Nestled in the picturesque Loire Valley of France, a region so charming that it was dubbed the “Garden of France” by 15th and 16th-century French nobility, lies the tranquil home of Myriam and Jacky Deschamps. This retired couple are the proud parents of Guillaume Galliot, an accomplished chef with the three-Michelin-star Caprice restaurant in Hong Kong. They grow a variety of succulent tomatoes in their well-tended garden, a fraction of which journey over 10,000km to be incorporated into Galliot’s exquisite dishes.
Their passion for gardening bloomed after retirement, leading to the cultivation of an impressive 25 tomato varieties. “We plant them around the 10th of March, from seeds we have kept from previous years,” shares Jacky. Harvesting begins at the end of July, tapering off as the fruits lose their robust flavor by late September.
The ritual of sending these precious tomatoes to Hong Kong began quite serendipitously, when Myriam shared a photo of their fresh harvest with Galliot. The intrigued chef replied with a resounding, “Amazing! Send me some!” And so began a tradition that has allowed Galliot to connect his customers in Hong Kong with the familiar flavors of his childhood, underscoring his belief in the transformative potential of even the humblest ingredients.
The tomatoes owe their exceptional flavor to a combination of the region’s mild weather, organic fertilizing methods, and a simple, homemade irrigation system. Their garden also boasts salad leaves, chillies, leeks, and strawberries, but only the tomatoes undertake the epic journey to the Asian culinary capital.
Once the harvest arrives in Hong Kong, Galliot masterfully incorporates them into innovative creations, carrying forward the taste of his homeland to a discerning international audience. From last year’s marinated tomato with burrata cheese dish to the elegant Riviera Tart, the celebration of tomatoes is a highlight of Caprice’s seasonal menu.
This summer, Galliot plans to explore a compelling combination of tomatoes and strawberries in his upcoming culinary creations, ultimately replacing strawberries with figs. This continuous innovation cements Galliot’s reputation for crafting an unforgettable dining experience, while honoring his family’s contribution to his culinary journey.
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