Caprice, Central

Sep 25, 2017

Caprice, this sweet madness was for the birthday of our friend Emilie, who celebrated her 25^th birthday. We were 8 and had a wonderful time in the 2-Michelin stars restaurant of the Four Seasons in IFC which showcases contemporary French cuisine and wine in an open kitchen. Be aware to be properly dressed to go there. The view of the bay and Kowloon side is breathtaking.

Open kitchen to watch Chefs cooking

We all took a menu of 4/5 dishes and as expected, each dish was exquisite. For starters, I had a delicious Canadian lobster in a Pumpkin ragout and a tarragon sabayon. The lobster seemed to melt while a blend of flavours exploded in my mouth. Some friends of mince too a classic beef tartare (quite small) and some took a slow cooked egg with balik salon and smoked milk foam that was really nice-looking (it looked like it came from the future).

Appetizer with Alaskan crab

Pagre fish with safran sauce

Then, it was the soups for some of us, chestnut soup with a lobster ragout and vegetable mirepoix. For the fish, we had to choose between a pagre fish with saffron sauce or monkfish. Most of them took the monkfish but I went for the pagre, which – was I must say it – much better than the other (#cruel).

Open kitchen to watch Chefs cooking

Gourmet Beef

I took a slow-cooked quail with cepe mushrooms puree in a natural jus for the meat. It was very good but I started to not be hungry anymore and to fear I could not have enough room for a wonderful dessert.

Open kitchen to watch Chefs cooking

As E. is not a sweet tooth but love cheese, we decided to offer her a set of cheese with candles and she loved it. It seems that Caprice is the first cheese cellar in Hong Kong! For dessert, even if we almost couldn’t eat, I had a fig leaves infused panna cotta with honey tuiles and fresh solliés figs… exquisite! Very sweet and fresh.

We drank amazing wine, very well paired with each dish. I’d like to highly recommend the dry white wine ,“Domaine Hauvette, 2006, Vin de Pays des Alpilles” which had a very particular yet good smoked taste. Some friend even took a glass of cognac to finish the meal.

The Bar

The week-end set lunch, the view and the restaurant are far worth the expensive bill we paid at the end. If you have the opportunity, go there for a special occasion and treat yourself with dish you wouldn’t eat usually, such a lobster-based dishes.