Much of the modern Western kitchen was born of the recipes and traditions first developed and codified by the great French chefs of the royal courts and Grand Palais of the 17th and 18th centuries. It is no wonder then that France is the home to the only cuisine currently recognised by UNESCO as an Intangible Cultural Heritage.
Chef Guillaume Galliot and the team at two Michelin star restaurant Capriceat Four Seasons Hotel Hong Kong carries on this culinary heritage today, interpreting the techniques developed by centuries of French chefs who have come before them to create exquisite dishes for a modern era.
For the first time, Caprice will pull back the curtain to reveal the tips, tricks and techniques that go into the creation of exceptional fine dining.
In the Secrets of Haute Cuisineexperience, guests will have the opportunity for an interactive tour of French food and dining, from learning to make the perfect macaron to sampling fine wines and artisanal cheese in Caprice’s extensive cellar. This half day experience culminates with an exclusive dinner prepared by Chef Guillaume himself.
Opening the Curtain
Every fine dining experience involves a bit of theatre. It is not often, however, that guests have the opportunity to go behind the scenes to learn the art and craft that goes into the creation of each magical evening. The Caprice team has developed a half day itinerary allowing a select few guests to delve into the heart of haute cuisine, cooking, tasting and learning along the way.
The day begins at Caprice Bar where Head Sommelier Victor Petiot introduces the art of pairing French wine with handcrafted unpasteurised cheeses as a light lunch. Caprice has a highly regarded wine cellar that stores up to 1,400 bottles of fine wine, 80 percent of which come from 11 wine regions in France.
Exploring wine with the Hotel’s sommelier is like entering a secret garden that engages the senses - the different shades of red, the variety of fruit flavours, the aromas all culminate, opening a new world of appreciation. In addition to learning the art of tasting, guests look forward to lessons on how to decant a wine bottle, or for the advanced, how to open a bottle of vintage port winejust by using a feather.
After the prelude comes the main course where guests learn a classic French dish with Chef Guillaume Galliot in a hands-on class. Perfect for cooks of any level, this unique opportunity to access a two Michelin star kitchen allows guests to use the freshest, seasonal ingredients to prepare their dish and try their hand with French cooking techniques including modern plating. Under Chef Guillaume’s guidance, replicating French haute cuisine at home becomes an easy task.
The day is never complete without something sweet, and guests will never again have to wait in line at a patisserie for a box of macarons after they learn from Caprice Pastry Chef Nicolas Lamberthow to make these meringue and almond confections by hand. A recipe booklet will be given to guests after the cooking classes as a souvenir.
The Haute Cuisine Experience
After a rest in their Four Seasons room or suite, guests will return to Caprice for dinner at the Chef’s Table, the pièce de résistance of this half-day tour of French gastronomy. Guests will be invited in to the cheese cellar for a relaxed dinner in elegant surroundings.
Flanked by rows of the finest wines from some of the greatest domaines and chateaux in France as well as the famous Caprice cheese selection, the Chef’s Table offers a floor-to-ceiling view into the nightly action of the Caprice open kitchen.
Here guests will enjoy a unique dining experience with an eight-course menu prepared and presented by Chef Guillaume himself, changing daily with the whims of his inspiration and utilising the freshest available ingredients. A succession of courses from appetisers to fish and seafood to rare meats will be served with extreme care and the high style developed from centuries of French fine dining.
Whether already a devoted lover of French cuisine or a recent inductee to this revered gastronomic style, Secrets of Haute Cuisine offers a rare opportunity to learn from the skill and passion practiced by the team at Caprice - some of the most celebrated French chefs, sommeliers and maître d’s practicing their art today.
Secrets of Haute Cuisineis available only to Hotel-staying guests of Four Seasons Hotel Hong Kong. The experience is limited to one offering per month, a maximum of four guests at a time.
Prices for the experience are HKD 18,888 for two persons and HKD 37,776 for four persons. Prices are subject to ten percent service charge.
