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Why Caprice Is on Our Top 50 French Outside France

Caprice, under Guillaume Galliot's direction, is ranked #4 on our Top 50 French Restaurants Outside France. The regional French register: Classical French (Loire Valley lineage).

The classical technique: Classical French haute cuisine. The signature dish: Pigeon de Racan, langoustine carpaccio, beef Wellington.

The sauce program: Sauce béarnaise, sauce vin jaune, jus de cuisson, the entire grand cuisine sauce repertoire. The wine program: French only; Burgundy, Bordeaux, Loire, Champagne deep verticals.

The chef pedigree: Three Michelin stars Hong Kong since 2009; Asia's 50 Best. The Michelin lineage: Galliot trained at Le Pre Catelan and Le Bristol Paris.

How to Book Caprice

The booking lead time: 10 to 14 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own concierge or hotel-based booking portal where applicable; the most decorated French rooms outside France require dedicated planning weeks ahead of the prime weekend window.

Order the regional French signature. The kitchen's strongest expression at Caprice is the Pigeon de Racan, paired with a producer from the chef's training region.

The dress code: Jacket required at dinner. The dinner spend: 2200 to 3500 HKD per person at dinner. The kitchen at Caprice is rated 10/10 for food and 10/10 for ambience in our editorial scoring.

Why Caprice Is Worth the Pilgrimage

"Three Michelin stars at the Four Seasons Hong Kong since 2009. The most architecturally serious French haute cuisine room in Asia outside Japan. The Bordeaux and Burgundy cellar is the deepest French wine collection on the continent."

Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 7/10. The Classical French (Loire Valley lineage) register is structural; the chef lineage and the classical French technique produce the dinner that rewards the booking effort.

Address: Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Founded: 2005
Chef: Guillaume Galliot
Regional origin: Classical French (Loire Valley lineage)
Classical technique: Classical French haute cuisine
Signature dish: Pigeon de Racan, langoustine carpaccio, beef Wellington
Sauce program: Sauce béarnaise, sauce vin jaune, jus de cuisson, the entire grand cuisine sauce repertoire
Wine program: French only; Burgundy, Bordeaux, Loire, Champagne deep verticals
Booking lead: 10 to 14 weeks for prime time
Dinner price: 2200 to 3500 HKD per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

View Caprice on Restaurants for Kings →

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