This Valentine’s Day, celebrate the season of love at Caprice in the Four Seasons Hong Kong. Helmed by chef Guillaume Galliot, the exclusive French restaurant is showcasing the best of the cuisine through the chef’s seven-course dinner menu, featuring highlights such as foie gras and eel terrine with sea urchin crackers; kinmedai fish from Toyosu market with seasonal apple, cider white butter; and lamb rack from Greffeuille House with polenta and winter vegetables and mint sauce. The seven-course Valentine’s Day dinner menu is priced at HK$3,800 per person.