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篩選食評
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紀念日
2016-01-29 3847 瀏覽
今日喺老豆同媽咪銀婚紀念日，晚上帶佢地嚟Caprice過個浪漫嘅紀念日，美中不足嘅喺多咗我呢個電燈膽，不過老豆同媽咪話有我仲特別。裝修時尚高雅，比人一種好舒服嘅感覺，水晶吊燈好靚。高級餐廳衛生同服務就唔駛講梗喺好好喇。老豆點咗三文魚意大利飯，對於法國菜嚟講，呢個菜份量算大喇。可以填飽肚。三文魚好大塊，魚肉煎得啱啱好，好嫩滑，唔會一切就好鬆散。個飯都好好食，加埋d汁更加好食。我點咗鮟魚伴南瓜蓉，做得好靚。法國菜喺做得最靚同最精緻嘅。鮟魚好滑好有彈性，仲有d 鹹香嘅感覺。南瓜蓉好新鮮好甜平衡翻鮟魚嘅鹹香，呢個配搭好好。媽咪點咗羊膝，羊膝圓柱形狀，一上檯就聞到好香嘅羊肉味，粉嫩嘅肉色好吸引人，嫩滑得嚟帶有層次感。小米和其他配菜味道還算可以。香煎螯龍蝦伴雲吞配特級魚子醬，擺盤好靚好自然。四尾螯龍蝦喺西洋菜泥邊邊，再加幾隻去吞同魚子醬，五顏六色搭配得好靚。蝦好大只望見就想一啖食落肚，肉質鮮甜彈牙，雲吞裏面都喺龍蝦肉做餡，皮好薄餡鮮美，口感好好。魚子醬喺用Kristal caviar,品質好，味道好。
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 今日喺老豆同媽咪銀婚紀念日，晚上帶佢地嚟Caprice過個浪漫嘅紀念日，美中不足嘅喺多咗我呢個電燈膽，不過老豆同媽咪話有我仲特別。裝修時尚高雅，比人一種好舒服嘅感覺，水晶吊燈好靚。高級餐廳衛生同服務就唔駛講梗喺好好喇。
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 老豆點咗三文魚意大利飯，對於法國菜嚟講，呢個菜份量算大喇。可以填飽肚。三文魚好大塊，魚肉煎得啱啱好，好嫩滑，唔會一切就好鬆散。個飯都好好食，加埋d汁更加好食。
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 我點咗鮟魚伴南瓜蓉，做得好靚。法國菜喺做得最靚同最精緻嘅。鮟魚好滑好有彈性，仲有d 鹹香嘅感覺。南瓜蓉好新鮮好甜平衡翻鮟魚嘅鹹香，呢個配搭好好。
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 媽咪點咗羊膝，羊膝圓柱形狀，一上檯就聞到好香嘅羊肉味，粉嫩嘅肉色好吸引人，嫩滑得嚟帶有層次感。小米和其他配菜味道還算可以。
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 香煎螯龍蝦伴雲吞配特級魚子醬，擺盤好靚好自然。四尾螯龍蝦喺西洋菜泥邊邊，再加幾隻去吞同魚子醬，五顏六色搭配得好靚。蝦好大只望見就想一啖食落肚，肉質鮮甜彈牙，雲吞裏面都喺龍蝦肉做餡，皮好薄餡鮮美，口感好好。魚子醬喺用Kristal caviar,品質好，味道好。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    非常失望
    2016-01-08 4473 瀏覽
    以為Caprice那麼出名，食物品質一定有保證，但我們一行四人都非常失望。麵包（Baguette）真的很好食，暖暖的，很鬆脆！Appetizer叫了凍帶子義大利飯，味道還好，沒有什麼驚喜。帶子太薄，完全無味。唯一可取就是外觀很討好。主菜是鱈魚。不知所謂！鹹如鹹魚！食落有「喳」的！一條上等鱈魚就被糟蹋了！Service ok 的。Waiters都好有禮貌。環境很fine－dining。但我們所點的食物真的很失望。兩道菜都已經五百多了。這樣價錢很不值我覺得。可能只是我所點的唔好食掛。
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    以為Caprice那麼出名，食物品質一定有保證，但我們一行四人都非常失望。

    麵包（Baguette）真的很好食，暖暖的，很鬆脆！

    Appetizer叫了凍帶子義大利飯，味道還好，沒有什麼驚喜。帶子太薄，完全無味。唯一可取就是外觀很討好。
    Appetizer
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     主菜是鱈魚。不知所謂！鹹如鹹魚！食落有「喳」的！一條上等鱈魚就被糟蹋了！
    Codfish
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     Service ok 的。Waiters都好有禮貌。環境很fine－dining。但我們所點的食物真的很失望。
    兩道菜都已經五百多了。這樣價錢很不值我覺得。可能只是我所點的唔好食掛。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      impeccable service
      2016-01-04 4810 瀏覽
      we got a table with a great view, close to the window.The presentation of my sea bass and caviar entree was exquisite and even worth a photo. However, the little pancakes the caviar was served with were quite generic, they were cold, rubbery and tasteless; it could have come from the pre packed bakery goods in a supermarket. Although, besides that, the entree was very enjoyable.For my main I ordered the lobster and again was impressed by the presentation. The lobster tail was perfectly cooked an
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      we got a table with a great view, close to the window.
      The presentation of my sea bass and caviar entree was exquisite and even worth a photo. However, the little pancakes the caviar was served with were quite generic, they were cold, rubbery and tasteless; it could have come from the pre packed bakery goods in a supermarket. Although, besides that, the entree was very enjoyable.
      For my main I ordered the lobster and again was impressed by the presentation. The lobster tail was perfectly cooked and the sauce was mild and did not over power the delicate taste of the lobster. The baby root vegetables with crisp and added a nice balance to the creamy sauce and good texture. However, the battered and fried lobster claws which accompanied the dish were cold before they arrived at the table and the batter easily separated from the claw.

      The service was very wonderful! When we order food, staff will ask for an advice. They will ask the favors, whether trying seafood or not. Then, they introduce the dishes, cooking methods and ingredients of the food.

      When serving the dishes, two staff will place the dishes in a proper way. They serve them in the right of us, and introduce the cooking methods, cooking time and ingredients of the food to us.

      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      Caprice - A generous and delicious tasting menu
      2015-11-22 7938 瀏覽
      When I rang to make my reservation at Caprice, I was reminded twice through the call that dress standards applied. As if I needed reminding! Caprice is one of the finest restaurants in Hong Kong and located in the exclusive Four Seasons Hotel, so I didn't really need to be told that dinner would be an occasion to dress up!There was a touch of controversy in 2014, when Caprice lost both it's third star and acclaimed head chef Vincent Thierry, which meant that new face of Caprice, chef Fabrice Vul
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       When I rang to make my reservation at Caprice, I was reminded twice through the call that dress standards applied. As if I needed reminding! Caprice is one of the finest restaurants in Hong Kong and located in the exclusive Four Seasons Hotel, so I didn't really need to be told that dinner would be an occasion to dress up!

      There was a touch of controversy in 2014, when Caprice lost both it's third star and acclaimed head chef Vincent Thierry, which meant that new face of Caprice, chef Fabrice Vulin had stepped into the lion's den. Was Caprice on the way down, of was the loss of a star just a hiccup in the history of the great restaurant? French born Vulin was certainly an inspired replacement, having run many two and three Michelin-starred restaurants across France and the rest of Europe.

      We knew we were stepping into the heart of Hong Kong's elite when we crossed the threshold of the Four Seasons Hotel. Not only is the building quite intimidating, the plethora of Ferraris and Bentleys parked out front reminded us that there was plenty of money in HK. We'd not been to the HK Four Seasons before, but it's a beautiful building with immaculately presented staff that were only too happy to help us find Caprice.

      We arrived right on opening time, and spent a few moment inspecting the immaculate entrance to Caprice, before our Maitre 'd noticed us and quickly came over to give us a hearty welcome. When we'd booked, we were told that we'd be unlikely to secure a window seat, so were pleasantly surprised when shown to our table that was right by the window and afforded us spectacular views of Hong Kong harbour.
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       As you would expect in such a setting, our wait staff were on hand to ensure our dinner would be special, which started off by presenting us with the leather bound wine list, which was as comprehensive a list as you'd see anywhere. Next over was the dining menu, which comprised of a special 'game' tasting menu reflecting the fact that it was indeed game season, a super looking a la carte selection and the chef's signature tasting menu. There was a moment of temptation for the game tasting menu, but we'd come to check out chef Vulin's tasting menu, so stuck to our original plan.

      In the tradition of fine dining establishments the world over, we were treated with a number of small bites before the meal commenced. A small glass was presented with a couple of savoury amuse bouche, a little cheese puff filled with pancetta and a little donut like pastry that was incredibly light containing tomato, olive and hints of gruyere cheese. We were also given a semolina bun that was accompanied with a super light olive oil that had peppery highlights. The lightly toasted bun was warm and soft and very more-ish; I had to remind myself not to fill up on bread!
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       I love French fine dining restaurants, the atmosphere and the approach is amazing. We had a view of the open style kitchen and were able to watch our food make its way from the kitchen to our table. Always on a silver tray before individual dishes removed and placed with reverence and care in front of the diner.

      The chef's tasting menu started lightly with a lovely French oyster, beautifully presented with delicately placed micro herbs, and filled with an apple infused tartare of fresh shellfish in a sea water jelly. The care taken to slice the oyster and to embed the tartare was amazing, delicate and worth the effort. There was a lovely mix of soft oyster flesh and the slightly granular filling. I have to say though, I prefer my oysters with a little more salinity than the one presented at Caprice, which was delicious but missing that taste of the sea.
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       The seafood continued with the smoked Scottish salmon layered with a mascarpone fennel cream and a soft seawater jelly. There was again a high level of precision layering the ingredients then delicately topping the dish with sea urchin, tomato, caviar and a decent amount of gold leaf. The smoked salmon was beautiful and of the highest quality and, lightly smoked, it worked very well with the mascarpone. I didn't really pick up the fennel, but I certainly got the contrasting saltiness from the caviar and sea urchin. It was quite a generous size too, so I resolved to stop eating the bread rolls that were being offered quite regularly.
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       If you were going to over indulge with food, ingredients like foie gras and truffle would come to mind, which were exactly the ingredients for the next course. The generous serving warm duck foie gras was offset with a foam of mushroom and Autumn black truffle essence that hid a wild mushroom ravioli. The foie gras was as creamy and rich as you'd expect, and while I'd had better before (Vasco, see post here), it was none-the-less deliciously decedent. The hint of truffle was just icing on the cake, but if I am honest, a little more truffle flavour would have been appreciated.
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       As a lover of scallops, I was excited about the next dish, which comprised pan-seared scallops bathed in an incredibly light and airy potato puree, then topped with Kristal caviar. Beautifully prepared, there was a wonderful caramelisation on the scallops that was simply perfect with the saltiness of the caviar. The light texture of the potato puree was interesting, almost dissolving on the palate as soon as you tasted. Hidden under the scallops and foam was a watercress puree, which added little bite and balance to the dish, which was bordering on being too sweet until that point.
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       Each of the courses to date had been quite generous in size, so midway through the tasting menu, we shared a look that said 'boy, how are we going to get through this?!' It wasn't helped with our next course of sautéed Mediterranean Sea Bass accompanied by Brittany artichokes, little parcels of spinach and a Burgundy black truffle sauce. What was amazing about the dish was the perfectly wrapped triangles of spinach and artichoke, which were made more special by adding rounds of fresh truffle. Of course the Sea Bass was exquisitely cooked, flakey, with crisp and salty skin. Sea Bass isn't a particularly strong flavoured fish, but the balance of the dish was in perfect harmony, so the truffle sauce and spinach didn't overpower the fish's natural flavour and sweetness.
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       We'd had a choice for mains, there was either the rabbit or the wagyu, so we decided to talk alternative routes. SC chose the Beauce wild hare leg civet, conchiglie pasta and roasted onions with a red wine sauce. It was very simply presented with the deep red of the wild hare stew offset by the white of the onions and pasta. It was a beautifully rich and complex dish, with intense flavours from the slow cooked hare, the thigh had been used to extract even more flavour. The roasted onion was the saviour on the dish, which helped bring down the super intense flavours from the stew. Chatting to our waiter when the plate was being cleared, he informed us that most Asians who ordered the dish couldn't get through the plate (himself included), the flavours being too intense!
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       My choice had been the Japanese Wagyu beef with chickpea, artichoke mousseline and dolce-forte sauce and had come with a supplement of $250. Being full blooded Wagyu, I'd asked for the beef to be cooked medium as opposed to my usual steak preference of medium rare. As it turned out, I could probably have gone well done as the fat content was off the charts. There were a couple of things I really loved about the dish, the beef was the highlight, but the sticky sauce that had hints of citrus was the component that elevate the dish. I didn't particularly care for the chickpea puffs, which were a little dry for me, and I wasn't a fan of the artichoke sauce. Luckily the Wagyu was the star on the plate, so I forgave the elements that I didn't like (and to be fair, were flavours I don't normally like).
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       You kind of expect great fromage when dining in a classic French fine diner, but the Caprice experience took the idea of cheese course and elevated it to unheralded levels. The cheese board was so big, it had to be carried over by two wait staff and was stacked with more variations of cheese than I thought possible! With an incredible range of soft and hard cheeses, I think we slightly disappointed our waiters by only taking a couple of small slices of cheese. By that stage, we had serious doubts that we could finish our desserts!
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       Thankfully, our first dessert was more like a palate cleanser and the verrine of apple tatin with golden apple sorbet and a light crumble was nothing like I'd been expecting. By its description, I was expecting something more like a traditional tarte tatin, but what we received was a light and refreshing taste of apples, both a foam and a sorbet. It was just what we needed to dive into our last dessert.
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       My all time favourite dessert is a traditional French soufflé, so I was super excited about the piémont hazelnut and Lemon Soufflé with a side of lemon sorbet. It was probably the only real disappointment of the night. The soufflé was covered by a thin layer of lemon toffee, the first sign that all was not right (in my eyes). I peeled the toffee off the souffle and dipped my spoon in, only to find that it was ever so slightly under cooked and didn't have that lovely smooth and light texture that you look for. It didn't help that there were hazelnut and lemon or apple pieces at the bottom of the ramekin. Texturally and flavour wise, it really missed the mark for me, but at least the lemon sorbet was a winner.
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       Dessert aside, we found the Caprice chef's tasting menu to be quite spectacular. Not only were there beautifully constructed dishes that were full of flavour, there was a generous amount of food delivered. Which helped take the sting out of the price of the tasting menu, which was right up there at HK$2,000 per person before food. Expensive, yes, but I found it much better value than many of the other high end fine dining establishments around Hong Kong.

      We really appreciated the service from the clearly professional wait staff, each and every one of them completely knowledgeable and there to ensure our every whim was catered to. Our sommelier was brilliant too, very knowledgeable about the wines and matching, offering SC a number of different tastes before she settled on a lovely red from Bordeaux to go with her main course. But, you'd expect nothing less from what many regard as Hong Kong's best restaurant.

      Was it the best meal I'd had in Hong Kong? No. It was very good, and I'd put it in my top five or ten meals. Good, great even, but not perfect. My main of Wagyu just needed a little more flavour, especially from the accompanying artichoke puree and I just didn't like the chickpea at all. The soufflé was also a let down, and when I compare it to some of the best I've had, it was way off the mark.

      With all the debate about two Michelin stars or three, I'd have to say that the guide has got this one right. Caprice is every bit worth it's two Michelin stars, but has a little work to do to climb that mountain for three.

      @FoodMeUpScotty
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       The petite four were almost too much! We were so full
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       The souffle was not quite right for me - but the lemon sorbet was great and topped by a lifelike spun sugar green leaf!
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       Bigger than a cheese cart, this cheese board needed two wait staff to carry about!
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       A team of 26 chefs on hand so for service
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       There was a casual elegance in the restaurant, it was almost reverent
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       A beautiful table setting in a beautiful restaurant

      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        • Must get the chefs tasting menu
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        米豬蓮系列@Caprice
        2015-10-01 7782 瀏覽
        食過好幾間香港米豬蓮餐廳，Caprice俾我嘅印象最深刻，無論環境、服務、食品都係香港最有風範。真係連舊牛油都好味啲㗎！ Three courses lunch - $540 
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        食過好幾間香港米豬蓮餐廳，Caprice俾我嘅印象最深刻，無論環境、服務、食品都係香港最有風範。

        真係連舊牛油都好味啲㗎！
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         Three courses lunch - $540 
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        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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          Amazing lunch
          2015-09-13 7822 瀏覽
          Superior service and excellent food quality.食過gaddi s 同這兒比較，這兒的待應親切平易近人。隨餐送的小吃超美味，法式泡沬香滑而複雜，令人回味無窮。是曰order 鮟魚伴南瓜蓉，魚滑帶點鹹香。老公則點羊膝，嫩滑味道帶層次感。由於餐廳知道這是我們紀念曰，還特意在甜點寫字。
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          Superior service and excellent food quality.
          食過gaddi s 同這兒比較，這兒的待應親切平易近人。隨餐送的小吃超美味，法式泡沬香滑而複雜，令人回味無窮。是曰order 鮟魚伴南瓜蓉
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           ，魚滑帶點鹹香。老公則點羊膝，
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           嫩滑味道帶層次感。
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           由於餐廳知道這是我們紀念曰，還特意在甜點寫字。
          題外話/補充資料： Booking required as seats are full
          (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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            張貼
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            2015-09-13
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            $550 (午餐)
            慶祝紀念
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            實至名歸的星級餐廳
            2015-08-05 8901 瀏覽
            喜歡Caprice，不僅欣賞這裡的食物。飽覽維港景色，加上優質的服務，在這裡用餐，每次都是一個愉快的體驗。替朋友慶祝生日，我特地提早一個月訂座，預留了窗邊的位置。我們點的是Signature Menu，侍應先奉上香軟的麵包和開胃冰涼的前菜。法國鵝肝配牛油軟包：鵝肝香而不油不膩。法國龍蝦伴西瓜，牛油果蛋黃，青蘋果配龍蝦薄片：龍蝦配水果，很有特色。法國青瓜濃湯伴綿羊奶配鮮杏仁：這個實在太特別，我有點吃不慣...淡水小龍蝦配野菌墨魚汁卷:龍蝦肉好鮮。這個墨魚汁卷處理得宜，嚐美味之餘，吃後牙齒沒有變黑... 主菜法國乳鴿胸伴雜菜中東米配摩格哥香料清湯：乳鴿鮮嫰，有很多肉汁。法國牛仔柳伴意大利青瓜，銀魚柳，茄子醬配燒汁：牛柳太熟了!(朋友是要求Medium Rare的，但侍應說，牛仔柳不能太生...)優質食材加上用心的烹調，菜式都色香味俱全。吃過這麼多佳餚後，到了朋友最期待的"芝士時間"了!Caprice提供了極多芝士的選擇，最值得回味的是Comte Cheese！據說有很多種芝士，是Caprice特別選購。在亞洲區的餐廳，不容易吃得到的！(謝謝友善的侍應特別安排，讓我們到芝士房參觀，選了很多我
            更多
            喜歡Caprice，不僅欣賞這裡的食物。
            飽覽維港景色，加上優質的服務，在這裡用餐，每次都是一個愉快的體驗。
            替朋友慶祝生日，我特地提早一個月訂座，預留了窗邊的位置。我們點的是Signature Menu，侍應先奉上香軟的麵包和開胃冰涼的前菜。
            196 瀏覽
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             法國鵝肝配牛油軟包：鵝肝香而不油不膩。
            法國鵝肝配牛油軟包
            1001 瀏覽
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             法國龍蝦伴西瓜，牛油果蛋黃，青蘋果配龍蝦薄片：龍蝦配水果，很有特色。
            法國龍蝦伴西瓜，牛油果蛋黃，青蘋果配龍蝦薄片
            643 瀏覽
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             法國青瓜濃湯伴綿羊奶配鮮杏仁：這個實在太特別，我有點吃不慣...
            法國青瓜濃湯伴綿羊奶配鮮杏仁
            567 瀏覽
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             淡水小龍蝦配野菌墨魚汁卷:龍蝦肉好鮮。這個墨魚汁卷處理得宜，嚐美味之餘，吃後牙齒沒有變黑... 
            淡水小龍蝦配野菌墨魚汁卷
            152 瀏覽
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             主菜法國乳鴿胸伴雜菜中東米配摩格哥香料清湯：乳鴿鮮嫰，有很多肉汁。
            法國乳鴿胸伴雜菜中東米配摩格哥香料清湯
            144 瀏覽
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             法國牛仔柳伴意大利青瓜，銀魚柳，茄子醬配燒汁：牛柳太熟了!(朋友是要求Medium Rare的，但侍應說，牛仔柳不能太生...)
            法國牛仔柳伴意大利青瓜，銀魚柳，茄子醬配燒汁
            117 瀏覽
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             優質食材加上用心的烹調，菜式都色香味俱全。吃過這麼多佳餚後，到了朋友最期待的"芝士時間"了!
            Cheese Table
            154 瀏覽
            0 讚好
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             Caprice提供了極多芝士的選擇，最值得回味的是Comte Cheese！據說有很多種芝士，是Caprice特別選購。在亞洲區的餐廳，不容易吃得到的！(謝謝友善的侍應特別安排，讓我們到芝士房參觀，選了很多我們喜歡的口味)雖然很飽，但芝士口味太多，我和朋友還添吃呢！
            152 瀏覽
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             最後，特別安排了甜品為朋友慶祝生日，很精緻！為這頓豐富的晚餐劃上完美的句號！
            151 瀏覽
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            270 瀏覽
            3 讚好
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            9736 瀏覽
            7 讚好
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            (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
            • 推介
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            慶祝紀念
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            法國鵝肝配牛油軟包
            法國龍蝦伴西瓜，牛油果蛋黃，青蘋果配龍蝦薄片
            淡水小龍蝦配野菌墨魚汁卷
            法國乳鴿胸伴雜菜中東米配摩格哥香料清湯
            Cheese Table
            等級4
            161
            0
            名副其实的米其林
            2015-08-04 6946 瀏覽
            借着妈妈生日终于吃了这家马克已久的米其林法国餐厅。提前一个多月订位订到了靠窗的位子。1230准时到达，客人还不多。餐厅装潢自然是高大上路线，比较特别的是开放式厨房，不过我们坐在窗边尽享海景，就看不到厨房的运作。位置还算比较宽敞，而且有体贴的脚凳方包，还有专人帮你把衣服挂起。只是生意太好的缘故上座率达8成以上，少些有些嘈杂！三道菜560，两道菜495，我们决定先点两道吃完再决定是否加甜品。餐前面包有四款，我们各选两款分着吃，我最爱法包，妈妈比较喜欢杂粮包。都是新鲜制作很好吃。而且配面包的黄油有两种，普通的和芝士的，都很好吃，芝士更特别。送的前菜有点像分子料理，类似鱼子酱的色拉，开胃菜。头盘，主菜各有5个选择。头盘：香煎鹅肝：入口即化，不过稍显太嫩了些，伴的配菜和sauce很好吃。鱿鱼蟹肉卷很清爽的一道菜，口感清淡，但是吃得出蟹肉的清甜。主菜：海鲈鱼：是我出国最好吃的sea bass，鱼很鲜嫩，煎的恰到好处，配的菠菜也很好吃。日本带子卷：没看清楚以为是带子，没想到是带子打成的容做成卷，比较饱的选择。伴菜豌豆和芦笋很好吃。妈妈吃完主菜已经没有战斗力了，我们决定叫一款甜品share，选了法式苹
            更多
            借着妈妈生日终于吃了这家马克已久的米其林法国餐厅。
            提前一个多月订位订到了靠窗的位子。1230准时到达，客人还不多。餐厅装潢自然是高大上路线，比较特别的是开放式厨房，不过我们坐在窗边尽享海景，就看不到厨房的运作。位置还算比较宽敞，而且有体贴的脚凳方包，还有专人帮你把衣服挂起。只是生意太好的缘故上座率达8成以上，少些有些嘈杂！
            三道菜560，两道菜495，我们决定先点两道吃完再决定是否加甜品。
            餐前面包有四款，我们各选两款分着吃，我最爱法包，妈妈比较喜欢杂粮包。都是新鲜制作很好吃。而且配面包的黄油有两种，普通的和芝士的，都很好吃，芝士更特别。
            送的前菜有点像分子料理，类似鱼子酱的色拉，开胃菜。
            头盘，主菜各有5个选择。
            头盘：香煎鹅肝：入口即化，不过稍显太嫩了些，伴的配菜和sauce很好吃。
            鱿鱼蟹肉卷很清爽的一道菜，口感清淡，但是吃得出蟹肉的清甜。
            主菜：海鲈鱼：是我出国最好吃的sea bass，鱼很鲜嫩，煎的恰到好处，配的菠菜也很好吃。日本带子卷：没看清楚以为是带子，没想到是带子打成的容做成卷，比较饱的选择。伴菜豌豆和芦笋很好吃。
            妈妈吃完主菜已经没有战斗力了，我们决定叫一款甜品share，选了法式苹果派配肉桂雪糕，很特别很精致。苹果超多煮的很透但不绵搭配雪糕很balance。
            餐后送的甜品盒很精致的放在首饰盒上，有青柠马卡龙，桑梅黑巧克力和橙味巧克力，只是偏甜了些。选了cappucino，比较淡，奶泡足，入口香滑。
            所有菜品都是视觉享受，赏心悦目！
            服务好的没话说，细心周到，几乎一个眼神就服务到位！
            总体非常满意的一餐。
             
            154 瀏覽
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            (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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            2015-03-12
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            $580 (午餐)
            等級4
            2K
            108
            念念不忘VS耿耿於懷﹗
            2015-07-28 8015 瀏覽
            大概五年前，小姐帶小妹去四季酒店的Caprice吃慶生午飯。那時，小妹仍是一個不懂吃，只會光顧快餐店的傻大姐。那一天，恰如劉姥姥入大觀園般，大開眼界。一頓三道菜式的午飯，好像已花掉小姐一千二百多元了﹗當日所見所聞所吃，小妹，一直念念不忘。近日，友人Cc款客，小妹任性地點名要去Caprice。舊地重吃，卻，舊夢不再。只，換來，耿耿於懷……接待處女侍應一推開這道久別重逢的雕花鐵門，走過一條走廊後，小妹，又置身於五年前的大觀園了﹗一早訂了近窗邊的座位，可遠眺維港一帶海景。奈何，維港工程仍在進行中，工地處處，大煞風景﹗﹗假日午市套餐有前菜、主菜和甜品，有兩道菜$495/位，或三道菜$560/位可供選擇，包紅酒或白酒一杯，以及咖啡或茶一杯，再加一服務費。Welcome bread 有四款選擇，放在麵包籃內，由侍應拿著，讓客人自行挑選。Cc和小妹胃納不大，各自揀了一件而矣﹗然而，後面兩位美少女，由頭到尾，只見不停添食麵包，食力驚人，教我們刮目相看﹗小妹要的乃呈圓形球體的小法包，外層硬身，內裏香軟且充滿麥香。輕輕用刀橫切，塗上平頂的海鹽牛油或尖頂的無鹽牛油，頗為美味也﹗Cc要了一個橄欖形的麵包，據說
            更多
            大概五年前，小姐帶小妹去四季酒店的Caprice吃慶生午飯。那時，小妹仍是一個不懂吃，只會光顧快餐店的傻大姐。那一天，恰如劉姥姥入大觀園般，大開眼界。一頓三道菜式的午飯，好像已花掉小姐一千二百多元了﹗當日所見所聞所吃，小妹，一直念念不忘。近日，友人Cc款客，小妹任性地點名要去Caprice。舊地重吃，卻，舊夢不再。只，換來，耿耿於懷……

            接待處女侍應一推開這道久別重逢的雕花鐵門，走過一條走廊後，小妹，又置身於五年前的大觀園了﹗
            214 瀏覽
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             一早訂了近窗邊的座位，可遠眺維港一帶海景。奈何，維港工程仍在進行中，工地處處，大煞風景﹗﹗
            226 瀏覽
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             假日午市套餐有前菜、主菜和甜品，有兩道菜$495/位，或三道菜$560/位可供選擇，包紅酒或白酒一杯，以及咖啡或茶一杯，再加一服務費。
            1644 瀏覽
            2 讚好
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             Welcome bread 有四款選擇，放在麵包籃內，由侍應拿著，讓客人自行挑選。Cc和小妹胃納不大，各自揀了一件而矣﹗然而，後面兩位美少女，由頭到尾，只見不停添食麵包，食力驚人，教我們刮目相看﹗小妹要的乃呈圓形球體的小法包，外層硬身，內裏香軟且充滿麥香。輕輕用刀橫切，塗上平頂的海鹽牛油或尖頂的無鹽牛油，頗為美味也﹗Cc要了一個橄欖形的麵包，據說口感頗硬且韌。
            317 瀏覽
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            69 瀏覽
            0 讚好
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             接著，是餐前開胃小食Amuse Bouche登場，乃一道以紅皮蘿蔔、露筍和紅蘿蔔仔等入饌的既鮮嫩爽又輕盈健康的沙律菜，再伴以幼滑濃郁酸香的沙律醬汁，口感極為清新，且層次豐富的，驚艷之作。
            50 瀏覽
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             五款前菜，千挑萬選後，小妹要了法邊豆西芹沙律伴鴨肝配鮮嫩香草French Bean and Celery Salad,Duck Foie Gras, Mixed Herbs。餐酒，小妹要了果味濃郁、口感圓潤且清爽宜人的紅酒，味道十分棒﹗
            60 瀏覽
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            47 瀏覽
            0 讚好
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             這道菜甫上枱，小妹不禁皺眉了 – 鴨肝何在呢？難道在碟底，被沙律菜掩蓋了？﹗最後，才發現面層鉋成薄片捲狀的淡啡色物體，正是鴨肝也﹗薄片鴨肝下，除了法邊豆外，還有西芹薄片、火箭菜和沙律菜等，清爽甜美，甘香油潤，卻毫無油膩感。據說，邊豆產於非洲肯雅，味道清甜，比荷蘭豆更容易處理，故成為了不少大廚入饌的食材。
            197 瀏覽
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             前菜，水準不賴，又具創意，Cc的法國鮪魚脆撻伴時令雜菜Mackerel Fillet Tart, Seasonal Vegetable Confit也甚為出色，教人一吃難忘﹗Cc，要了一杯清徹明亮且滿載果香的白酒，入口甜美芳香無比也﹗
            67 瀏覽
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            43 瀏覽
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             無疑，脆撻鹹食乃這道前菜的一大亮點。脆撻雖鋪滿了層層的油浸鮪魚、醬汁、蕃茄碎和沙律菜等含水份餡料，然，咬下去仍十分乾爽香脆且鬆化。當然，兩條深藏不露的油浸法國小鮪魚也是重點所在的，不容忽視。Confit是法國最古老的食物保存法之一，而它不只限制於油封，而是任何食物浸在某種物質內，以加味或延長食用時間，也可稱之為「Confit」。油浸鮪魚肉質細嫩鮮美，油花極為豐富甘潤，配上脆撻和鮮爽酸香沙律菜同吃，甚是美味，教人回味再三。
            40 瀏覽
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             主菜也是五款，鮮嫩香脆，口感豐富的鱈魚柳伴海鮮韃靼、莧菜配杏仁脆包Hake Fish Fillet, Shellfish Tartare, Young Spinach Leaves, Toasted Almond Bread最能吸引小妹了，而Cc則要了牛尾拼牛面肉雲吞伴煙鴨肝、清湯配雜菜Oxtail and Beef Cheek Raviolis, Poached Smoke Foie Gras, Consomme, Vegetables。
            111 瀏覽
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             小妹的鱈魚柳伴海鮮韃靼、莧菜配杏仁脆包口感和香氣突出，煎得外香脆內嫩滑的鱈魚，墊在鮮嫩莧菜上，底下乃以蜆肉、魷魚肉、洋蔥和香草等製成的香濃惹味海鮮韃靼，最後以一塊杏仁脆包作點綴。
            59 瀏覽
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            52 瀏覽
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             鱈魚鮮嫩多汁，好吃指數爆燈不在話下，配菜也甚為出色，配搭得宜，相得益彰。海鮮韃靼不但更添鮮味，且嚼勁十足，口感層次豐富且多變。
            54 瀏覽
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             Cc的牛尾拼牛面肉雲吞伴煙鴨肝、清湯配雜菜，據說，雲吞味道過份濃烈，有點像牛雜的味兒，不是Cc喜歡的。小妹只試了少許鴨肝，其味鮮美且甘潤豐腴，入口香而不膩，瞬間在口中溶化。
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             五年前，猶記得侍應拿著一大盤甜品，讓我們挑選的。印像中，每人不只一件。事過景遷，現時，午市套餐只有四款甜品提供，相形見拙。小妹要了一件酸甜醒胃的法式野莓開心果脆撻配草莓雪葩Gariguette Strawberry and Pistachio Tart, Strawberry Sorbet。艷紅色的草莓，再伴以細滑嫩綠的開心果茸，以及一球草莓雪葩，紅紅綠綠，色彩艷麗且動人。
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             吃一口，草莓不算十分甜美多汁，且有數粒明顯連新鮮也稱不上呢？﹗開心果茸只見其色，絲毫吃不出其味，挺失望的﹗脆撻，竟也比不上法國鮪魚脆撻般清脆香口。撻皮內夾著的物體，該是開心果吧﹗？可是，又是吃不出的味道。一下子，心情，直插下十八層地獄……
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             幸而，Cc的雲呢拿千層酥餅配雲呢拿雪糕Vanilla Millefeuille, Tahitian Vanilla Ice cream，顏色簡潔，賣相毫不花巧，但頗好吃的，教小妹精神為之一振。千層酥入口極為鬆化且甘香，伴以幼滑輕盈、甜度適中的雲呢拿雪糕同吃，已教人極度幸福和窩心了﹗畢竟，小妹的草莓甜品實在太不堪了﹗﹗
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             接著，再各自來一杯熱檸水和熱檸茶，清香之餘，也極為消滯解膩也。伴以甜膩法式甜點同吃，更為完美。
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             吃法國餐，壓軸上場的，當然是餐後迷你小巧的花式小點心Petit Four了﹗Petit Four一客三款，有翠綠色馬卡龍，以及兩款朱古力，以首飾盒小抽屜奉客，名貴大方。小妹只吃了那一件有花邊的流心朱古力，朱古力味濃，且甜膩非常，點到即止。
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             小結：
            是的，只因小妹犯賤，念念不忘，執意要重溫舊夢。終，換來了，耿耿於懷。套用黃偉文《羅生門》的歌詞：「……那動人時光，不用常回看。能提取溫暖以後渡嚴寒，就關起那間房。最動人時光，未必地老天荒。難忘的因你太念念才難忘，容易抱住誰十年，最難是放……」，小妹，應該一早，就把前塵沉澱於福島某地方的。
            題外話/補充資料： 除加一服務費外，無汽樽裝水也要收費。
            (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
            • 推介
              已推介
            • 檢舉
            13 已推介
              張貼
              評分
              味道
              環境
              服務
              衛生
              抵食
              用餐日期
              2015-07-18
              用餐途徑
              堂食
              人均消費
              $680 (午餐)
              等級2
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              stunning and relaxing lunch
              2015-05-04 13432 瀏覽
              This is definitely fine dining in Hong Kong. Where else can you order an exquisitely prepared entree, impeccable service, and a fantastic view of Victoria Harbor? Caprice at the Four Seasons Hotel has all of this covered. Thid was my second time visiting the wine and cheese room at Caprice. As before the wine, cheese, meats and breads were delicious. The venue is very comfortable, and has great views over Victoria Harbour. This time the service was a little off, I think because of a new staff me
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              This is definitely fine dining in Hong Kong. Where else can you order an exquisitely prepared entree, impeccable service, and a fantastic view of Victoria Harbor? Caprice at the Four Seasons Hotel has all of this covered. Thid was my second time visiting the wine and cheese room at Caprice. As before the wine, cheese, meats and breads were delicious. The venue is very comfortable, and has great views over Victoria Harbour. This time the service was a little off, I think because of a new staff member who seemed to be 'following the rules' instead of making guests feel comfortable, but another staff member quickly accommodated our needs.

              Desserts continued the high standard. A little pre-dessert of profiterole pear with gingerbread ice cream and a salted caramel was lovely, the pear neatly balanced by the other dish elements . Golden apple dacquoise was offered with a Breton sable biscuit and blueberry mousse, and a dazzling yoghurt sorbet . Even better was an Arabica coffee dessert with fruit biscotti, Mascarpone and cappuccino ice cream; the depth of coffee flavour in this dessert was a triumph . Coffee was also of a high standard, served with passion fruit macaroons, assorted chocolates and green apple marshmallow. Service at its finest!
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              (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
              • 推介
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              張貼
              評分
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              衛生
              抵食
              用餐途徑
              堂食
              人均消費
              $800
              等級4
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              Satisfying Michelin 2-star dinner
              2015-03-02 16256 瀏覽
              B's birthday. Celebrated here after a long day's work. Reserved a table for 20.00, was surprised to find a lot of people came here for late dinner as I saw numerous empty tables with a reserved sign placed even at the time we arrived.Setting, tick - there is sufficient space between each table ensuring some sort of privacy (at least you'd be sure not have to share a conversation with your neighbours).Ambience, tick. Formal but welcoming.Food, tick.Service, tick.Our 3-hour meal started with amuse
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              B's birthday. Celebrated here after a long day's work. Reserved a table for 20.00, was surprised to find a lot of people came here for late dinner as I saw numerous empty tables with a reserved sign placed even at the time we arrived.

              Setting, tick - there is sufficient space between each table ensuring some sort of privacy (at least you'd be sure not have to share a conversation with your neighbours).
              Ambience, tick. Formal but welcoming.
              Food, tick.
              Service, tick.

              Our 3-hour meal started with amuse bouche which was Jamon straight from the leg, then a  brioche fresh from the oven, followed by a mussel canapé.

              We ordered for starter: sea bass carpaccio with crab and chilled risotto and Kristal caviar atop; and lobster carpaccio with caviar atop.

              For main, we had roast Bresse chicken for 2, served with its legs as caillette, onion carbonara and creamy mashed potatoes on the side.

              For desserts, we had a cheese board from their spectacular cheese collection including the marvellous 48-month vintaged Comté; and Rum baba, top with pineapple cream and sorbet.

              The dinner was gracefully wrapped with professionally presented petit fours and peppermint teas.

              Bien fait!
              Amuse bouche
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              Brioche
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              Canapé
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              Seabass carpaccio
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              Lobster carpaccio
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              Roast chicken
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              Roast chicken
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              Side of roast chicken
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              Cheese selection
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              Cheeses
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              Rum baba
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              Petit fours
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              (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
              • 推介
                已推介
              • 檢舉
              1 已推介
                張貼
                評分
                味道
                環境
                服務
                衛生
                抵食
                用餐日期
                2014-10-10
                用餐途徑
                堂食
                人均消費
                $2800 (晚餐)
                慶祝紀念
                生日
                推介美食
                Seabass carpaccio
                Lobster carpaccio
                Roast chicken
                Roast chicken
                Side of roast chicken
                Cheese selection
                Cheeses
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                Simply irresistible!
                2015-02-24 12838 瀏覽
                A very enjoyable evening at Caprice! Great dining with great service! Ambience is always very impressive there! The restaurant is grand with very comfortable lightings. Had a bottle of Rose to start with. Ordered the tasting menu to try all the signature dishes. Was not disappointed at all as every dish has their unique combination and taste! Spectacular! Every dish gets better as it goes in which you will be able to distinquish every single one!The entree veal and lamb were amazing! Extreme ten
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                A very enjoyable evening at Caprice! Great dining with great service! Ambience is always very impressive there! The restaurant is grand with very comfortable lightings. Had a bottle of Rose to start with. 

                Ordered the tasting menu to try all the signature dishes. Was not disappointed at all as every dish has their unique combination and taste! Spectacular! Every dish gets better as it goes in which you will be able to distinquish every single one!The entree veal and lamb were amazing! Extreme tender, nearly melt in your mouth. 

                Ended the dinner with a wonderful selection of cheeses! Must try their 3 signature ones! I really enjoy them even though i am not a cheese lover. 

                To sum it up, everything was fantastic!

                Overall, I give it a 10 out of 10 in my Michelin Star Restaurant ratings!
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                Cheeeese!
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                Veal & Lamb
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                (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
                • 推介
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                2 已推介
                  張貼
                  評分
                  味道
                  環境
                  服務
                  衛生
                  抵食
                  用餐日期
                  2014-04-14
                  用餐途徑
                  堂食
                  人均消費
                  $3000 (晚餐)
                  慶祝紀念
                  紀念日
                  推介美食
                  Cheeeese!
                  Veal & Lamb
                  等級3
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                  四季LUNCH
                  2015-01-20 11056 瀏覽
                  今次難得抽時間約食lunch原來去哩度....哩間酒店招呼貼心之餘唔煩雖然唔係我最愛一類裝修但環境的確不錯，有open kitchen首先送上麵包橄欖油非常香再送上小食，炸物，foie gras，配麵包嘅牛油有鹽和無鹽兩款龍蝦湯泡泡咸少少頭盤半生熟青魚配raspberry jelly主菜名太長，係豬肉卷甜品Grapefruit sorbet好味配茶嘅 Petite Fours
                  更多
                  今次難得抽時間約食lunch原來去哩度....哩間酒店招呼貼心之餘唔煩
                  雖然唔係我最愛一類裝修但環境的確不錯，有open kitchen
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                   首先送上麵包橄欖油非常香
                  炸物，foie gras
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                   再送上小食，炸物，foie gras，配麵包嘅牛油有鹽和無鹽兩款
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                  龍蝦湯
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                   龍蝦湯泡泡咸少少
                  半生熟青魚配raspberry jelly
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                   頭盤半生熟青魚配raspberry jelly
                  豬肉卷
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                   主菜名太長，係豬肉卷
                  Grapefruit sorbet
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                   甜品Grapefruit sorbet好味
                  Petite Fours
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                   配茶嘅 Petite Fours
                  (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
                  • 推介
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                  2 已推介
                    張貼
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                    味道
                    環境
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                    衛生
                    抵食
                    用餐日期
                    2014-12-11
                    等候時間
                    5 分鐘 (堂食)
                    人均消費
                    $250 (午餐)
                    推介美食
                    炸物，foie gras
                    半生熟青魚配raspberry jelly
                    豬肉卷
                    Grapefruit sorbet
                    Petite Fours
                    等級1
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                    難忘嘅結婚週年紀念晚餐
                    2015-01-11 9940 瀏覽
                    今次結婚週年紀念我哋揀咗呢間想嚟好耐嘅Caprice。雖然佢哋舊年換咗總廚兼跌咗一粒星，都無損我哋今晚嘅愉快經驗。 高級裝潢加醉人美景Crown Bread - 超軟熟，配埋摩洛哥橄欖油，絕配！由左邊起係栗子包，檸檬包，九種穀物製成嘅麵包，尖尖法包，再配自家製淡味牛油及海鹽牛油 - 四種食哂，最驚喜係穀物包，好香。Le Homard Bleu de BretagneLe Loup de Méditerranée - Chilled Risotto, Sea Bass Carpaccio, Spider Crab and Kristal Caviar跟埋香餅用嚟載住魚子醬嚟食。L'Agneau de L’Aveyron - Sautéed Rack同埋Saddle of Lamb兩種口感不同。個醬汁極濃烈。Le Homard Bleu des Côte Bretonnes - 烤焗嘅龍蝦肉配埋極濃味龍蝦醬汁，超好味！龍蝦鉗係經天婦羅式處理，較為特別，都好好味。不過我覺得好似有啲偏離。Petite FourFruits Sorbet - 下面係菠蘿同熱情果肉，上面係檸檬Sorbet，食
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                    今次結婚週年紀念我哋揀咗呢間想嚟好耐嘅Caprice。雖然佢哋舊年換咗總廚兼跌咗一粒星，都無損我哋今晚嘅愉快經驗。
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                     高級裝潢加醉人美景
                    Crown Bread
                    139 瀏覽
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                     Crown Bread - 超軟熟，配埋摩洛哥橄欖油，絕配！
                    由左邊起係栗子包，檸檬包，九種穀物製成嘅麵包，尖尖法包，再配自家製淡味牛油及海鹽牛油。
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                     由左邊起係栗子包，檸檬包，九種穀物製成嘅麵包，尖尖法包，再配自家製淡味牛油及海鹽牛油 - 四種食哂，最驚喜係穀物包，好香。
                    Le Homard Bleu de Bretagne
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                     Le Homard Bleu de Bretagne
                    Le Loup de Méditerranée - Chilled Risotto, Sea Bass Carpaccio, Spider Crab and Kristal Caviar
                    290 瀏覽
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                     Le Loup de Méditerranée - Chilled Risotto, Sea Bass Carpaccio, Spider Crab and Kristal Caviar
                    Le Loup de Méditerranée
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                     跟埋香餅用嚟載住魚子醬嚟食。
                    L'Agneau de L’Aveyron
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                     L'Agneau de L’Aveyron -
                    Sautéed Rack同埋Saddle of Lamb兩種口感不同。個醬汁極濃烈。
                    Le Homard Bleu des Côte Bretonnes
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                     Le Homard Bleu des Côte Bretonnes -
                    烤焗嘅龍蝦肉配埋極濃味龍蝦醬汁，超好味！
                    Le Homard Bleu des Côte Bretonnes
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                     龍蝦鉗係經天婦羅式處理，較為特別，都好好味。不過我覺得好似有啲偏離。
                    Petite Four
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                     Petite Four
                    Fruits Sorbet
                    122 瀏覽
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                     Fruits Sorbet - 下面係菠蘿同熱情果肉，上面係檸檬Sorbet，食落感覺好清新，清理剛才食主菜時嘅重味道。
                    La Framboise et La Mûre
                    144 瀏覽
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                     La Framboise et La Mûre - 甜薯配埋各種酸莓，為整個晚餐劃上完美句號。
                    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
                    • 推介
                      已推介
                    • 檢舉
                    張貼
                    評分
                    味道
                    環境
                    服務
                    衛生
                    抵食
                    用餐日期
                    2015-01-10
                    用餐途徑
                    堂食
                    人均消費
                    $1900 (晚餐)
                    慶祝紀念
                    紀念日
                    推介美食
                    Crown Bread
                    由左邊起係栗子包，檸檬包，九種穀物製成嘅麵包，尖尖法包，再配自家製淡味牛油及海鹽牛油。
                    Le Homard Bleu de Bretagne
                    Le Loup de Méditerranée - Chilled Risotto, Sea Bass Carpaccio, Spider Crab and Kristal Caviar
                    Le Loup de Méditerranée
                    L'Agneau de L’Aveyron
                    Le Homard Bleu des Côte Bretonnes
                    Le Homard Bleu des Côte Bretonnes
                    Petite Four
                    Fruits Sorbet
                    La Framboise et La Mûre
                    • Le Loup de Méditerranée - Chilled Risotto Sea Bass Carpaccio Spider Crab and Kristal Caviar
                    等級4
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                    Forest and River
                    2014-12-27 11812 瀏覽
                    To celebrate a peaceful weekday, yes, this is a reason to enjoy a fine meal at Caprice.We arrived early to enjoy a glass of Champagne and Bellini at the bar area. We looked so relax, especially there were a few businessmen around talking about work...I like the atmosphere there, to allow a "transition" period between work (or big shopping) and dinner. The menu is called Forest and River, yes...seafood and poultry. My sister dosen't eat beef, so it perfectly fits her. Pâté en Croûte de Colvert de
                    更多
                    To celebrate a peaceful weekday, yes, this is a reason to enjoy a fine meal at Caprice.

                    We arrived early to enjoy a glass of Champagne and Bellini at the bar area.
                    We looked so relax, especially there were a few businessmen around talking about work...I like the atmosphere there, to allow a "transition" period between work (or big shopping) and dinner.

                    The menu is called Forest and River, yes...seafood and poultry. My sister dosen't eat beef, so it perfectly fits her.

                    Pâté en Croûte de Colvert de Chasse
                    Pâté en Croûte de Colvert de Chasse
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                     Duck Pâté with Confit Autumn Fruit, it looked like a toast, quite interesting. This is very good to serve the purpose of an appetizer, nice presentation and stimulates our taste buds.


                    Les Ecrevisses Pattes Rouges
                    Les Ecrevisses Pattes Rouges
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                     Red Clawed Crayfish and Wild Mushrooms in Black Ink Cannelloni. The roll is made of the black ink cannelloni, this one is quite tasty with the sauce.

                    Quenelle de Poule Faisanne
                    Quenelle de Poule Faisanne
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                     This is a Poultry Soup with Roasted Chestnuts and Mousseline; it is very creamy and have strong taste of chestnuts. I love it.

                    Omble Chevalier
                    Omble Chevalier
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                     Poached Arctic Char Lakefish with Root Vegetables and Chignin Emulsion. Similar to salmon but with mild flavor.

                    Noisette de Chevreuil
                    Noisette de Chevreuil
                    81 瀏覽
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                     Venison Fillet from Sologne, north-central France. Dish of hunting meat, with Pumpkin, Celeriac, Burgundy Black Truffle and Sangria Sauce. It has a fine texture and rich flavour. This is my favourite dish.

                    La Figue de Solliès
                    La Figue de Solliès
                    99 瀏覽
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                     Solliès Figs, Fresh Hazelnuts, Noisettes Cream and Mizuna Sorbet. This dessert is a bit complicated for me.
                    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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                    味道
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                    服務
                    衛生
                    抵食
                    用餐日期
                    2014-11-11
                    用餐途徑
                    堂食
                    人均消費
                    $2500 (晚餐)