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2017-04-09
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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.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
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 some popcorn. Interesting mix.
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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Alaskan king crab with avocado purée, crab salad and citrus fruit chutney
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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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Roasted duck with citrus endives and orange emulsion
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Chocolate panna cotta, with chocolate sable, tanariva and Guanaja chantilly
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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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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.
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