He opened the gala dinner with a starter of Crab Salad with Oscietra Caviar from Kaviari House and Fennel Mousse, a signature dish at Caprice.
The dish we served is one of our signature dishes in Caprice, which is the Hokkaido king crab salad with fennel mousse and caviar, and below that we have a jelly made with all the shell and the head of the crab and a little bit of shrimp for sweetness.
What was the inspiration for your dish?
The inspiration for it is the childhood memory of arriving on the beach in Brittany, and you have this heavy sea smell and all the seaweed. So we were thinking of reproducing this smell. The flavour of this dish is really like when you go to the beach for a swim and you get hit by a wave and drink a bit of seawater — it’s full of the flavour of the sea, but with delicacy from the cream inside.
How does this dish embody sustainability?
We source our crab from two different places, Alaska and Hokkaido, depending on the season. We can respect sustainability by working with the seasons and with producers that respect it as well.
Why is sustainability important to you?
These days it’s 42 degrees Celsius in France. Paris is not a dessert, why is it so hot? If we continue this way, we will go to the mountains and ski in July and then in December we will go to the beach. For sure, climate change is a big problem. I don’t know if anything is going to change with just me alone, but we try to respect that as a restaurant and work with direct suppliers whom we know will respect the environment the same way.