Michelin Three-Star Gourmet Treat @ Four Seasons Bangkok

For just five days from Monday, 28 March to Friday, 1 April 2011, visitors to the Four Seasons Bangkok will be able to savour Caprice Chef de Cuisine Vincent Thierry’s unique brand of modern classic French cuisine in Madison for lunch and dinner.

Caprice is the Michelin three-star French restaurant at the Four Seasons Hotel Hong Kong.

Chef Thierry, who heads the team at Caprice, has been Chef de Cuisine of Caprice since the opening of the Four Seasons Hotel Hong Kong in September 2005, joining the hotel from celebrated restaurant Le Cinq at Four Seasons Hotel George V, Paris.

His innovative menus, that change four times a year with the changing of the seasons, give a new interpretation to traditional elements of French cuisine, retaining elements of the classics, whilst giving them a modern treatment.

Caprice was first awarded three Michelin Stars in the Michelin Guide Hong Kong Macau 2009, a feat repeated in the 2010 edition of the guide. Sister restaurant Lung King Heen is also the recipient of three Michelin Stars, making Four Seasons Hotel Hong Kong one of the only hotels in the world to be home to two Michelin three-star restaurants.

The Caprice menus will be available from 28 March to 1 April 2011 for both lunch and dinner at Madison, and will include signature dishes such as Obsiblue Prawn Tartare with Osetra Caviar, Shellfish Jelly and Yuzu Scent, and perennial favourite Langoustine Ravioli with Veal Sweetbreads and Wild Mushroom Fricassée in Bisque Emulsion.

Lunchtime guests will be able to enjoy a three-course lunch set menu, priced at THB2,100++, and dinner guests will be able to enjoy a four-course dinner set menu, priced at THB3,200++.

Additionally, a wine pairing menu and a selection of wines selected by the Caprice Sommelier will also be available. Prices are subject to government tax and service charge. Advance reservations are advised.

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