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Blue Door Fish ***   

17th & Collins, at Hotel Delano, South Beach. 305.674.6400  www.delano-hotel.com

Chef Claude Troisgros  returns  to the classics in a most delicious modern way

  

 cevicheclaude and thomas troisgros

snappersushi 

cheese cake 

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 
 “The new revolution in food is now occurring in the United States, not in France," once declared Chef Claude Troisgros, 3rd generation of the famed Troisgros culinary dynasty of the three Michelin-star restaurant in Roanne, France who but lives in Brazil and travels all over the world.

Claude Troisgros is the chef/owner of the famed Claude Troisgros Restaurant and three other restaurants in Rio de Janeiro.  He is also consulting chef at the Blue Door restaurant at the jazzy Hotel Delano in Miami Beach, a China Grill Management gem.  

interiorThe menu though is new, the restaurant has been given a face lift with a 500 candles vintage Kalmar glass chandelier reflecting in the Venetian mirrored room.

Listen to Chef Troisgros talk about his new menu

The Jeffrey Chodorow restaurant group has also changed The name of to Blue Door Fish.    While Chef Troisgros has retained some of the restaurant’s favorites since it first opened 12 years ago: the French-Brazilian popular dishes like Thon Thon, Crabavocat, Big Ravioli Homard Banana and Boeuf Gorgonzola, the concept has changed to more than 50 new classic and Mediterranean dishes, primarily fish and shellfish ─ seafood by the piece, in trays and sushi, as well as prime steaks, lamb and chicken.  

octopusThe new menu options include a fabulous Caramelized Octopus with garlic, shallots and Dijon mustard served with a black olive potato salad ($15); Scallops a la Plancha with brown butter sauce, garlic, lemon, parsley and pine nuts ($18);  Tomato Four Ways served fresh, confit, sundried and sherried with fresh mozzarella & basil ($14); Yellowfin Tuna seared au poivre with truffled frites ($33); Red Snapper served grilled with an Antiboise sauce of tomato, black olives, capers, anchovy & basil, with bok choy studded with garlic chips ($28);  Cobia seared with preserved lemon & fresh herbs olive oil and crushed potatoes ($28) and Shrimp over risotto with a  saffron bouillabaisse-style sauce ($34), to name a few. The fish, shellfish, and meats are also available simply prepared grilled, a la plancha with a choice of sauces.

ile flottanteEven desserts have seen a back to the classics, with an ethereal île flottante, a weightless cloud of egg white floating in sauce anglaise and weighed down with roasted almond slivers and rivulets of caramel sauce; a lacy cheese cake topped with red fruit compote; a Key lime pie Troisgros style. Favorites like the famous passion fruit crêpes are still on the menu lest there be an uprising of the gourmet masses.

Blue Door Fish is open for dinner from 7pm to 11:30pm daily, breakfast from 7am to 11:30pm and lunch from 11:30am to 4pm. Breakfast and lunch will continue to be served as part of Blue Door Breakfast and Plat Bleu Lunch, but will also feature selected items from Blue Door Fish. The Blue Door weekend brunch menu will also be expanded with additional à-la-carte menu items.  

Blue Door Brunch is served Saturday and Sunday from 11am to 4pm.

Blue Door fish at The Delano Hotel, Collins and 17th, South Beach For reservations call 305.674.6400 or visit www.delano-hotel.com

 

 

 

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