First visit to Caprice this year and first time choosing the signature menu since 2023 , over half the dishes are different and it was one of the “new” dishes that stole the show .

Brittany Blue Lobster Salad with Green Pea Purée, Seafood Jelly and Oscietra Caviar - the lobster is sliced into rings and filled with seafood gel and topped with caviar . This sweet and salty dance is all rounded out with a velvety vegetal green pea and mint puree which sits somewhere close to a veloute . Served at room temperature the whole dish is lively and balanced with zero notes out of tune .

But first was one of my favourite dishes in the @guillaumegalliot repertoire .

Land and Sea Tartare Australian Wagyu Beef, Gillardeau Oyster and Kristal Caviar.
Again terrific combination with the salinity of the oyster and caviar balanced by the chive and parsley garnish , the beef is the soundtrack of the dish and is in harmony .

Japanese red mullet is glued to a scallop and mussel farce and served with a lovely light consommé which is deeply aromatic with Indonesian pepper and lemongrass .

Roasted lamb is textbook , served with a yoghurt gel , a replay of pea and mint puree and a rich lamb jus . Served with a terrific Nebbiolo, this is a killer match .

The cheese board is probably the best in the region and as the signature menu has downsized from 7 to 6 courses , I had plenty of stomach space to go to town on it .

A classic nostalgic dessert ended the meal , banana millefeuille with cocoa sorbet . The sorbet was extremely rich and needed some dessert wine for balance .

Speaking of dessert wine , Caprice has long sent you home with a terrific vanilla flan to enjoy the next day , they have now added to this by also gifting you a small test tube of dessert wine to pair it with . Amazing hospitality.

There is something about Caprice which leaves you aching to return as soon as you depart .