Saturday, February 20, 2010
Palme d Or inside Miami's historic Biltmore Hotel provides classic French Dishes from Executive Chef Philippe Ruiz
of world leaders, celebrities, and sports stars and has set the standard for resorts with its championship golf, cosmopolitan dining, a breathtaking spa and premier conference facilities.
Palme d Or has become a destination restaurant in Miami under the guidance of Executive Chef Philippe Ruiz. Philippe is from Saint-Julien-en-Genevois, France . His culinary skills have taken him to France, Switzerland and St. Martin’s La Samanna resort. After joining the Biltmore in 1999, Chef Ruiz was awarded Zagat’s “Best French Restaurant in Southeast USA,” The Cuisineist had the pleasure of attending the ceremony when he was honored by the French government’s title of Chevalier de l’Ordre du Mérite Agricole. Few local chefs can match Ruiz's resumé of Michelin-star establishments.
Since taking the Palme d’Or’s helm, Chef Ruiz has won accolades for his interpretation of French Nouvelle Cuisine. His award-winning cuisine has “raised the standard” on the South Florida culinary scene, according to the Miami Herald, which has twice ranked the restaurant as “exceptional.” Florida Trend Magazine described Palme d’Or as “the best French restaurant in the state and one of the best in the country,” and Florida Trend Magazine has awarded Palme d’Or its prestigious Golden Spoon Award.
This opulent restaurant reminded us of the magnificent era of the 1920's and the Hotel been meticulously restored to its original 1925 glory. The dining room in a word , is plush , with mirrored columns, rich fabrics and crystal chandeliers all around . Chef Philippe Ruiz has command of his art in and out of the kitchen down to the smallest detail.
Our dinning experience transported us to France's fabled Michelin three-star eateries. Seldom in this country do you experience such an opulent setting complemented by extraordinary food and excellent service.
Chef Ruiz has created culinary art with his Napoleon of Dungeness Crab Applewood Smoked Salmon, Marinated Tomato and Lemon Oil Vinaigrette and of course the classic Seven-Hour Braised Beef Effilochée Potato Mousseline, Organic Micro Greens and Truffle Vinaigrette.
When in Miami Palme d Or is a dining experience you should not pass up.
Friday, February 19, 2010
Vol au Vent of scallops cooked in Champagne
(for 4 persons )
- 12 scallops
- 4 pike dumplings
- 2 egg yolks
- 75g butter
- 400g button mushrooms
- 150g crème fraîche
- 2 shallots
- 2 soup spoons of plain flour
- 1 puff pastry case 15cm din diameter
- Salt, pepper
- Half a bottle of champagne
Slice the mushrooms and fry them in butter. To make the sauce, prepare a roux with the remaining butter and the flour, add the juice obtained from the scallops and leave to cook for 10 minutes. Add the mushrooms and the diced dumplings. Remove from the heat, thicken with the egg yolks and mix in the crème fraîche. Spoon the scallops into the pastry cases, add the sauce and put into the oven for a few minutes.Very special thanks to Cremillet Infiniment Champagne , Champagne , France
The James Beard Foundation is at the center of America's culinary community. Deemed “the Oscars of the food world,” by Time magazine, The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. A panel of 400 judges have selected as the crème de la crème among the 21,000 entries submitted online starting late last year. Finalists will be announced March 22 and winners will be singled out at Lincoln Center on May 3.
The James Beard Foundation Awards, are held annually to honor exceptional chefs and journalists. The main Awards Galas are held on the first Monday in May and feature an awards ceremony and a winning chef's tasting reception afterwards. The Journalism awards are held on a separate day.
Our best wishes go out to all of the semi finalist's as the announcement date of March 22 has many of them on the edge of their seats. We have compiled a very small list of restaurateurs , chefs and restaurants that we have had the pleasure to visit. For the complete list please visit the James Beard Foundation's web site.
Myles Chefetz, Myles Restaurant Group, Miami Beach, FL
Julian Serrano, Picasso at Bellagio, Las VegasRISING STAR CHEF OF THE YEAR
Vanessa Garcia, Restaurant Charlie at the Palazzo, Las Vegas
BEST NEW RESTAURANTSage at Aria Resort & Casino, Las Vegas
OUTSTANDING PASTRY CHEF
Kamel Guechida, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
OUTSTANDING WINE SERVICE
Picasso at Bellagio, Las Vegas
Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Nobhill Tavern at MGM Grand Hotel & Casino, Las Vegas
BEST CHEF: SOUTH
Philippe Ruiz, Palme d’Or at the Biltmore, Coral Gables, FL
Kris Wessel, Red Light Little River, Miami
BEST CHEF: SOUTHWEST
Saipin Chutima, Lotus of Siam, Las Vegas
Claude Le Tohic, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Rick Moonen, RM Seafood at Mandalay Bay Resort & Casino, Las Vegas
James Beard was renowned for his vast knowledge and his huge Rolodex, both of which he shared with a generosity befitting his outsized personality. He connected people; he stayed on top of trends; he was an encyclopedia of food information. In short he was a one-stop resource for all things culinary.
Today, the James Beard Foundation serves as a resource for food lovers and food professionals alike. The Foundation is a New York-based national professional non-profit organization named in honor of James Beard
The Foundation was started in 1986 by Peter Kump, a former student of James Beard and founder of the Institute of Culinary Education. At Julia Child's suggestion, Kump purchased Beard's New York brownstone at 167 West 12th Street in Greenwich Village and preserved it as a gathering place where the general public and press can appreciate the talents of established and emerging chefs.
The James Beard House hosts frequent dinners featuring selected chefs working the Beard kitchen in the company of Foundation members and industry professionals. Notable past chefs have included Daniel Boulud, Emeril Lagasse, Nobu Matsuhisa, Jacques Pépin, and Charlie Trotter.The James Beard Foundation Awards, are held annually to honor exceptional chefs and journalists. The main Awards Galas are held on the first Monday in May and feature an awards ceremony and a winning chef's tasting reception afterwards. The Journalism awards are held on a separate day
Sunday, February 7, 2010
There will be no Michelin guide for Los Angeles and Las Vegas for 2010. This is very surprising to The Cuisineist as Las Vegas as taken its place amongst the world's greatest culinary cities. The Vegas Uncork'd event has proven this fact as the top talent in the culinary world descends on Las Vegas for four days each May. Many of these culinary masters spend more time than you think in their Las Vegas Restaurants throughout the year.
The move represents a surprise to many but we see it as as a step back for the Michelin guide. "We're taking a temporary suspension of those two cities for 2010," a spokeswoman for Michelin North America said, "due to the economic environment."
The first North American guide, "Michelin Guide New York City 2006," was published in 2005. And the first Los Angeles guide followed two years later, "Michelin Guide Los Angeles 2008" . Michelin will publish 2010 guides for New York and San Francisco this year. We will miss the 2010 guide but look forward to 2011 when Michelin ( hopefully ) will return to Las Vegas and LA.