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Restaurant Caprice
在反复无常,经典的法国风格与全球口音和谐地融合在一起. 美食由行政总厨Guillaume Galliot领导，他在卢瓦尔河谷的童年时期发现了他对烹饪的热情。 虽然他的专长在于古典法国技术，但他不断尝试他在世界各地发现的无数口味。 主厨Galliot的个人哲学植根于情感："这是你咬一口并意识到这一切都很好地结合在一起的那一刻-这是一种很棒的感觉。"
一个标志性的菜，体现了他的想象力的创作是阿拉斯加王蟹与甲壳类果冻和奥西埃特威望鱼子酱从洛杉矶美美卡维亚里。 菜单上还有其他经典的法国美食，包括鹅肝、卢瓦尔河谷的芦笋、烤羊肉和布列塔尼蓝龙虾，所有这些都是加利奥特的个人注入。 没有世界级的甜点，法国美食体验是不完整的，其中一个香蕉巧克力米勒费耶和可可冰糕是一个特别的亮点。
Chefs / choosing this place
Ricardo Chaneton
厨师及共同拥有人
单声道
Nansen Lai
厨师Ower
花鼓,花鼓
Agustin Ferrando Balbi
厨师及联合创办人
安藤
Giandomenico Caprioli
吉安多集团
行政及烹饪总监
Saito Chau
烹饪总监
中国学
Romain Dupeyre
厨师及创办人
[医]Racines
Vicky Lau
厨师-业主
泰特，莫拉，JĪJĀ
Giuseppe De Vuono
行政总厨
八钛,八钛
Cary Docherty
行政副主厨
香格里拉岛龙虾酒吧烧烤店
Jonathan Soukdeo
行政糕点厨师
香港紫檀木酒店
Robin Zavou
行政总厨
文华东方酒店
Uwe Opocensky
行政总厨
海岛香格里拉大酒店，Petrus餐厅
Paul Lau
烹饪总监
天龙轩
Joris Rousseau
行政总厨
费耶尔
Marc Mantovani
总厨
安妮*索菲*皮克的克里斯塔尔房间
Antimo Maria Merone
厨师及创办人
埃斯特罗
Junior Nadje
行政总厨
文华烧烤+酒吧
Ringo Chan
行政糕点厨师
香港四季酒店
Angelo Aglianó
董事
托斯卡迪安杰洛
Contacts
address
中环金融街8号
phone
awards
伟大列表指南
米其林三星
2026年亚洲50家最佳餐厅第35名
米其林三星
2026年亚洲50家最佳餐厅第35名
以其精湛的法国艺术，精密的技术和非凡的葡萄酒计划
Ringo Chan
香港四季酒店
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