Classic French savoir-faire takes on global accents

Hong Kong has no dearth of fine dining restaurants, and at three Michelin-starred Caprice in the Four Seasons Hotel Hong Kong, Guillaume Galliot, chef de cuisine, brings his vision of French cuisine, flavours of France dancing in unison with the tastes of the world, to life.

“I believe in finding prestige in even the most humble ingredients, transforming them into unforgettable dishes. My food is very straightforward and pure on the product. And now that I’ve lived in Asia for 18-19 years, every dish I do has a little twist of Asian. It comes naturally as I don’t force myself to add any Asian ingredient to my cooking,” says the chef. “I have a red mullet dish, which is traditionally served with mustard for a bit of kick. However, I serve it with wasabi. Not that I’m telling myself that I need to add something Japanese to it.” 

Born in Chambray-Les-Tours…