arrived at the table with two waiters to carry it. Caprice cheese selection is INSANE. Cow cheeses on one side, sheep cheeses on the other – make your decision or choose a bit of everything (that's what I did).
The wine pairing during this wonderful dinner was a succession of surprises. Well done to the sommelier and special WOW to the pairing of blonde beer with the creamy cheese.
Last but not least, and even if I was full at that stage as you could imagine, I would never say no to talented chef Nicolas Lambert’s desserts. His creativity has no limit (follow him on Instagram to salivate everyday with his creations). Here, the chocolate moelleux and caramel was divine; and I had a huge crush on the very fresh peanut praline, star anise cream and apricot marmalade.
Caprice is a real taste of France within Hong Kong gathering chef Guillaume Galliot's both talent and Asian memories, along with pastry chef Nicolas Lambert's stunning creativity.
Traditional but innovative and full of flavors.
HK$1,720 per person for the Connoisseur Menu including 4 courses, Caprice cheese cellar and one dessert.
>>Discover the video of the experience here <<
CAPRICE - HOTEL FOUR SEASONS HONG KONG
6F, 8 Finance Street, Central
+852 3196 8888
