Palme d’Or is a fine dining French restaurant nestled within The Biltmore Hotel, an elegant and National Historic Landmark. Here you will discover a unique sensory and culinary experience as Chef Rogelio Fiallo takes you on a journey through seamlessly paired flavors. The selections of elaborated dishes are a work within the authentic tradition of French cuisine, combining them with a slight twist of modernism using local, fresh, and sustainable ingredients. Palme d’Or’s philosophy is devotion, quality, and dedication to providing their guests with the greatest experience, which has allowed them to be recognized again by AAA with a Five Diamond Award. The décor inside the restaurant has a romantic traditional look with sophisticated chandeliers and beautifully carved crown moldings. The tables are decorated with white linens, candles, and seasonal flowers.
As my guest and I reviewed their menu, we decided to start off with their Winter Salad made with haricot vert, snow peas, daikon & red radish, Mache, fava beans, pea purée, and truffle vinaigrette. All of the flavors combined had a light and refreshing taste. We also tried their Langoustine Soup, a perfect-sized hot soup prepared with celery root purée, tri-colored cauliflower, and crispy fennel chips. I truly enjoyed the creaminess of this bisque-styled soup, which featured lobster pieces and was highlighted by the crispy fennel chips. Next up, for our main course, we shared the Grilled Colorado Lamb Chops which were perfectly cooked and accompanied with a coconut purple potato purée, pearl onions, piquillo peppers, prunes, and coriander lamb jus. The Grilled Colorado Lamb Chops were juicy, yet tender, and the accompaniments were quite satiating. Trés bon!
After a spectacular meal, we were excited to try their Chocolate Hazelnut Cake. This dessert looked so tasty and was nicely plated with a chocolate smear in the center, then the Chocolate Hazelnut Cake on top. The Chocolate Hazelnut Cake had two layers of goodness: the first layer was composed of a Bailey cremeaux hazelnut dacquoise and the second layer consisted of a light and fluffy chocolate mousse. The Chocolate Hazelnut Cake was enrobed with a chocolate ganache and embellished with a golden square pattern, raw hazelnut, and gold flakes. It was also accompanied by a small scoop of vanilla ice cream, which was adorned with a colorful and edible flower. This lovely dessert had a silky texture with a nutty hint from the hazelnut that was balanced by a velvety vanilla ice cream that left me with a smile on my face. Trés magnifique!
1200 Anastasia Ave., Coral Gables
By Vanessa C. Guzman