Stargazer: This May, three of Four Seasons finest talents will unite for two epic evenings of gourmet pageantry. Three Michelin star Chef Chan Yan Tak of legendary Lung King Heen, two Michelin star Chef Fabrice Vulin of Caprice, and three Michelin star Chef Christian Le Squer of Four Seasons Hotel George V will be showcasing their culinary wizardry this May 25th and 26th at Caprice. Chef Christian Le Squer, a relative newcomer to the Four Seasons family, will be flying over from the Paris. Before joining Four Seasons Hotel George V in 2014, he was awarded three Michelin stars for twelve consecutive years at the renowned Pavilllon Ledoyen.
Eight Michelin stars until one roof: We recently caught a glimpse, or rather, a taste, of the epic dinner at Caprice. Highlights include Chef Tak’s seafood medley of truffled crab salad, crispy scallop with pear, and pan-fried lobster, as well as Chef Vulcan’s lukewarm pan-fried foie gras with fresh almond, pistachio and burlat cherries. The generous slab of foie gras was the lightest variation of the French classic that we’ve tasted thus far, thanks to the gentle poaching and sous vide process before the final sear. Although we tasted two different Wagyu dishes than what would be served at the actual event, we heard that Chef Le Squer’s line caught sea bass, Kristal caviar and buttermilk main course will showcase the finest in refined French culinary traditions. Delicate desserts from Caprice Pastry Chef Nicolas Lambert will provide the sweet ending to a truly memorable meal.
Chef Vulin’s poached Gillardeau oyster with lettuce velouté, embellished with a generous dollop of caviar, was delicate, sweet, with an incredibly clean aftertaste. An extra reminder of the ocean came in the form of an oyster leaf.
(Below) Chef Tak’s seafood medley of truffled crab salad, crispy scallop with pear and pickled daikon, and pan-fried lobster with carrot and eggplant.
(Below) Chef Vulin’s lukewarm pan-seared foie gras with fresh almond, pistachio and burlat cherries. The tartness of the cherry was the perfect accompaniment to the richness of the foie gras. A silky blanket of duck consommé gel completes the dish.
A classic in Cantonese cuisine, Chef Tak’s double boiled sea whelk soup with goji berries and walnuts was delicately sweet and balanced with a slight bitter undertone. The walnuts literally melted in the mouth.
Chef Christian Le Squer was unable to attend our press preview, but we were treated to a main course of Wagyu divided into two cooking styles. Chef Vulin’s seared Wagyu with morels and pea puree, dressed in orange peppercorn sauce, and Chef Tak’s slow-braised Wagyu beef cheek in a sweet caramelly sauce were equally matched in deliciousness.
To cap of our decadent meal on a sweet note, we dug into Caprice Pastry Chef Nicolas Lambert’s strawberries meringue tower, complete with pink Champagne sorbet.
This very exclusive dinner was originally planned for only May 25th, but due to popular demand, the event has been extended now to May 26th at Caprice in the Four Seasons Hong Kong. The price is set at $3200 per person, with a degustation option at $4800.
Seating is very limited, and reservations can be made by either calling Caprice at 3196 8869 or emailing caprice.hkg@fourseasons.com.
Bon Appetit!
