[Hong Kong] Sergio Herman x Guillaume Galliot at 3* Caprice
A few weeks ago, I had the opportunity to eat at the chef’s table in 3* Caprice for the first time and for the special collaboration meal between Executive Chef Guillaume Galliot and Dutch Chef Sergio Herman no less! A few years ago, Sergio Herman shocked the culinary world when he closed down his 3* restaurant Oud Sluis; he then opened a series of restaurants including one of my favorites The Jane in Belgium. He’s set to return to the kitchen soon with his own restaurant so it was great to get a glimpse of his cooking here. It was also my first time back at Caprice after it was awarded 3* last year. Many thanks to Chef Guillaume for the hospitality... especially when I mentioned that I liked Sauternes and he said he will get me a “small bottle” to try. And of course thank you to my lovely date A for the invite.
Chef Guillaume and his "small bottle" of Sauternes.
For the collaboration menu, Sergio Herman presented four dishes which demonstrated his excellent grasp of Japanese and Asian flavors combined with superb seafood ingredients from his homeland. From Caprice, we enjoyed expertly executed dishes from Chef Guillaume and desserts from Caprice Pastry Chef Vivien Sonzogni to round out the collaboration meal!
Zeeland Flat Oyster with Sea Urchin and Horseradish Yuzu Sauce by SH
Langoustine and Inaniwa Udon with Oscietra Caviar, Verbena and Beer Condiment by SH
Kinki Fish from Toyosu Market, Bouillabaisse Style with Fennel Confit and Potato by GG
Scallop, Smoked Eel and Celeriac with Beurre Blanc Dashi XO Sauce by SH
Kagoshima Beef Sirloin with Roasted Eggplant and Hokkaido Sea Urchin by GG
Pigeon, Jerusalem Artichoke and Black Pudding with Yellow Wine Sauce and White Truffle by SH
Caramel, Vanilla and Peanuts
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