One of the most talked about contemporary French restaurants in Hong Kong is the Caprice and went to win 3-Michelin Stars quickly. But it had to let go of it 3rd Michelin Star recently after its executive Chef Vincent Thierry left the restaurant which he successfully ran for almost 9 years right from its launch. Located in Four Season Hotel in Hong Kong, the Caprice is considered to be one of the best French restaurants in Hong Kong for its innovative French cuisine and an extensive selection of wine and cheese.
Headed by Chef de Cuisine, Guillaume Galliot, looking at the menu looks interesting with light and refreshing items but tastes rich and good in flavor. Located on the sixth floor of the Four Seasons Hotel, the restaurant offers some stunning views of the Victoria Harbor. The interior comes with some stunning Czech Crystal Chandeliers.
The Open kitchen at the Caprice showcases the chefs doing their magic with the ingredients that are flown daily from France. You can expect some of the best French wines in the Caprice along with some excellent collection of European wines from some of the best vineyards. The Caprice is also the first restaurant in Hong Kong to boast of cellar dedicated to only cheese and you can choose from a wide collection of artisanal French cheese. There is also a private dining room with a maximum capacity of 12 guests.
Chef Guillaume Galliot.
Born in Chambray-Les-Tours, France, Chef Galliot found the passion for cooking at very young age. Being the younger one of twin-brother Chefs Jacques and Laurent Pourcel working at the 3-Michelin Star restaurant Jardin des Sens, Galliot was ably trained with the basics of culinary and slowly mastered it. He later joined the same restaurant where his brothers worked and gained a larger understanding how dessert combines with a full degustation menu along with mastering the pastry arts as well.
After some short stints in New York and in the Caribbean, Chef Galliot landed a job at the iconic Raffles Hotel in Singapore at the age of 23. He was one of the youngest sous chefs in the history of that hotel. His dedication and passion to explore the varied tastes and techniques in Chinese cuisine landed him a job at the Raffles Hotel in Beijing which also provided him an opportunity to witness the 2008 Olympics and to cook for some popular international sportspersons.
- Michelin Guide Hong Kong - Macau 2018: Two Stars ☆☆
6 course "Connaisseur" menu: HKD 1'720+
Dress code: smart casual. Covered shoes, long pants and collared shirts are required for gentlemen.
Caprice is delighted to welcome families with children aged three and above.