Caprice is a contemporary French haute cuisine restaurant in the Four Seasons Hotel, Hong Kong where Chef Guillaume Galliot combines French classics with creativity and the finest ingredients. PROFILE Haute French cuisine indeed, with an opulence and a flair, prepared by Chef Guillaume Galliot who grew up in the Loire Valley and learned his skills in some of the most esteemed French kitchens. Along with the classic French flavors are subtle Asian influences, many learned during the seven years that Chef Galliot spent in Macao. MUST TRY: Laksa with king crab, confit egg, and sudachi lime. Racan Pigeon from Maison Bellcor cooked in a cocoa pod, pumpkin purée, salsify, and natural jus.

AMBIENCE

Eyes turn immediately to the view of Victoria Harbour beyond the glass wall, the natural light adding a sparkle by day and the atmosphere glowing romantically at night, but the interior too has a visual satisfaction with its busy open kitchen and plump red seating.

SERVICE

Caprice is long established and the service reflects this in the knowledge displayed by the staff, along with the Four Seasons style. The restaurant extends a charming welcome to families with young children.

FOOD

Chef Galliot has been with Caprice only since April 2017, and in that time he has introduced his own creations such as Atlantic Dover sole stuffed with dill, Kagoshima beef sirloin smoked over Japanese cherrywood, and Racan pigeon cooked in a cocoa pod with fig marmalade. Pastry chef Nicolas Lambert, a star in his own right, completes the French experience with classic desserts. PRICING HK$645-HK$2,080

SUMMARY

Classic French dining served against a dramatic backdrop in a restaurant of sublime comfort, with a superb listing of Bordeaux and Burgundy wines. A true Hong Kong experience.