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The Krug Ambassade will host an exclusive Krug in the Kitchen experience from 15 October to 31 December 2026, featuring a bespoke creation celebrating this year's single ingredient, the carrot, paired with Krug Rosé.
Find out more
A word from
"I believe in finding prestige in even the humblest ingredients, transforming them into unforgettable dishes."
Guillaume Galliot (Chef)
About the Ambassade
One of the most celebrated and elegant destinations in Hong Kong, Caprice is the three-Michelin-starred restaurant at Four Seasons Hotel Hong Kong offering classic French savoir-faire with global accents. Executive Chef Guillaume Galliot, with 20 years of experience across Asia, joined Caprice in 2017. Under his leadership, Caprice was awarded three Michelin stars in 2019 and continues to hold them. Chef Guillaume masterfully blends French techniques with global flavours, creating a symphony of taste in every dish.
About the Krug Lover
Caprice Executive Chef Guillaume Galliot was born in Chambray-Lès-Tours in France’s Loire Valley. He honed his craft at the three-Michelin-starred Jardin des Sens; he later gained experience in New York, the Caribbean, Singapore, Beijing, and earned two Michelin stars at The Tasting Room in Macau.
Under Chef Galliot’s leadership, Caprice has held three Michelin stars since 2019 and is ranked 18th in Asia’s 50 Best Restaurants 2025. A master of blending French traditions with global flavours, he crafts inventive dishes in perfect harmony. Chef Galliot shares a special connection with Krug, creating unique pairings for the Maison’s exceptional cuvées, including Krug Grande Cuvée and Krug Clos du Mesnil 2008.
What is your current culinary obsession?
I am currently obsessed with vinegar, particularly rare varieties. I incorporate it into all my sauces. My favourites include raspberry, quince, and mango to bring balance and acidity to the dishes I serve at Caprice.
What three things would you take with you on a desert island?
Champagne, caviar, and a boat.
How would you define your cooking style?
My cooking is straightforward, with complexity expressed through sauce work. It is what we say in French, “lisible,” meaning everything on the plate is clear and identifiable, allowing each element to be easily understood. It is the best expression of simplicity.
What is your guilty pleasure in life?
Wine and champagne.
If you could prepare a dinner for any four guests who would they be?
I would share it with my wife and family.
When was your most recent sip of Krug?
Last week at Caprice with a guest.
What is your favourite Krug food pairing?
Krug 1985 with foie gras and toast.
Krug Ambassades
