Caprice

Chef Guillaume Galliot whisks guests into the world of French gastronomy using the finest ingredients to create the most sensuous flavours on a plate. On the menu are dishes like signature Racan pigeon from Maison Bellorr, which is cooked in a cocoa pod, and served with salsify and puffed potatoes dressed in a cocoa jus. This three-Michelin-starred restaurant has a fantastic French artisanal cheese collection, and of course, an extensive wine list focusing mostly on Bordeaux and Burgundy.