Vincent Thierry – The Chef Behind Caprice
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There is only one place in China where you will have the best French cuisine, and it is at the fine-dining restaurant called Caprice. The head chef of this French restaurant is Chef Vincent Thierry. The restaurant is situated inside the Four Seasons Hotel, and its opulent atmosphere will surely make its diners feel special as they dine amidst a very glamorous ambiance.
If there is one thing that can be said about Chef Thierry is that he is a real French chef, having intensively studied French cuisine and its cooking techniques. In fact, one can say that he is a devotee of the classical technique in French cuisine. Chef Thierry has worked for a number of years in Paris’ Le Cinq, and he brought his training and expertise that he learned at this famous restaurant to Hong Kong, China when he managed the kitchens of Four Season’s Caprice in July 2005.
Even though he is a devotee of classical French cuisine and his culinary skill totally shows it, it does not mean that he cannot adapt to the culinary trends. When you dine at his restaurant in China, you will be astounded by the delicate balance between French cuisine and Oriental cuisine, but for those who love French cuisine, rest assured that you will not see any pig trotters or duck’s tongue in any of his dishes though. He does use lemongrass and other oriental herbs, spices, and ingredients in his dishes, so you are sure to taste some soy sauce or see some seaweed in his dishes.
It was not long after that Caprice earned two Michelin stars, and in 2009, the restaurant was also named as the 78th best restaurant in the planet, as given by S. Pellegrino. This only proved to the culinary world that a good chef should be versatile and, at the same time, true to his culinary principles.
Caprice, the Four Seasons Hotel in Hong Kong, can seat about 120 diners. The design is very traditional. There is an open kitchen, giving the diners an on-site show as the famous chef and his team worked their magic in the kitchen. Of course, you will also enjoy the whiff of wonderful and enticing aroma of cooking food as you wait for your meals to arrive. The view that the restaurant presents is also very spectacular. You will get to enjoy the view of the Victoria Harbour as well as that of the Kowloon Peninsula. These, coupled with the very elegant and opulent décor, really speak of what a fine-dining experience is all about. Through the culinary skills of Chef Thierry, Caprice has become one of the must-visits restaurants in the country, especially if you are after a fine-dining gastronomic experience.
Last September 2010, Chef Thierry participated at the Restaurant and Bar Hong Kong 2010 event. Here, guests as well as aspiring chefs can take advantage of the knowledge shared and imparted by some of the famous chefs in the country as well as from all over globe. Those who wanted to learn some of the recipes of Chef Thierry had attended the Chef Masterclass Programme that was held at Caprice on the 7th of September.
This year, Hong Kong Best Eats 2010 gave out awards, and Chef Thierry’s Caprice won an award as one of the top destinations in the city where you can get good food at its finest. His complex dishes of French cuisine with an Asian twist have once more shown the culinary world that he is considered as one of the top chefs.
With a culinary talent like chef Thierry’s, we are sure to see more of him and delight in the wonderful dishes that he creates.
Image Credit: blogs.wsj.com
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
I can imagine Chef Thierry’s fusion cuisine would be exquisite too, now that’d be an amazing dining experience wouldn’t it.
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Chef Matthew J.G Reply:
January 9th, 2011 at 8:36 am
I believe so.
Just like you Anna I have many dining venues on my list of places to visit
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I’ve always wondered whether chef’s like the open kitchen concept. As a consumer I love it, as it lets me have a look in on the action, but if I was a chef would it bug me? Or do they just zone out and don’t even notice?
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Chef Matthew J.G Reply:
January 9th, 2011 at 9:54 am
In my humble opinion. A kitchen is like a football field. The chefs are the players. The cooking is the action. The action is the backbone of the dining concept.
So in other words; I believe that chefs thrive in view of the dining public.
Matthew
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