Fabrice Vulin at Caprice makes French food with a delicious twist
Chef de cuisine Fabrice Vulin has been ensconced at Caprice for more than a year now, and has been wowing diners with his fantastic food.
He doesn’t restrict himself to traditional French cuisine by the book, but uses a lot of Mediterranean flavours, no doubt inspired by the four years spent running a restaurant in Marrakesh, Morocco.
We were invited to try some of his latest culinary creations, and while Vulin is shy communicating in English, he speaks the language of food with passion.
For starters the chilled risotto with spider crab and Kristal caviar was cleverly presented in the caviar tin. Another favourite was the langoustine from Brittany with spinach and morels. Who knew one could perfectly pair the sweet crustacean with such earthy ingredients?
We also had a chance to sample two cheeses from Caprice’s vast collection. Comte, aged 48 months, was paired with vin jaune from Jura, and mimolette was wonderfully matched with French beer – Blanche Hermine from Brasserie Lancelot.
For dessert lovers, Caprice’s take on the classic rum baba was fantastic, balls of cake thoroughly soaked in vintage rum, paired with sweet pineapple, chestnut and lime cream, and served with pineapple and rum sorbet.
Those looking for a more adventurous finish would like the crispy cocoa chocolate mousse combined with beetroot to give it a less saccharine taste, paired with yogurt and beetroot ice cream.
6/F, Four Seasons Hong Kong
8 Finance Street
Tel: 3196 8860