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Oh là là! Trendy French cuisine at 2 Michelin-starred Caprice

Oh là là! Trendy French cuisine at 2 Michelin-starred Caprice

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 Amuse-bouche: Prawns, cauliflower mousse 

Amuse-bouche: Prawns, cauliflower mousse 

 Marinated tuna, citrus, coriander, sweet pimento 

Marinated tuna, citrus, coriander, sweet pimento 

 Sautéed baby squids, red pepper, tomato escabeche 

Sautéed baby squids, red pepper, tomato escabeche 

 Brittany artichoke velouté, pan seared duck foie gras, black truffle emulsion.

Brittany artichoke velouté, pan seared duck foie gras, black truffle emulsion.

 Brittany artichoke tortelli, gorgonzola, Grenoble walnut 

Brittany artichoke tortelli, gorgonzola, Grenoble walnut 

 Cod fish, parma ham, fennel salad, vierge sauce 

Cod fish, parma ham, fennel salad, vierge sauce 

  Solliès fig panna cotta, fig marmalade, honey tuile

 Solliès fig panna cotta, fig marmalade, honey tuile

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During my recent stay a the sophisticated Four Seasons hotel in Hong Kong I finally had the chance to sample some fantastic French food at their acclaimed 2 Michelin star restaurant, Caprice. This exquisitely designed eatery overlooks the iconic Victoria Harbour, and, thanks to its expansive floor to ceiling windows, diners can marvel at some of the best panoramic views of the Kowloon peninsula. The decor is fittingly glamorous, combining luxurious furnishings with one of a kind elements like the Czech chandeliers that adorn Caprice's high ceilings. 

Apart from the impeccable interior, the restaurant's claim to fame is, of course, its cuisine. Innovative dishes that are refreshingly light, yet bold in taste and flavour highlight Chef de Cuisine Fabrice Vulin's unique take on contemporary French fare. He is supported by a team of 25 expert chefs in an open kitchen, and the ingredients used for these refined meals are flown in daily from France.  

Caprice is also known for its comprehensive wine list, and for being home to Hong Kong's first artisanal French cheese cellar - impressive!

I ordered from the "Le Weekend" lunch menu, which changes frequently. Every dish I had was superbly executed and every mouthful memorable. However, a highlight for me was the flavourful Brittany artichoke velouté with pan seared duck foie gras and black truffle emulsion. And for dessert, I will never forget the Solliès fig panna cotta with fig marmalade and honey tuile - dreamlike. 

Overall, my dining experience at Caprice was a spectacular culinary symphony, showcasing the best of France in the centre of Hong Kong. 

 


* Banner image courtesy of © Four Seasons Photographer: Markus Gortz

- All photos and opinions are mine © Traverate - 

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