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Crisp, local, or right out of the water, it doesn’t get fresher than this

Prized Picks from Plant Miami

Known for organic, plant-based, vegan, and kosher cuisine, Plant Miami at Sacred Space just debuted a slew of new seasonal dishes. One of our favorite recent additions to the menu is the Forbidden Roll. Inspired by the traditional Japanese Bagel Roll, this delightful bite features avocado, black rice (or forbidden rice), almond cream cheese, nori, smoked carrot, and wasabi mayo. Plant Miami’s chefs Horacio Rivadero and Veronica Manolizi said they “really wanted to take something very familiar and transform it into something plant-based.” For the Forbidden Roll, the duo chose to highlight the carrot, because they say it is often seen as the underdog in plant-based cooking. The result, lucky for us, is an elevated and refreshing treat perfect for any time of year.

Honest, Fresh Fish at The River Oyster Bar

There are two words that cannot exist without the other: fish and fresh. And, according to executive chef and owner of The River Oyster Bar, David Bracha, the key to fresh success is a rare and often uncommon secret—whole fish and in-house slicing. Results of this best-kept practice are evident at The River Oyster Bar where freshness is second to none, bringing delicious and sustainable seafood right to the heart of Brickell. For 17 years, The River has held a reputation of top quality food offered at fair prices. Look if you must, but you won’t find local, honest seafood like this anywhere but The River.

Nobu Miami’s Cocktail Stars of the Month

Nobu Miami, a culinary destination notorious for their imaginative blend of Peruvian and Japanese cuisine has become the benchmark for everything fusion. Known for its amazing food, hip crowds, and a large celebrity following, the boldness and fusion extend beyond the signature dishes and into the delicious cocktails. While some say there’s a cocktail suited for every season, Nobu has a cocktail for every month. How’s that for keeping it fresh? The “cocktail of the month” program has featured fan favorites such as the Sensei, a tequila-based cocktail with açai purée, Banane du Brésil, lemon juice, and basil seeds with a touch of agave. Another month featured the Hermosos Pisco, a perfect meld of Tulsi Hibiscus tea, thyme, monkfruit syrup, and lime juice to complement the Caravedo Pisco. In everything it does, Nobu embodies simple, yet extraordinary, and the cocktail of the month is certainly no exception.


A Fresh Facelift for The Biltmore Palme d’Or

A favorite among world leaders and celebrities since its opening in 1926, the recently renovated Biltmore Hotel is offering its patrons a fresh new culinary journey at the hotel’s stunning signature French restaurant, Palme d’Or—one of the only AAA Five Diamond restaurants in Florida. Now, guests can enjoy a new four-course, à la carte menu that includes perfectly paired flavors, as well as personally curated elaborate dishes that fuse the authentic tradition of French cuisine with modern flavors and ingredients that are fresh, local, and sustainable. Palme d’Or is committed to transporting guests through the ultimate sensory dining experience that will keep them coming back for more.

By DiningOut Staff

Art Basel has come and gone and Christmas and New Year’s are just weeks away (stay tuned for guides to each), but that doesn’t mean we can’t celebrate good food and friends in between! Here are some happenings taking place this month as we prepare to say farewell to 2015.

Palmeiras Beach Club at Grove Isle
When: Now open!
Where: Palmeiras Beach Club at Grove Isle {4 Grove Isle Drive; 305.858.8300}
What: Grove Isle, the pristine island located just a quarter mile from Coconut Grove, welcomes Palmeiras Beach Club, a new restaurant, beach club, boutique hotel, and spa concept by hospitality gurus Sami Kohen and Jacques Wulffaert. The main dining room, helmed by renowned Venezualen Chef Alfredo Alvarez (who helped open Seasalt & Pepper) presents a Mediterranean menu with dishes evocative of the Spanish, French, Italian, and Greek coasts. The restored property also features a 20-room hotel, a marina, tennis courts, the Taittinger Lounge and Beach Club, a private Perrier-Jouët Chef’s Table for up to 20 guests, a Patron Tequila Lounge, and more.

conrad miami

Jack Frost Happy Hour at Conrad Miami
When: Through December 30
Where: The Bar @ LvL25 at Conrad Miami {1395 Brickell Avenue, Brickell; 305.503.6500}
What: Celebrate the holidays with friends and colleagues with a special Winter Wonderland happy hour taking place all month long. Enjoy special cocktails and holiday quick bites as glittering snow falls over The Bar every 30 minutes!

biltmore

Share the Spirit at the Biltmore
When:
Every Tuesday and Wednesday through December 31
Where: The Biltmore Palme d’Or {1200 Anastasia Avenue, Coral Gables; 305.445.3200}
What: Bring an unwrapped toy for a child and open the treasures of Palme d’Or’s exquisite tasting menu created by Michelin-starred Chef Gregory Pugin. Discover the flavors of France every in our four-course, prix-fixe menu for just $62 per person. In addition, Maître D’ Gregory Zarzycki invites you to bring your favorite bottle of wine or Champagne, and he will waive the corkage fee of $30 for up to two bottles per couple. All gifts will be donated to Miami Children’s Hospital through Radio Lollipop.

Wynwood Yard

Slow Food Miami’s Snail Social Happy Hour
When:
Tuesday, December 8, 6-8pm
Where: The Wynwood Yard {56 Northwest 29th Street, Wynwood}
What: Slow Food Miami, the local 100-percent volunteer nonprofit dedicated to planting a fresher future will hold its fourth Snail Social at The Wynwood Yard, a vibrant new pop-up that houses four exciting new food concepts: Della Test Kitchen, featuring a menu of customizable, globally inspired plant-based bowls; Myumi a traditional omakase sushi experience; Arabian Knife, offering Middle Eastern dishes; and Vibe 305, featuring Americana-inspired dishes curated by consulting chef Bradley Kilgore. Thyme, the full bar at the Wynwood Yard will offer attendees a complimentary glass of wine in addition to several drink specials.

Fontainebleau Wine cellar

Cellar 1954 Wine & Dinner Series featuring StripSteak and Moet & Chandon
When:
Thursday, December 10 at 8pm
Where: Stripsteak at the Fontainebleau {4441 Collins Avenue, Miami Beach; 305.535.3283}
What: Paying homage to its storied past is commonplace at the Fontainebleau, so it makes sense that the Cellar 1954 Wine & Dinner Series (named after the year the hotel opened), which pair the world’s most prestigious wines and winemakers with the award-winning cuisine of the hotel’s restaurants, have been a huge success. The series continues at this month StripSteak by Michael Mina with a decadent five-course menu prepared by Chef de Cuisine Derrick Roberts complemented by beverages from Moët & Chandon.

Thali Platter jaya at setai

Jaya Opens at The Setai
When:
Friday, December 11
Where: The Setai, Miami Beach {2001 Collins Avenue, Miami Beach; 305.520.6400}
What: The award-winning Setai hotel unveils its newest restaurant concept, Jaya, a bold and modern Asian-inspired restaurant. The restaurant is a partnership with Chef Mathias Gervais, who announced the new concept shortly after winning Food Network’s hit cooking show “Chopped.” Jaya is a sure win, too, thanks to its vibrant menu inspired by regional dishes of Japan, China, India, Korea, Vietnam, and Thailand. Jaya, which means “victory” in Sanskrit, was chosen to honor The Setai’s renowned interior designer, Jaya Ibrahim, and the hotel’s first decade of successful Asian-inspired hospitality. Menu highlights include the Egg Steam Bun with poached egg, bacon, cucumber relish, and caramel ginger; the Pork Bao Bun with grilled peach, cilantro, and Chinese barbecue; and the Thali Platter (pictured above), a traditional Indian dish with chicken, fish, and okra.

segafredo bayside

Segafredo Bayside Grand Opening Celebration
When:
 Wednesday, December 16, 7-10pm
Where: Segafredo Bayside at Bayside Marketplace {401 Biscayne Boulevard, Downtown; 786.420.2496}
What: From the same people who brought you Segafredo Espresso L’Originale on Lincoln Road comes Segafredo Bayside, a state-of-the-art kiosk with a full self-contained kitchen and an expansive bar at Bayside Marketplace in Downtown Miami. The restaurant is celebrating its grand opening with a party that’s open to the public with complimentary prosecco and a live show by Spam Allstars. The 580-square-foot kiosk and 2,500-square-foot outdoor space features the signature Segafredo red-and-black tabletops, its branded color red throughout in addition to an extensive craft cocktail menu with favorites such as the Aperol Spritz and the Pimm’s Cup.

—Sherri Balefsky | Miami Editor

biltmore hotel

The sprawling Biltmore Hotel in the heart of Coral Gables has long been an iconic landmark for the City Beautiful, wowing locals and visitors alike with its classic Mediterranean charm and unapologetic Old-World opulence. It comes as no surprise then that the hotel’s signature restaurant, Palme d’Or {1200 Anastasia Avenue, Coral Gables; 305.913.3201}, is equally esteemed and mesmerizing.

Palme d’Or is Miami’s longest-running fine French restaurant; and in a city like Miami where restaurants come and go faster than rush hour traffic on I-95, it’s comforting to know that there exists a tried-and-true establishment of impeccable quality that consistently disproves the idea that “newer equals better.”

palme dor biltmore

But just because this AAA Five-Diamond award-winning gem has been around for more than 15 years doesn’t mean that the food, service, or ambience is outdated. Michelin-starred French-born Chef Gregory Pugin, who was trained in France, says that although he likes to prepare classic dishes, he always adds a twist of modernity to them.

Chef Gregory Pugin

Chef Gregory Pugin

Be forewarned: There is no à la carte menu at Palme d’Or; tables instead must agree on a tasting menu. Four, six, and eight-course prix-fixe options are available, and the selections available within each menu differ slightly and change by season. And don’t come if you’re in a hurry. The point is to sit back, relax, and embark on a culinary journey of pure French elegance. Perfect for a celebration or a romantic evening for two, this is elaborate gourmet dining at its finest, so come with an open mind and be prepared to have your senses reawakened.

On a recent visit to the restaurant, DiningOut was treated to the eight-course menu, specially selected by Chef Pugin himself. The sensory experience that unfolded from beginning to end was nothing short of magical. Here’s a look at Chef Pugin’s dishes.

The succession of courses began with L’Oursin et Langoustine (sea urchin custard and poached langoustine with golden osetra caviar and Granny Smith apple gelée).

sea urchin

L’Oursin et Langoustine

Next up: La Terrine de Foie Gras (red wine-poached foie gras terrine with Sauternes marinated grapes and red wine apple purée, served with fresh cranberry bread), followed by Le Crab Royale d’Alaska (Champagne-poached king crab with fennel purée and bouillabaisse) and Le Ris de Veau (sweetbread with saffron pasta, carbonara sauce, and veal jus).

Foie Gras

La Terrine de Foie Gras

king crab biltmore palme d'or

Le Crab Royale d’Alaska

At this point, we’d lost count as to which course we were on, but the extravagance continued with Le Cabillaud d’Alaska (curcuma oil-infused Alaskan black cod with compressed purple potatoes, baby leeks, and a lemongrass coconut sauce) and Le Selle de Chevreuil (chartreuse-marinated venison with red wine pears, nuts, cranberries, and blue cheese with a Grand-Veneur sauce served with a side of spätzle).

black cod biltmore palme d'or

Le Cabillaud d’Alaska

As we headed for the home stretch, we enjoyed a small cheese selection, which was followed by dessert: Le Kir Royal à la Framboise (raspberry kir royal, Champagne, raspberry sorbet, and joconde) and Le Citron Surprise (a tart lemon-shaped concoction of lemon mousse, lemon sorbet, crispy yogurt, and white chocolate).

dessert palme d'or

Le Kir Royal a la Framboise

And just when we thought things were winding down, we were presented with an enormous chocolate selection to seal the deal.

chocolates

Two hours, eight courses, and eight paired glasses of wine later (don’t worry, not every glass was finished), we left Palme d’Or with a feeling of utter euphoria. Our servers were friendly, knowledgeable, and on-point from beginning to end. Never once did we have to ask for anything, and the courses were perfectly timed down to a science–just enough time to enjoy and digest each course but never lagging in tempo.

In conclusion: Palme d’Or exceeded all of our expectations, upholding the culinary excellence for which it is known. And it’s here for the long haul.

By Sherri Balefsky | Miami Editor