SÉZANNE x Caprice: Four Seasons Hotel Tokyo at Marunouchi Welcomes 3 Michelin Star Chef from Four Seasons Hotel Hong Kong for Culinary Collaboration

On November 11, 2022, embark on a sublime epicurean adventure at SÉZANNE, the highly acclaimed French restaurant at Four Seasons Hotel Tokyo at Marunouchi.

On this special night, gastronomes are invited to a unique collaboration between two of Asia’s leading culinary talents – Chef Daniel Calvert of SÉZANNE (1 Michelin star), and Chef Guillaume Galliot of Caprice (3 Michelin stars) at Four Seasons Hotel Hong Kong.

SÉZANNE x Caprice

The long-time friends will reunite at SÉZANNE for a four-hand dinner to showcase their considerable talents by combining classic French recipes with innovative modern flair. Glittering with a combined 4 Michelin stars, the eight-course menu is impeccably crafted with world-class seasonal ingredients from Japan as well as a selection of international products.  Discover each chef’s distinctive culinary philosophy through an unfolding of signature specialties from SÉZANNE and Caprice.

“Guillaume and I became very good friends in Hong Kong, and would often dine at each other’s restaurants,” shares Chef Daniel. “I’m delighted to welcome him to Tokyo for this much-awaited collaboration – something we’ve been talking about for years.”

Diners may elevate the remarkable expression of French cuisine with a wine pairing, carefully curated by Sommelier Nobuhide Otsuka. Chefs Daniel and Guillaume are both KRUG ambassadors, which means guests will also be able to sample the superb Champagnes of Maison Krug.

The newly refreshed six-seater Chef’s Table Private Room may be reserved for dinner. Envisioned as an intimate boudoir by renowned interior architect André Fu, this very special salon offers a first-person experience of SÉZANNE’s orchestra-like culinary performance.

SÉZANNE currently holds one Michelin star and is ranked #17 of Asia’s 50 Best Restaurants and #82 of The World’s 50 Best Restaurants 51-100.

Chef Guillaume Galliot at Caprice

Born in the Loire Valley in France, Chef Galliot found his passion early. He expanded on his culinary school training by working under twin brothers Chef Jacques and Laurent Pourcel at the acclaimed Jardin des Sens in Montpellier, followed by stints in the Caribbean and New York. His path then led to Asia, through Raffles in Singapore and Beijing, The Tasting Room by Galliot in Macau, and finally to Four Seasons Hotel Hong Kong in 2017.

Under Chef Guillaume’s visionary leadership, Caprice offers inventive French fine dining, where classic dishes are elevated with global accents. The restaurant has retained its coveted 3 Michelin star rating for the past four years.

Chef Daniel Calvert at SÉZANNE

From a commuter town in England to star-studded kitchens in London, Paris, New York and Hong Kong, Chef Daniel’s self-propelled rise to stardom is the stuff of dreams. He crossed the Atlantic to hone his skills as sous chef at Per Se in New York City, followed by a placement at Epicure at Le Bristol in Paris – both reputed establishments with 3 Michelin stars. Working across multiple culinary capitals has made him an open-minded chef, with a willingness to embrace versatile cultural influences.

Led by Chef Daniel, SÉZANNE offers classically rooted modern French cuisine in the heart of Tokyo. Along with a Michelin star, the restaurant was awarded the #82 spot among The World’s 50 Best Restaurants 2022 51-100. It is also ranked at #17 among Asia’s 50 Best Restaurants 2022.

• November 11, 2022
• Seatings: 6:00 pm to 7:30 pm (last seating)
• Eight-course dinner menu: JPY 50,000 (3 courses by Chef Guillaume Galliot)
• Wine pairing: add JPY 25,000
• Premium wine pairing: add JPY 50,000

To reserve a table at SÉZANNE X Caprice, call +81 3 5222-5810.