Chefs in the world-renowned Miami food scene achieve extraordinary ingenuity and culinary excellence. Each meal is created with immense attention to detail to make for an unforgettable dining experience, and some dishes remain particularly special to their creators. Here’s what the chefs from iconic restaurants in Miami had to say about their favorite dishes to prepare, and why they love to create them.
“Canard à L'Orange is a very simple dish visually, but is very complex in terms of flavors and cooking techniques. We cure the duck for 8 hours, then confit it for another 8 hours and glaze it multiple times with a special glaze. We make our own spiced glazed, toast our original spice blend, and then add honey and orange to finish it off. It takes two days to perfect every aspect of this dish. It's my favorite dish on the menu because I love the flavors and I like to say it's our French take on a Peking Duck.”
“I just love making Galbi. I actually love cutting the meat into accordion-like strips using the diamond cutting technique. Galbi is something that I and most Koreans grew up eating and the smell of the Galbi in the dining room still brings back fond memories. The savory, sweet, and umami flavors of this "dessert steak" are undeniably delicious!”
Chef de Cuisine James Friedberg’s favorite dish to prepare at his two Michelin star restaurant is L’oeuf de poule, which “embodies all the elements of a classic caviar service in a way that is uniquely Robuchon.” The recipe includes crispy poached egg, smoked salmon and caviar.
Executive Chef Mikel Goikolea’s favorite dish to prepare is Tarta de Queso Vasca (also known as Basque Cheesecake).
“This smooth and creamy Basque-inspired dessert staple was created by Esteban Martinez Lamas and myself from a family-shared recipe and is LEKU’s best selling dessert.” This smoked cheese tart includes fresh raspberry ice cream.
“My favorite dish to prepare at the restaurant is definitely the Crispy Prawns. A crowd-pleaser and a homage to the late Joel Robuchon, as I learned this technique during my time in Paris at the 2-starred Michelin, L ‘Atelier De Joel Robuchon in the region of Saint Germain. Definitely one of my favorites in the repertoire.”