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petite fours
3 Recommended
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Bidding farewell to chef Fabrice Vulin...?
2017-04-09 7530 views
Lunch at Petrus three days ago made me realize how much I miss French fine-dining. Since I knew I would be in Central this week, I thought I should go and check out Caprice's spring menu before my busy schedule sets to kick off at the beginning of April.I was pleasantly surprised to get a table despite not having secured one until late last night.We were offered a small nibble of sweet corn custard to start the meal. This was complemented nicely with two tiny slices of pickled duck breast and so
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Lunch at Petrus three days ago made me realize how much I miss French fine-dining. Since I knew I would be in Central this week, I thought I should go and check out Caprice's spring menu before my busy schedule sets to kick off at the beginning of April.
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 I was pleasantly surprised to get a table despite not having secured one until late last night.
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 We were offered a small nibble of sweet corn custard to start the meal. This was complemented nicely with two tiny slices of pickled duck breast and some popcorn. Interesting mix.
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 Lunch finally got underway with the first starter of the afternoon. This sure looked a little familiar as I also happened to kick off my meal at Petrus with foie gras although with a bit of different interpretation.

I thought the chicken and duck foie gras pâté en croute was pretty tasty. A bit of chicken consommé jelly helped to tie everything together nicely and the pickled vegetables on the side did well to offset the richness of the foie gras.
Chicken and duck foie gras pâté en croute
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 As much as I like our first starter, there was no doubt in my mind which was the more appealing choice for starter. My mouth began to water the moment our server placed my Alaskan king crab in front of me. That was an incredibly big piece of crab leg right there!
Alaskan king crab with avocado purée, crab salad and citrus fruit chutney
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 I love the fact that they simply served the poached Alaskan king crab with avocado purée, crab salad and citrus fruit chutney so what I had was predominantly the sweetness of the crab meat. That was a beautiful dish.
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 After the stunning dish of Alaskan king crab, I knew we won't go wrong by sticking with the seafood theme. The Canadian lobster was really meaty and the sauce made with lobster coral was a nice touch.
Canadian lobster, risotto, lobster coral emulsion
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 Slightly less successful was the other main dish, roasted duck with citrus endives and orange emulsion.
Roasted duck with citrus endives and orange emulsion
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 Dessert has been the highlight of our meals at Caprice ever since the arrival of pastry chef Nicolas Lambert. We first began our sweet journey with this chocolate panna cotta, served along with chocolate sable, tanariva and Guanaja chantilly.
Chocolate panna cotta, with chocolate sable, tanariva and Guanaja chantilly
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 This was not bad although I personally preferred a little more textures to it.
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 The tahitian vanilla floating island, on the other hand, was a masterpiece. The ball of egg white with fillings of salted caramel ganache was light and airy. Crushed sea salted caramel popcorn provided lovely texture on the outside while a rich tahitian vanilla sauce put the icing on the cake. A perfect end to this remarkable lunch.
Tahitian vanilla floating island
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 Petite fours were mini pineapple macaron, raspberry chocolate and carrot cake (more like tart).
Petite fours
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 For the second time this week, I left a restaurant with a big smile on my face and a pretty happy tummy. This would most definitely be my last visit to Caprice before chef Fabrice Vulin ends his tenure here. Let's see how chef Guillaume Galliot will revamp the menu once he gets his feet wet in Caprice in late April.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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6 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Dining Method
    Dine In
    Spending Per Head
    $600 (Lunch)
    Recommended Dishes
    Chicken and duck foie gras pâté en croute
    Alaskan king crab with avocado purée, crab salad and citrus fruit chutney
    Canadian lobster, risotto, lobster coral emulsion
    Tahitian vanilla floating island
    • Alaskan king crab with avocado purée
    • Canadian lobster
    Level3
    33
    0
    四季LUNCH
    2015-01-20 11035 views
    今次難得抽時間約食lunch原來去哩度....哩間酒店招呼貼心之餘唔煩雖然唔係我最愛一類裝修但環境的確不錯，有open kitchen首先送上麵包橄欖油非常香再送上小食，炸物，foie gras，配麵包嘅牛油有鹽和無鹽兩款龍蝦湯泡泡咸少少頭盤半生熟青魚配raspberry jelly主菜名太長，係豬肉卷甜品Grapefruit sorbet好味配茶嘅 Petite Fours
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    今次難得抽時間約食lunch原來去哩度....哩間酒店招呼貼心之餘唔煩
    雖然唔係我最愛一類裝修但環境的確不錯，有open kitchen
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     首先送上麵包橄欖油非常香
    炸物，foie gras
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     再送上小食，炸物，foie gras，配麵包嘅牛油有鹽和無鹽兩款
    108 views
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    龍蝦湯
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     龍蝦湯泡泡咸少少
    半生熟青魚配raspberry jelly
    150 views
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     頭盤半生熟青魚配raspberry jelly
    豬肉卷
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     主菜名太長，係豬肉卷
    Grapefruit sorbet
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     甜品Grapefruit sorbet好味
    Petite Fours
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    2 likes
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     配茶嘅 Petite Fours
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    2 Recommended
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2014-12-11
      Waiting Time
      5 Minutes (Dine In)
      Spending Per Head
      $250 (Lunch)
      Recommended Dishes
      炸物，foie gras
      半生熟青魚配raspberry jelly
      豬肉卷
      Grapefruit sorbet
      Petite Fours
      Level4
      926
      107
      Slowly losing its luster!?
      2014-10-26 14150 views
      Last time we stepped through these doors, Caprice was still under the direction of Executive Chef Vincent Thierry and the restaurant still has its 3 Michelin stars.But with the disappointing departure of their commander from its opening day roster, new Chef de Cuisine Fabrice Vulin now has the daunting task of reclaiming its lost star and more importantly, regain the reputation as the best French fine dining restaurant in Hong Kong.Well-traveled Chef Vulin is well known for starting two successf
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      Last time we stepped through these doors, Caprice was still under the direction of Executive Chef Vincent Thierry and the restaurant still has its 3 Michelin stars.

      But with the disappointing departure of their commander from its opening day roster, new Chef de Cuisine Fabrice Vulin now has the daunting task of reclaiming its lost star and more importantly, regain the reputation as the best French fine dining restaurant in Hong Kong.

      Well-traveled Chef Vulin is well known for starting two successful restaurants in Marrakesh, Morocco but it was his work at Michelin starred Maison Pic and La Chèvre d'Or, that has earned the praise of foodies from around the world. From his newly launched menu, we are expecting a modern French cuisine with its fair share of Mediterranean and Moroccan touches.
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       This was my first visit since Chef Vulin took the helm and I was very curious to see if the new menu could dazzle like this view did.
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       There are two lunch sets available on top of the a la carte menu, a 2-course set at $495 and 3-course set at $560. Although the desserts didn't look promising at the first glance, we went for the longer 3-course set.
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       As soon as we made up our minds on our appetizers and main courses, the staff wasted no time serving up our first (and last) nibble of the afternoon - toasted baguette with heirloom tomatoes (2/5).

      I was a little surprised that they decided to serve just a simple nibble as amuse bouche. Perhaps I was living the dream of dining at some of these top French restaurants where the amuse bouche usually consisted of a number of interesting nibbles. This was utterly disappointing.
      Amuse bouche
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       More impressive was the variety and quality of bread. I had a chestnut flavored and then a lemon flavored one and both turned out to be excellent.
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       Our highly anticipated lunch finally kicked off starting with a French Tourteau crab jelly, potato leek salad and Vichysoisse.

      I have always enjoyed Caprice's French Tourteau crab themed dishes in the past but this was a little too bland. Perhaps something exotic like mango or yuzu would help to bring out the best of the Tourteau crab (3/5).
      French Tourteau crab jelly, potato leek salad and Vichysoisse
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       Warm duck foie gras with quince confit and muscat grapes in a "natural" jus was next. The slice of foie gras was perfectly seared with the quince confit and muscat grapes providing a nice complement to the rich taste of the foie gras.

      But little that I knew, it would be the best dish of the afternoon (4/5).
      Warm duck foie gras with quince confit and muscat grapes in a ''natural'' jus
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       Both of our main courses had a little bit of Italian twist to it. First, it was a seafood fregola sarda served in a shellfish bouillon.

      The fregola sarda is a type of pasta from Sardinia, Italy that looks and tastes like couscous. I like the idea of serving Canadian lobster, king prawns and squid together with the pasta but the shellfish bouillon had got to be a little more dominant (3/5).
      seafood fregola sarda served in a shellfish bouillon
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       I misread the menu badly and thought this was a dish with a Bresse chicken leg served alongside a few foie gras ravioli but as it turned out, the meat from the Bresse chicken leg was inside the ravioli. Oops.

      This was the total opposite of the previous dish where some of the flavors (the foie gras and pancetta emulsion in particular) were a little too overpowering (3/5).
      Bresse chicken leg and foie gras ravioli
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       I was rather disappointed when I saw "rhum baba" and "chocolate brownie" in the dessert section. A little boring, don't you think? But it was a pleasant surprise in disguise.

      Instead of a traditional rhum baba, I was getting a slice of rhum baba infused with passion fruit cream and served with yuzu sorbet, exotic fruits, coconut cream and almond crumble. A extremely well-prepared dessert both in terms of flavor and presentation with the various textures providing a lovely variety of taste and intensity (4.5/5).
      rhum baba
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       Layered Ocoa chocolate brownie with ocoa marshmallow, blackberry mousse and banana ice-cream was a symphony of delightful textures and contrasting flavors that was both exciting and enjoyable (4/5).
      Layered Ocoa chocolate brownie with ocoa marshmallow, blackberry mousse and banana ice-cream
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       Finally, petite fours including a piece of chocolate with chestnut cream and marshmallow on top, a blueberry macaron with blueberry jelly and blueberry confit and a toffee candy with crushed walnuts before we settled the bill.
      petite fours
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       Not the exciting brand of French cuisine I was dreaming of. The delivery was good and the quality was Michelin star worthy but definitely not 3-star caliber.

      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      2 Recommended
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        DETAILED RATING
        Taste
        Decor
        Service
        Hygiene
        Value
        Date of Visit
        2014-10-18
        Waiting Time
        10 Minutes (Dine In)
        Spending Per Head
        $560 (Lunch)
        Recommended Dishes
        Warm duck foie gras with quince confit and muscat grapes in a ''natural'' jus
        rhum baba