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Chef Luke Bergman became, in 2010,  the first American to win gold at the prestigious International Trophée Passion culinary competition at the Académie Culinaire de France, widely regarded as the culinary version of the Olympics.

As Executive Chef at 1826 Restaurant & Lounge, he is now offering a Trophée Passion winter menu.

“The new menu features both hot and cold appetizers, as well as a selection of pastas and risotto“.says Bergman who divides it into three sections “introducing unique, delicious ingredients that guests don’t commonly see on menus,” he says: The Harvest (vegetable dishes), The Hook (seafood dishes), and The Hunt (meat dishes). Vegetarian options include Zucchini Blossoms with whipped ricotta, tomato and basil; the Florida Avocado Salad with grapefruit, hearts of palm, and citrus emulsion; Garganelli Pasta with kabocha squash, miatake mushrooms, sage, and black truffle essence; and a Vegetable Plate with grilled avocado, roasted endive, carrots and spinach walnut spread. For the seafood enthusiast, the menu boasts items such as the Yukon Gold Potato “Cloud” Baerli Black Sturgeon Caviar with vodka cream and egg jam; Chilled Cucumber Soup with king crab, almond and mint snow; Lobster Stracciatella Risotto with leeks parsley and tomato confit, and Key West Snapper with trumpet royal mushrooms, citrus puree, grilled leeks and herbs. For the meat lovers, choose from an array of dishes such as Beef Tartare with grilled focaccia and smoked gribiche; Hudson Valley Foie Gras with amaretti cookie, guava pineapple, citrus and brioche; Long Island Peking Duck Duo roasted and confit with Tokyo turnips, black trumpets honey and almonds; and a 24 oz. Prime Akaushi Wagyu Strip with fingerling potatoes, charred onion madeira and foie gras foam, designed for sharing.

Following dinner, the multi-level 8,200 square ft. structure transitions into an ultra-lounge on the third and fourth levels where late night menus are offered to pair with cocktails and drinks.

1826 Restaurant & Lounge at Eighteen Hundred Twenty Six Collins Ave, Miami Beach, Florida 33139. 305.763.8860 / www.1826Collins.com The hours of operation: Main Dining Room: 6:00 p.m. – 1:00 a.m. Tuesday -Thursday / 6:00 p.m. -3:00 a.m. Friday & Saturday / 6:00 p.m. – 1:00 am Sunday (beginning December 1).  Bar/Lounge: 6:00 p.m. - 1:00 a.m.  Tuesday-Thursday / 6:00 p.m. – 3:00 a.m. Friday & Saturday /6:00 p.m. – 1:00 am Sunday (beginning December 1)