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The royal seafood plateau served alongside house-made terrines and cured meats

 

Red mullet with stuffed zucchini flower and tapenade

 

A tasting of roasted, braised, and confit Peking duck

 

Vanilla meringue, raspberry foam, candied almonds, yellow peach sorbet, and framboised ice cream

 

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Veteran chef Daniel Boulud is giving db Bistro Moderne's contemporary French cuisine a Mediterranean slant with the appointment of new executive chef Matthieu Godard. After stints in Spain, Greece, and The Bahamas, the French-born Godard headed North to New York City seeking an opportunity to refine his technique. He caught Boulud's eye in 2006, landing a job as a line cook at New York's db Bistro Moderne. After making his way through the ranks, Godard was selected to be Miami's new man in charge. Recently, Godard debuted a few of his new db dishes to a small group that included boss Boulud. With a wealth of seafood and classic European touches and techniques, the meal was paired with wine selections by sommelier Christopher Lindemann and ended with sweets by pastry chef Jerome Maure. Browse through the photographs above for a sneak peek at what’s new. 255 Biscayne Blvd., Miami, 305-421-8800