Hong Kong

Elegant and upscale French cuisine with 21st-century twists


On the Pass

Guillaume Galliot

Why is it special? Caprice is destination dining that’s worth getting dressed-up for. A glass-floored catwalk, dazzling crystal chandeliers, panoramic harbour views and smooth service from a fleet of immaculately groomed staff make every meal a memorable occasion.

Who is Guillaume Galliot? Galliot worked with the Pourcel brothers at the lauded Le Jardin des Sens in Montpellier, France, then set his sights on the rest of the world, with stints in New York, the Caribbean and Morocco. Landing in Asia, he made a splash at Raffles in Singapore and Beijing, then The Tasting Room by Galliot in Macau, and is now chef de cuisine at Caprice.

On the menu: Unabashed luxury – Alaskan king crab and Gillardeau oysters, wagyu beef, a comprehensive selection of caviar and other premium ingredients sourced internationally. Galliot is a master of sauces, fond of butter and not afraid to use it in mashed potato with caviar and champagne sauce, or wild-caught fish swimming in a heady saffron sauce. His signature Racan pigeon is roasted in a whole cocoa pod, then served with cocoa jus made from scratch using seeds from the pod. The roasted duck breast is another winner, designed for two to share and served with carrots glazed in saffron.

A fine wine haven: Galliot is the world’s only Chateau d’Yquem ambassador, with the iconic sauternes available by the glass, poured from five-litre bottles.


Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong

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