a bigger group that we had a couple months ago). We picked this date out of random when we booked our table a few weeks ago, but timing turned out to be perfect as Chef Fabrice just introduced the new seasonal menu a few days before, coupled with the great weather and clear sky we got to enjoy seeing as we settled at our table by the window overlooking the West Kowloon skyline.
Faced with the dilemma of having so many new dishes we were eager to try as we carefully surveyed all the available choices, Sebastien the restaurant manager "came to our rescue" by suggesting we could leave it up to the chef to decide. "Yes, please!" seemed to be the only logical response for such a proposition, as we have grown in confidence of Chef Fabrice's cooking over the past visits.
the pictures spoke for themselves. In particular, late spring/early summer saw the beginning of the peak season for white asparagus, also known as spargel in its native Germany. The delicate but firm poached Brittany turbot was paired superbly with a stalk of white asparagus for its fresh clean flavors, and accented by the smoky hazelnut bits and creamy provencal veloute spooned on top of the asparagus. On the side was a small bowl of morel mushrooms added to the overall flavors.
More pictures on my Flickr album: https://www.flickr.com/photos/g4gary/sets/72157651758990729/
When? April 25 2015
Where? Caprice, Four Seasons Hong Kong
Menu Highlights? Poached Turbot with Provencal Green and White Asparagus, Milk-fed Lamb Declinaison with Potato Gnocchi
Domaine Michel Bouzereau Meursault-Charmes 1er Cru Les Charmes-Dessus 2009
Elio Grasso Barolo Ginestra Casa Mate 2009