Caprice (restaurant)
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Caprice is the contemporary French haute cuisine restaurant situated in Four Seasons Hotel Hong Kong. Vincent Thierry is the current executive chef of Caprice. He was the executive chef of Michelin three-star restaurant Le Cinq from Four Seasons Hotel George V in Paris, France. Ludovic Douteau is the pastry chef, Jeremy Evrard is the maitre d' and Cedric Billen is the sommelier. They also previously worked at Le Cinq before being transferred to Caprice.
Caprice has an open kitchen design. Its design also incorporates a Chef's Table behind the kitchen. The restaurant also includes a bar and lounge area and three private dining rooms, each with seating for up to 16 guests.
Caprice is also notable for its expensive décor and dinnerware. J.L. Coquet serving dishes, Ercuis silverware, laguiole steak knives are used.
Caprice is also renowned for using very exclusive ingredients, such as Brittany blue lobster, Bresse chicken, Challans duck, Sarrade foie gras, Bordier butter, fleur de sel.
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