Get a double dose of Miami Spice at legendary Biltmore Miami Hotel

Miami Spice serves many purposes – from introducing restaurants to new foodies to driving more business to eateries during South Florida’s “shoulder’’ season.
At Palme d’Or, the great French restaurant at the historic Biltmore Miami Hotel in Coral Gables, there’s another reason. That is, Miami Spice 2019, which runs through Sept. 30, is serving as a soft opening for Palme d’Or’s new a la carte menu, which offers the flexibility of an a la carte menu, with more indulgent portions.


“Palme d’Or has always had a farm to table approach that brings together local and sustainable ingredients to classic French recipes utilizing modern techniques to ensure every guest feels something both new and nostalgic,’’ said Philippe Parodi, the Biltmore’s vice president of sales and marketing. “The result is traditional French cuisine with a contemporary twist and a more lavish approach that is in line with the restaurant’s renowned quality service and authenticity. We believe the Miami Spice menu is the perfect preview to experience the new culinary journey at Palme d’Or.’’

The dinner menu includes Seared Duck Breast and Hanger Steak as entrees, poached octopus as an appetizer choice and a Cream Puff as one of four dessert options.

Biltmore Miami

The three-course dinner is $39 per person. Supplements to the menu include a Jackman Ranch Wagyu Strip Steak ($26) and a Seared Foie Gras appetizer ($15).

Fontana, the resort’s courtyard restaurant, is offering lunch ($25) and dinner menus. The lunch menu features a terrific Pollo Alla Parmigiana and Fettuccine Alla Carbonara, while the dinner menu includes a 20-ounce T-Bone steak, and Salmone Scozzese Glassato All’Aglio Miele (honey-glazed Scottish Salmon).

“Palme d’Or and Fontana have unique offerings and distinct service, but our greatest asset and biggest challenge is that both our teams demand the freshest ingredients for their menus,’’ Parodi said. “Our team is dedicated to sourcing all our ingredients from local and sustainable sources, so seasonality always comes into play when preparing our menu each year.’’

Feature Photo: Palme d’Or (Biltmore Miami Hotel)

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