Chef Gregory Pugin unveils the summer menu at the Biltmore’s Palme d’Or.
Langoustine au caviar cold appetizer
Michelin-starred Chef Gregory Pugin, who once trained under the helm of French top chef Joël Robuchon, brings French flair to Miami's culinary scene at Palme d’Or (1200 Anastasia Ave., Coral Gables, 305-913-3200), located inside the iconic Biltmore hotel.
This summer, his menu features a savory sampling of cold and hot appetizers, seafood, meat dishes, and desserts. We suggest starting your meal with the colorful langoustine au caviar, made with marinated langoustine, Osetra caviar, passion fruit tapioca, and vodka gelee.
Next, try the mouthwatering l'oursin dans sa coque: royale sea urchin, bay scallops, fennel confit, and kefir lime sauce, served in a porcelain shell bowl.
L'oursin dans sa coque.
For mains, tuck into the crisp, buttery branzino, seared and served with cipolini, carrots, black mushrooms, Salsifis Barolo sauce, leek foam, and bacon. And no French meal is complete without foie gras. Pugin serves his foie gras terrine with strawberry salad, French beans, and cranberry bread.
Whatever you order, be sure to end with a dessert, such as a chilled peach with verbena ice cream and blackcurrant coulis. Pair it with a New Zealand Riesling for a tipsy treat.
Dinner is served this summer overlooking the Biltmore's Mediterranean pool (as per usual) on Tuesday through Thursday from 6-10:30 p.m., and Friday and Saturday from 6-11 p.m.