Caprice

营业中

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419 食记

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36153

中环

$801以上

302

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163

I started with the Écaille d'Argent oysters with crème fraîche topped with yuzu granita and grapefruit marmalade as the amuse bouche. The oyster itself is nicely balanced between creamy and briney, and the combination with the slightly sour crème fraîche and yuzu granita as well as the sweet marmalade made for an interesting mouthful.

Next came the green asparagus soup with poached quail eggs and lemon Chantilly. The Vaucluse asparagus made for a very tasty soup with beautiful color. There were three soft poached quail eggs in the bowl, and there were cumin seeds sprinkled on top of the lemon Chantilly cream. An asparagus spear was sliced in half and made into a tempura on the side. Wonderful stuff but I'm starting to get full...

The lamb shoulder pastilla with sweet harissa and young green herbs was absolutely divine. The succulent braised lamb was wonderfully tasty, baked with oriental spices inside a phyllo pocket. The harissa - made from roasted peppers - worked well with the dish. One of my friends practically inhaled the whole dish...

Next comes my favorite part - the cheese! Jeremy gave us a sampling of four, and the original Froggie kept drooling while watching the preparations.

Saint Félicien from Burgundy was a bit nutty and not too salty. It's a very runny cheese, which prompted one of us to use her fingers to wipe the plate clean...

The Brin d'Amour was served on a piece of garlic toast, and Jeremy dripped olive oil all over the cheese. This cheese from Corsica is interesting in that the rind is covered with herbs like rosemary and thyme. With all those herbs plus lots of garlic and olive oil, how could this not be a delicious piece of cheese?!

The 4-year Comté was wonderful as usual... and this particular wheel was made from the October milk of the cow, said to be the last and the richest.

Finally, the Cabri Ariégeois from Pyrénées was pure liquid like a Mont d'Or. Pretty salty, but very yummy. I actually needed a bit of bread to go along with this.

For dessert there was the salted caramel macaroon with marinated blood orange and carambar ice cream. I loved the "mini-burger" with the blood orange, and the caramel ice cream with caramel sauce was just awesome.

original blogpost with pictures and notes on wine: http://chi-he-wan-le.blogspot.com/2009/04/farewell-lunch.html

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2009-04-03

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$650 (午餐)

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Decided to try lunch with a couple of friends. They offer a 3 course lunch at $420 (plus 10%service charge). We ordered :
Starters :
Tomato gazpacho with alaskan crab ceviche and light zucchini mousse
Beef consomme with oxtail ravioli and tonga bean aroma
Tuna Carpaccio with Provencal vegetables and aged parmesan
**The tomato gazpacho was probably the best out of the three. It had an interesting textural mix and the flavours matched well. The other 2 were not bad but were nothing out of ordinary.

Mains:
Japanese Scallops with Fondant Leeks and Marine Snails in Seaweed Butter Sauce
Free range Chicken Marengo with Charlotte Potato Fricassee
Australian Beef Flank with Green Asparagus and Parma Ham, crushed artichoke in black pepper sauce (didn't look very appealing, so photo is not up)
**
Desserts:
Dark Chocolate tart with roasted pecan nuts and cappucino ice cream
Poached apricot millefeuille with sicilian pistachio and yoghurt sorbet
Dried Fruit Nougat with fresh figs and rasberry sorbet
** Overall it was an enjoyable meal, more because of the relaxed (yet elegant) atmosphere than the actual food. Food was not particularly impressive that day but not bad enough to spoil the experience as a whole. Very nice sea view too!

oxtail ravioli in beef consomme

dark chocolate tartlet

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Caprice是城中一間有名氣嘅法國餐廳，亦是星星餐廳之一。裝潢較一般嘅法國餐廳trendy，樓底高，又有維港景，感覺舒適浪漫。開放式廚房內地方整潔，見不到半點污漬。衆廚師手法熟練忙碌，和各悠閒嘅食客形成强烈嘅對比。餐廳的服務亦很優秀，加上侍應們大多很年輕，專業服務的同時，亦給人energetic嘅感覺！Appetizers (Free)鵪鶉蛋拼香草慕絲：在一小匙羹的香草慕絲上，放着一隻半生熟嘅鵪鶉蛋，賣相精嫩，味道香滑。麵包：有三至四款供選擇，特別推介牛角酥，非常鬆軟香脆！各式脆片：有芋薯、parma ham等脆片，口感同樣香脆，唔油膩。A Taste of Caprice (Nine Courses)龍蝦薄片伴西洋菜慕絲配特級魚子醬：鮮嫩嘅龍蝦肉雖切成薄片，但不失應有嘅爽脆口感；西洋菜慕絲西洋菜香味十足，入口幼滑；Osetra魚子醬味帶淡淡海水味和魚子醬嘅甘香，入口迅速溶化。用西洋菜慕絲和Osetra魚子醬塗上脆多士，更有別一番風味！法式豬腳肉拼田螺香腸配香草醬汁：鬆脆嘅外皮，包着香嫩嘅豬腳肉，內裡填滿味道濃郁嘅餡料，味道豐富，口感富層次。而伴碟的田螺則較普通。羊肚菌清湯伴青豆配法

Appetizers (Free)

鵪鶉蛋拼香草慕絲：在一小匙羹的香草慕絲上，放着一隻半生熟嘅鵪鶉蛋，賣相精嫩，味道香滑。

麵包：有三至四款供選擇，特別推介牛角酥，非常鬆軟香脆！

各式脆片：有芋薯、parma ham等脆片，口感同樣香脆，唔油膩。

A Taste of Caprice (Nine Courses)

龍蝦薄片伴西洋菜慕絲配特級魚子醬：鮮嫩嘅龍蝦肉雖切成薄片，但不失應有嘅爽脆口感；西洋菜慕絲西洋菜香味十足，入口幼滑；Osetra魚子醬味帶淡淡海水味和魚子醬嘅甘香，入口迅速溶化。用西洋菜慕絲和Osetra魚子醬塗上脆多士，更有別一番風味

！

法式豬腳肉拼田螺香腸配香草醬汁：鬆脆嘅外皮，包着香嫩嘅豬腳肉，內裡填滿味道濃郁嘅餡料，味道豐富，口感富層次

。而伴碟的田螺則較普通。

羊肚菌清湯伴青豆配法國黃酒慕絲：湯內的用料很新鮮，尤其是黃酒慕絲，香味撲鼻，入口幼滑。雖說是清湯，但其實湯嘅質感較厚，味道亦很濃郁，帶微微甘味嘅after-taste

。

香煎鱸魚伴鮮茄草莓配大紅花意大利陳醋汁：此道菜給我第一個刺激就是點啜用的香草油，香味清新；而大紅花意大利陳醋汁則味道非常濃烈，非常酸溜溜，奇怪的是用鱸魚沾上陳醋汁來吃，味道又常合拍，為平凡的鱸魚帶點特別嘅味道。

脆煎法國鴨肝伴杏仁糖餅、燴洋芋莢配黑加侖子汁：法國鴨肝非常肥美，外脆內軟，味道濃郁

。鴨肝配搭黑加侖子汁也很新，不過也許鴨肝味道實在太濃烈，黑加侖子汁味道不夠突出。相反，用黑加侖子汁來造的macaroon，味道更見特別；另外，macaroon底部輕輕沾上鴨肝嘅油香，又是另一番味道！

煙法國乳鴿伴清蘆筍、芝士薯球配煙鴿汁：法國空運到港嘅乳鴿，medium嘅火喉，配合優秀嘅肉質，味道惹味可口

。從相中可見，此道菜有一鴿胸及一鴿脾，鴿胸比鴿脾大很多，這種鴿子應該只喜歡飛而不喜歡企呢，哈哈

？！說回食物，伴碟的蘆筍很鮮嫩清甜；芝士薯球口感煙韌，夾雜着淡淡芝士香味，能為下一道菜打開序幕。

特選法國芝士：Caprice有自己特有的芝士儲存庫，儲存了很多頂級芝士，實令一衆芝士愛好者為之瘋狂

！芝士由淡至濃，不下十數款。自問不是芝士專家，還是由餐廳方面推介。較為特別的是在相中最右手邊的芝士，aged了四年，產量稀少，價錢高昂，待應說全球只有十二間酒店有供應；至於相中間橙色像南瓜的芝士，亦aged了兩年半，兩款芝士味道相對地無咁濃烈，較易入口。相較之下，靠左手邊的芝士味道非常濃烈，對於我們這些「新手」而言，單是氣味亦已令人有吃不消之感。鼓起勇氣，淺嚐了一口，已喚醒了所有味蕾細胞；喝了半杯清水，濃烈的after-taste仍是渾之不去，的確是很特別的體驗

。

青檸雪葩：不愛芝士的朋友，餐廳亦提供了另一選擇。碰巧我們二人一個選了芝士，另一個選了這甜品，味道清新的雪葩平衡了味道濃烈的芝士味，為味蕾爭取了喘息的機會，待一試往後精緻的甜品！

椰子脆餅伴香芒青檸啫喱配鳳梨椰香雪葩：一小件甜品，而包含數款新鮮嘅食材，層次豐富；甜品整體甜中帶酸，調和了整頓豐富的晚膳

。

焦糖薑餅雪糕伴巧克力脆片配西班牙杏仁汁：特別嘅薑餅雪糕，外層包着巧克力果仁脆片，主調和之前的甜品不一樣，味道偏甜；西班牙杏仁汁和平時的「杏霜」差不多，少少地呷一口，杏仁味豐富，味道不錯。

咖啡或茶：試了latte及cappuccino，奶味較濃，泡沫十足，OK。

Petits Fours：以朱古力、棉花糖、拖肥糖及macaroon作為最後點啜。

由入座到結賬，整頓晚餐吃了超過三個半小時。豐富嘅美食．舒適嘅環境．優良嘅服務．加埋喜歡嘅人，確是令人回味

！

[20/3/2009, Fri]

脆煎法國鴨肝伴杏仁糖餅、燴洋芋莢配黑加侖子汁

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2009-03-20

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$1500 (晚餐)

推介美食

Peech

等级4

163

Marennes oysters d'une bouchée, Iberico ham with sour cucumber and pomodoro purée - this really was just a mouthful... The small Fine de Claires oyster was cooked for just a few seconds so that it's neither raw nor fully-cooked, then wrapped in jamon iberico for contrasting flavors. I must admit that I wasn't too excited by this, as I really prefer the full-on flavors of freshly shucked oysters. The sour cucumber also didn't do much for me...

Jerusalem artichoke velouté, duck liver royale and crispy ham - thankfully the velouté was relatively light and not "full strength". The duck liver was so nice - soft, bouncy and sweet. The finely chopped sweet artichoke topping was something different altogether...it was really crunchy and not a texture I normally associate with artichokes from my limited past experience.

Scottish salmon en vessie, green asparagus with ginger and coriander nage - there was a lot of anticipation on my part about this course. The thought of having anything cooked inside a sheep's bladder just makes my mouth water, especially since I love most types of offal. But...in life one realizes that sometimes expectations and reality can turn out to be quite different.

I had expected that the interaction of the uric acid with the salmon to impart the distinctive flavor that one gets with dishes like andouillette, but there was none of it as Jeremy cut open the bladder. Later on I was told by the chef that they had tried very hard to scrub the interior of the bladder to get rid of the smell...AAARRRGGGHHH!!!!

In spite of all that, the resulting creation was really, really nice in its own right. The salmon was oh-so-tender, each bite melting away in my mouth. The julienned asparagus and the salmon sat in the coriander bouillon which matched the salmon perfectly, like an egg and parsley or yogurt dill sauce.

Smoked Vendéen pigeon, vegetables pot au feu in borscht consommé - what an amazing dish. I think we all loved our pigeons... Of course we asked for it to be "pink", therefore the meat was soooooo tender. As I pick up the Laguiole Grand Cru knife to cut into the meat, a bit of the bloody jus would drip into the consommé and I would watch the gradual mixing of the two like I'm studying fluid mechanics. Every few mouthful I would dab a bit of the sour cream for a different taste. This has got to be the best pigeon I've had in quite some time... My compliments to Chef Vincent.

Jarret de porc en andouillette, pomme purée truffe, salad composé - this was yet another highly-anticipated dish. A couple of us are big fans of andouillette, and finding some in this part of the world is no easy task! As we had received the menu a couple of weeks before dinner, I was scratching my head trying to figure out why this would still be called andouillette if the stuffing was actually pork knuckle instead of intestine...

Well as it turns out, the chef took a pork knuckle and removed the bone and the meat so that only the skin remains. The interior layer of the skin is then removed, leaving only a thin, outer layer. The meat of the pork knuckle is then chopped up together with pig intestine (which means it is real andouillette) and black truffle, then stuffed back inside the skin before frying.

Once I got the distinctive taste of the intenstine along with the knuckle meat, I was in heaven. Fried pig skin is always welcome, and let's not forget the sinful, perfumed creamy mash potatoes with black truffle...

The maître fromager cheese selection consisted of three very distinct types of cheese, each paired with a different wine. I was having flashback to the cheese dinner from two weeks ago...

Anneau du Vic-Bihl - a donut-shaped goat cheese from the Pyrénées area just north of Spain. Really yummy with powerful, nutty flavors that leaves a fragrance in your mouth. Good balance between salt and acidity. Jeremy made sure that the cheese has ripened to perfection, and it's just really runny and stringy...

Comté - there really isn't anything left to say about this wonderful, 4-year old cheese...

Fourme d'Ambert - a strong, classic blue cheese from Auvergne that's pretty salty, like many other blues. Interestingly the cheese is supposedly periodically injected with Vouvray moelleux - the mild sweet wine from Loire - during the aging process. So why is it still so salty...?

Finally we have the dark chocolate sphere, marinated raspberries with sablé Breton and mint ice cream. It's a treat watching the hot chocolate sauce being poured into the sphere, then wait as the outer shell gets melted and the sauce starts to ooze out onto the plate. You can't get a more classic blend of flavors than chocolate, raspberries and mint. I must say that the raspberries tasted much better than the ones I usually get...

What a wonderful experience! Naturally the chefs deserve credit for the wonderful creations we enjoyed today. But clearly additional credit go to both our sommelier as well as our maître d', as the wine and cheese pairings were once again superb! There is no doubt that Caprice is at the top of the game here in Hong Kong.

original blogpost with pictures and notes on wine: http://chi-he-wan-le.blogspot.com/2009/03/hk-chowdown-episode-2-bull-market-lunch.html

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2009-03-05

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$1000 (午餐)

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The theme of the dinner was...cheese! Anyone who has been to Caprice would probably have been introduced to their amazing cheese selection, many of which have been sourced from the famous affineur Bernard Antony. Nowadays the restaurant has a cheese room where Jeremy the maître d' stores his precious babies.

We nibble on some cheesy puff pastry, as well as a plate of jamon iberico. What a nice way to start dinner... After chatting for a while, we finally moved to the chef's table behind the kitchen, where we had direct access to the aforementioned cheese room.

We started with an amuse bouche of tuna - raw and seared tuna with some black olive dressing. The flavors from the herbs on top worked to balance things out.

Next came a platter of 4 cheeses, each paired with a different wine to compliment the flavors:

Galet de Bigorre - from the département of Hautes-Pyrénées, this was a very creamy and smooth goat cheese, with nutty flavors and a slightly bitter aftertaste.

Chaource - from the département of Aube southeast of Paris, this was first salty then a little acidic on the palate. Very nutty. The flavors were really enhanced by the Champagne, as the acidity and the carbonation neutralized the salty taste.

Colombier Fermier - this Burgundian cheese starts with a touch of salt, followed by a little acidity and then, amazingly, a sweet aftertaste in the mouth.

Tomme de Brebis Corse Bio - this organic cheese from Corsica had a distinctive smoky nose, and the flavors were a bit mild and slightly acidic. Thi was also paired with some fig jam.

We took a break from the cheese, and had some delicious leg of lamb. The Pyrénées lamb was fed on freshly sprouted leaves of grass. The meat was pink and tender, and just fatty enough to have that distinctive flavor. The exterior has been rubbed with some rosemary for the classic combination. We also had some salad and a delicious helping of orzo, cooked Provençale-style with black olives, zucchini and red peppers.

Unfortunately, I'm pretty stuffed at this point...as was most of the party. I wasn't able to finish the lamb, as I wanted to save room for some more cheese.

Time for the second platter, which again consisted of 4 different types of cheese individually paired with wines. The flavors of these would be much stronger than the first four.

Mimolette extra vieille - from memory this is aged for 18 months. I have always liked this cheese, but today I would experience a revelation.

Munster - this wasn't the average Munster that you'd find in your supermarket. From the Alsatian département of Haut-Rhin, this was a pretty stinky and salty cheese. The nose reminded me of Chinese fermented tofu (腐乳), or even a little bit of durian...

Comté - my favorite cheese at Caprice. This has been aged for 4 years, and Jeremy tells us that he's got the last two wheels produced in 2004 by his supplier. He is looking to age some for an additional year and see what it would taste like. We watched him use a steel wire contraption to cut a slice from the wheel, and I realized that what's he's holding in his hands is actually a garotte that is capable of decapitating someone...but enough about that. Love the intense flavor and the crystalline salt here.

Roquefort Le Vieux Berger - very strong blue cheese from sheep's milk made by one of the few producer who isn't part of the Société. I only nibbled a little bit as I'm almost bursting by now.

Some of the group also sampled the wonderful Epoisses. Unfortunately I just didn't think I could take it. I was content to have a double espresso to help with my digestion...

This was an awesome dinner. We were able to sample the best selection of cheese from Caprice, and given the quality of their goods that is saying a lot! Now that I know it's possible to plan a dinner entirely revolving around fine cheeses (and wines of course!) I look forward to returning for another round... perhaps in a different season in order to get some different varieties.

original blogpost with notes on wine pairing: http://chi-he-wan-le.blogspot.com/2009/02/cheesy-dinner.html

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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323

曾經於相同酒店的三星級中菜午膳 , 今次嘗試星級西菜 , 一樣挑選午飯時間 , 平啲 . 訂位時要求坐靠窗位置 , 海景就在眼前 , 很開揚 , 加上樓底超高 , 坐椅寬敞 , 檯與檯之間的距離亦充足 , 環境絕對符合星級水準兩人點了兩個3 COURSE LUNCH SET 和一枝有氣礦泉水 , 第一道菜兩個人都挑了湯 , 主菜女友選了雞肉卷配小椰菜 , 本人點了魚配意大利飯龍蝦汁 , 甜品分別是拿破崙餅和朱古力蛋糕 (唔好意思 , 菜式全名真是忘記了 )湯兩個都好好味 , 一個應該是用大量菌類煮成 , 之後再加 CREAM , 湯很滑很夠味 , 而且湯裡面有一個糖心蛋 , 正 !!雞肉卷很香 , 肉質沒有粗糙感覺 , 與伴碟醬汁很夾 , GOOD!!魚亦不俗 , 但不算有驚喜 , 反而配襯的意大利飯很合我的口味 ~兩個甜品都不錯 , 個人比較喜愛朱古力那個多一點飲品我選了咖啡 , 很香 , 配的是熱奶 , 很體貼 !! 女友點了涷朱古力 , 原來味道是不錯的 , 但之前已經SHARE了一個很濃的朱古力蛋糕 , 再飲同樣香濃的朱古力 , 有點吃不消的感覺 , 明顯是錯誤的選擇 …

曾經於相同酒店的三星級中菜午膳 , 今次嘗試星級西菜 , 一樣挑選午飯時間 , 平啲

. 訂位時要求坐靠窗位置 , 海景就在眼前 , 很開揚 , 加上樓底超高 , 坐椅寬敞 , 檯與檯之間的距離亦充足 , 環境絕對符合星級水準

兩人點了兩個3 COURSE LUNCH SET 和一枝有氣礦泉水 , 第一道菜兩個人都挑了湯 , 主菜女友選了雞肉卷配小椰菜 , 本人點了魚配意大利飯龍蝦汁 , 甜品分別是拿破崙餅和朱古力蛋糕 (唔好意思 , 菜式全名真是忘記了

)

湯兩個都好好味 , 一個應該是用大量菌類煮成 , 之後再加 CREAM , 湯很滑很夠味 , 而且湯裡面有一個糖心蛋 , 正 !!

雞肉卷很香 , 肉質沒有粗糙感覺 , 與伴碟醬汁很夾 , GOOD!!

魚亦不俗 , 但不算有驚喜 , 反而配襯的意大利飯很合我的口味 ~

兩個甜品都不錯 , 個人比較喜愛朱古力那個多一點

飲品我選了咖啡 , 很香 , 配的是熱奶 , 很體貼 !! 女友點了涷朱古力 , 原來味道是不錯的 , 但之前已經SHARE了一個很濃的朱古力蛋糕 , 再飲同樣香濃的朱古力 , 有點吃不消的感覺 , 明顯是錯誤的選擇 …
-飲品是有小吃配的 , 分別是朱古力小切 (又是朱古力…) 和芒果涵的小餅 , 小餅很棒 , 夠軟心 !!
服務完全沒有投訴 , 由進入餐廳到離開 , 都沒有感覺到一絲 “吓

” 的感覺 , 可見這裡的服務員都很有質素 !!
兩人埋單共消費了若 HK$ 1200.00 , 星級餐廳當然是星級收費啦

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是夜係我女朋友生日，兼求婚之日，當然要選擇間好D 既餐廳啦! 係選擇呢間餐廳之前都做過下資料搜集同埋去 openrice 既討論區問下人，在此要多謝食家 SCY 既幫忙!! 講番正題，我差不多係3 個禮拜前就 book 定window seat ，當然要確保是夜萬事都要做得好好啦! 到左是夜既大日子，心情十分緊張(要求婚 wor，唔緊張就假啦)，我地一坐低，就比個夜景深深咁吸引住，由於事前同餐廳講左係女朋友生日，所以張枱都有特別 D 既擺設! 我地首先要左杯 caprice martini，點知飲落去發覺好似藥水味，心情有點憂心既時候，waiter 走過黎問我地係問飲唔慣呢種味道，之後就換左杯 apple martini 比我地！佢話見到我地無咩點飲過!! 呢D 咁貼心既服務真係好值得讚杯 apple martini 用左青蘋果肉 blend 入去，非常之好飲，佢地仲會每抬有一道分子料理餐前開胃小食送，由於無問到係咩黎，所以都唔太清楚食左 D 咩，不過就好滑有 D 蛋味！雖然唔太喜愛分子料理，但係都 ok 既！當然唔少得 bread 既提供啦，bread 既選擇唔太多，味道亦一般，同

是夜係我女朋友生日，兼求婚之日，當然要選擇間好D 既餐廳啦! 係選擇呢間餐廳之前都做過下資料搜集同埋去 openrice 既討論區問下人，在此要多謝食家 SCY 既幫忙!!

講番正題，我差不多係3 個禮拜前就 book 定window seat ，當然要確保是夜萬事都要做得好好啦! 到左是夜既大日子，心情十分緊張(要求婚 wor，唔緊張就假啦)，我地一坐低，就比個夜景深深咁吸引住，由於事前同餐廳講左係女朋友生日，所以張枱都有特別 D 既擺設! 我地首先要左杯 caprice martini，點知飲落去發覺好似藥水味，心情有點憂心既時候，waiter 走過黎問我地係問飲唔慣呢種味道，之後就換左杯 apple martini 比我地！佢話見到我地無咩點飲過!! 呢D 咁貼心既服務真係好值得讚

杯 apple martini 用左青蘋果肉 blend 入去，非常之好飲

，佢地仲會每抬有一道分子料理餐前開胃小食送，由於無問到係咩黎，所以都唔太清楚食左 D 咩，不過就好滑有 D 蛋味！雖然唔太喜愛分子料理，但係都 ok 既！當然唔少得 bread 既提供啦，bread 既選擇唔太多，味道亦一般，同埋只提供甜、咸兩種牛油，無其他野如醋等…呢方面有少少失望!!

我地兩人揀左兩個 tasting menu ，有成 9 個 courses (但我覺得有 10 個)！waiter 們會一齊揭起每道菜既蓋，又會解釋每道菜既用料，之後再問有無咩需要！服務真係非常之好!第一道 course 係

Lobster Carpaccio with Aquitaine Caviar, Nori Seaweed and Yuzu Blanc Manger，龍蝦薄片刺身，配酸忌簾同魚子，再放係塊非常之脆既餅一齊食，十分鮮味!! 第二道 course -

Escargot Petit Gris Veloute with Aromatic Parsley and Lumas Fritots，田螺菜湯配田螺雲吞，田螺湯 creamy 鮮味，而果粒田螺雲吞簡直正，雲吞皮非常非常之薄，入口即融！點解只得一粒架！第三道

Atlantic Scallop and Black Pudding Tart with Fondant Apple in Cider Emulsion ，帶子、血腸配酥皮批底，帶子香煎過、5 成熟，鮮嫩！血腸都好食 (本來我都唔鍾意食)，個酥皮非常薄之餘重好脆，好正！第四道

Plaice Fillet with Black Chanterelles and Potato Gnocchi in Sage Butter ，Plaice 魚塊配菌同芝士麵球，魚好 juicy ，不過唔夠鮮味，D 菌好特別都幾好食，而麵粉同埋芝士 mix 埋既球，少少 chewy 好香芝士味，口感獨特！第五道

Crayfish Cassolette with Green Asparagus and Sweet Garden Peas in Thai Basil Infusion，泰式 feel 煮法，用個小煲上，入面有螯蝦、青豆( -_- )、露筍同亞枝竹！呢道菜係我地整餐最唔鍾意既菜，首先個汁雖然同 D 料夾味但無特別，螯蝦雖然爽口但無鮮味，青豆 Oh my god!，其他配料 so so！快 D 上下道菜好過，

Sisteron Lamb Fillet with Aged Parmesan Polenta and Comice Pear in Cocoa Sauce ，羊肉配芝士薯仔條、Cocoa 汁配啤梨粒，羊肉好 juicy 好林，芝士薯仔條好香濃芝士味，個汁差少少，但 Comice 啤梨粒就補救番個汁既不足！第七道係

Our Maitre Fromager Cheese Selection，我本身唔好芝士，所以就轉左做甜品，個甜品係

香蕉+passion fruit 雪笆伴菠蘿片，而我女朋友就無轉到！隔左一陣，Waiter 抬住一個 cheese bar 過黎，D cheese 種類好多，而 waiter 都好細心咁逐一介紹，好專業！而我個甜品都好 refreshing 好清新，菠蘿好清甜好 match！！之後甜品陸續有黎，第八道

Blood Orange Gratin with Tropical Vanilla and Grand Marnier Sorbet，焗血橙、杏仁片、Vanilla 配橙酒雪芭，太好味啦！呢道甜品一齊食既層次好高，冷熱一齊融係口入面，味道出奇地夾，雪芭上面重有一塊焦糖薄脆！第九道

Praline Cream with Warm Guanaja Chocolate and Hazelnut Ice Cream，朱古力漿配以 Hazelnut ，朱古力好滑好香， Hazelnut 雖然比朱古力漿蓋住，但 Hazelnut 味依然好出好脆！之後 Coffee and tea，之後再黎 petit four 小甜品作為總結！

是晚結賬 $3030 ，但如此多道菜，加上美麗夜景，再加上無得彈既服務，再再加上求婚成功，簡直係太便宜了吧！！！

lobster sashimi with toast

chocolate n hazelnut dessert

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裝修: 比較trendy既裝潢, 但又不失grand~~ 一個字, "正"!!食物: 先講下舊牛油, 整到成個4 seasons logo, 已經夠靚, 真係唔捨得用呀~~ 頭盤, 主菜更加唔駛講啦~ 最精彩係個甜品呀, 簡直係一件藝術品~~~ 以上食品全部係"好睇又好食"架~服務: 侍應生個個都好young, 配合返trendy 既格調~

裝修: 比較trendy既裝潢, 但又不失grand~~ 一個字, "正"!!
食物: 先講下舊牛油, 整到成個4 seasons logo, 已經夠靚, 真係唔捨得用呀~~ 頭盤, 主菜更加唔駛講啦~ 最精彩係個甜品呀, 簡直係一件藝術品~~~ 以上食品全部係"好睇又好食"架~

服務: 侍應生個個都好young, 配合返trendy 既格調~

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趁着星期天的下午，去了四季酒店的Caprice法國餐廳，試菜去吧！我們預先訂好了一個靠窗的位置，居高臨下，維港景色，盡入眼簾，不錯。餐廳地方寬敞，樓底極高，給吊燈貫穿，大窗的另一邊，是一個開放獨立式的廚房，廚師們正在忙碌碌為你泡製美味的佳餚。侍應，總是站在你後面，你一舉一動，他們瞭如指掌，當你用餐完畢，他們必定第一時間衝奔上前，為你更換刀义碟子，服務態度一流，專業至極。

趁着星期天的下午，去了四季酒店的Caprice法國餐廳，試菜去吧！我們預先訂好了一個靠窗的位置，居高臨下，維港景色，盡入眼簾，不錯。餐廳地方寬敞，樓底極高，給吊燈貫穿，大窗的另一邊，是一個開放獨立式的廚房，廚師們正在忙碌碌為你泡製美味的佳餚。

侍應，總是站在你後面，你一舉一動，他們瞭如指掌，當你用餐完畢，他們必定第一時間衝奔上前，為你更換刀义碟子，服務態度一流，專業至極。

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趁着星期天的下午，去了四季酒店的Caprice法國餐廳，試菜去吧！我們預先訂好了一個靠窗的位置，居高臨下，維港景色，盡入眼簾，不錯。餐廳地方寬敞，樓底極高，給吊燈貫穿，大窗的另一邊，是一個開放獨立式的廚房，廚師們正在忙碌碌為你泡製美味的佳餚。

侍應，總是站在你後面，你一舉一動，他們瞭如指掌，當你用餐完畢，他們必定第一時間衝奔上前，為你更換刀义碟子，服務態度一流，專業至極。

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13/8/081) Greek Style Vegetables with Ox Tongue Fritot and Young Leaves ~2) Snapper Fillet à la Plancha with Braised Fennel and Parsley Coulis ~3) Poached Apricot Mille-Feuille with Sicilian Pistachio and Yoghurt Sorbet ~4) Decor ~

13/8/08

1) Greek Style Vegetables with Ox Tongue Fritot and Young Leaves ~

2) Snapper Fillet à la Plancha with Braised Fennel and Parsley Coulis ~

3) Poached Apricot Mille-Feuille with Sicilian Pistachio and Yoghurt Sorbet ~

4) Decor ~

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以香港來說，幾間有點名聲的餐廳都算是吃過，單講服務，這裡是做到一等一的水準：侍應生永遠在最適當的時候來到，態度誠懇，意見中肯；不論是領班Jeremy Evrard及調酒師Cedric Bilien，以至每一位侍者，也對所有菜色及成份瞭如指掌，對餐廳的食物介紹也很清楚；無論人數多少，菜色也是齊上齊落的，沒有令任何一位客人要等，又或是望住其他人食，自己無碟在檯；摺餐巾/拉椅/抺檯布都做到十足十。要做到這個水平，店方在人手及訓練也必定下過一番功夫，值得一讚。雖然這裡食物水準不比幾間老牌法國菜餐廳好，但單論服務，絕對頂級。

訂位時說明了要對窗的位置，而180度無敵維港景色絕對是這裡的賣點之一，所以就算是早上來的，景色也絕對不會比晚上來差。恰巧是日清氣朗，萬里無雲，在這個環境下進餐，絕對寫意。而這裡的室內裝置也非常高雅，不少的吊燈及擺設，很堂皇。開放式的廚房設計，也能清楚的看著廚隊在工作，也是每位愛吃及欣賞食物的食客的最佳餐廳佈局，環境一欄，亳無疑問是滿分。

選了一個周日的下午來，這裡的foie gras菜色幾出名，不過我就只為其燒豬腩﹝Crispy Pork Belly﹞而來。午市的套餐，四道菜索價495蚊，以這個環境地區，實在是不算很貴。先來一味黑橄欖醬做的小餅作點心，輕盈鬆脆，加上黑橄欖味道香濃，因為喜歡吃橄欖，所以覺得美味。而作為飯局的序幕，簡簡單單的，也很適合。侍者拿來麵包籃，是日的三款選擇是牛油小麵包、小麥法包及黑橄欖麵包。都看過對這裡的麵包的評價，普遍也覺得是一般水準，但是日的卻又很不錯，幾款包也是暖暖的，俱自家製，而且水準也不錯。三款都試過，最合心意的還是黑橄欖麵包，很香的黑橄欖味，外皮脆口，內裡很鬆軟，不塗牛油，單吃也很美味。說起牛油，這裡提供了鹹味及沒有鹹味的選擇，聽侍者的介紹，還是手造的。不過手造與非手造，吃起來也差不多，當然我是喜歡有鹹味的多一點；

前菜四選一，選了鴨肝蘭度豆沙律及青露筍波蛋沙律伴燴鴨腿絲。豆沙律賣相很有趣，放在一個玻璃盛器中，底下放滿海草。上面是放了用蠔打成的慕絲，幾鮮味，還有海水的味道，及一點點的腥味。蘭度豆沙律有點鹹，雖然一粒粒的鵝肝帶出鮮味，不過就越吃越鹹，感覺一般；另一款前菜就反而不錯，青露筍只用粗鹽調味，也很鮮甜，吃起來爽脆，火侯剛好。波蛋非常之「溏心」，配上味道較濃的鴨腰絲，味道濃淡得宜，配合得很好，絕對比豆沙律討好；

也來點酒，因為前菜選了帶蠔味的沙律，也就要了Wiebelsberg Dom. M. Kreydenweiss 的Riseling。喝起來爽口清新，不帶果味及偏各乾身的口感正好與帶海洋氣息的蠔慕絲很搭配；

第二道前菜是兩款湯，分別是魚湯及豆湯。給我選，當然會試魚湯，說到底我是bouillabaisse的愛好者。這裡的做得很鮮美，不過喝起來略略稀了一點，不夠濃郁。召來侍者一問，也是由大量鮮魚熬成的，用的是bouillabaisse的配方去做，可能因為用的不是bouillabaisse的指定用魚，所以只是以「Fish Soup」命名。比起坊間動輒就用上bouillabaisse之名，但又做出完全不對辦的貨色，這裡的做法是高明及正統，值得專重。配料有三款，打頭陣的是薯蓉、牛油及香草做成的，侍者說是rouille，但顏色及味道當然不是那一點事。另外還有脆包粒及硬芝士，面對這些配料，我當然是單喝湯也滿足，這個魚湯，也很不錯；另一款的白豆濃湯﹝Bean Veloute﹞也很不錯，味道濃郁而口感幼滑，有淡淡的百里香及芝士香味，加上辣肉腸粒及脆包粒，亦有水準；

主菜的四個選擇，不想吃魚，就自然選了煎豬腩肉及煎帶子。不同國家的燒豬肉菜色也是我的至愛﹝哈哈！再說一次，我的「至愛」食物也真的多，好吃之故。﹞，法式燒豬腩是布根地的菜色，選上最好的五層肉，切成一磚的樣子再烤焗而成，沒有花巧的一味菜色，純粹材料及廚功的表現。這裡的也很有水準，皮香脆，肉鮮嫩。肉質是真的是肥廋相間，一層肥一層廋肉的，吃起來甘香豐腴，人間美味。人常說肥脂是美食，但其實肥廋相間的，才是最美味，這一件豬腩肉就是最好的示範。配上的醬汁也出色，是用Tallegiio芝士打成的泡沫，口感輕盈但味道突出，不過略嫌跟豐美的豬腩肉是不太配合。墊底的燉雜菜吸收了豬肉醬汁，都軟腍可口，對於喜歡吃燒豬的人來說，這一味主菜，必試。也想喝一杯紅酒，但對酒牌上的幾個選擇也茫無頭緒，聽取建議，要了Chateau La Tour Des Remparts的Graves，喝起來有果香，酒味淡亦較順滑，用來配襯燒豬肉的菜色也很不錯；

煎帶子亦很有水準，帶子新鮮，味道鮮甜。帶子的表面是煎都有點「焦糖化」的，雖然不是很大粒，但吃起來口感很好。還有用上了切小段的露筍墊底，翠綠鮮甜，跟帶子也很配合。配酒方面，選了西班牙Rias Baixas的Albarino，聞起來不算很甜，喝起來比較清爽，啖起來的甜味，吃海鮮也不錯的。

兩個主菜，俱有水準，卻沒有什麼驚喜﹝以這裡的名聲及價位，要求有點驚喜，也不過份吧﹞，尤其在汁醬的運用上，不算是十分出色，整體而言，算是平穩之作。比較起幾間出色的法國餐廳﹝如Petrus、Gaddi’s、Joel Robuchon等等﹞，在食物這一層面上，感覺是稍稍給比了下去。

至於甜品，也是四選二，要了拿破崙酥餅及香蕉泡芙。做千層餅是這裡的其中一項拿手項目，是日就選了甜品環節才試，果然出色。拿破崙在兩層酥餅中夾有三層，分別是奶油吉士、白朱古力及鮮橙肉，酥餅非常鬆脆，吉士香滑，橙肉也很鮮甜，配上薄薄的白朱古力，吃起來味道是剛剛好。伴在一旁的雪糕也很出色，是用Grand Marnier橙酒做的，又香又滑，跟拿破崙餅一起吃，是絕對有水準的一味甜點，值得一試；相比之下，香蕉泡芙就普通了一點。Eclair做得過脆，吃起來沒有質感，跟內裡的香蕉也毫不配合，如果可以加點吉士醬，感覺會更好。反而伴碟的熱情果雪芭就十分不錯，熱情果的天然酸甜味很醒胃，絕對比主角更好。

吃罷甜品，押尾的說是咖啡喝petits fours。是日的甜點有杏仁小曲奇、朱古力脆餅及開心果綿花糖。俱自家製，外表平平無奇，但吃落卻很有水準。曲奇鬆化香脆，朱古力脆餅又外脆內軟滑，而綿花糖也有幾香的開心果味道，全都是咖啡的好伴侶，不是已全飽的話，必定要追加一客。

咖啡當然很好，連跟來的牛奶也熱熱的，非常香濃。想要什麼也可以跟領班或侍者提出，真的是做到有求必應的。呷一口咖啡，看著美麗的維港景致，絕對是美好的一個餐飲經驗。

埋單一千六百左右，當然是不便宜。但要在很好的環境，接受最周到貼身的服務，享受有水準的美酒及食物，我覺得，還是物有所值。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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It is easy to see why I think that Caprice is among the top three French restaurants in town. The chef is highly creative and always delivers.

We started with lobster carpaccio with Aquitaine caviar, nori seaweed and yuzu blanc manger. The salty caviar and the nori provided a strong contrast to the sweet lobster, and of course the citrus flavors of the yuzu just added another dimension to it. I really enjoyed this course.

The second course was duck foie gras terrine with Victoria pineapple jelly, crispy sweet spices and shiso leaves. The layer of pineapple jelly with two thin wafers of pineapple was very refreshing. The sprinkle of spices and shiso on top introduced a funky element to the classic dish.

The smoked ratte potato veloute with chicken sot-l'y-laisse, Girolle mushrooms and parsley emulsion was fairy interesting. The taste was heavy and salty, but the "chicken oyster" was very yummy. The veloute was quite heavy and you can taste the cream and feel the consistency of the potato on your tongue.

The monkfish fllet spirnkled with black truffle, creamy polenta and iberico ham was interesting, as the fish was wrapped in a slice of jamon iberico. The fish felt a little tough, and was stuffed with strips of black truffle. The "salsa" of black truffle and jamon iberico worked well against the polenta.

The final course was sisteron lamb fillet with aubergine en escabeche, sweetbread fricassee and aged balsamic sauce. The two strips of lamb were oh-so-tender, pink and juicy with thin layers of fat to impart the right amount of flavor. The sweetbread fricassee was also interesting, and a friend remarked that he thought he was biting into a chestnut instead of sweetbread...

I had cheese to finish the evening, and had the usual selection of 4-year old Comte, 18-month Mimolette, Epoisses de Bourgogne and another soft cheese whose name I couldn't remember. Great stuff.

original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/08/70-horizontal.html

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Kelvin

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今年結婚週年去Caprice慶祝，食物、酒(平價)及服務都一流，加埋個無敵海景，掂呀！最緊要係回味一下結婚個晚o既片段。平日都有去四季cafe食lunch，但同Caprice都有好大段距離。如果想去Caprice一試，其實可去cafe試下先，評估一下又何妨(雖然唔同kitchen同人手，評估方法唔係好合理但又俾到你些少信心)。試下Caprice個六百蚊lunch又得。小弟試過金鐘Petrus，食物由廚房到上枱，至少十分鐘，所以感覺食物溫度係o係熱同暖之間。甜品雪糕有同樣問題，溶咗一半。簡單講句，價錢六星、地點五星、食物四星、服務三星....半島Gaddys就未試過，但地點一般，吸引力唔大。要試，不如試置地Robuchon，話晒世界知名！最後，上面寫人均消費150-300？唔係呱？加個零除二就差唔多！

今年結婚週年去Caprice慶祝，食物、酒(平價)及服務都一流，加埋個無敵海景，掂呀！最緊要係回味一下結婚個晚o既片段。

平日都有去四季cafe食lunch，但同Caprice都有好大段距離。如果想去Caprice一試，其實可去cafe試下先，評估一下又何妨(雖然唔同kitchen同人手，評估方法唔係好合理但又俾到你些少信心)。試下Caprice個六百蚊lunch又得。

小弟試過金鐘Petrus，食物由廚房到上枱，至少十分鐘，所以感覺食物溫度係o係熱同暖之間。甜品雪糕有同樣問題，溶咗一半。簡單講句，價錢六星、地點五星、食物四星、服務三星....

半島Gaddys就未試過，但地點一般，吸引力唔大。要試，不如試置地Robuchon，話晒世界知名！

最後，上面寫人均消費150-300？唔係呱？加個零除二就差唔多！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Started with lentils du puys and foie gras cocktail with Brittany oyster foam. I've never been a big fan of lentils, but the oyster foam was briny and yummy, but seemed to have overpowered the foie gras a bit.

I enjoyed the green asparagus with veal sweetbread fricassee, lemon confit and caper vinaigrtte. The sweetbread was nicely done, looking almost like a large piece of fried cuttlefish.

When the next course was served, one of the guys jokingly complained about the lack of food in his bowl. The morel mushroom consomme with virtual jelly of Chateau Chalon wine was first served with just a few tiny bits of jelly in the bowl. The consomme was poured in later with tiny, yummy bits of morel that were so full of forest mushroom flavor.

The wild turbot fillet with green peas, romaine salad and aromatic mint emulsion was delicious. The long and narrow piece of turbot was pan-fried and crispy, sitting on a bed of succulent peas and the tingling hint of mint adding just the right touch.

I wasn't expecting to be served paella, but the langoustine a la plancha with shellfish and chorizo paella in lobster jus was just great. The aborio rice was cooked just rice, smooth and slippery against the tongue, and the chorizo balances the seafood.

The Pyreneen milk-fed lamb with fondant vegetables, ratte mashed potato and basil sauce was perfect. The pieces are small and bite-sized, with the lamb fat making the meat full of gamey flavor.

The cheese selection from Bernard Antony was wonderful as usual. I asked for the 4-year Comte, 18-month Mimolette, Epoisse, the soft and strong Munster, Pouligny Saint-Pierre... Seeing how much I loved the Comte, the waiter brings me a glass of Chateau Chalon, an oxidized wine (hence a nose that is so similar to that of dry Fino Sherry) from the region of Jura, the source of Comte. And you know what, it does match the cheese perfectly!

And if this wasn't enough, we finished with two dessert courses - raspberry coque with tropical vnilla chiboust, rose ice cream and hibiscus coulis and snacking opera with coffee biscotti, pecan nut brownie and cappuccino ice cream. Both the rose and cappuccino ice creams were about the best I've ever had.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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