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2022-10-04
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Shall we go to Caprice for lunch at some points? Yeah let’s go! Thanks for the team arranging a nice table by the window. Amazing view with lovely weather goes well with great food and wine for sure. We let Executive chef Guillaume to decide our menu. For wine pairing we count on Head Sommelier Danny. A glass or two of Charles Heidseick champagne to start the lunch. Warm bread and butter was served afterwards. Really love they serve both salt and unsalted butter. For bread, there’s 4-5 selectio
Thanks for the team arranging a nice table by the window. Amazing view with lovely weather goes well with great food and wine for sure.
We let Executive chef Guillaume to decide our menu. For wine pairing we count on Head Sommelier Danny.
A glass or two of Charles Heidseick champagne to start the lunch. Warm bread and butter was served afterwards. Really love they serve both salt and unsalted butter. For bread, there’s 4-5 selections.
Les Tomates de Mon Jardin, Sabayon Froid au Basilic
Heard these tomatoes are from garden of Chef Guillaume’s mum in France. Super fresh and sweet. Love the creamy sabayon. A simple but elegant dish. Still feel like summer.
After the champagne, we had this Spanish white.
Didn’t remember the name of this dish. Bet you won’t miss the generous amount of caviar on top of the creamy mashed. Another simple but satisfying dish.
Daily wild caught Fish (Red Mullet), Paimpol Coco Bean, Sea Urchin Wasabi Sauce
This is my favourite of the day! Heard chef specially good at fish dishes. This dish is a piece of art. Look at the cut of the fillet! Fish is perfectly cooked! Just right! And the sauce! I personally can’t handle wasabi. But the flavour is just right, not too strong. Wasabi gives a good kick with the sea urchin. Just beautiful!
Another seafood dish! Lobster is beautifully done! I think this is the best lobster i have ever had! Sauce is liked a curry sauce. Quite strong. Personally i think it’s a bit overpowering the flavour of the lobster. The sauce did go well with the eggplants tho.
Another natural wine to pair with the dish. Quite sour. But then we tried again when we had the lobster dish, acidity to balance quite well with the strong flavour sauce.
We then ordered a bottle of Italian red to go with the meat course.
Racan Piegon “a l’Etouffée’’ in a coffee crust, Salsifies, Arabica Sauce
Piegon is still pink in the middle. Cooked perfectly. Very good main course.
Cheese platter
Interesting choice to have local beer to pair with dessert.
A good ending with chocolate souffle.
Chateau d’yquem
Amazing dining experience! Four seasons always got a great team providing warm, wonderful experience to their guests. What a a happy Wednesday
張貼
