This November, Chef Guillaume Galliot of Caprice at Four Seasons Hotel Hong Kong embarks on his first culinary collaboration in Japan, joining hands with visionaries Chef Guillaume Bracaval of est and Chef Daniel Calvert of SÉZANNE.
Caprice x est
On November 9, 2022, Chef Guillaume Galliot will share the kitchen of Chef Guillaume Bracaval at est for a 10-course four-hands dinner. Situated on the 39th floor of Four Seasons Hotel Tokyo at Otemachi, the one-Michelin-starred est is known for its eco-conscious approach to fine dining and sources 95 percent of its ingredients locally, such as from small-lot farmers, independent foragers and hunters.
One seating is available on November 9 at 6:30 pm. The 10-course dinner menu is priced at JPY 50,000* per person and the optional wine pairing at JPY 50,000* per person. To reserve seats for Caprice x est, contact +81 3 6810 0655 or [email protected].
Caprice x SÉZANNE
On November 11, 2022, Chef Guillaume Galliot will be present at SÉZANNE of Four Seasons Hotel Tokyo at Marunouchi.
Led by Chef Daniel Calvert, SÉZANNE introduces classically rooted modern French cuisine in the heart of Tokyo. The long-time friends are to present an innovative eight-course dinner menu comprising signature specialties from SÉZANNE and the latest creations of Chef Guillaume Galliot.
The eight-course menu is priced at JPY 50,000* per person and includes three courses by Chef Guillaume Galliot. Two wine pairing options are available at JPY 25,000* or JPY 50,000*.
To reserve seats for Caprice x SÉZANNE, contact +81 3 5222-5810 or [email protected].