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Per visitare questo sito, è necessario essere abbastanza vecchio per consumare alcol in base alle leggi vigenti nel proprio paese di residenza. Se non esiste una legislazione in tal senso nel vostro paese è necessario avere almeno 21 anni.

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Désolé, vous n'êtes pas en âge légal de consommer de l'alcool dans votre pays de résidence.



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as well as Discus, CEEV and Avec Modération!.
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Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS ,CEEV et de Avec Modération!. En entrant sur ce site vous acceptez nos conditions d'utilisation Nos emballages peuvent faire l'objet de consignes de tri.
BERE IN MODO RESPONSABILE. Sosteniamo il consumo responsabile di vino e alcolici tramite Moët Hennessy, membro di SpiritsEUROPE, discus, CEEV e Avec Modération!. Entrando nel sito, conferma di accettare i termini e le condizioni di utilizzo. L'ABUSO DI ALCOL È PERICOLODO PER LA SALUTE.
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Chef Fabrice  Vulin Krug Egg recipe
Fabrice Vulin

Having joined Four Seasons Hotel Hong Kong since 2013, Chef Fabrice Vulin has fast left his mark on the dynamic Hong Kong food scene, earning two Michelin stars in both the 2015 and 2016 Michelin guides.  A child of the French Alps, Chef Vulin has enjoyed a varied career, travelling and finding his culinary style influenced by the cities where he lives.  He has worked in some of the most acclaimed restaurants in Europe including Maison-Pic in Valence and Restaurant Hotel du Parc des Eaux-Vives in Geneva, where he achieved two Michelin stars. The call of Marrakesh lured for a time, when he relocated to open two restaurants.  France ultimately drew him back where he again earned two Michelin stars at the famed La Chèvre d’Or in the south of France. Guests can taste all Chef Vulin’s past influences on his menu at Caprice, as meanwhile he finds new inspiration in Hong Kong.

Chef Fabrice Vulin Restaurant Caprice Dining Room
Details make perfection, and perfection is not a detail.
Fabrice Vulin
Chef Fabrice Vulin portrait with Krug Champagne

How would you describe your culinary philosophy?

Quality, technique, simplicity.

What is your culinary obsession?

Details make perfection, and perfection is not a detail.

What was the most memorable meal you either cooked or ate?

20 years ago, I had the most memorable experience at Robuchon’s Le Jamin in Paris. No need to say more, everything was exquisite and I remember it to this day.

Which hens lay the most interesting eggs?

That would be, beyond any doubt, the farmer chickens my grandmother raised.

What does the area that your restaurant is situated in bring to the food you serve?

Caprice has the best location in Hong Kong with a harbour view that opens out onto the world. It also perfectly reflects our philosophy - our clients come from all around the world.

If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?

I would have loved to be with Nelson Mandela on the day of his liberation, 11th February 1990.

For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?

No doubt, classical music suits all exceptional culinary moments.

Which came first? The chicken or the egg?

Do we care so much about who’s who? Both are very good!


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