ith pleasure, we returned to Caprice this year and when we left, it was as though chef Fabrice Vulin and his brigade had been serving the restaurant for decades. It’s a carefully choregraphed experience, where every silver service detail iss adhered to and polished to a high shine.ne. The menu has been refined and t weakedeaked to reflect t he chef’s personal style and point of view. The wines are, as always, still very fine indeed. And should you wish to skip cheesesh ii n ffavour off ddessertts, we’d’d probablybbl admonish you—a true Caprice experience isn’t complete without a little nibble at t he fr omage selection before moving onto new pastry chef Nicolas Lambert’s collection of haute desserts.
Caprice has become, at once, familiar and foreign. Foreign because each time we come here, chef Vulin has played a slightly different hand to excite our palates; familiar, because it has managed to maintain the same level of quality for countless years. The view out the window may have changed over time, but inside it’s still the