Chef/Restaurateur Pascal Oudin of Coral Gables’ long-standing Pascal’s on Ponce, has opened  3,000 square-foot, 147-seat indoor/outdoor Brasserie Central in The Village of Merrick Park.  The Parisian style bistro with exposed butcher block tables, bistro chairs, a 14-person communal table, and private room,  large indoor/outdoor bar (seating 18) and le comptoir – the oyster and raw bar will serve lunch and dinner, with eventual plans to add grab-and-go options, as well as a weekend breakfast and Sunday brunch, later down the road.

“Brasserie Central is a concept I’ve wanted to execute for quite some time,” explains Oudin. “Here, we are true to the authentic Parisian brasserie, making everything from scratch daily, using classic French recipes and methods.”

Oudin and Executive Chef Fabien Micard’s (formerly of Pascal’s on Ponce) have concocted a menu including housemade sausages, pâtés and charcuterie; artisanal cheeses; a full raw bar; traditional hors d’oeuvres, salads, sandwiches, and main plates; classic stove-to-table cocotte stews; and Patisserie, or dessert.

Nos Cochonnailles and Les Fromages – ($6-$32) include the Dégustation de Charcuterie, a small or large tasting board of charcuterie specialties, a hors d`oeuvre, condiment and mustard; Terrine de foie gras de Canard, duck foie gras terrine and sweet onion compote on toasted baguette; Pâté Campagnard – country style pâté, chicken liver, pork and cognac cornichons and mustard; Rillette du Mans – pulled pork rillette, condiment and Dijon mustard; Mousse de foie de Volaille – chicken liver mousse and condiment, served with a toasted baguette; Jambon crus d´Auvergne with butter and radish; Jambon blanc de Paris –cooked ham, with  butter, cornichon and radish.

Hors d’oeuvres ($8-$26) list soups – Soupe à l´oignon gratinée, classic vichysoisse – and other appetizers like Saumon fumé Ecossais – smoked salmon, tomato, lettuce, red onions, crème fraîche and capers; Gnocchi gratinés à la Parisienne with béchamel and Gruyére cheese; Brandade de morue;  Burgundy escargots or snails with garlic and parsley; Tartare Parisien – hand cut steak tartare, egg yolk, onions, cornichons and anchovy, pommes frites; Le tartare BC – the Parisien poêlé aller retour.

Seafood lovers will delight in the raw bar platters featuring small and large platters of fresh oysters, mussels, shrimp, clams and lobster. Salads and Sandwiches ($8-$15) run the gamut with classic choices such as Pain bagnat – a Riviera style Niçoise salad; Salade lyonnaise – frisée, soft poached egg, bacon lardo and croutons; Croque Monsieur and Croque Madame, as well as a daily Quiche Maison.

Next come French traditional stews or Plats Mijotés ($15-$26):   Coq au Vin Lyonnais,; Moules Marinières with French fries; and Blanquette de Veau, a white veal stew with lemon velouté; then Plats Principaux, or main plates, ($21-$36)  such as Boudin Blanc Truffé – truffled white sausage, served with apple and mashed potatoes; Truite Amandine; Poulet Rotî au jus – half-rotisserie chicken, dripping jus and French fries; Entrecôte Frites – grilled rib eye steak with French fries and béarnaise sauce; La Cuisse de Canard Confit Salardaise – duck confit with crispy potato; and Plat de Côtes Braisées – braised beef short ribs, mash potatoes.

Dessert or Pâtisserie,($8) include Crèpes Suzette, Île Flottante – floating island vanilla anglaise; Petit Pot de Crème Gourmande – three infused custard – vanilla, coffee and chocolate; Pain Perdu (bread pudding); Tarte Fine aux Pommes à la Mode; Belgium waffle drizzled with Chantilly and chocolate or caramel; and Le Baba au Rhum Géant with Chantilly and rum.

Hand-crafted Old World cocktails, an oyster Happy Hour, plat du jour, and special afternoon Glacerie menu with ice creams, crêpes, waffles and coffees, round out the offerings.

Located under the bridge, across from Yard House,  Brasserie Central  is located in the Level 1 courtyard at The Village of Merrick Park at 320 San Lorenzo Avenue in Coral Gables. Open daily from 11a.m. – 11p.m for breakfast, lunch, dinner and afternoon glacerie (2p.m.-6p.m.)   786-536-9386