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FOUR SEASONS HOTEL HONG KONG CELEBRATES 20 YEARS WITH GASTRONOMICAL FEASTS AT CAPRICE (Chine)
For three nights only September 18 - 20, 2025, Chef Guillaume Galliot will host a stellar lineup of international guest chefs. |
Catégorie : Asie Pacifique - Chine - Expériences exclusives
- Voyages d'Exception -
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Ceci est un communiqué de presse sélectionné par notre comité éditorial et publié gratuitement le mardi 22 juillet 2025
 Caprice Executive Chef, Guillaume Galliot
Crédit photo © Four Seasons Hotels & Resorts
He will be cooking alongside a remarkable line-up of chefs, totalling 23 Michelin stars amongst them, along with award-winning pastry chefs, and experts in artisanal French produce.
Since its opening two decades ago, Caprice has achieved the esteemed three Michelin star rating for an impressive 11 years. Under the stewardship of Chef Guillaume Galliot, Caprice has maintained seven consecutive years of this accolade from 2019 to the present.
"I'm thrilled to bring together all my friends I've met at various points of my career to cook together and celebrate the hotel and restaurant’s 20th anniversary. Food is about generosity, conviviality, and where the best produce comes together perfectly on the plate through precision and technique,” shares chef Guillaume Galliot.
More Than 10 Signature Dishes of Michelin starred Chefs across Asia and Europe
- Chef Guillaume Galliot will present one exquisite dish alongside five chefs each evening – Roasted Challans Duck with Dolce Forte Sauce, Celeriac and Red Berries; Mom’s Garden Tomatoes in Verbena Elegance; Roasted Racan Pigeon with French Figs and Eggplants, Fig Sauce
- Executive Chef Alan Taudon of L’Orangerie at Four Seasons George V Paris: Sea Urchin and Egg Yolk Sparkles
- Chef Proprietor Umberto Bombana of 8 1/2 Otto e Mezzo Bombana, Hong Kong: Pasta dish of Lobster Tubetti
- Luca Piscazzi, Head Chef of Pelagos at Four Seasons Astir Palace Hotel Athens: Caviar Pasta, Cold Setaro Spaghetti in a Clams Emulsion and Almond Sauce
- Head Chef Vincent Thierry of Chef’s Table at Lebua Hotel Bangkok: Grilled Challans Duck Breast, served with Fennel, Sand Carrot and Marigold Aroma
- Executive Chef Mathew Leong of Re-Naa in Stavanger: Crispy Puffed Rice-Crusted Monkfish
- Chef Proprietor Stéphanie Le Quellec of La Scène: Langoustine, Barely Poached in a Salad, the Juices from the Heads with Argan Oil
- Head Chef Daniel Calvert of Sézanne, Four Seasons Hotel Tokyo at Marunouchi: Chef Guillaume Mom’s Garden Tomatoes, with Burrata Cheese and Basil
- Chef Sat Bains of Restaurant Sat Bains: Duck Liver “Muesli”
- Chef Claude Bosi of Claude Bosi at Bibendum: Turbot Grenobloise
Party of Flavours
Andrea Accordi, Executive Chef of Four Seasons Hotel Bangkok at Chao Phraya River is serving an Italian classic cold starter of Ventresca di Tonno Tonnato, Mediterranean tuna belly tartare, Kristal caviar, bergamot, with a tonnato sauce, while Chef Proprietor Jordy Navarra of Toyo Eatery in Philippines, ranked #42 of Asia’s 50 best Restaurant, is serving a Philippine Blue Crab with Tapuey and Palapa.
Maxime Luvara, Executive Chef of Four Seasons Hotel Hong Kong is presenting a Seared Norwegian Langoustine with Chinese Cabbage Roll, Kristal Caviar, Tofu Cream and Uni, and Miso-Crustacean Emulsion.
Passion for Patisserie
Award-winning Pastry Chef Jean-François Feuillette from the Loire Valley will be creating a Pistachio Paris-Brest. Dej Kewkacha of Kyo Bar Bangkok, and Asia’s Best Pastry Chef 2025, is sharing his creation of “Le Blanc” – made with Cacao Juice, Jasmine Flower, and Caviar.
Finally, Executive Pastry Chef Andrea Bonaffini of Four Seasons Bangkok at Chao Phraya River will present a Chocolate Lemon dessert.
Artisanal French Cheese
Caprice features a dedicated cheese room and takes pride in collaborating with the artisanal cheese maturer, Antony Cheese. The esteemed cheese maturer and owner, Bernard Antony and his son, Jean-François Antony, work with Michelin starred restaurants worldwide. Bernard was the protégé of the late Pierre Androuët, affectionately known as "the Pope of Cheese," and credits his mastery of cheese maturation to his mentorship under the grand maître.
Chefs Line-Up
Over the course of three nights, Chef Guillaume will collaborate with five different chefs each evening to create a special tasting menu, priced at HKD 4,988 per person. Each night's unique menu will feature an array of dishes thoughtfully crafted and executed by the world's top chefs, where each plate tells the story of their skills and passion.
Host
- Guillaume Galliot, Caprice, three Michelin stars, Four Seasons Hotel Hong Kong
September 18, 2025
- Alan Taudon, L’Orangerie, two Michelin stars, Four Seasons Hotel George V, Paris
- Andrea Accordi, Executive Chef, Four Seasons Hotel Bangkok at Chao Phraya River
- Umberto Bombana, 8 ½ Otto e Mezzo Bombana, three Michelin stars, Hong Kong
- Jordy Navarra, Toyo Eatery, Philippines
- Jean-François Feuillette, Boulangerie Feuillette, France
September 19, 2025
- Luca Piscazzi, Pelagos, one Michelin star, Four Seasons Astir Palace Hotel Athens
- Mathew Leong, Re-Naa, three Michelin stars, Stavanger, Norway
- Stéphanie Le Quellec, La Scène, two Michelin stars, Paris
- Vincent Thierry, Chef’s Table, two Michelin stars, Lebua Hotel Bangkok
- Andrea Bonaffini, Executive Pastry Chef, Four Seasons Hotel Bangkok at Chao Phraya River
September 20, 2025
- Daniel Calvert, Sézanne, three Michelin stars, Four Seasons Hotel Tokyo at Marunouchi
- Maxime Luvara, Executive Chef, Four Seasons Hotel Hong Kong
- Sat Bains, Restaurant Sat Bains, two Michelin stars and one green star, Nottingham
- Claude Bosi, Claude Bosi at Bibendum, two Michelin stars, London
- Dej Kewkacha, Kyo Bar, Bangkok
Cheese Masters
- Bernard Antony of Antony cheese, Alsace France
- Jean-François Antony of Antony cheese, Alsace France
About Caprice
One of the most highly praised and elegant restaurants in Hong Kong, Caprice is the three Michelin starred restaurant at Four Seasons Hotel Hong Kong offering classic French savoir-faire with global accents. Led by French Chef Guillaume Galliot, who believes that gastronomy is about the emotion behind it, Caprice offers French cuisine of the highest order by combining fresh ingredients that respect nature, as well as inventive techniques with a mastery of skill and flavour. An extensive wine list accompanied by an excellent selection of cheeses from the Caprice Cheese Cellar provide the finishing touch to this fine dining destination.
 16 Chefs with 23 Michelin Stars Unite for Caprice's 20th Anniversary
Crédit photo © Four Seasons Hotels & Resorts
 Crédit photo © Four Seasons Hotels & Resorts
 Crédit photo © Four Seasons Hotels & Resorts
 Crédit photo © Four Seasons Hotels & Resorts
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