Beverly Wilshire, A Four Seasons Hotel

Hong Kong is taking on Los Angeles, and for the first time since 2009, the City of Angels will boast a two Michelin Star restaurant. From the superb views of the Victoria Harbour and the Kowloon Peninsula to one of the world’s most fabulous (and fashionable) intersections at Wilshire Boulevard and Rodeo Drive, the team at Caprice at Four Seasons Hotel Hong is bringing their elevated style of classic French cuisine to THE Blvd at Beverly Wilshire, A Four Seasons Hotel.

The Hotel’s sophisticated all-day dining restaurant, THE Blvd, is welcoming key members of the front-of-house and back-of-house teams from one of Hong Kong’s best restaurants for a complete restaurant takeover for one night only, on Monday, April 25, 2016. This is the first event in a new series where Beverly Wilshire will highlight Four Seasons Michelin-starred chefs worldwide through restaurant takeovers in THE Blvd.

Focused on simple, fresh, high quality products, the Caprice team led by Chef de Cuisine Fabrice Vulin will introduce their classic techniques met with a contemporary spirit to the LA dining scene. Incorporating all parts of the restaurant experience, guests will enjoy Chef Vulin's expertly executed dishes, paired with wines carefully selected and presented by Caprice’s Head Sommelier Sebastien Allano. The service team managed by General Manager Sebastien Boudon is one of the best in Hong Kong, and Boudon will bring his expertise to THE Blvd team with two days of training scheduled prior to the big night.

The Cuisine

Vulin’s thirty-year career history is richly varied with time spent in many Michelin-starred restaurants including running the kitchens of Hemingway’s favourite Parisian café, La Closerie des Lilas, to the famed three Michelin-starred Maison-Pic in Valence as head chef, and executive chef at Restaurant Hotel du Parc des Eaux-Vives in Geneva where he earned the restaurant two Michelin stars in his final year. He also spent time in Marrakech, Morocco, where he ran his own restaurant for four years before accepting the role as executive chef of La Chèvre d’Or "between sea and sky," where his talent was recognised by elevating the restaurant to a two Michelin star status.

His food is heavily influenced by the many places he has lived and he has a deep respect for the purity and multi-dimensionality of an ingredient, rotating his seasonal menus every two to three months.  Though it might not be unusual for him to devote an entire menu to black truffles, he is just as comfortable creating a menu around asparagus.

As the leader of a two Michelin star kitchen, Chef Vulin’s technique is flawless. The dishes and ingredients are always recognisable, yet still manage to surprise and delight diners through unique twists and presentations such as a Brittany lobster tart with watermelon and shellfish jelly – a dish that resembles a layered slice of pizza and the third course on the upcoming restaurant takeover menu.

Hailing from a family of boulangers and patissiers, Caprice’s Pastry Chef Nicolas Lambert followed in the family tradition to become one of the most exciting French pastry chefs of his generation. An intuitive sense for pastry creation and vast experience working with world-acclaimed French pastry comes together in Hong Kong where Chef Lambert brings his unique talents to inspire the dessert menu. He will bring his philosophy – adopted early on from one of his mentors - where every dessert must always contain three textures (crispy or crunchy, a creamy or mousse-like texture, and a slightly denser texture like jam or caramel) to LA with a crispy meringue with litchi espuma and raspberry sorbet, and a guanaja chocolate sphere served with Tahitian vanilla cream.

The Wines

Allano, who oversees the wine program for both Caprice and the other Michelin-starred restaurant at Four Seasons Hotel Hong Kong, Lung King Heen, began his wine education when he was enrolled in a hotel and restaurant school in France, Lycee Chaptal de Quimper, at the tender age of fourteen. His career has taken him to New York where he worked in two Michelin award winning restaurants, including the world-famous Daniel and Le Bernardin, and now he has amassed one of the most impressive collections of burgundy in Hong Kong. Though burgundy pairs especially well with Chef Vulin’s food, Allano is not afraid to seek out lesser known French varietals or regions. From his roots in France, he has developed strong relationships with small producers and Caprice is often the only place diners can find their wines outside of France. Allano is working with THE Blvd team to source highly allocated wines for the Caprice Takeover - a few of which have less than 25 bottles available in America - including Riesling Josmeyer Le Dragon, Chassagne Montrachet 1er Cru Les Champgains Domaine Michel Niellon, and Cornas J.L. Colombo La Louvée, to name a few. For wine aficionados like Allano, there is truly a “class” behind every glass and he is excited to bring his wealth of knowledge to the LA dining community.

The Caprice Experience

Boudon comes to LA with his expert service skills that embody the spirit of providing intuitive, warm, non-intrusive service. He previously served as Assistant General Manager at the three Michelin-starred Le Cinq at Four Seasons Hotel George V, Paris, where he developed an authentic style of anticipating guests’ needs, while also giving them space for intimate conversation. Boudon will work with THE Blvd service staff for two days prior to the restaurant takeover to ensure the team is prepared to serve guests in true Caprice style.

To recreate the look and feel of Caprice, THE Blvd is partnering with local design company Reverly Event Designers to bring in Modern Chinoiserie décor that will leave guests feeling as though they escaped LA and are enjoying a taste of France in the heart of Hong Kong.

Closer to the date, guests will have the opportunity to enter to win a getaway for two to Hong Kong via social media. The dream “Fragrant Harbour” vacation includes two roundtrip flights to Hong Kong courtesy of the Hong Kong Tourism Board, a three night stay compliments of Four Seasons Hotel Hong Kong, and evening sunset sail for two on the Aqua Luna, one of the last remaining authentic boats in Hong Kong that floats against the stunning backdrop of Victoria Harbour, along with a walking foodie tour of the Central and Sheung Wan neighbourhoods.

The Event

The Caprice Takeover will offer two seatings at 6:00 and 9:00 pm, and the price is USD 250 per person, exclusive of tax and gratuity. Optional wine pairings are also available for USD 95 per person. Reservations can be made online, or via email at Nicolas.DeGols@fourseasons.com.

Diners who can’t make it to this one night only event can get a virtual taste by following along the #FSCulinaryExperience hashtag on Facebook, Instagram, and Twitter.