Palme d’Or restaurant . This legendary Biltmore Hotel in Coral Gables has been a favorite of world leaders, celebrities, and sports stars since its opening in the 1920s. Offering much more than exceptional accommodations, the Biltmore Hotel showcases championship golf, cosmopolitan dining and a luxury spa. This very Grand Lady has remained Miami’s only four-star, four-diamond hotel for six consecutive years.It was designed by Schultze and Weaver and was built in 1926 by John McEntee Bowman and George Merrick as part of the Biltmore hotel
chain and was designated a National Historic Landmark in 1996. The Biltmore as served as a hospital during World War II and as a VA Hospital and campus of the University of Miami medical school until 1968.
the art of wine/food pairing as we sampled Chef Philippe Ruiz’s special dishes prepared for our table.The Biltmore’s signature restaurant, Palme d’Or, brings an authentic taste of France to Coral Gables. Since taking the helm at Palme d’Or, Chef Philippe 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.” Rated the top restaurant by the 2010 South Florida Zagat Guide, the Biltmore’s stunning signature restaurant presents an unparalleled dining experience. Both Chef Ruiz
and his Palme D’ Or were semi-finalists for the coveted James Beard Awardas well in 2009 .
Chef Philippe Ruiz explained that Patrons who dine at Palm D’ Or have the option custom-design their own dining experience around the 20-plus
offered tasting dishes and an award-winning wine list.
We were fortunate to be in attendance In 2006, when the government of France honored Philippe Ruiz with the title of Chevalier de l’Ordre Du Mérite Agricole. The award, first established in 1883, recognizes the “continued and significant contribution to the quality, advancement and success of the agricultural and food sectors.”
Two-Michelin-Star Le Chat Botté at the Hôtel Beau Rivage in Geneva, Switzerland; and at Le Vieux Moulin, a Two-Michelin-Star property, also in Geneva. Ruiz’s talent took him overseas to the Caribbean, where he was Chef de Cuisine in St. Martin’s renowned La Samanna resort prior to joining the Biltmore in 1999.
as we sipped our Champagne and sampled a lovely Amuse Bouche.
Duck Foie Gras Terrine
with Black Truffle , Dry Orchard Fruit Chutney and Sauternes
Extra Virgin Olive Oil, Potatoe Boulangere and Baby
dish.Grilled Maine Scallop with Spanish Chorizo, Fresh
Mushroom and Black Truffle Sauce
any visit to Miami.