Saturday, February 20, 2010

Palme d Or inside Miami's historic Biltmore Hotel provides classic French Dishes from Executive Chef Philippe Ruiz

The Biltmore Hotel located in Miami's exclusive area of Coral Gables is has been known worldwide since it was built in 1925. It as been a favorite of
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.

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