Caprice was in between head chefs when it lost its third star in the 2014 Michelin Guide, and it will be interesting to see if the current chef de cuisine, Fabrice Vulin, can regain it. Caprice is still serving French cuisine, and the food is still incredibly enticing and beautifully plated, but the menu has changed under Vulin's direction; dishes are now more complex, and some even have a touch of Morocco (he spent four years there as a chef). Seafood lovers will be enraptured by the Atlantic oyster and shellfish tartare, nori oyster beignet and sea jelly, which is a current signature dish, as is the flavour-driven caramelised pigeon breast cooked with Moroccan spices and Raz el Hanout infusion. Desserts are under the guidance of award-winning pastry chef Marike van Beurden. Caprice is also known for its artisanal cheese, which can also be enjoyed at Caprice Bar – an intimate, elegant bar adjacent to the restaurant, with a focus on interesting wines and champagnes, refined snacks and cheese platters.