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| A giant bottle of sauternes for dessert, please |
I was very lucky to dine at a three Michelin-starred French restaurant in Hong Kong, the stunning Caprice in the Four Seasons Hong Kong.
Helmed by chef Guillaume Galliot, the food is impeccable and so is the service. Guests are spoiled rotten throughout the meal with the tempting bread basket that you must resist otherwise you will quickly fill up your stomach, and the cheese trolley is an olfactory bouquet if that's your idea of fromage heaven.
And to finish the meal, how about a splash of sauternes with your dessert? The best of course.
The wait staff carry out a 2014 Chateau d'Yquem in a massive bottle -- is it a Salmanazar (9 litres or 12 bottles) or Balthazar (12 litres or 16 bottles)?
The sommelier has definitely worked out his biceps because he has no problems pouring a bit of the sweet golden wine from the giant bottle.
We later checked out where the cheeses were stored in the chef's table dining room, and tucked in the back are several of these large empty wine bottles!
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