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2019-01-26
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Chef Galliot definitely made Caprice a 3-star again! After being so disappointed with the previous visit about 2-3 years ago, I finally decided to come back again. A good friend of mine convinced me with the “bloody” pigeon and king crab - some serious yet innovative french cooking. Same as before, the Caprice is, as always , elegant and romantic. With the warm welcome by the skilled staffs, we got seated at the lower section facing the harbour.Dinner started with two rounds of amuse bouche. The
Same as before, the Caprice is, as always , elegant and romantic. With the warm welcome by the skilled staffs, we got seated at the lower section facing the harbour.
Dinner started with two rounds of amuse bouche. The first set was before the breadbasket with a combination of truffle/celery taste base, smoked salmon, and a curry based bite. These were all fine, achieving the purpose of stimulating your appetite.
The the breadbasket came - same as before, you can choose a selection of various bread. It would be better if the bread was warmer. It felt that they have put the basket in air for too long.
The second amuse bouche was egg yolk with shattered truffle - it never goes wrong between egg and truffle - a mouth full of truffle flavour made a satisfactory start of the dinner.
We ordered king crab and blue lobster as appetisers. Both came with very generous portion of caviar (felt like almost a full box). The king crab with creamy sauce went very well with the caviar and gave a rich feeling with different layers of taste - love it. On the other hand, the blue lobster feels a bit plain and hard in its natural texture; and felt a bit farfetched mixing with caviar.
We chose pigeon/foie gras and turbot fish for mains. The pigeon was cooked in a special nit’s hell - this was a beautiful presentation and later on the taste of the pigeon was a pleasant surprise! The meat was very tender and flavourful, and went very well with the even more tender/softer foie gras. Again, the chef was very generous and it was a huge piece of foie gras...The fish was nice as well - not too hard or soft. Depending on what you feel like having on the day, both are worth trying and demonstrate delicate cooking skills.
We had cheese as the finishing (nothing too good/bad to mention) and have no more space for the petit fours - never been shy, we packed them back home we also got free pieces of apple pies - very sweet and you need strong coffee to go with it...
Well...we were full and quite satisfied with the dinner. Service was ok...can be better...but food comes as the priority...I am now looking forward to chef Galliot’s next menu!
張貼
