Four Seasons Hotel Hong Kong
8 Finance Street, Central, Hong Kong, China
Hong Kong, China – October 18, 2011
Four Seasons Hotel Hong Kong, the Colour of Caprice is Burgundy. Chefs from France join Caprice's Michelin-starred team for an exclusive dinner on October 28 and 29, 2011.
As wine continues to become a subject of much admiration and intrigue in Greater China, Hong Kong leads the way in terms of value of imports and understanding of this vast subject. The self-styled wine hub of Asia since wine tax was reduced in 2008, Hong Kong’s inhabitants are seemingly most interested in the Old World wines with French Bordeaux a firm favourite in most minds. This year the French Chamber of Commerce is focusing its efforts on growing attention to another region of their homeland: Burgundy.
Following a week-long publicity campaign in the city, Friday October 28 and Saturday October 29, 2011, will
Caprice kitchen at
Talented chefs from the Burgundy region will feature in the seven-course menu, beginning with the amuse bouche by Caprice’s host chef Vincent Thierry. The visiting chefs are Jean-Pierre and Alexis Billoux of Le Pré aux Clercs, Stéphane Derbord of Restaurant Stéphane Derbord, Yves Rebasmen of Chez Guy and William Frachot of Le Chapeau Rouge.
Chef-talent aside, the wine pairings will be certain to offer an exquisite tour of one of France’s best-loved regions for wine aficionados and connoisseurs. Reservations available from 6:30 pm on October 28 and 29, 2011, serving solely the Burgundy menu, priced at HKD 1880.00 per person (plus 10 percent service charge) and HKD 3180.00 per person (plus 10 percent service charge) to include wines.
Escargot velouté, aromatic parsley and Burgundy snail
Chablis 1er Cru Vaucoupin Dom. J.P. Grossot 2008
Duck foie gras terrine, fondant leeks and sweet spices milk emulsion
Vougeot 1er Cru Le Clos Blanc De Vougeot Dom. De La Vougeraie 2005
Frogs’ legs tart, wild watercress jelly and granny smith apple in natural jus by Alexis Billoux
Meursault Les Luchets Dom. G. Roulot 2004
Line-caught sea bass, aubergine caviar, tandoori onions, coconut and curry nage by William Frachot
Gevrey Chambertin Ostrea Dom. Trapet 2007
Milk-fed veal, sweetbread lasagne, grapefruit and fresh mint in yuzu sauce By Stéphane Derbord
Vosne Romanee 1er Cru Les Suchots Dom. Confuron Cotetidot 2006
Fromages de Bourgogne by Jeremy Evrard
Burgundy blackcurrant, cassis and fennel marmalade, anis sablé, fenouil ice cream by Marike Van Beurden
Mercurey Dom. Lorenzon 2008
Hotel Press Contact
Director of Public Relations
8 Finance Street
Central, Hong Kong, China
Email Claire Blackshaw
T. (852) 3196-8306
Find Another Hotel
To find press information on a specific hotel or resort, click on the link below.