To celebrate summer, Palme d'OrThe Biltmore Hotel’s Five Diamond award-winning, signature French restaurant, unveils its new menu featuring three tasting menus, ranging from four to eight courses, created by Michelin-starred Executive Chef Gregory Pugin.

The three new tasting menus at varying price points with optional wine pairing list a four-course menu ($95 per person) and six-course menu ($115 per person) with dishes like La Terrine De Foie Gras (Foie Gras Terrine, Lychee Gelée, Lychee Chutney, Country Bread), Les Petits Gris De Bourgogne (Burgundy Snails, Porcini Royale, Black Trumpet and Chanterelles Mushrooms, Parsley Foam,) and La Dégustation D’agneau du Colorado (Colorado Lamb Tasting; Loin, Shoulder, Sweetbread, Home Made Merguez, Garbanzo Purée, Couscous). The eight course tasting menu, priced at $145 per person, includes:  

First Course

Asperges Blanches des Landes

Landes White Asparagus, Golden Ossetra Caviar, Smoked Salmon, Crème Fraîche, Ravigote Sauce 

La Tarte de Thon

Marinated Tuna, Cucumber, Avocado, Mango, Heart of Palm

Second Course

Crabe Royal d’Alaska aux Petits pois à la Française

Tangerine, Poached Alaskan King Crab, Sweet Peas, Carrots, Mint, Onions 

La Terrine de Foie Gras

Foie Gras Terrine, Lychee Gelée, Lychee Chutney, Country Bread 

Third Course

L’Oursin et La Langoustine

Creamy Egg, Langoustine, Sea Urchin

Calamar Poêlé

Seared Calamari, Ibérico Chorizo, Purple Artichokes, Tomato Saffron Coulis, Ink Sauce 

Fourth Course

Les Ris de Veau

Seared Sweetbreads, Morels, Asparagus, Quail Egg, Ibérico Ham, Gnocchi, Veal Jus

Foie Gras Poêlé à la Fraise

Seared Foie Gras, Strawberries, Elderberry Foam, Madeleine

Fifth Course

Le Cabillaud d’Alaska

Curcuma Oil Infused Alaska Black Cod, Compressed Purple Potatoes, Baby Leeks, Lemongrass Coconut Sauce

Le Bar Noir au Couteau

Black Sea Bass and Razor Clams, Bouillabaisse Sauce, Fregola Pasta Ragout 

Sixth Course

La Caille Rôtie Aux Légumes Verts

Roasted Quail Green Vegetables, Morels Mushrooms, Jus

Le Boeuf Kobe du Japon A5+ Aux Carottes (Supplément +35)

Japanese Kobe Beef A5+, Braised Kobe Beef Cheeks, Carrots, Potatoes, Sauce Daube, Old Balsamic

Seventh Course

Ossau Iraty aux Cerises Noires

Ossau Iraty Cheese, Black Cherry Jam

Dessert

Éclair Chocolat et Grand Marnier Éclair

Chocolate and Grand Marnier Éclairs

La Tropézienne Revisitée à L’Ananas

Brioche Napoleon, Light Orange Cream, Caramelized Pineapple, Tropical Sorbet

Born and raised in the southwest region of France, Chef Pugin boasts an impressive resumé including having worked with the renowned master Chef Joël Robuchon in his Paris laboratory, opening restaurants and working on his TV show. After opening L'Atelier Joël Robuchon in New York City, he remained there for two years as Executive Sous Chef. Pugin left Robuchon to begin working as Executive Chef of Veritas, where he was recognized with a Michelin Star and a Rising Chef of the Year nomination from the James Beard Foundation. Prior to joining Palme d’Or, Pugin served as Executive Chef at Le Cirque in the Bellagio in Las Vegas and received the award for Most Savory Dish of the Year in 2011 for his Oxtail Bucatini Timbale.

Palme d’Or is located inside The Biltmore Hotel at 1200 Anastasia Avenue in Coral Gables. The restaurant is open Tuesday through Saturday from 6 to10:30 p.m. For more information on Palme d’Or, please visit http://www.biltmorehotel.com/dining/palme_dor.php or call 305.913.3200 for reservations.

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