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Caprice (restaurant)
Caprice is a contemporary French haute cuisine restaurant in the Four Seasons Hotel, Hong Kong. It was initially run by chef de cuisine Vincent Thierry, a former sous chef at Le Cinq in the Hotel George V, Paris. Guillaume Galliot is the current chef de cuisine. Recognitions The restaurant received two stars in the Michelin Guide's inaugural 2009 Hong Kong and Macau edition. This was followed by the third star in November 2009 for the 2010 edition, which lasted for 4 years until the 2014 edition. Caprice has then been awarded 2 Michelin stars perennially for 5 years. In the 2019 edition, Caprice was awarded 3 Michelin stars again. The restaurant was listed at no. 5 on ''Asia's Top 20 Restaurants'' of the Miele Guide in the 2011/2012 edition. It was also listed at no. 11 for 2008/2009 and no. 10 for 2010/2011, as well as no. 16 in the 2009/2010 edition. In 2010, it was listed as the 'Best French restaurant' on the ''Hong Kong Best Eats 2010'' list compiled by CNN Travel. Serves ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guillaume Galliot , a French commune
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Guillaume may refer to: People * Guillaume (given name), the French equivalent of William * Guillaume (surname) Other uses * Guillaume (crater) See also * '' Chanson de Guillaume'', an 11th or 12th century poem * Guillaume affair, a Cold War espionage scandal that led to the resignation of West German Chancellor Willi Brandt * Saint-Guillaume (other) * Guillaumes Guillaumes (; oc, Guilherme; it, Guglielmi) is a commune in the Alpes-Maritimes department in southeastern France. It was part of the historic County of Nice until 1860 as ''Guglielmi''. The Valberg ski resort is, in part, located on this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Cinq
Le Cinq () is a gourmet restaurant in Paris, France, part of the Four Seasons Hotel George V. Le Cinq opened in 2001 to much fanfare and rapidly achieved 1, 2, then 3 Michelin Red Guide stars under the direction of chef Philippe Legendre before being demoted to 2 stars. Chef Eric Briffard took over from 2008 until October 2014 when Christian Le Squer, formerly of the 3-star Michelin restaurant Ledoyen, became head chef. The restaurant regained its third Michelin star in 2016. Also in 2016, Le Squer was voted chef of the year. See also *List of Michelin starred restaurants Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed in 1900 to show French drivers where local amenities such as restaurants and mechanics were. The rating sys ... References External links Restaurants in Paris Michelin Guide starred restaurants in France {{France-restaurant-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Restaurants In Hong Kong
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Michelin Three Starred Restaurants
Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed in 1900 to show French drivers where local amenities such as restaurants and mechanics were. The rating system was first introduced in 1926 as a single star, with the second and third stars introduced in 1933. According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". The listing of starred restaurants is updated once a year. Summary The 2021 Michelin Guides list 143 restaurants with 3 Michelin stars. List of Michelin 3-star restaurants by country in the latest version Austria Belgium China Denmark France and Monaco Germany Hong Kong and Macau Italy Japan Netherlands Norway Singapore South Korea Spain Sweden Switzerland Taiwan United Kingdom United States ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forbes Travel Guide
Forbes Travel Guide (formerly known as Mobil Guide or Mobil Travel Guide) is a star rating service and online travel guide for hotels, restaurants and spas. In 2011, Forbes Travel Guide published its last set of guidebooks and on November 15, 2011, launched its new online home, ForbesTravelGuide.com, which covers numerous international destinations, including Hong Kong, Macau, Beijing, Singapore, Shanghai, Mexico, the Caribbean, Latin America, Japan, Thailand and London. ForbesTravelGuide.com combines Forbes Travel Guide's Five-Star travel ratings system with insights and perspectives from Forbes Travel Guide's own inspectors. History Founded by Mobil and Simon & Schuster in 1958, Forbes Travel Guide is the oldest travel guide in the United States. Ratings are given by anonymous, paid staff members in stars (Five-Star, Four-Star or Recommended ratings), based on objective criteria. A Forbes Travel Guide Five-Star rating is a considerable honor, with only 323 hotels, 102 spas and 7 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comté Cheese
Comté (or Gruyère de Comté) () is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 66,500 tonnes annually. It is classified as a Swiss-type or Alpine cheese. The cheese is made in discs, each between and in diameter, and around in height. Each disc weighs up to with an FDM around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte, is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet. Production Fresh from the farm, milk is poured into large copper vats where it is gently warmed. Each cheese requires up to of milk. Rennet is added, causing the milk to coagulate. The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miele Guide
The Miele Guide is a regional guide book to restaurants in Asia. The 2008/2009 edition which was published at the end of October 2008, launched the first in an annual series, which ranked and showcased the top 20 restaurants in Asia, as well as categorised restaurants according to the city and country they are in. It is published by Singapore-based Ate Media, and officially sponsored by the German home appliance maker Miele. Other official partners include TIME Magazine, Visa Inc. and Hyatt Hotels. The guide does not accept advertising and none of the official partners have any influence on the multi-round judging process. History The Miele Guide was created by Aun Koh and Tan Su-Lyn as they felt there is no authoritative reference to restaurants in Asia. Aun Koh is the director of Ate Media and also the noted blogger behind popular Singapore food blog, Chubbyhubby.net. As early as 2006, the blog featured entries discussing the lack of recognition for restaurants in Asia in inte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hotel George V, Paris
Four Seasons Hotel George V ( ) is a luxury hotel on avenue George V in the 8th arrondissement of Paris. History The Hotel George V, named for King George V of the United Kingdom, opened in 1928. It was financed, at a cost of $31 million (60 million Francs), by American businessman Joel Hillman. It was managed by restaurateur André Terrail, owner of La Tour d'Argent. Its architect was Georges Wybo, who had designed the Casino de Deauville and the reconstruction of the Printemps Haussmann following the fire of 1921. The hotel was popular with Americans arriving in France on Transatlantic ocean liners, as it operated offices in the port of Cherbourg to receive customers on their arrival. Joel Hillman was forced to relinquish the George V to his lenders after the Wall Street Crash of 1929. The George V was bought in 1931 by the banker François Dupré and a new wing was built by the original architects, containing apartments that could be rented year-round or seasonally, with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous Chef
A sous-chef is a chef who is second in command in a kitchen; the person ranking next after the head chef, usually the more hands on manager with regards to training staff and organising the kitchen. Duties and functions The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Business Casual
Business casual is an ambiguously defined Western dress code that is generally considered casual wear but with smart (in the sense of "well dressed") components of a proper lounge suit from traditional informal wear, adopted for white-collar workplaces. This interpretation typically including dress shirt and trousers, but worn with an odd-coloured blazer or a sports coat instead. Neck ties are optional in this category. Acceptance of business casual in the United States was preceded by Casual Fridays which originated in California in the 1990s, in turn inspired by the Hawaiian 1960s casual custom of Aloha Friday.Brown & Arthur 2002, p. 78-79.Hope & Tozian 2000, p. 45. The designation of particular clothing pieces as "business casual" may be contentious. Definition There is no generally agreed definition of "business casual". One definition of business casual states that it includes khaki pants, slacks, and skirts, as well as short-sleeved polo shirts and long-sleeved shirt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef De Cuisine
A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that owns and/or manages restaurants and their staffs (e.g. head chefs). Function The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
