China Chef Fabrice Vulin Launches Inaugural Menu at Caprice at Four Seasons Hotel Hong Kong

Published on : Wednesday, February 12, 2014

HKG_620_aspect16x9-150x150Chef Fabrice Vulin launches his first à la carte menu at Caprice, Four Seasons Hotel Hong Kong. Vulin joined the team and Four Seasons in December 2013, following the announcement of his appointment in September.Fresh from the Côte d’Azur and bursting with Mediterranean flavours, Vulin’s inaugural menu at Caprice is a splash of sunshine during Hong Kong’s winter.

 

Incorporating winter black truffle in this seasonal menu, his dishes are light and yet richly defined by bold ingredients from his homeland, the Mediterranean and the Atlantic Ocean. Having spent much of his career in famed restaurants across France, as well as years in the fresh mountain air of Switzerland and sand dunes of Morocco, Chef Vulin balances a variety of flavours to delight and surprise Caprice diners.
 
Appetizers on his first seasonal à la carte menu include: a classic French egg blanc-manger with Périgord black truffle, chilled risotto, seabass carpaccio, spider crab and kristal caviar; and Vulin’s 8th version of the Niçoise salad with Tourteau crab and avocado, which features a garden of salad with crab cannelloni. Occasionally Chef Vulin’s entrées have a slight hint of the Maghreb about them with a clear influence from his Marrakech days: line-caught sea bass, leek fondant, lemon confit and Medjoul dates; and caramelized pigeon breast, Moroccan spices and raz el hanout infusion; but to equal measure he combines the Mediterranean earth and sea with a truffled turbot, salsify, Grenoble walnuts and jerusalem artichoke mousseline; or a john dory aiguillettes, wild thyme and chorizo and piperade lasagne.
 
On his à la carte, Chef Vulin will serve a cut of the day for two people, alongside Cévenne onions, black truffle, potato mousseline and sucrine salad; as well as a signature take on La Poularde de Bresse in three servings – Bresse chicken leg, vol-au-vent and double consommé, egg confit with Choisy lettuce, and steamed chicken breast with foie gras and vegetable bouquetière, served for either two or four people. Caprice will also feature an eight-course tasting menu, available for the complete table only, La Signature du Chef at HKD 1,990.00 per person, which includes a cheese course, dessert and coffee.

 

Vulin’s menu is complemented by the extraordinary desserts of Caprice Pastry Chef Marike van Beurden, who was placed second in the World Chocolate Masters 2013 in Paris late last year. She produces exquisite plates of colour, texture and unusual flavour in her dessert collection, which also changes according to the season.

 

Caprice is managed by Sebastien Boudon and will continue to offer Asia’s unparalleled cheese experience with a selection of more than 25 artisanal French cheeses, delivered on a weekly basis directly from the affineurs in France.

 

Source:- Four Seasons

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