Guillaume Galliot

Caprice, Four Seasons Hotel Hong Kong
Hong Kong (CN)

12th – 14th January 2019

Guest of local chef Fabrizio Zanetti, Suvretta House*****-W-

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2 Michelin-stars

No. 15 – La Liste China, Best Restaurant Awards 2018

No. 46 – Asia’s 50 Best Restaurants

No. 1 – South China Morning Post: 100 Top Tables 2017/18

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In the dishes of two-star chef Guillaume Galliot, aromas of France dance together with “the tastes of the world”. Thanks to his repeatedly awarded culinary skills the Caprice Restaurant in the Four Seasons Hotel Hong Kong is one of the most popular gourmet addresses in Asia. “When I fall in love with a product, I experiment with it until flavour perfection is reached in a dish”, the native Frenchman explains. Signature dishes such as ““Racan pigeon from Maison Bellorr, cooked in cocoa pod, fig marmalade, salsify and cocoa jus”, are the result of many years of research.

Guillaume Galliot can call on a wealth of experience as a cook and patissier. His impressive career started in the three-star Jardin des Sens restaurant, followed by stints in leading establishments in New York, Singapore and Beijing - among others. Recently, Guillaume Galliot attracted international attention in The Tasting Room in Macau, were his cuisine was also awarded two Michelin stars, before he moved to the Caprice in Hong Kong in 2017.