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Overview
Awards
- MICHELIN Guide
- OAD
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Asian Restaurants 2024, 56
- The World’s50 Best
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Asia`s 50 Best Restaurants 2023, #49
- Restaurant Ranking
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Restaurant Ranking 2023, #167
Chef
Guillaume Galliot
Cuisine
French Contemporary, French
Foodle Reviews
on 04 Feb 2024
Celebrated my birthday 🎂 this year at @capricehongkong! Thank you @guillaumegalliot @suvegk @victorpetiot and team for the wonderful night and hospitality. The Brittany Blue Lobster with the delicious ruby sauce was my absolute favorite, the black truffle that Chef Guillaume just brought back from France was super aromatic, and the Alaskan King Crab Crustacean Jelly with the biggest caviar quenelle ever was certainly the most memorable! 😆
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3*,... More
on 28 Dec 2023
Lamb from Aubrac of outstanding quality, celtuce, chickpeas, lamb jus. At three-Michelin-starred "Caprice" at the Four Seasons Hotel Hong Kong.
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#lamb #guillaumegalliot #fourseasons #threemichelinstars #troisetoiles_hongkong
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn... More
on 28 Dec 2023
Nodoguro (blackthroat seaperch), seafood consommé with Timut pepper. Amazing products. At three-Michelin-starred "Caprice" at the Four Seasons Hotel Hong Kong.
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#nodoguro #guillaumegalliot #fourseasons #threemichelinstars #troisetoiles_hongkong
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics... More
on 28 Dec 2023
King Crab from Alaska, crustacean jelly, Gillardeau oysters, oscietra caviar. Sublime as always. At three-Michelin-starred "Caprice" at the Four Seasons Hotel Hong Kong.
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#kingcrab #guillaumegalliot #fourseasons #threemichelinstars #troisetoiles_hongkong
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm... More
on 10 Oct 2023
Very happy to return to Caprice for our anniversary, less than 2 weeks after our last meal here. Chef served up 2 dishes we enjoyed at our wedding dinner but updated both of them.
Full account of dinner is here: https://www.diarygrowingboy.com/2023/10/stayin-alive-for-third-year.html
on 30 Sep 2023
Another fantastic dinner, with the last shipment of tomatoes from the gardens of the chef's mother in the Loire Valley.
Guillaume Galliot is jokingly referred to as the "king of sauce" and one meal here will easily demonstrate why that moniker is well-deserved.
Full account of the meal is here: https://www.diarygrowingboy.com/2023/09/geruhage-hk-tour-day-2-big-bigger-and.html
on 05 Dec 2019
3rd meal this year to get through the long list of classics.
Abalone carbonara with the first black truffles, what a dish, pure genius. However a new dish stole the show, the langoustine with uni mango. This is precision cooking with a wonderful combination of flavours. It is as good as it gets.
on 17 Apr 2019
Another round at Caprice, this time the classics. The Laska is a phenomenal dish which is absolutely next level.
Top list
on 16 Apr 2019
Chef Guillaume Galliot has been in Asia for over 15 years but he has not lost his classical French education and techniques.
His cuisine is straight forward French with ingredients sourced from anywhere in the world. He is pushing himself to constantly refine the dishes until he feels satisfied with them. For example the pea soup, a new seasonal dish on the men was only complete until the added the almond foam to the bottom of it.
The dining room is big (55-60 covers for lunch and dinner) but the... More
on 16 Apr 2019
Making sure that The Dining Austrian has the VIP treatment from Hairy Legs. Somehow we got served the seasonal dishes but not the classics from Guillaume Galliot.
Full account of dinner is here: http://www.diarygrowingboy.com/2019/04/10-days-in-3-cities-day-4-flavors-of.html
on 16 Feb 2019
Revisiting Caprice with a friend so that he could try out some of the signature dishes as well as the seasonal specialties. Very, very good meal.
Full account of dinner is here: http://www.diarygrowingboy.com/2019/02/second-chances.html
on 05 Aug 2018
Chef Guillaume Galliot and Sommelier Victor Petiot put together a custom menu to match the wines being served, and added truffle to just about all the savory dishes. The tartare was amazing, the pigeon in cocoa pods is a signature dish, and the cherry wood smoked beef was incredible.
Full account of the dinner is here: http://www.diarygrowingboy.com/2018/08/la-la-la-laa-la-laa-la-laaaaaaa.html
on 25 Apr 2018
We went to Caprice so that we could taste the desserts from pastry chef Nicolas Lambert one last time before he moves to St Petersburg.
Full post on dinner is here:http://www.diarygrowingboy.com/2018/04/au-revoir-nicolas.html
on 19 Feb 2018
relaxing holiday lunch with 4 desserts from Nicolas Lambert
Full write up is here http://www.diarygrowingboy.com/2018/02/lunar-new-year-french.html
on 17 Oct 2017
Taking dad to Caprice for the VIP treatment from Chef Guillaume Galliot. A light menu was requested so that mom could enjoy the amazing selection of French cheese.
Full account of dinner is here:
http://www.diarygrowingboy.com/2017/10/meet-fockers-vip-birthday.html
on 17 Jun 2017
First dinner at Caprice after the arrival of Chef Guillaume Galliot, with a bespoke menu featuring one of my favorite dishes from him.
Full account of dinner is here:
http://www.diarygrowingboy.com/2017/06/hitting-beetroot-jackpot.html
Recommended in Hong Kong
Address
8 Finance Street Central, Central, Hong Kong
Hours
Phone
+852 3196 8888
Website
https://fourseasons.com/hongkong/dining.html
