England’s The Waterside Inn Comes to Four Seasons Hotel Hong Kong at Caprice

Michel Roux brings 28 years of three Michelin stars to the glittering kitchens of Caprice for an exclusive engagement in November

Hong Kong, China – 2012-10-18 — /travelprnews.com/ — A master in culinary design and sustaining the coveted three Michelin-star award at his signature restaurant The Waterside Inn in Bray, England for 28 consecutive years, Michel Roux Sr brings this unique experience to guests of Caprice at Four Seasons Hotel Hong Kong.

From Tuesday, November 13 to Saturday, November 17, 2012, Caprice Chef Vincent Thierry and Caprice Manager Jeremy Evrard welcome Michel Roux himself, along with General Manager of The Waterside Inn Diego Masciaga and Sous Chefs Michael Nizzero and Harry Yakinthou to serve a special menu of at Caprice. The restaurant’s famed and unashamedly French cuisine is something that gastronomy lovers travel to England from all over the world to experience, and now for the first time in ten years they can enjoy it in the heart of Asia, swapping the quaint banks of the River Thames for the breathtaking views of Victoria Harbour.

With a focus on the importance of brilliant service as much as exquisite food, Caprice and The Waterside Inn have much in common. Diego Masciaga has run the idyllic British ship with endless charm and becomes as much a reason for the guest’s return as the food itself. In the same way, Jeremy Evrard impels a distinct French allure to Hong Kongers and visitors alike that can be found nowhere else in the city.

The menu for The Waterside Inn at Caprice is designed by Michel Roux and his son and Restaurant Chef Alain Roux. It features a lunch option of à la carte or five courses from the Menu du Marché:

Menu du Marché – five courses from the menu for HKD 1560.00 per person, or à la carte

• Avocado soup with sea trout tartare and a Charolais crouton – HKD 160.00
• One poached egg served in a pastry case with asparagus tips and a mousseline sauce topped with a slice of black truffle – HKD 390.00
• Terrine of foie gras and chicken breast served with crispy vegetable salad, honey dressing and brioche toast – HKD 340.00
• Pan-fried sea bass tomato fondue with seafood and anchovy dressing – HKD 750.00
• Sole fillet stuffed with a delicate tarragon mousse, morels and vin jaune sauce- HKD 790.00
• Pigeon and quail breast on a bed of crushed potatoes with cabbage, lime sauce – HKD 580.00
• Cocotte of oxtail and beef cheek braised in Beaujolais wine with button onions, mushrooms and smoked bacon – HKD 320.00
• Classic apple tarte tatin with a cinnamon ice cream (for two people) – HKD 360.00
• Pistachio nut crème brûlée with vanilla ice cream – HKD 180.00
• Refreshing lemon dessert served with sweet basil sorbet – HKD 180.00
• Trio of desserts, pistachio brûlée, chocolate teardrop, passion fruit tarlet – HKD 180.00

The highlight of the five-day guest restaurant event will be set tasting menus at dinner, of five or eight courses:

Five-Course Tasting Menu – HKD 1880.00 per person

• Crab salad with carrot, ginger and lime jelly, sea bass ceviche and caviar
• Pan-fried foie gras with glazed root vegetables, verjus and cardamom sauce
• Sole fillet stuffed with tarragon mousse, morels and vin jaunesauce
• Lamb roulade served with moussaka and a light saffron jus
• Refreshing lemon dessert served with sweet basil sorbet

Eight-Course Tasting Menu – HKD 2390.00 per person

• Crab salad with carrot, ginger and lime jelly, sea bass ceviche and caviar
• Pan-fried foie gras with glazed root vegetables, verjus and cardamom sauce
• Sole fillet stuffed with tarragon mousse, morels and vin jaunesauce
• Lobster tronconnettes with a white port sauce, or Saint Jacques and tamarind sauce
• Roasted duck with Macaire potatoes, warm apple jelly and Calvados jus
• Cheese course
• Hazelnut florentines with white chocolate and passion fruit mousse
• Raspberry soufflé

Diners enjoying The Waterside Inn at Caprice will delight in watching Michel Roux in the open kitchen with his protégés Nizzero and Yakinthou, working alongside Chef Vincent Thierry and his brigade. They will be invited to take away a copy of the event menu, requesting signatures as they desire to keep as a memento of this rare occasion. Sitting in the dining room of three Michelin-starred Caprice, under crystal chandeliers and Evrard’s watchful eye, dining on French cuisine born in a long-founded English restaurant, guests will at once be in Hong Kong, in England and very much in France.

All prices listed are subject to ten percent service charge; wine pairings also available. For reservations, call Caprice on (+852) 3196 8860 or email caprice.hkg@fourseasons.com

Hotel Press Contact

Claire Blackshaw
Director of Public Relations
8 Finance Street
Central, Hong Kong, China
Email Claire Blackshaw
T. (852) 3196-8306

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