If you are one of the lucky few that does not need to work, or if you are fortunate enough to be able to enjoy an ultra-long, decadent lunch then I would recommend you head to Caprice at The Four Seasons hotel.

The cuisine is French, but with a contemporary take on classic dishes, which means that not all items are heavy or rich. The one thing that all dishes I tried had in common was a sublime merging of succulent flavours and complementary textures. 

A standout was the elegantly presented Wild Seabass Carpaccio with Shellfish Mariniere and White Champagne Mousseline. The light champagne mousseline was divine, while the textures of zucchini slivers and succulent seabass were perfect contrasts. Vendenn Frog’s Legs with Watercress Orzo Pasta and Lautrec Garlic Cream was also of note. The frog’s legs were sweet and simply melted in the mouth, while the rich sauce was given an harmonious counterbalance with the use of cress.

I also indulged in the Duck Foie Gras Millefeuiller with Purple Figs, Sweet Spice Chiboust and Mas Amiel Jelly; Meuniere Sole Fillet with Girolle Mushrooms and Charlotte Potatoes, Parsley Puree and Pickle Butter Sauce; and Guariguette Jelly and Red Berry Sorbet. All of these dishes were excellently executed and left me wanting more.

For those of you that only have the luxury of a long lunch on the weekend and have yet to try the food, you are in luck. Caprice has created a special menu of petits-plats. These smaller-sized tasting dishes include favourites from the a la carte menu, such as Langoustine Ravioli with Sweetbreads and Wild Mushrooms in Delicate Shellfish Sauce; and Wagyu Beef Striploin with Mashed Potatoes. It is also possible to mix and match items from both menus.

Like the food, the environment is decadent, with an ambiance that encourages you to relax and linger, which I did for three hours.

by Vicki Williams
vicki@womguide.com