Skip to content


January 9, 2012

“The only French restaurant in Hong Kong to receive three prestigious Michelin stars, Caprice is led by Chef Vincent Thierry. Together with his team of 25 chefs, Thierry creates innovative menus with dishes that are light and refreshing, yet rich in taste and flavour.”

I deeply regret not blogging about my unique dining experience at Caprice sooner. Although I won’t be able to fulfill you with any intellectual nourishment that I can remember (shame, shame), but I hope to blow you away with visual stimulations that Caprice knows how to do best. 

Garlic Herb Bread Sticks, Fresh Sesame Rolls & Hand Churned Butter

Alaskan King Crab, Scallops and Vegetable Jelly, Cocktail Sauce and Avocado Coulis
Sautéed Duck Foie Gras on Chocolate Rice Crispies, Passion Fruit and Carrot Sauce
Bresse Chicken Consomme w/ Ravioli 

Braised Line-Caught Sea Bass with Caviar Melba, Topinambours and Fondant Leeks in Champagne Emulsion


Barbarie Duck Breast, Leg Confit and French Bean Roll, Gizzard Potato Dauphine in Rosemary Scent

Petit Fours- Dark Chocolate Cups with Pineapple and Coconut, Caramel, Carrot Cake, and Strawberry Marshmallows

(Four Seasons Hotel)
8 Finance Street, Central, Hong Kong, China
Tel: (852) 3196-8888

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: