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Experience the epitome of culinary excellence, where classic French savoir-faire harmoniously melds with global accents. Among the prestigious Michelin-starred restaurants in Hong Kong, Caprice stands tall with its three Michelin stars, distinguishing itself as one of the premier French restaurants in Hong Kong. Indulge in Chef Guillaume Galliot’s imaginative creations while exploring an extensive selection of wines.

HOURS

Lunch
Tuesday – Sunday 12:00 noon – 2:00 pm Last order: 2:00 pm
Dinner
Tuesday – Sunday 6:30 pm – 8:30 pm Last order: 8:30 pm
Caprice is delighted to welcome families with children age 8 and above.
Dress Code
Smart casual attire is required. Male guests (ages 8 or above) should wear collared shirts, long pants and covered shoes. Sandals or slippers are not permitted for female guests. Sportswear and hats of any kind are not allowed.
Contemporary chinoiserie dining room tables, leather chairs, chef behind marble counter with crystal overhanging in 3 Michelin star French restaurant, Caprice in Four Seasons Hotel Hong Kong.

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Signature Dish

  • CRABE ROYAL D’ALASKA, GELÉE DE CRUSTACÉS ET CAVIAR OSCIÈTRE PRESTIGE DE LA MAISON KAVIARI

    Alaskan King Crab, Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari

The Team

Portrait of Chef Guillaume Galliot standing in black chef's clothes against a grey backdrop

Guillaume Galliot

Caprice Executive Chef
Chef Galliot found his passion for cooking and wanderlust during his childhood in the Loire Valley and has gone on to work in such esteemed kitchens as Jardin des Sens after culinary school. Though his expertise lies in classical French technique, he constantly experiments with the myriad flavours that he discovers around the world.

“Gastronomy is about the emotion. It’s that moment when you take a bite and realize that it all works well together – that’s a great feeling.”

Caprice offers a variety of classic French fine dining dishes with Chef Guillaume Galliot’s personal infusions. Signature dishes include Galliot’s own Alaska King Crab with Crustacean Jelly and Osciètre Prestige Caviar, foie gras, asparagus from the Loire Valley and a variety of classic French meat and fish dishes such as roasted lamb and Brittany Blue Lobster. No French fine dining experience is complete without world-class desserts, with a banana chocolate millefeuille with cocoa sorbet being a particular highlight.

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