Restaurant Caprice

At Caprice, classic French savoir-faire harmoniously melds with global accents. The cuisine is led by Executive Chef Guillaume Galliot, who found his passion for cooking during his childhood in the Loire Valley. Though his expertise lies in classical French technique, he constantly experiments with the myriad flavours he discovers around the world. Chef Galliot's personal philosophy is rooted in emotion: "It's that moment when you take a bite and realize that it all works well together – that's a great feeling."

A signature dish that exemplifies his imaginative creations is the Alaskan King Crab with Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari. The menu also features other classic French fine dining dishes, including foie gras, asparagus from the Loire Valley, roasted lamb, and Brittany Blue Lobster, all presented with Chef Galliot's personal infusions. No French fine dining experience is complete without world-class desserts, with a banana chocolate millefeuille with cocoa sorbet being a particular highlight.