我們先在IFC行下街，一到5點半開門我們便上去位於Four Seasons六樓Caprice餐廳旁的Caprice Bar。
這裡以飲嘢為主，食物方面款式不太多。除了小食如風乾火腿、法式凍批和黑松露panini、risotto和炒蛋等外，還有各式的法國芝士。
我們選了一瓶來自法國Burgundy產區的紅酒，Gevrey Chambertin VV Charlopin Parizot 2007（$2080）。用的是Pinot noir葡萄，酒質細膩，帶木香和微甜梅香，複雜度不錯呢。
店方送的拌酒小食腰果新鮮香脆，而青橄欖爽口，鹹度適中。
Iberico ham ($480)，西班牙風乾火腿切得薄片。片片質感軟滑，入口鹹香甘甜，豐腴油香，實在美味！
另外亦share了一份芝士拼盤A bit of everything ($370)。問完大家口味preference後，店員爲我們預備了有7款芝士的拼盤。芝味淡至濃，有硬亦有軟，口味豐富又好滋味。我們都可以找到自己喜歡的口味。
這裡的麵包和香草牛油非常好吃。如果與我們同樣愛吃麵包的朋友記得不要錯過呀 ;)
Caprice Bar的服務是一貫四季酒店的細心、專業，加上環境很舒適，雖然每位要約$1000，但我們都覺得頗值得。很enjoy這個下午，遲些又要再來過～
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.
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.
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).
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.
Our highly anticipated lunch finally kicked off starting with a French Tourteau crab jelly, potato leek salad and Vichysoisse.
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.
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.
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.
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.
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).
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.
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 Amuse Bouche was first served. Topped with cherry tomatoes, morzerella cheese and olive oil, it's a very simple and light appetiser.
Shortly, a selection of bread was served with salted and non-salted butter. The bread was slightly warm. The round olive bread was soft and has a strong aroma. The sesame bread was crunchy on the outside and soft on the inside.
The appetisers were then served. I had the Tuna Carpaccio. It was beautifully presented. The tuna was transparent with a slight pink colour and the apple vinaigretta brought a slight sweetness and sourness to the dish. Quite impressive.
The warm duck foie gras was served with caramelised pear and muscat grapes.The pan-seared foie gras has a slightly crispy exterior and a creamy interior that melted in the mouth. The servings of the caramelised pear and grape also lightened the dish.
We both chose seafood as our main course. It was very nicely done indeed. The clear broth was surprisingly flavourful, with a natural saltiness and sweetness. There was also a hint of mint, which makes it very refreshing. The lobster was fresh and tender, and the king prawns were simply flavorsome.
Ending the meal was the petite four. It is simply a delight. Beautiful sweets to end this meal.
An enjoyable experience indeed
餐廳內華麗典雅，光線也很充足
坐下拍了幾張照片便開始點菜
選了幾款美味餐包後, 然後先是Amuse bouche餐前開胃小食法國小麵包上有橄欖油芝士和車厘茄，這個我真是有點失望，因為見一些食客先前的Amuse bouche是頗為有心思而又層次感豐富的，這個太簡單了吧
頭盤我選了法國睡蟹肉啫哩伴沙津凍湯, 友人選了法國籃貝青口伴沙津凍湯，另外原來此套餐還有杯紅白餐酒附送。我的頭盤蟹肉啫哩很鮮甜 , 配上凍湯囗感一流，友人的籃貝青口鮮嫩，上面舖滿茴香菜爽甜
主菜我選了和牛伴甘荀紅酒汁, 很平常的一道紅肉菜色, 和牛口感食落有些煙燻味和平時吃的和牛肉味不一樣, 好在囗感嫩滑，和我要的4成熟很符合。友人選了法式梭魚球伴加拿大龍蝦粒海鮮汁，我試了兩口他的龍蝦，味道鮮甜很好
餐後甜點有3款, 而我叫的巧克力甜餅棉花糖伴黑莓慕司香蕉雪糕, 對於嗜甜的我來説這個配搭錯但也略感偏甜了些，最後來一杯Latte, 為這餐飯劃上完滿句號。
最後總結這間比起Amber和我最愛的文華扒房, 裝潢景色略勝一籌, 但菜色內容卻是最差的, 整體沒甚驚喜
蕃茄醬每年都會有幾次到四季酒店去活動、飲茶、自助餐、下午茶、午餐、晚餐，當然好多都是自費的啦，今次又到Caprice了，雖然由米芝蓮三星降至二星，但仍然是我喜歡餐廳之一，個人認為午餐好過晚餐。
服務員建議我哋先點2 Courses($495)，因為已有前菜、麵包、蛋糕及甜品，如之後想再吃點先加至3 Courses($560)。
歡迎前菜
除前菜外, Caprice的麵包亦都好好味，熱辣辣的，還奉上原味及鹹牛油，要了一個長身麵包，搽上鹹牛油，好味。
法國龍蝦濃湯配香檸薄荷雲吞
法式洋蔥脆撻伴水牛芝士、風乾牛肉配火箭菜沙律
香煎法國鴨肝伴婆羅門蔘配黑松露菌汁
日本帶子伴大蝦、椰菜花慕絲配香檳汁
法國鴨胸肉伴時令雜菜配燒汁
是日烤肉精選
紅桑子甜點伴香草忌廉配紅桑子雪葩
芝士種類由淡至濃排列在木板上，共6種，配3款酒。未開始品嚐之前，服務員為我們逐一講解每款芝士的背景、由來、味道、品嚐方法及次序、芝士的有趣故事.......
Pull apart white crusty bread. Pillowy soft, but not special accompanied with olive oil.
Amuse bouche of artichoke cream. Two layered, a chilled thick and full bodied cream at the top, while a more translucent soft jelly-like layer on the bottom. Refreshing to start with.
This was the bread I was waiting for~ Olive scroll and baguette. Never fails to please, especially when consumed with a healthy spread of creamy butter.
His choice of appetiser, Brittany lobster soup with ravioli of lemon confit. The soup although creamy was not quite thick enough, but the raviolis were plump with a zesty tang. Nice temperature.
My poached egg was beautifully presented crowned with a savoury sable cracker adorned with greens, diced pork, foie gras and mushrooms. The egg felt like it was hard-boiled, but slicing into it revealed a runny yolk centre adding its richness to the sauce. The flavours worked well, the plain egg giving a neutral counterbalance to the intense savoury flavours of the accompaniments, if the egg white had been poached more softly and the dish served hotter than lukewarm I would have liked it even more.
The escargot was served with compliments (thank you) and the somewhat forest-like presentation matched the use of ingredients. Unlike what most restaurants in Hong Kong would serve- garlic butter soaked snails where we have to pry them out of their shells, here they were de-shelled and scattered among mushrooms, Iberico ham and mossy mounds of herb brioche. Not drowning them in garlic butter allowed us to fully appreciate the natural sweet flavour of these molluscs before following up with the brioche which had a garlicky oil seeped into it. Again, if only this was served warmer...
For mains, his dish of poached scallops and shrimps on a bed of cauliflower mousseline was lovely. It looked so simple yet the scallops were velvety and sweet, the shrimps nice and bouncy with the fried shrimp head adding a textural crunch. Perfect if you are looking for something lighter.
I chose the braised oxtail cannelloni recommended by the Maitre' D and this was an extremely hearty dish. Three tubes of al dente pasta curled around a tender filling of pulled oxtail decorated with bits of bone marrow and strips of pancetta. The texture was quite sticky, requiring some effort to eat, but I guess that just meant it was full of collagen *pinches cheek*.
A little surprising to see chocolate fondant on the menu as it is now such a common dessert, but it came recommended so he chose this. A solid looking fondant with hints of its warm liquid center starting to leak out from the cracks. Intensely rich, the chocolate used was dark enough to leave enticing bittersweet tones on the tongue and when you are about to fall into a chocolate coma, turn to the sweet poached pears and cool Tahitian vanilla ice-cream to refresh yourself. I ate most of his
Feeling like something pastry for dessert I was a little disappointed that they did not serve a milefeuille anymore so I picked the substitute of strawberry tart. It was so pink! A trail of berry sorbet, dobs of cream and flavoured sugar crisps where the tart sat at the centre with a mane of strawberry slices fanning out. It looked better than it tasted. The tart base did not seem fresh, a little soft with no snap and the almond filling made the whole texture quite gummy. At least the strawberries were relatively sweet, but otherwise quite disappointed.
Finishing with coffee and petit four. I loved the mini carrot cake so much he surrendered his one to me too~
This was definitely not the best experience at Caprice and you can tell Chef Fabrice still needs time to assimilate with his new surroundings as well as tweaking his dishes to conform with the palate of the locals. Some of the dishes were served barely warm which was not ideal so hopefully they can improve on that, but otherwise service was welcoming and attentive as usual and the environment beautiful as always.
預約自攜時間下午四時，由於大家提早到達，而店方是新鮮製作，店員就讓我們一行六人在lounge area等候，環境舒適，還有廣濶海景，同行的Chloe媽媽和我這個孕媽媽也可以稍作休息，在等候期間，大家大讚這個無敵煙花境，與另一半在晚上來碰碰杯，真的浪漫極了！
Caramel Cake $390
將蛋糕切開，才發現有流心效果，剎那間大家隨即拿起相機及手機拍照，澎湃的流心，足以捕足拍照一刻。蛋糕質感軟滑，入口細膩，甜度不高，但加上流心醬甜度立即提高，焦糖味就未見突出，餅底富牛油香鬆化，而糖皮的夏威夷果仁不夠香脆，有被風化的影響，如堂食效果會更理想嗎？
Caramel Cake $390: 8分, 新鮮做起的蛋糕, 份量不算太大, 我們四個人分吃還合適 (文迪基本上是沒有怎麼吃呢). 二星店的出品, 果然是包裝精緻, 賣相對辦, 用來送禮的話, 應該很受歡迎.
切開看看, 竟然有心太軟的效果, 中間部份是流心的. 蛋糕質感是幾細滑, 層次感也突出, 不過稍嫌我最愛的焦糖味不太明顯, 反而被果仁味掩蓋了. 甜度方面, 坦白講, 是幾甜的, 不過以法式甜點標準來講, 亦算合理.
Caprice的甜點是相當出色的, 相比之下, 這客Caramel Cake就未算是最高的水準了.
Amuse Bouche
看著這些麵包，即使怕肥，也不得不吃吧；當侍應問我要那款時，我只好說每款都要，實在太吸引了吧?
Alaskan King Crab Cannelloni, Sweet Garden Peas and Seasonal Vegetables
Frogs’ Legs Meunière, Boudin Blanc, Young Spinach Leaves and Black Truffle
Slow cooked Pigeon Stuffed with Foie Gras, Black Truffle, Leek and Agria Millefeuille
Crispy Pork Belly, Truffled Cévennes Onions and Potato Mousseline
這是伴著pork belly的Truffled Cévennes Onions。
Chestnut Mont-Blanc, Blackcurrant Marmalade and Pine Tree Sorbet
Korean Strawberry Napoleon, Yoghurt Cream, Aromatic Mint and Strawberry Sorbet
然後便到Petit Four，三款之中，最喜歡的便是朱古力，非常的幼滑，十分喜歡。
最後便來杯餐茶為這頓豐富又快樂的午餐作總結吧；這杯cappuccino味道不錯，但對我來說有點熱吧。
四季blended tea，味道十分清新。
生下小兄妹後，甜魔媽媽真心沒時間留意飲食新聞，原來這間多年得到三星殊榮的法國餐廳，已因換廚變成了二星店。不過服務及環境還是非常的完美，當日我們其實只是來取餅 (按: 在這裡訂餅其實一點不簡單，我們也是多得Ivan搭通天地線才做到!)，但reception職員也細心招呼我們在lounge area就坐，當然這與一個大肚，一個帶著BB也有關。
包裝十分精美又高貴的餅盒內，內容是據說是新鮮製起 (當日我們早了10分鐘到場，蛋糕還未ready，職員因此向我們幾次致歉!)、外表極端精緻，美侖美奐的Caramel Cake。份量據講是三人份，我想約是半磅，收費是$390，身價與身份果然相稱。
蛋糕我們是帶到川善吃的，大家抵達後，第一件事就是肢解了它；還真沒想到蛋糕除了精緻美麗，中間還是流心的，太吸引了! 不過吃來其實果仁味遠超焦糖味，味道講真也較為甜膩，雖然還是好吃但就不及它外表的驚艷感。如此價位的話，甜魔媽媽還是喜歡及推介Dolci 2/3的Caramel Cheesecake多點了!
不過仍然十分感激Min姐的美意，同時也十分享受接下來的綠茶時光! 下文再續。
大約一個月前訂了座, 準備慶祝一年一次的生日
點好菜, 服務員很快就送上了餐前小吃和麵包
餐前小吃是一件鹹點, 略嫌外層不夠脆, 但內裡鹹鹹的, 好吃
我的頭盤 - 雜菌清湯伴野菌雲吞配紅菜頭醬汁
接著是主菜 - 智利鱸魚柳伴墨魚汁蝴蝶粉配蜆肉汁
塔希提雲呢拿泡芙伴紅桑子,燴梨配紅酒汁 (左上)
最後上來的一杯LATTE和PETIT FOUR(2ND ROUND)
這日我們坐在大落地玻璃窗前的梳化，雖然樓層矮所以景色不算最美，不過對著無遮擋的開陽中環碼頭、維港及對岸尖沙嘴景，都幾寫意。侍應的服務態度都很親切友善，細心為初訪Caprice Bar的我們作出介紹。
這裡的menu相當簡單，有數款bar food小食（$170-$480/款），如風乾火腿，凍批，黑松露炒蛋等，亦有數款法國芝士（$210-$280/一款）及2款甜品（$110/一款）。但說到主角，就一定非Caprice的法國芝士莫屬。我們雖然都喜歡吃芝士，不過並沒有太深入研究。與其要自己做選擇，我們都被menu上這個 'A bit of everything' （$280）吸引了。
'A bit of everything'是由餐廳的芝士大師按顧客的口味和喜好從芝士櫃中選出6至7款芝士。就像我們都偏好軟身與味濃的芝士，芝士大師為我們選了這7款不同地區的法國芝士。各款芝士香氣和味道都層次豐富，我們對很喜歡呢！芝士大師只與我們傾談了解一下後就可以為我們選來這麼合口味的芝士，果然夠專業！
我們只記得這日吃到的各款芝士都不是一般坊間餐廳或超市芝士店可以找到的，但是確實名稱就沒有記下。不過也無太大所謂，反正據芝士大師說，這裡的芝士款式會定期及根據季節轉換，所以隔一段時間來又會有新鮮感。我覺得這menu上這個按口味度身預備的'A bit of everything'芝士拼盤，一次過可以品嚐和體驗多款特色優質法國芝士，連加一才約$300，真是相當值得推介。
吃芝士，能配杯酒就更完美啦。Wine list上這個wine pairings with cheese是另一個我亦覺得值得推介的亮點。Wine pairings with cheese是由侍酒師根據為我們所選的芝士味道和質感配對紅/白酒，3 杯$280 ，而四杯就$370，很划算呢！
由於當晚我們還繼續會有節目，我們都只點了3杯的wine pairings with cheese。侍酒師為我們選來1白與2紅的法國酒，與我們那7款芝士配起來又的確幾夾。
此外，不得不提是這幾個免費的'最佳配角'麵包，牛油和果醬。這小袋子內有幾款麵包，那尤其愛那小法包的質感，外香脆內軟，讓愛吃麵包的我們吃得很滿足。牛油亦相當新鮮香滑。
果醬是來自法國的Christine Ferber，cranberry配淡淡玫瑰香的口味，味道香甜又自然，每口醬裡都有粒粒小紅莓的籽，配芝士和麵包都非常美味。
以往雖然知道Caprice供應的法國芝士水準質優兼獨特，可惜平日來食飯，飯後都食得很飽及被精緻的甜品吸引了，以致都無能為力吃得下芝士。不過現在Caprice Bar開了，下次想與朋友嘆芝士，happy hour 或飯後飲杯嘢，又多個好去處啦！
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