Caprice (restaurant)

Infobox Restaurant
name = Caprice


image_width = 250px
image_caption = Caprice at night
slogan =

logo_width =
established =
current-owner =
head-chef = Vincent Thierry
food-type = French
dress-code = Business casual
rating =
street-address =
city = Hong Kong
state =
zip =
country = China
seating-capacity = 100
reservations =
other-locations =
other-information = (Tel) (852) 3196-8888
website = http://www.fourseasons.com/hongkong/dining/caprice.html

Caprice is a contemporary French haute cuisine restaurant in the Four Seasons Hotel, Hong Kong.

Chefs

Vincent Thierry is the current executive chef; he was the executive chef of Michelin 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.

Decor

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 uses expensive décor and dinnerware: J.L. Coquet serving dishes, Ercuis silverware and laguiole steak knives are used.

Caprice also features exclusive ingredients, such as: Brittany blue lobster, Bresse chicken, Challans duck, Sarrade foie gras, Bordier butter, and fleur de sel.

In 2007, Caprice was voted as "82nd best restaurant" by the Restaurant Magazine [cite news |http://www.theworlds50best.com/2007_next_50.html|title=2007 World's Best Restaurant website]

Image Gallery

References

External links

* [http://www.fourseasons.com/hongkong/dining/caprice.html Four Seasons Hotel Hong Kong website's Caprice webpage]